While my mom wasn't a vegetarian, I'd like to think she'd like the six recipes in today's post. Why? Because she loved mushrooms, the big ingredient in each of these recipes. She'd probably want to start with the Vegetarian Mushroom Wellington (or ask me to make it for her), then try the Chili-Lime Mushroom Tacos (she discovered tacos when we first moved to Florida, and was hooked). But whichever recipe she tried, in whichever order, I'm sure she'd love these. Enjoy!
MUSHROOM POTPIE
This is from Alexa Weibel on The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”
Yield: 6 servings; Time: 1 1/2 hours.
To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.
Ingredients
1/2 cup dried porcini mushrooms (1/2 ounce)
4 tablespoons olive oil, plus more as needed
1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)
Kosher salt and black pepper
1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise
4 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh rosemary
1/4 cup all-purpose flour, plus more for dusting
1 1/2 cups vegetable stock
3/4 cup heavy cream
1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)
1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)
1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)
1 (14- to 16-ounce) package puff pastry, thawed
1 large egg
Note: This recipe originally called for 1 1/2 cups chicken or vegetable stock. Since this is a vegetarian blog, I've limited this to vegetable stock.
Preparation
Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
VEGETARIAN MUSHROOM WELLINGTON
This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.”
Time: 3 hours; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020596-vegetarian-mushroom-wellington.
Ingredients
For the Mushroom Filling:
4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
1/2 cup plus 5 tablespoons olive oil
Kosher salt and black pepper
2 pounds mixed mushrooms, such as shiitake, oyster and cremini
4 shallots, finely chopped (about 1 packed cup)
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
1/3 cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
1 cup finely chopped toasted walnuts (about 4 ounces)
Ice, for cooling
For the Onions:
3 tablespoons unsalted butter
2 medium yellow onions (about 1 pound), peeled and cut into 1/4-inch rounds
3/4 teaspoon light or dark brown sugar
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 cup apple cider or apple juice
1 tablespoon good-quality aged balsamic vinegar (optional)
For Assembling:
All-purpose flour, for dusting
1 (14-ounce) package puff pastry
1 large egg, beaten
For the Port Reductions (Optional):
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
2 teaspoons whole black peppercorns
1 1/2 cups good-quality port
1 1/2 cups vegetable stock
3 fresh thyme sprigs
3 tablespoons unsalted butter
Kosher salt and black pepper
Preparation
Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.
Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you’ll want to chop some by hand for texture.)
Prepare an ice bath in a large bowl. (You’ll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You’ll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.
Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1 1/2-inch border at the ends. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about 1/2 inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)
To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.
Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.
Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.
While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.
To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
VEGETARIAN MUSHROOM SHAWARMA PITAS
This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.”
Yield: 4 servings; Time: 25 minutes.
To view this online at https://cooking.nytimes.com/recipes/1020291-vegetarian-mushroom-shawarma-pitas.
Ingredients
3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving
Preparation
Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
CHILI-LIME MUSHROOM TACOS
Okay, this is something that I've posted on several Taco Tuesdays, but since mushrooms are a big part of this recipe, I'm also posting it here.
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
Wednesday, August 12, 2020
Tuesday, August 11, 2020
Cake - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with cake.
Whenever one looks for a dessert that just says celebration, it's hard not to think of cake. Today's six cake recipes are great for almost any celebration. Check out the Red Velvet Cake, the Cherry-Cola Dump Cake, or any of the other yummy cake recipes in today's post. Enjoy!
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces (3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
LISBON CHOCOLATE CAKE
This comes from Dorie Greenspan on The New York Times cooking e-newsletter. Dorie wrote, “On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28 tram. After ‘the incident,’ I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. It was intense, but not overwhelming; truly chocolate, but somehow each layer’s chocolateness was different. I returned home and made this cake, my version of the cake that cured my pickpocket blues. It’s a dense-but-not-heavy, brownielike cake topped with a whipped chocolate ganache (think: mousse) and a substantial dusting of cocoa. Because this cake is completely about the chocolate, choose one you love.”
Time: About 1 hour, plus cooling; Yield: One 9-inch cake (about 10 servings.
This recipe was featured in “The Chocolate Cake That Saved My Vacation”, and can be viewed online at https://cooking.nytimes.com/recipes/1020555-lisbon-chocolate-cake.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), cut into chunks, plus more for greasing the pan
1/3 cup unsweetened cocoa powder
1 1/2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
5 ounces dark chocolate, coarsely chopped
1/2 cup granulated sugar
3 large eggs, chilled
For the Ganache:
1 3/4 cups heavy cream
6 ounces semisweet or bittersweet chocolate, finely chopped
For the Topping:
3 tablespoons unsweetened cocoa powder
Preparation
Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.
Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.
Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter dark chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.
Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.
Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.
Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan.
Whip the remaining 1/2 cup cream until it holds medium peaks.
Using a whisk, gently beat the ganache until it’s soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.
To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.
LEMON POUND CAKE
This is from Betty Crocker, and begins, "Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that’s rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don’t have all day to do it."
Prep Time: 15 minutes; Total Time: 2 hours 25 minutes; Servings: 12
To view this online, click here.
Ingredients
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 package (3 oz) cream cheese, softened
1 cup water or milk
1 tablespoon grated lemon peel
3 eggs
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
Directions
Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Expert Tips
If you have leftover cake, cut it into slices and place individually in sandwich-size food-storage plastic bags. Seal bags and freeze. You'll have a quick treat when you need it!
For added lemon flavor, sprinkle some extra grated lemon peel over the cake.
For a different look, cut your cake into wedges instead of traditional slices.
This elegant pound cake makes a wonderful hostess gift for any dinner party.
DEVIL'S FOOD CAKE WITH HAZELNUT CRUNCH
This is from Bon Appetit, and begins, "Devil's food cake doesn't need a lot of improvement, but trust us on the hazelnut crunch." Makes 12 - 16 servings
View this online at https://www.bonappetit.com/recipe/devil-s-food-cake-with-hazelnut-crunch.
Ingredients
Cake
Nonstick vegetable oil spray
2 1/3 cups cake flour
1 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/4 teaspoon baking powder
2 teaspoons instant espresso powder
1 cup hot coffee
1 cup buttermilk
2 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
4 ounces semisweet or bittersweet chocolate (do not exceed 70%), melted, cooled slightly
Hazelnut Crunch
1/4 cup hazelnuts
2 ounces semisweet or bittersweet chocolate (do not exceed 70%), chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup Nutella
3 cups toasted rice cereal
Frosting and Assembly
8 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
8 ounces semisweet or bittersweet chocolate (do not exceed 61%), chopped
1 1/2 tablespoons light corn syrup
1 1/2 cups heavy cream
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
Directions
Cake
Preheat oven to 350°. Coat the bottom and sides of cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; spray paper.
Sift cake flour, cocoa powder, baking soda, salt, and baking powder into a medium bowl; set aside. Dissolve espresso powder in hot coffee in a medium bowl and whisk in buttermilk; set aside.
Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions and scraping down sides of bowl as needed. Beat in egg yolk and vanilla. Beat on high speed until doubled in volume and very light and fluffy, about 3 minutes. Scrape bottom of bowl well, making sure to incorporate all butter into eggs. Beat for 1 minute longer.
With mixer on low speed, beat in flour mixture in 3 additions, alternating with coffee mixture in 2 additions, beginning and ending with dry ingredients. With mixer running, drizzle in chocolate and mix until just blended. Divide batter evenly among cake pans; smooth tops.
Bake cakes until a tester inserted into the center comes out clean, 25–30 minutes. Transfer to wire racks. Let cakes cool in pans for 30 minutes.
Invert cakes onto racks; peel off parchment and let cool completely. DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.
Hazelnut Crunch
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Spread out nuts on sheet. Toast until fragrant, 6–7 minutes. Coarsely chop nuts; set aside. Line same baking sheet with a fresh sheet of parchment paper; let cool.
