Here are six yummy vegetarian recipes to start your week off just right, including Vegan Thai Curry Vegetables and Raspberry Lime Pie. Enjoy!
VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING
This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”
Makes 4 servings.
To view this online, click here.
Ingredients
Pudding
3 Tbs. cornstarch
1 1/2 cups vanilla coconut milk or soymilk
1/4 cup organic cane sugar
1/4 tsp. vanilla extract
Topping
2–8 Tbs. organic cane sugar
1 Tbs. cornstarch
2 cups fresh or frozen raspberries
1/3 cup semisweet chocolate chips
Directions
To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.
Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g
APPLE BREAKFAST WEDGES
This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples, peeled, thinly sliced (about 2 cups)
1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
2 eggs
Maple-flavored syrup, if desired
Directions
Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.
Expert Tips
Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.
Sprinkle with powdered sugar, and serve with warm maple syrup.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
RASPBERRY LIME PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
14 ozs. sweetened condensed milk
1/2 cup lime juice
8 ozs. frozen whipped topping, thawed
Few drops red food coloring, optional
1 cup fresh raspberries
1 9 inch graham cracker crust, baked and cooled
Additional raspberries for garnish, optional
Fresh mint for garnish, optional
Lime slices for garnish, optional
Directions
In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.
Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”
HEARTY VEGGIE CHILI
This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online click here.
Ingredients
1 cup coarsely chopped red onions, divided
2 cloves garlic, minced
2 teaspoons vegetable oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1 1/2 cups water
1 teaspoon sugar
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®
2 1/2 cups coarsely chopped zucchini
Shredded cheddar cheese (optional)
Parsley sprigs (optional)
Directions
In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.
Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).
WEEKNIGHT TWO-BEAN CHILI
This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”
Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.
To view this online, click here.
Ingredients:
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
Monday, April 5, 2021
Friday, April 2, 2021
Easter Recipes
This Sunday is Easter. Here are six vegetarian recipes to fix for Easter – or, for that matter, any time - including Spring Pea and Asparagus Pasta Primavera, Garlic Mashed Potatoes, and Easter Bunny Cake. Enjoy!
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
VEGAN GINGERED CARROT SOUP
This came from Jolinda Hackett, who wrote for The Spruce Eats. She wrote, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, who wrote for The Spruce Eats. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
Note: When I originally posted this recipe on here several years ago, this was posted on what was about.com. However, about.com has since been absorbed by .dash (dotdash.com), which The Spruce Eats is part of. Unfortunately, many of the recipe links from about.com didn't follow over; this is one of the recipes. But it was so yummy that I wanted to repost it and give credit to John Mitzewich, as it is one of his recipes. (Thanks John! Keep cooking!)
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
To view this online, click here.
2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
VEGAN GINGERED CARROT SOUP
This came from Jolinda Hackett, who wrote for The Spruce Eats. She wrote, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, who wrote for The Spruce Eats. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
Note: When I originally posted this recipe on here several years ago, this was posted on what was about.com. However, about.com has since been absorbed by .dash (dotdash.com), which The Spruce Eats is part of. Unfortunately, many of the recipe links from about.com didn't follow over; this is one of the recipes. But it was so yummy that I wanted to repost it and give credit to John Mitzewich, as it is one of his recipes. (Thanks John! Keep cooking!)
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
To view this online, click here.
2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
Thursday, April 1, 2021
Thursday Recipes
Just one more day until the end of the week. (Do I hear a big sigh of relief, besides mine?) Here are six yummy recipes to help you through the day, including Creamy No Churn Raspberry Crumble Ice Cream and Vegetable Frittata. Enjoy!
BROCCOLI AND CHEESE CRUSTLESS QUICHE
Years ago, I found this in an issue of Vegetarian Times (if I remember, it was the May 2005 issue). My better-half wasn’t a vegetarian, but I fixed this anyway, and he was instantly hooked. I ended up fixing this at least every other week, and scrambled up the left-over egg yolks for our aging Cocker Spaniel, Osha (pronounced Ah-sha, as in OshKosh B'Gosh).
(For the record, Osha knew that when she saw the quiche dish come out of the cupboard, she was in for a scrambled egg yolk treat and would sit in the doorway, almost quivering in anticipation.)
This recipe starts off, “Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread.”
I have yet to make this using broccoli, opting for making it with fresh spinach, instead. Very yummy!
Makes 6 servings, and can be found online at https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche.
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Information: Calories: 160; Carbohydrate Content: 8 g; Cholesterol Content: 85 mg; Fat Content: 9 g; Fiber Content: 2 g; Protein Content: 14 g; Saturated Fat Content: 4 g; Sodium Content: 370 mg; Sugar Content: 3 g
VEGETABLE FRITTATA
This comes from the infamous long-since-forgotten emailing list.