Combine chocolate and butter in a medium heatproof bowl. Set bowl over a large saucepan of simmering water. Heat mixture, stirring often, until melted and smooth. Remove bowl from over saucepan. Stir in hazelnuts and Nutella. Fold in toasted rice cereal. Spread mixture out on prepared sheet; don't worry about spreading it evenly. Freeze until set, about 30 minutes.
Using your hands, break crunch into small pieces. DO AHEAD: Hazelnut crunch can be made 4 hours ahead. Cover and chill.
Frosting and Assembly
Combine both chocolates and corn syrup in a medium bowl. Bring cream just to a boil in a small saucepan; pour over chocolate mixture. Stir until chocolate is melted and mixture is smooth. Using an electric mixer, beat until cool, 5–6 minutes.
Add butter a few pieces at a time; beat until incorporated between additions. Continue to beat mixture until thick and lightened in color, about 5 minutes in a stand mixer and up to 15 minutes with a handheld mixer (if mixture seems very thin, stop occasionally and chill in refrigerator to firm it up before continuing to beat).
Using a serrated knife, cut off domed top from each cake to create even layers. Place 1 cake layer on a large plate. Using an offset spatula, spread about 1 cup frosting on top of cake. Sprinkle about 1/2 cup hazelnut crunch over frosting. Place second cake layer on top; press to adhere (this will ensure that the frosting will hold the layers together). Repeat process with another 1 cup frosting and 1/2 cup hazelnut crunch. Top with third cake layer. Spread remaining frosting over top and sides of cake.
Decorate top of cake with more hazelnut crunch, if desired. Chill cake until frosting is set, 3–4 hours. DO AHEAD: Cake can be assembled 2 days ahead. Cover with a cake dome and keep chilled. Let stand at room temperature for 1 hour before serving.
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
RED VELVET CAKE
We lived in Connecticut for several years while I was growing up. During this time, a lady called the local radio station and said she’d recently returned from a trip. During a stay in a fancy hotel with her husband, she had this cake in their restaurant. Returning home, she wrote to the hotel and requested a copy of the recipe, saying she’d pay for it. She received a copy of the recipe, along with a bill for $300. (This was during the mid-1960s.) Furious over the bill, she proceeded to read the recipe over the air.
Ingredients
1/2 C butter (see note)
1/4 tsp. salt
1 1/2 C sugar
1 C buttermilk
2 eggs, well beaten
1 T vinegar
1 tsp. vanilla
1 tsp. baking soda
2 T cocoa
2 1/4 C flour (sifted)
2 oz. red food coloring
Directions
Preheat oven to 350 degrees. Grease & flour two 8" round pans. Cream butter and sugar. Add eggs. Make paste of food coloring and cocoa. Add to first mix. Add salt and buttermilk alternately with flour. Add vanilla. Dissolve soda in vinegar and add this last. Blend all ingredients, as little as possible. Pour into pans and bake for 30-40 minutes. When cool, split each layer horizontally.
FROSTING FOR RED VELVET CAKE
Ingredients
1 C butter (see note)
1 C milk
1 C sugar
1 tsp. vanilla
5 T unbleached flour
Cream butter with sugar. Cook flour and milk in saucepan until very thick, stirring the whole time. Cool. Combine 2 mixes and add vanilla, using electric mixer. Spread on cake.
NOTE: Butter must be used in the frosting, otherwise the frosting will liquefy and refuse to harden. In the cake itself, though, margarine may be used. Also, if two 9" round pans are used, layers don’t need to be cut in half.
Whenever one looks for a dessert that just says celebration, it's hard not to think of cake. Today's six cake recipes are great for almost any celebration. Check out the Red Velvet Cake, the Cherry-Cola Dump Cake, or any of the other yummy cake recipes in today's post. Enjoy!
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces (3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
LISBON CHOCOLATE CAKE
This comes from Dorie Greenspan on The New York Times cooking e-newsletter. Dorie wrote, “On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28 tram. After ‘the incident,’ I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. It was intense, but not overwhelming; truly chocolate, but somehow each layer’s chocolateness was different. I returned home and made this cake, my version of the cake that cured my pickpocket blues. It’s a dense-but-not-heavy, brownielike cake topped with a whipped chocolate ganache (think: mousse) and a substantial dusting of cocoa. Because this cake is completely about the chocolate, choose one you love.”
Time: About 1 hour, plus cooling; Yield: One 9-inch cake (about 10 servings.
This recipe was featured in “The Chocolate Cake That Saved My Vacation”, and can be viewed online at https://cooking.nytimes.com/recipes/1020555-lisbon-chocolate-cake.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), cut into chunks, plus more for greasing the pan
1/3 cup unsweetened cocoa powder
1 1/2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
5 ounces dark chocolate, coarsely chopped
1/2 cup granulated sugar
3 large eggs, chilled
For the Ganache:
1 3/4 cups heavy cream
6 ounces semisweet or bittersweet chocolate, finely chopped
For the Topping:
3 tablespoons unsweetened cocoa powder
Preparation
Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.
Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.
Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter dark chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.
Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.
Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.
Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan.
Whip the remaining 1/2 cup cream until it holds medium peaks.
Using a whisk, gently beat the ganache until it’s soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.
To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.
LEMON POUND CAKE
This is from Betty Crocker, and begins, "Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that’s rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don’t have all day to do it."
Prep Time: 15 minutes; Total Time: 2 hours 25 minutes; Servings: 12
To view this online, click here.
Ingredients
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 package (3 oz) cream cheese, softened
1 cup water or milk
1 tablespoon grated lemon peel
3 eggs
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
Directions
Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Expert Tips
If you have leftover cake, cut it into slices and place individually in sandwich-size food-storage plastic bags. Seal bags and freeze. You'll have a quick treat when you need it!
For added lemon flavor, sprinkle some extra grated lemon peel over the cake.
For a different look, cut your cake into wedges instead of traditional slices.
This elegant pound cake makes a wonderful hostess gift for any dinner party.
DEVIL'S FOOD CAKE WITH HAZELNUT CRUNCH
This is from Bon Appetit, and begins, "Devil's food cake doesn't need a lot of improvement, but trust us on the hazelnut crunch." Makes 12 - 16 servings
View this online at https://www.bonappetit.com/recipe/devil-s-food-cake-with-hazelnut-crunch.
Ingredients
Cake
Nonstick vegetable oil spray
2 1/3 cups cake flour
1 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/4 teaspoon baking powder
2 teaspoons instant espresso powder
1 cup hot coffee
1 cup buttermilk
2 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
4 ounces semisweet or bittersweet chocolate (do not exceed 70%), melted, cooled slightly
Hazelnut Crunch
1/4 cup hazelnuts
2 ounces semisweet or bittersweet chocolate (do not exceed 70%), chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup Nutella
3 cups toasted rice cereal
Frosting and Assembly
8 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
8 ounces semisweet or bittersweet chocolate (do not exceed 61%), chopped
1 1/2 tablespoons light corn syrup
1 1/2 cups heavy cream
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
Directions
Cake
Preheat oven to 350°. Coat the bottom and sides of cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; spray paper.
Sift cake flour, cocoa powder, baking soda, salt, and baking powder into a medium bowl; set aside. Dissolve espresso powder in hot coffee in a medium bowl and whisk in buttermilk; set aside.
Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions and scraping down sides of bowl as needed. Beat in egg yolk and vanilla. Beat on high speed until doubled in volume and very light and fluffy, about 3 minutes. Scrape bottom of bowl well, making sure to incorporate all butter into eggs. Beat for 1 minute longer.
With mixer on low speed, beat in flour mixture in 3 additions, alternating with coffee mixture in 2 additions, beginning and ending with dry ingredients. With mixer running, drizzle in chocolate and mix until just blended. Divide batter evenly among cake pans; smooth tops.
Bake cakes until a tester inserted into the center comes out clean, 25–30 minutes. Transfer to wire racks. Let cakes cool in pans for 30 minutes.
Invert cakes onto racks; peel off parchment and let cool completely. DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.
Hazelnut Crunch
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Spread out nuts on sheet. Toast until fragrant, 6–7 minutes. Coarsely chop nuts; set aside. Line same baking sheet with a fresh sheet of parchment paper; let cool.
Combine chocolate and butter in a medium heatproof bowl. Set bowl over a large saucepan of simmering water. Heat mixture, stirring often, until melted and smooth. Remove bowl from over saucepan. Stir in hazelnuts and Nutella. Fold in toasted rice cereal. Spread mixture out on prepared sheet; don't worry about spreading it evenly. Freeze until set, about 30 minutes.
Using your hands, break crunch into small pieces. DO AHEAD: Hazelnut crunch can be made 4 hours ahead. Cover and chill.
Frosting and Assembly
Combine both chocolates and corn syrup in a medium bowl. Bring cream just to a boil in a small saucepan; pour over chocolate mixture. Stir until chocolate is melted and mixture is smooth. Using an electric mixer, beat until cool, 5–6 minutes.
Add butter a few pieces at a time; beat until incorporated between additions. Continue to beat mixture until thick and lightened in color, about 5 minutes in a stand mixer and up to 15 minutes with a handheld mixer (if mixture seems very thin, stop occasionally and chill in refrigerator to firm it up before continuing to beat).
Using a serrated knife, cut off domed top from each cake to create even layers. Place 1 cake layer on a large plate. Using an offset spatula, spread about 1 cup frosting on top of cake. Sprinkle about 1/2 cup hazelnut crunch over frosting. Place second cake layer on top; press to adhere (this will ensure that the frosting will hold the layers together). Repeat process with another 1 cup frosting and 1/2 cup hazelnut crunch. Top with third cake layer. Spread remaining frosting over top and sides of cake.
Decorate top of cake with more hazelnut crunch, if desired. Chill cake until frosting is set, 3–4 hours. DO AHEAD: Cake can be assembled 2 days ahead. Cover with a cake dome and keep chilled. Let stand at room temperature for 1 hour before serving.
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
RED VELVET CAKE
We lived in Connecticut for several years while I was growing up. During this time, a lady called the local radio station and said she’d recently returned from a trip. During a stay in a fancy hotel with her husband, she had this cake in their restaurant. Returning home, she wrote to the hotel and requested a copy of the recipe, saying she’d pay for it. She received a copy of the recipe, along with a bill for $300. (This was during the mid-1960s.) Furious over the bill, she proceeded to read the recipe over the air.
Ingredients
1/2 C butter (see note)
1/4 tsp. salt
1 1/2 C sugar
1 C buttermilk
2 eggs, well beaten
1 T vinegar
1 tsp. vanilla
1 tsp. baking soda
2 T cocoa
2 1/4 C flour (sifted)
2 oz. red food coloring
Directions
Preheat oven to 350 degrees. Grease & flour two 8" round pans. Cream butter and sugar. Add eggs. Make paste of food coloring and cocoa. Add to first mix. Add salt and buttermilk alternately with flour. Add vanilla. Dissolve soda in vinegar and add this last. Blend all ingredients, as little as possible. Pour into pans and bake for 30-40 minutes. When cool, split each layer horizontally.
FROSTING FOR RED VELVET CAKE
Ingredients
1 C butter (see note)
1 C milk
1 C sugar
1 tsp. vanilla
5 T unbleached flour
Cream butter with sugar. Cook flour and milk in saucepan until very thick, stirring the whole time. Cool. Combine 2 mixes and add vanilla, using electric mixer. Spread on cake.
NOTE: Butter must be used in the frosting, otherwise the frosting will liquefy and refuse to harden. In the cake itself, though, margarine may be used. Also, if two 9" round pans are used, layers don’t need to be cut in half.
Taco Tuesday
If you love tacos as much as I do, you won't mind that it's time for another Taco Tuesday.
Of course, there are those who feel that there can't be tacos without meat, especially ground beef. But as with many other meals (chili, lasagna, or burgers), it's entirely possible to have tacos without meat. In fact, once you get into the swing of things, it'll make it so much easier to have a ton of tacos.
On that note, here are six yummy vegetarian taco recipes to try, including Huevos Rancheros and Banana Chocolate Tacos. Enjoy!
SWEET POTATO TACOS
This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."
To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.
Ingredients
2 sweet potatoes, peeled and diced
Extra virgin olive oil
1 tablespoon honey
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
One 15.5-ounce can black beans, rinsed and drained
One 15.25-ounce can corn, drained
1 cup cooked quinoa
18 small corn tortillas, warmed
Toppings (optional)
Avocado, chopped or sliced
Lime wedges
Feta cheese, crumbled
Directions
Preheat oven to 375°F.
Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.
Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.
Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.
HUEVOS RANCHEROS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”
Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
3 tsp olive oil
1 med green bell pepper, chopped
1 med yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can (14 oz) no-salt-added diced tomatoes with juice
2 Tbsp chopped chipotle pepper in adobo
1/4 c chopped cilantro + leaves for garnish
4 eggs
1 c canned black beans or pinto beans, drained and rinsed
4 whole wheat tortillas, warmed
Directions
Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.
Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.
Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium
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
BLACK BEAN, RICE AND QUESO MINI TACOS
This is from Old El Paso, and begins, "Kids will love these filled mini tacos, which are packed with cilantro-lime rice, black beans, cheese and drizzled with Old El Paso™ Creamy Queso sauce. Easy to assemble and great for on-the-go, busy families."
Prep Time: 24 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/black-bean-rice-and-queso-mini-tacos.
Ingredients
1/2 cup uncooked regular long-grain white rice
1 cup water
1 tablespoon butter
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 cup Old El Paso™ ™ Shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1/3 cup Old El Paso™ Creamy Queso sauce
Directions
In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.
In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese.
Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.
Expert Tips
Salsa may be substituted for the pico de gallo in this recipe.
Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave.
Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.
Nutrition: 6 servings (2 mini tacos each);1 Serving Calories 330 (Calories from Fat 100); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 740mg; Total Carbohydrate 44g (Dietary Fiber 5g, Sugars 2g); Protein 11g;% Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 20%; Iron 15%; Exchanges: 1 Starch, 2 Other Carbohydrate, 1/2 Vegetable, 1 High-Fat Meat, 1/2 Fat; Carbohydrate Choice: 3
BANANA CHOCOLATE TACOS
Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”
This can be found here.
Ingredients
1 cup part-skim ricotta cheese
2 Tbsp. almond butter
1 Tbsp. maple syrup
1–2 tsp. orange zest
1 tsp. vanilla extract
2 oz. chopped dark chocolate
1/2 tsp. cinnamon
4 small bananas, sliced into 1/2" pieces
4 small (6") whole-wheat tortillas, heated according to package
1/4 cup unsweetened toasted coconut flakes
Instructions
Stir together ricotta, almond butter, syrup, orange zest and vanilla.
Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.
Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.
Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.
COCOA BLACK BEAN AVOCADO CREAM TACOS
This is also from the May 2016 issue of Runner’s World. It begins, “Cocoa adds richness to this hunger smashing fiber-rich bean filling. As a giant cousin of the banana, plantain contains twice as much vitamin C to keep your blood pressure from boiling over. The creamy avocado sauce adds a dose of heart-healthy monounsaturated fat.”
Ingredients
2 tsp. canola or grapeseed oil
1 small yellow onion, diced
2 plum (Roma) tomatoes, seeded and diced
1 ripe plantain, lots of black spots on skin, peeled and diced
1 (15 oz.) can black beans, drained and rinsed
2 Tbsp. cocoa powder
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/3 cup chopped cilantro
1/4 cup fresh lime juice (from 1 large lime)
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/2 avocado
8 small corn tortillas
1 jarred roasted red bell pepper, thinly sliced
1/4 cup toasted pumpkin seeds (pepitas)
Instructions
Heat oil in a large skillet over medium heat. Add onion and cook until softened, 3 minutes. Add tomatoes, plantain, black beans, cocoa powder, chili powder, cumin, 1/4 cup water, and 1/2 tsp. salt and pepper; cook 3 minutes more. Stir in cilantro and 2 Tbsp. lime juice. Season to taste with salt and pepper and remove from heat.
Blend together sour cream, avocado, remaining 2 Tbsp. lime juice and a pinch of salt until smooth.
Top tortillas with beans, red pepper, avocado cream and pumpkin seeds. Serves 4.
Nutrition Information: Calories per serving: 408; Protein: 11 g; Carbs: 59 g; Fiber: 12 g; Sugar: 12 g; Total fat: 16 g; Saturated fat: 5 g; Sodium: 320 mg
Of course, there are those who feel that there can't be tacos without meat, especially ground beef. But as with many other meals (chili, lasagna, or burgers), it's entirely possible to have tacos without meat. In fact, once you get into the swing of things, it'll make it so much easier to have a ton of tacos.
On that note, here are six yummy vegetarian taco recipes to try, including Huevos Rancheros and Banana Chocolate Tacos. Enjoy!
SWEET POTATO TACOS
This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."
To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.
Ingredients
2 sweet potatoes, peeled and diced
Extra virgin olive oil
1 tablespoon honey
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
One 15.5-ounce can black beans, rinsed and drained
One 15.25-ounce can corn, drained
1 cup cooked quinoa
18 small corn tortillas, warmed
Toppings (optional)
Avocado, chopped or sliced
Lime wedges
Feta cheese, crumbled
Directions
Preheat oven to 375°F.
Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.
Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.
Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.
HUEVOS RANCHEROS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”
Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
3 tsp olive oil
1 med green bell pepper, chopped
1 med yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can (14 oz) no-salt-added diced tomatoes with juice
2 Tbsp chopped chipotle pepper in adobo
1/4 c chopped cilantro + leaves for garnish
4 eggs
1 c canned black beans or pinto beans, drained and rinsed
4 whole wheat tortillas, warmed
Directions
Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.
Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.
Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium
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
BLACK BEAN, RICE AND QUESO MINI TACOS
This is from Old El Paso, and begins, "Kids will love these filled mini tacos, which are packed with cilantro-lime rice, black beans, cheese and drizzled with Old El Paso™ Creamy Queso sauce. Easy to assemble and great for on-the-go, busy families."
Prep Time: 24 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/black-bean-rice-and-queso-mini-tacos.
Ingredients
1/2 cup uncooked regular long-grain white rice
1 cup water
1 tablespoon butter
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 cup Old El Paso™ ™ Shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1/3 cup Old El Paso™ Creamy Queso sauce
Directions
In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.
In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese.
Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.
Expert Tips
Salsa may be substituted for the pico de gallo in this recipe.
Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave.
Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.
Nutrition: 6 servings (2 mini tacos each);1 Serving Calories 330 (Calories from Fat 100); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 740mg; Total Carbohydrate 44g (Dietary Fiber 5g, Sugars 2g); Protein 11g;% Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 20%; Iron 15%; Exchanges: 1 Starch, 2 Other Carbohydrate, 1/2 Vegetable, 1 High-Fat Meat, 1/2 Fat; Carbohydrate Choice: 3
BANANA CHOCOLATE TACOS
Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”
This can be found here.
Ingredients
1 cup part-skim ricotta cheese
2 Tbsp. almond butter
1 Tbsp. maple syrup
1–2 tsp. orange zest
1 tsp. vanilla extract
2 oz. chopped dark chocolate
1/2 tsp. cinnamon
4 small bananas, sliced into 1/2" pieces
4 small (6") whole-wheat tortillas, heated according to package
1/4 cup unsweetened toasted coconut flakes
Instructions
Stir together ricotta, almond butter, syrup, orange zest and vanilla.
Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.
Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.
Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.
COCOA BLACK BEAN AVOCADO CREAM TACOS
This is also from the May 2016 issue of Runner’s World. It begins, “Cocoa adds richness to this hunger smashing fiber-rich bean filling. As a giant cousin of the banana, plantain contains twice as much vitamin C to keep your blood pressure from boiling over. The creamy avocado sauce adds a dose of heart-healthy monounsaturated fat.”
Ingredients
2 tsp. canola or grapeseed oil
1 small yellow onion, diced
2 plum (Roma) tomatoes, seeded and diced
1 ripe plantain, lots of black spots on skin, peeled and diced
1 (15 oz.) can black beans, drained and rinsed
2 Tbsp. cocoa powder
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/3 cup chopped cilantro
1/4 cup fresh lime juice (from 1 large lime)
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/2 avocado
8 small corn tortillas
1 jarred roasted red bell pepper, thinly sliced
1/4 cup toasted pumpkin seeds (pepitas)
Instructions
Heat oil in a large skillet over medium heat. Add onion and cook until softened, 3 minutes. Add tomatoes, plantain, black beans, cocoa powder, chili powder, cumin, 1/4 cup water, and 1/2 tsp. salt and pepper; cook 3 minutes more. Stir in cilantro and 2 Tbsp. lime juice. Season to taste with salt and pepper and remove from heat.
Blend together sour cream, avocado, remaining 2 Tbsp. lime juice and a pinch of salt until smooth.
Top tortillas with beans, red pepper, avocado cream and pumpkin seeds. Serves 4.
Nutrition Information: Calories per serving: 408; Protein: 11 g; Carbs: 59 g; Fiber: 12 g; Sugar: 12 g; Total fat: 16 g; Saturated fat: 5 g; Sodium: 320 mg
Monday, August 10, 2020
Monday Recipes
It's Monday. I hope your weekend went well. My weekend went by too quickly (don't most weekends go that way?), so, of course, I didn't get everything done that I wanted to. Siiiiiigh. At least there's next weekend.
Here are today's six recipes to help get your week started, including Down-Home Vegetable Pot Pie and All-In-One Chocolate Cake. Enjoy!
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
Ingredients
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Directionss
In a medium-sized bowl, stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces (3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
BENECOL FETTUCCINE ALFREDO
I'm not sure where I found this recipe; possibly on the Benecol website. Makes 4 servings; 1 serving = 1 cup
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Heat Benecol and garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into the Benecol.
Meanwhile, combine milk, flour, cream cheese, and Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles
Nutrient analysis (per serving): Total Calories 356; Protein 18 g; Carbohydrates 50 g; Fat 9 g; Saturated Fat 2 g; Cholesterol 14 mg; Sodium 371 mg; Fiber 2 g; 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
DEEP-DISH SKILLET PIZZA
This comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
BUTTERNUT SQUASH AND SAGE RISOTTO
This comes from the January 2001 issue of Vegetarian Times, and begins, “Cubes of squash and wilted chard give this version of risotto a lovely appearance. For the most efficient use of time, heat the broth while you cut the shallots and herbs. Meal Plan: All this dish needs is some warm crusty bread.” Serves 4.
To view this online, click here.
7 cups vegetable broth
1/2 lb. butternut squash, cut into 1/2-inch cubes (1 2/3 cups)
1 Tbs. plus 1 tsp. olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 tsp. salt
1 cup dry white wine
3 cups chopped Swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh flat-leaf parsley
1/4 cup grated soy Parmesan or Romano cheese (optional)
In large saucepan, bring broth to a boil. Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm, about 3 minutes. Remove squash with slotted spoon and set aside. Reduce heat and let broth simmer.
In large, deep skillet, combine oil and shallots. Place over medium heat and stir to cook without browning, about 2 minutes. Add rice and salt. Stir until rice is coated with oil. Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of simmering broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese if using and serve hot.
nutritional information Per Serving: Calories: 433; Protein: 7 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 75 g; Sodium: 540 mg; Fiber: 3 g
DOWN-HOME VEGETABLE POT PIE
This comes from the January 2001 issue of Vegetarian Times, page 56. It begins, “This is like the one you remember from childhood, only without the chicken. The baking powder in the pastry gives it a light, flaky top.” Serves 8
To view this online, click here.
1 stalk celery, finely chopped (2/3 cup)
1 Tbs. vegetable oil
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup milk
1/2 tsp. dried thyme
1 large onion, finely chopped (1 1/2 cups)
Pastry topping
1 2/3 cups unbleached all-purpose flour
1 Tbs. sugar
/12 tsp. salt
1/2 tsp. baking powder
1 stick (8 Tbs.) cold unsalted butter, cut into small pieces
4 1/2 Tbs. ice-cold water
2 medium all-purpose potatoes, peeled and cut in 1/2-inch dice (2 1/3 cups)
2 large carrots, peeled and cut into 1/2-inch dice (1 cup)
1 1/2 cups frozen corn
1 1/2 cups frozen peas
1 1/2 Tbs. unsalted butter
Make pastry: In food processor, combine flour, sugar, salt and baking powder and pulse on/off until blended. Add butter and pulse on/off until mixture resembles fine crumbs. Add 3 tablespoons ice water. Pulse on/off until mixture is evenly dampened. Sprinkle with remaining 1 1/2 tablespoons water and process until dough forms large crumbs and can be easily packed.
Transfer dough to work surface and form into ball. Knead dough 2 or 3 times, then place on large sheet of plastic wrap. Flatten into 3/4-inch thick disk. Wrap in plastic and refrigerate 1 hour.
Preheat oven to 400 degrees F. Meanwhile, make filling. Bring medium pot of lightly salted water to a boil. Add potatoes, carrots, corn and peas; boil 5 minutes. Drain vegetables and transfer to medium bowl.
In medium saucepan, melt 1 1/2 tablespoons butter over medium heat. Add onion and celery and cook, stirring often, until onion has softened, 8 to 9 minutes. Stir in oil and flour and cook over low heat, stirring, 1 minute. Stir in vegetable broth. Increase heat to medium. Cook, stirring, until mixture thickens, about 2 minutes. Stir in milk and cook, stirring constantly, until thickened, about 1 1/2 minutes. Pour sauce over vegetables and stir to mix well. Season with thyme and salt and pepper to taste.
Transfer vegetables to 9 1/2- or 10-inch deep-dish pie pan; smooth top. Let cool 15 minutes. On a sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie pan. Invert pastry over pie pan and peel off paper. Tuck edges of pastry inside edge of pan; poke several steam vents in crust with knife. Bake until pastry is golden, 50 to 60 minutes. Let stand briefly before serving.
nutritional information Per Serving: Calories: 390; Protein: 8 g; Total Fat: 17 g; Saturated Fat: 9 g; Carbohydrates: 50 g; Cholesterol: 41 mg; Sodium: 431 mg; Fiber: 5 g
Here are today's six recipes to help get your week started, including Down-Home Vegetable Pot Pie and All-In-One Chocolate Cake. Enjoy!
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
Ingredients
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Directionss
In a medium-sized bowl, stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces (3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
BENECOL FETTUCCINE ALFREDO
I'm not sure where I found this recipe; possibly on the Benecol website. Makes 4 servings; 1 serving = 1 cup
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Heat Benecol and garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into the Benecol.
Meanwhile, combine milk, flour, cream cheese, and Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles
Nutrient analysis (per serving): Total Calories 356; Protein 18 g; Carbohydrates 50 g; Fat 9 g; Saturated Fat 2 g; Cholesterol 14 mg; Sodium 371 mg; Fiber 2 g; 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
DEEP-DISH SKILLET PIZZA
This comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
BUTTERNUT SQUASH AND SAGE RISOTTO
This comes from the January 2001 issue of Vegetarian Times, and begins, “Cubes of squash and wilted chard give this version of risotto a lovely appearance. For the most efficient use of time, heat the broth while you cut the shallots and herbs. Meal Plan: All this dish needs is some warm crusty bread.” Serves 4.
To view this online, click here.
7 cups vegetable broth
1/2 lb. butternut squash, cut into 1/2-inch cubes (1 2/3 cups)
1 Tbs. plus 1 tsp. olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 tsp. salt
1 cup dry white wine
3 cups chopped Swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh flat-leaf parsley
1/4 cup grated soy Parmesan or Romano cheese (optional)
In large saucepan, bring broth to a boil. Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm, about 3 minutes. Remove squash with slotted spoon and set aside. Reduce heat and let broth simmer.
In large, deep skillet, combine oil and shallots. Place over medium heat and stir to cook without browning, about 2 minutes. Add rice and salt. Stir until rice is coated with oil. Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of simmering broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese if using and serve hot.
nutritional information Per Serving: Calories: 433; Protein: 7 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 75 g; Sodium: 540 mg; Fiber: 3 g
DOWN-HOME VEGETABLE POT PIE
This comes from the January 2001 issue of Vegetarian Times, page 56. It begins, “This is like the one you remember from childhood, only without the chicken. The baking powder in the pastry gives it a light, flaky top.” Serves 8
To view this online, click here.
1 stalk celery, finely chopped (2/3 cup)
1 Tbs. vegetable oil
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup milk
1/2 tsp. dried thyme
1 large onion, finely chopped (1 1/2 cups)
Pastry topping
1 2/3 cups unbleached all-purpose flour
1 Tbs. sugar
/12 tsp. salt
1/2 tsp. baking powder
1 stick (8 Tbs.) cold unsalted butter, cut into small pieces
4 1/2 Tbs. ice-cold water
2 medium all-purpose potatoes, peeled and cut in 1/2-inch dice (2 1/3 cups)
2 large carrots, peeled and cut into 1/2-inch dice (1 cup)
1 1/2 cups frozen corn
1 1/2 cups frozen peas
1 1/2 Tbs. unsalted butter
Make pastry: In food processor, combine flour, sugar, salt and baking powder and pulse on/off until blended. Add butter and pulse on/off until mixture resembles fine crumbs. Add 3 tablespoons ice water. Pulse on/off until mixture is evenly dampened. Sprinkle with remaining 1 1/2 tablespoons water and process until dough forms large crumbs and can be easily packed.
Transfer dough to work surface and form into ball. Knead dough 2 or 3 times, then place on large sheet of plastic wrap. Flatten into 3/4-inch thick disk. Wrap in plastic and refrigerate 1 hour.
Preheat oven to 400 degrees F. Meanwhile, make filling. Bring medium pot of lightly salted water to a boil. Add potatoes, carrots, corn and peas; boil 5 minutes. Drain vegetables and transfer to medium bowl.
In medium saucepan, melt 1 1/2 tablespoons butter over medium heat. Add onion and celery and cook, stirring often, until onion has softened, 8 to 9 minutes. Stir in oil and flour and cook over low heat, stirring, 1 minute. Stir in vegetable broth. Increase heat to medium. Cook, stirring, until mixture thickens, about 2 minutes. Stir in milk and cook, stirring constantly, until thickened, about 1 1/2 minutes. Pour sauce over vegetables and stir to mix well. Season with thyme and salt and pepper to taste.
Transfer vegetables to 9 1/2- or 10-inch deep-dish pie pan; smooth top. Let cool 15 minutes. On a sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie pan. Invert pastry over pie pan and peel off paper. Tuck edges of pastry inside edge of pan; poke several steam vents in crust with knife. Bake until pastry is golden, 50 to 60 minutes. Let stand briefly before serving.
nutritional information Per Serving: Calories: 390; Protein: 8 g; Total Fat: 17 g; Saturated Fat: 9 g; Carbohydrates: 50 g; Cholesterol: 41 mg; Sodium: 431 mg; Fiber: 5 g
Friday, August 7, 2020
Friday Recipes
In case you've lost track of the day (the way most of us have, at times, during the pandemic), it's finally Friday. In fact, it's the first Friday in August. I'm not sure about you, but it doesn't seem possible! We've been dealing with this dang pandemic since March; sometimes, it seems like weeks, other times, forever.
Well, we still need to eat, pandemic or not, so here are six yummy recipes to help you through the weekend, including Vegan Reuben Burgers and Pumpkin Pancakes with Hot Cider Syrup. Enjoy!
BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM
This is from Tejal Rao at The New York Times cooking e-newsletter. Tejal wrote, "Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you’ve got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. You can try the same recipe with different beans — use whatever you’ve got, from chickpeas to cannellini. Serve it over rice, ideally, but if you’re in a pinch, a side of hot flour tortillas, or even buttered toast, will make it into a delicious meal."
Yield: 4 servings; Time: 1 hour
This was featured in "The Indisputable King of Bean Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1021035-baked-rajma-punjabi-style-red-beans-with-cream.
Ingredients
1 red onion
4 garlic cloves
1 fresh green chile
1 (1-inch) piece fresh ginger, peeled
2 tablespoons neutral oil
1/4 teaspoon cumin seeds
1 teaspoon sea salt
1 (28-ounce) can crushed, diced, chopped or whole tomatoes
2 (15-ounce) cans kidney beans, drained
1/2 teaspoon red chile powder
1/4 teaspoon garam masala
1/2 cup heavy cream or 1 cup diced mozzarella cheese
1/4 cup roughly chopped fresh cilantro leaves
For the Pickle:
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 cup white wine vinegar
Preparation
Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.
In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.
While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.
Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.
Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.
Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.
When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.
VEGAN RATATOUILLE
This came from Allyson Kramer, who wrote for The Spruce Eats. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.
Ingredients
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Directions
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.
Hot Cider Syrup
Ingredients
1 1/2 cups apple cider
1 cup brown sugar, firmly packed
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored and thinly sliced
Directions
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates
Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
Well, we still need to eat, pandemic or not, so here are six yummy recipes to help you through the weekend, including Vegan Reuben Burgers and Pumpkin Pancakes with Hot Cider Syrup. Enjoy!
BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM
This is from Tejal Rao at The New York Times cooking e-newsletter. Tejal wrote, "Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you’ve got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. You can try the same recipe with different beans — use whatever you’ve got, from chickpeas to cannellini. Serve it over rice, ideally, but if you’re in a pinch, a side of hot flour tortillas, or even buttered toast, will make it into a delicious meal."
Yield: 4 servings; Time: 1 hour
This was featured in "The Indisputable King of Bean Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1021035-baked-rajma-punjabi-style-red-beans-with-cream.
Ingredients
1 red onion
4 garlic cloves
1 fresh green chile
1 (1-inch) piece fresh ginger, peeled
2 tablespoons neutral oil
1/4 teaspoon cumin seeds
1 teaspoon sea salt
1 (28-ounce) can crushed, diced, chopped or whole tomatoes
2 (15-ounce) cans kidney beans, drained
1/2 teaspoon red chile powder
1/4 teaspoon garam masala
1/2 cup heavy cream or 1 cup diced mozzarella cheese
1/4 cup roughly chopped fresh cilantro leaves
For the Pickle:
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 cup white wine vinegar
Preparation
Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.
In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.
While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.
Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.
Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.
Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.
When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.
VEGAN RATATOUILLE
This came from Allyson Kramer, who wrote for The Spruce Eats. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.
Ingredients
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Directions
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.
Hot Cider Syrup
Ingredients
1 1/2 cups apple cider
1 cup brown sugar, firmly packed
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored and thinly sliced
Directions
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates
Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
Thursday, August 6, 2020
Thursday Recipes
It's almost the end of the week. Here are six yummy vegetarian recipes to help you through the day (and the rest of the week), including Tie-Dye Cheesecake and "Meatballs" Stroganoff. Enjoy!
TROPICAL PAPAYA PERFECTION
This recipe, as well as the next one (Just Peachy) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Thick like a milkshake, this coconut-infused smoothie recipe transports you to a tropical island.”
Servings: 1
1 papaya, cut into chunks
1 cup fat-free plain yogurt
1/2 cup fresh pineapple chunks
1/2 cup crushed ice
1 tsp coconut extract
1 tsp ground flaxseed
Combine the papaya, yogurt, pineapple, ice, coconut extract, and flaxseed. Process for about 30 seconds, or until smooth and frosty.
Nutrition Information: Calories: 299; Protein: 13 g; Carbs: 64 g; Fiber: 7 g; Sugar: 44 g; Total fat: 1.5 g; Saturated fat: 0.1 g; Sodium: 149 mg
JUST PEACHY
This recipe begins, “Fat-free vanilla ice cream makes this protein packed smoothie sinful and slimming. Skip the spoonful of sugar for a healthier pick.”
Servings: 2
1 cup milk
2 Tbsp low-fat vanilla yogurt
1/2 cup frozen peaches
1/2 cup strawberries
1/8 tsp powdered ginger
2 tsp whey protein powder (such as Source Organic Whey Protein)
3 ice cubes
Blend together any liquid ingredients (milk, yogurt, juice, etc.) and protein powder; this will help break down the grainy powder and make sure it’s evenly distributed.
Add mushy ingredients, like precooked oatmeal and fruit, then add ice at the end. For a thicker shake, you can toss in more ice cubes; you’ll add volume without the calories.
Nutrition Information: Calories (per serving): 150; Protein: 9 g; Carbs: 26.5 g; Fiber: 2 g; Sugar: 24 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 73 mg
TIE-DYE CHEESECAKE
This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate
To view this online, click here.
Ingredients
Crust:
2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Neon blue, pink and purple food coloring
Yellow food coloring
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position an oven rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.
SUMMER VEGETABLE SKILLET LASAGNA
This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.
To view this online, click here.
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.
Ingredients:
1 1/2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
1 cup fresh corn kernels (from about 1 to 2 ears of corn)
3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
8 ounces uncooked regular lasagna noodles, broken into thirds
1 (28-ounce) can fire-roasted diced tomatoes
1/2 cup low-sodium vegetable broth
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
Chopped or chiffonade fresh basil, for garnish
Instructions:
Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.
Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.
Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.
“MEATBALLS” STROGANOFF
I'm really not sure where this recipe is from, but I'm guessing probably a diabetic website. The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.
2 tsp. garlic-flavored olive oil
2 cups frozen chopped onion
1 16-oz. bag frozen whole-leaf spinach
1 12-oz. pkg. frozen soy zesty Italian meatballs
1 cup reduced-fat sour cream
Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.
Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.
PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS
POTATO CAVATELLI
This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.
To view this online, click here.
Ingredients
2 large russet potatoes
1 tablespoon butter
1/4 cup milk
1/4 cup neutral oil, like canola
1 teaspoon kosher salt
4 eggs
3 cups flour/450 grams, plus more for rolling
Preparation
Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)
Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.
HERBED TOFU LASAGNA WITH ZUCCHINI
This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
TROPICAL PAPAYA PERFECTION
This recipe, as well as the next one (Just Peachy) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Thick like a milkshake, this coconut-infused smoothie recipe transports you to a tropical island.”
Servings: 1
1 papaya, cut into chunks
1 cup fat-free plain yogurt
1/2 cup fresh pineapple chunks
1/2 cup crushed ice
1 tsp coconut extract
1 tsp ground flaxseed
Combine the papaya, yogurt, pineapple, ice, coconut extract, and flaxseed. Process for about 30 seconds, or until smooth and frosty.
Nutrition Information: Calories: 299; Protein: 13 g; Carbs: 64 g; Fiber: 7 g; Sugar: 44 g; Total fat: 1.5 g; Saturated fat: 0.1 g; Sodium: 149 mg
JUST PEACHY
This recipe begins, “Fat-free vanilla ice cream makes this protein packed smoothie sinful and slimming. Skip the spoonful of sugar for a healthier pick.”
Servings: 2
1 cup milk
2 Tbsp low-fat vanilla yogurt
1/2 cup frozen peaches
1/2 cup strawberries
1/8 tsp powdered ginger
2 tsp whey protein powder (such as Source Organic Whey Protein)
3 ice cubes
Blend together any liquid ingredients (milk, yogurt, juice, etc.) and protein powder; this will help break down the grainy powder and make sure it’s evenly distributed.
Add mushy ingredients, like precooked oatmeal and fruit, then add ice at the end. For a thicker shake, you can toss in more ice cubes; you’ll add volume without the calories.
Nutrition Information: Calories (per serving): 150; Protein: 9 g; Carbs: 26.5 g; Fiber: 2 g; Sugar: 24 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 73 mg
TIE-DYE CHEESECAKE
This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate
To view this online, click here.
Ingredients
Crust:
2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Neon blue, pink and purple food coloring
Yellow food coloring
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position an oven rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.
SUMMER VEGETABLE SKILLET LASAGNA
This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.
To view this online, click here.
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.
Ingredients:
1 1/2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
1 cup fresh corn kernels (from about 1 to 2 ears of corn)
3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
8 ounces uncooked regular lasagna noodles, broken into thirds
1 (28-ounce) can fire-roasted diced tomatoes
1/2 cup low-sodium vegetable broth
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
Chopped or chiffonade fresh basil, for garnish
Instructions:
Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.
Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.
Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.
“MEATBALLS” STROGANOFF
I'm really not sure where this recipe is from, but I'm guessing probably a diabetic website. The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.
2 tsp. garlic-flavored olive oil
2 cups frozen chopped onion
1 16-oz. bag frozen whole-leaf spinach
1 12-oz. pkg. frozen soy zesty Italian meatballs
1 cup reduced-fat sour cream
Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.
Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.
PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS
POTATO CAVATELLI
This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.
To view this online, click here.
Ingredients
2 large russet potatoes
1 tablespoon butter
1/4 cup milk
1/4 cup neutral oil, like canola
1 teaspoon kosher salt
4 eggs
3 cups flour/450 grams, plus more for rolling
Preparation
Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)
Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.
HERBED TOFU LASAGNA WITH ZUCCHINI
This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
Wednesday, August 5, 2020
Dessert
I want something snacky!
Who hasn't thought that a few times? For those who, like me, love dessert, here are six yummy dessert recipes that are sure to be a hit, including Chocolate Dump-It Cake and Whole Roasted Pineapples. Enjoy!
COLD CANDIED ORANGES
This is from Gabrielle Hamilton in The New York Times cooking e-newsletter. Gabrielle wrote, "Slowly poaching fresh, firm seedless oranges in a light sugar syrup is a simple yet magical kind of alchemy. You still end up with oranges, yes, but now they are glistening jewels — cooked but juicy, candied but fresh, bitter but sweet — that make an uncommonly elegant and refreshing dessert after a heavy winter meal. These cold candied oranges keep up to a month in the refrigerator, and any that are left over can be delicious with thick yogurt in the morning, or beside a cup of mint tea in the afternoon. But in every case, they are most bracing and most delicious when super cold."
Yield: 6 candied oranges; Time: 2 hours, plus curing and cooling
This was featured in "End Your Meal Elegantly With Candied Oranges", and can be viewed online at https://cooking.nytimes.com/recipes/1020812-cold-candied-oranges.
Note: I highly recommend going to the "featured in" article. I found it to be a short but fascinating read.
Ingredients
6 firm, juicy, seedless oranges with thin skins (recently I’ve been using Cara Cara oranges), no bigger than a baseball
6 cups granulated sugar
Preparation
Bring a stainless-steel pot of water to a boil. (It should be large enough to hold the oranges submerged.)
Wash and dry the oranges, and channel from stem to navel at 1/2-inch intervals, removing strips of peel while leaving the pith intact, until the oranges resemble those onion domes on Russian churches. (You need a good, sharp channeler, not a tiny-toothed zester for this one.)
Place the oranges and their long, fat threads of channeled peel into the boiling water, and reduce to a simmer. Cover the oranges with a lid one size too small for the pot, to keep them submerged. Let them blanch for about 25 minutes to remove the harshest edge of their bitter nature. They should swell and soften but not collapse or split.
Remove the oranges and zest from the simmering water with a slotted spoon, and set aside. Dump out the blanching water, and return the dry pot to the stove.
In that same pot, combine the sugar with 6 cups water; bring the sugar water to a boil over medium-high, stirring until the sugar has dissolved, then allow to gently boil, and reduce for 10 minutes, uncovered. You want some water to evaporate and for the syrup to take on a little body.
Carefully place blanched oranges and zest into the sugar syrup, and reduce heat to a very slow, lethargic simmer. Cover oranges with a parchment circle cut slightly larger than the circumference of the pot (by 1 inch is enough), then place the too-small lid on top of the parchment on top of the oranges, to keep them fully submerged (and sealed under the parchment) in the sluggishly simmering syrup.
Cook the oranges in the syrup for about 45 minutes, checking on them frequently to keep the temperature quite slow and stable, until they take on a high gloss and appear vaguely translucent and jewel-like. (We have several induction burners that come with features that can hold a temperature, and I leave the oranges at around 170 degrees for most of the candying, sometimes with a little bump up to 180. But without a thermometer or an induction burner, just a visual slow, slow, slow bubble is a good cue.)
Cool oranges and peels in their syrup for a full 24 hours before serving. This kind of “cures” them. They get even better after 48 hours. First, you’ll want to let them cool at room temperature until no longer warm to the touch, at least 4 hours, then refrigerate them until thoroughly chilled. The oranges last refrigerated for 1 month as long as they are submerged in that syrup.
Serve very cold. Eat the whole thing, skin and all, with a knife and fork. It’s like a half glacéed fruit and half fresh fruit — refreshing, tonic, digestive and so great after dinner.
CHOCOLATE DUMP-IT CAKE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, "A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it."
Yield: 10 servings; Time: 1 hour 45 minutes
This was featured in "Food Diary; Personal Best", and can be viewed online at https://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1-1/2 cups Nestle's semisweet-chocolate chips
11/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
LEMON POUND CAKE
This is from Betty Crocker, and begins, "Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that’s rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don’t have all day to do it."
Prep Time: 15 minutes; Total Time: 2 hours 25 minutes; Servings: 12
To view this online, click here.
Ingredients
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 package (3 oz) cream cheese, softened
1 cup water or milk
1 tablespoon grated lemon peel
3 eggs
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
Directions
Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Expert Tips
If you have leftover cake, cut it into slices and place individually in sandwich-size food-storage plastic bags. Seal bags and freeze. You'll have a quick treat when you need it!
For added lemon flavor, sprinkle some extra grated lemon peel over the cake.
For a different look, cut your cake into wedges instead of traditional slices.
This elegant pound cake makes a wonderful hostess gift for any dinner party.
SOUR CREAM BANANA BARS
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 1/2 cup Sugar
1 cup Sour cream
1/2 cup Butter, softened
2 Eggs
1 1/2 cup Bananas, mashed, 3 large
2 tsp Vanilla
2 cup Flour
1 tsp Baking soda
1/2 cup Nuts, chopped
Directions
Mix sugar, sour cream, butter and eggs in large mixing bowl on low speed, scraping bowl occasionally, about 1 minute. Beat in banana and vanilla on low speed, 30 seconds. Beat in flour and baking soda on medium speed, scraping bowl occasionally, 1 minute. Stir in nuts. Spread dough in greased and floured jelly roll pan. Bake 20 to 25 minutes in preheated 375F oven. When cool, frost with Cream Cheese Frosting. Cut into bars.
Cream Cheese Frosting: Beat 3 oz pkg cream cheese, 1/3 cup butter, 1 T milk and 1 tsp vanilla until creamy. Stir in 2 cups powdered sugar until smooth.
DOUBLETREE SIGNATURE COOKIE
This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies
To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.
Ingredients
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2-1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1-3/4 cups chopped walnuts
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
WHOLE ROASTED PINEAPPLES
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 15).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
This recipe has a prep time of 30 minutes and serves 6.
Ingredients
2 Tbsp coconut sugar
2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 Tbsp coconut oil
2 pineapples, peeled
To Garnish
Toasted coconut flakes
Dairy-free ice cream
Fresh mint
Maple syrup
Lime zest
Directions
Preheat oven to 350 degrees.
Add coconut sugar, cinnamon, and cayenne pepper to a small bowl and mix together.
Place a large non-stick pan over a medium heat and add coconut oil. When hot, add whole peeled pineapples. Turn pineapples so they color on all sides. Sprinkle over sugar mixture while they are cooking.
When pineapples are golden, place them onto a baking sheet and then into over for 15 to 20 minutes.
Once pineapples are baked, carve them at the table. Serve with toasted coconut flakes, ice cream, fresh mint, a drizzle of maple syrup, and a little lime zest.
Who hasn't thought that a few times? For those who, like me, love dessert, here are six yummy dessert recipes that are sure to be a hit, including Chocolate Dump-It Cake and Whole Roasted Pineapples. Enjoy!
COLD CANDIED ORANGES
This is from Gabrielle Hamilton in The New York Times cooking e-newsletter. Gabrielle wrote, "Slowly poaching fresh, firm seedless oranges in a light sugar syrup is a simple yet magical kind of alchemy. You still end up with oranges, yes, but now they are glistening jewels — cooked but juicy, candied but fresh, bitter but sweet — that make an uncommonly elegant and refreshing dessert after a heavy winter meal. These cold candied oranges keep up to a month in the refrigerator, and any that are left over can be delicious with thick yogurt in the morning, or beside a cup of mint tea in the afternoon. But in every case, they are most bracing and most delicious when super cold."
Yield: 6 candied oranges; Time: 2 hours, plus curing and cooling
This was featured in "End Your Meal Elegantly With Candied Oranges", and can be viewed online at https://cooking.nytimes.com/recipes/1020812-cold-candied-oranges.
Note: I highly recommend going to the "featured in" article. I found it to be a short but fascinating read.
Ingredients
6 firm, juicy, seedless oranges with thin skins (recently I’ve been using Cara Cara oranges), no bigger than a baseball
6 cups granulated sugar
Preparation
Bring a stainless-steel pot of water to a boil. (It should be large enough to hold the oranges submerged.)
Wash and dry the oranges, and channel from stem to navel at 1/2-inch intervals, removing strips of peel while leaving the pith intact, until the oranges resemble those onion domes on Russian churches. (You need a good, sharp channeler, not a tiny-toothed zester for this one.)
Place the oranges and their long, fat threads of channeled peel into the boiling water, and reduce to a simmer. Cover the oranges with a lid one size too small for the pot, to keep them submerged. Let them blanch for about 25 minutes to remove the harshest edge of their bitter nature. They should swell and soften but not collapse or split.
Remove the oranges and zest from the simmering water with a slotted spoon, and set aside. Dump out the blanching water, and return the dry pot to the stove.
In that same pot, combine the sugar with 6 cups water; bring the sugar water to a boil over medium-high, stirring until the sugar has dissolved, then allow to gently boil, and reduce for 10 minutes, uncovered. You want some water to evaporate and for the syrup to take on a little body.
Carefully place blanched oranges and zest into the sugar syrup, and reduce heat to a very slow, lethargic simmer. Cover oranges with a parchment circle cut slightly larger than the circumference of the pot (by 1 inch is enough), then place the too-small lid on top of the parchment on top of the oranges, to keep them fully submerged (and sealed under the parchment) in the sluggishly simmering syrup.
Cook the oranges in the syrup for about 45 minutes, checking on them frequently to keep the temperature quite slow and stable, until they take on a high gloss and appear vaguely translucent and jewel-like. (We have several induction burners that come with features that can hold a temperature, and I leave the oranges at around 170 degrees for most of the candying, sometimes with a little bump up to 180. But without a thermometer or an induction burner, just a visual slow, slow, slow bubble is a good cue.)
Cool oranges and peels in their syrup for a full 24 hours before serving. This kind of “cures” them. They get even better after 48 hours. First, you’ll want to let them cool at room temperature until no longer warm to the touch, at least 4 hours, then refrigerate them until thoroughly chilled. The oranges last refrigerated for 1 month as long as they are submerged in that syrup.
Serve very cold. Eat the whole thing, skin and all, with a knife and fork. It’s like a half glacéed fruit and half fresh fruit — refreshing, tonic, digestive and so great after dinner.
CHOCOLATE DUMP-IT CAKE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, "A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it."
Yield: 10 servings; Time: 1 hour 45 minutes
This was featured in "Food Diary; Personal Best", and can be viewed online at https://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1-1/2 cups Nestle's semisweet-chocolate chips
11/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
LEMON POUND CAKE
This is from Betty Crocker, and begins, "Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that’s rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don’t have all day to do it."
Prep Time: 15 minutes; Total Time: 2 hours 25 minutes; Servings: 12
To view this online, click here.
Ingredients
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 package (3 oz) cream cheese, softened
1 cup water or milk
1 tablespoon grated lemon peel
3 eggs
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
Directions
Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Expert Tips
If you have leftover cake, cut it into slices and place individually in sandwich-size food-storage plastic bags. Seal bags and freeze. You'll have a quick treat when you need it!
For added lemon flavor, sprinkle some extra grated lemon peel over the cake.
For a different look, cut your cake into wedges instead of traditional slices.
This elegant pound cake makes a wonderful hostess gift for any dinner party.
SOUR CREAM BANANA BARS
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 1/2 cup Sugar
1 cup Sour cream
1/2 cup Butter, softened
2 Eggs
1 1/2 cup Bananas, mashed, 3 large
2 tsp Vanilla
2 cup Flour
1 tsp Baking soda
1/2 cup Nuts, chopped
Directions
Mix sugar, sour cream, butter and eggs in large mixing bowl on low speed, scraping bowl occasionally, about 1 minute. Beat in banana and vanilla on low speed, 30 seconds. Beat in flour and baking soda on medium speed, scraping bowl occasionally, 1 minute. Stir in nuts. Spread dough in greased and floured jelly roll pan. Bake 20 to 25 minutes in preheated 375F oven. When cool, frost with Cream Cheese Frosting. Cut into bars.
Cream Cheese Frosting: Beat 3 oz pkg cream cheese, 1/3 cup butter, 1 T milk and 1 tsp vanilla until creamy. Stir in 2 cups powdered sugar until smooth.
DOUBLETREE SIGNATURE COOKIE
This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies
To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.
Ingredients
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2-1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1-3/4 cups chopped walnuts
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
WHOLE ROASTED PINEAPPLES
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 15).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
This recipe has a prep time of 30 minutes and serves 6.
Ingredients
2 Tbsp coconut sugar
2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 Tbsp coconut oil
2 pineapples, peeled
To Garnish
Toasted coconut flakes
Dairy-free ice cream
Fresh mint
Maple syrup
Lime zest
Directions
Preheat oven to 350 degrees.
Add coconut sugar, cinnamon, and cayenne pepper to a small bowl and mix together.
Place a large non-stick pan over a medium heat and add coconut oil. When hot, add whole peeled pineapples. Turn pineapples so they color on all sides. Sprinkle over sugar mixture while they are cooking.
When pineapples are golden, place them onto a baking sheet and then into over for 15 to 20 minutes.
Once pineapples are baked, carve them at the table. Serve with toasted coconut flakes, ice cream, fresh mint, a drizzle of maple syrup, and a little lime zest.
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