Ingredients
Mixture of green peppers, red peppers, yellow peppers, onion, mushrooms, broccoli, squash (about 2-3 cups total)
Olive oil
5-6 eggs
Milk
About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)
Salt and freshly-ground pepper to taste
Parsley sprigs for garnish
Directions
Preheat oven to 350 degrees F.
Gently saute the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.
Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny. Garnish and serve.
LEMON BARS
This yummy recipe comes from Ina Garten, star of The Food Network show, Barefoot Contessa.
Total: 1 hr 35 min; Prep: 10 min; Inactive: 30 min; Cook: 55 min; Yield: 20 squares or 40 triangles; Level: Intermediate
To view this online, click here.
Ingredients
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2 1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
CORNY GREEN ENCHILADAS
This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes
Ingredients (use vegan versions):
12 corn tortillas
1 can of fiesta corn (drained)
1 can of black beans (drained)
1 can of green enchilada sauce
2 cups of vegan cheese
2 tablespoon cumin
1 teaspoon chili powder
Directions:
This is a layered casserole. You can vary the layers to your liking.
Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.
Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.
Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.
Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.
Serve with a salad, salsa and smoothie! Good eats!
STRAWBERRY FOOL
This comes from Mark Bittman in The New York Times cooking e-newsletter. The recipe begins, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.”
Yield: 4 servings; Time: 30 minutes
The recipe was featured in “THE MINIMALIST; A Fruit Fool: It's Sublime” and can be viewed online here.
Ingredients
1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional
Preparation
Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
Years ago, I found this in an issue of Vegetarian Times (if I remember, it was the May 2005 issue). My better-half wasn’t a vegetarian, but I fixed this anyway, and he was instantly hooked. I ended up fixing this at least every other week, and scrambled up the left-over egg yolks for our aging Cocker Spaniel, Osha (pronounced Ah-sha, as in OshKosh B'Gosh).
(For the record, Osha knew that when she saw the quiche dish come out of the cupboard, she was in for a scrambled egg yolk treat and would sit in the doorway, almost quivering in anticipation.)
This recipe starts off, “Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread.”
I have yet to make this using broccoli, opting for making it with fresh spinach, instead. Very yummy!
Makes 6 servings, and can be found online at https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche.
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Information: Calories: 160; Carbohydrate Content: 8 g; Cholesterol Content: 85 mg; Fat Content: 9 g; Fiber Content: 2 g; Protein Content: 14 g; Saturated Fat Content: 4 g; Sodium Content: 370 mg; Sugar Content: 3 g
VEGETABLE FRITTATA
This comes from the infamous long-since-forgotten emailing list.
Ingredients
Mixture of green peppers, red peppers, yellow peppers, onion, mushrooms, broccoli, squash (about 2-3 cups total)
Olive oil
5-6 eggs
Milk
About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)
Salt and freshly-ground pepper to taste
Parsley sprigs for garnish
Directions
Preheat oven to 350 degrees F.
Gently saute the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.
Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny. Garnish and serve.
LEMON BARS
This yummy recipe comes from Ina Garten, star of The Food Network show, Barefoot Contessa.
Total: 1 hr 35 min; Prep: 10 min; Inactive: 30 min; Cook: 55 min; Yield: 20 squares or 40 triangles; Level: Intermediate
To view this online, click here.
Ingredients
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2 1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
CORNY GREEN ENCHILADAS
This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes
Ingredients (use vegan versions):
12 corn tortillas
1 can of fiesta corn (drained)
1 can of black beans (drained)
1 can of green enchilada sauce
2 cups of vegan cheese
2 tablespoon cumin
1 teaspoon chili powder
Directions:
This is a layered casserole. You can vary the layers to your liking.
Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.
Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.
Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.
Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.
Serve with a salad, salsa and smoothie! Good eats!
STRAWBERRY FOOL
This comes from Mark Bittman in The New York Times cooking e-newsletter. The recipe begins, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.”
Yield: 4 servings; Time: 30 minutes
The recipe was featured in “THE MINIMALIST; A Fruit Fool: It's Sublime” and can be viewed online here.
Ingredients
1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional
Preparation
Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
Wednesday, March 31, 2021
Wednesday Recipes
Trick question: What day is it? It's Hump Day (otherwise known as Wednesday). Here are six yummy recipes to help you through the week including Tofu-Spinach Lasagna and Chipotle Chili Non-Carne. Enjoy!
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
This comes from Colu Henry in The New York Times cooking enewletter. Colu wrote, "There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao."
Yield: 4 servings; Time: 30 minutes
View this online at https://cooking.nytimes.com/recipes/1020860-pasta-e-ceci-italian-pasta-and-chickpea-stew.
Ingredients
3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving
Preparation
Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
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.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
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
CHIPOTLE CHILI NON-CARNE
This is from Vegetarian Times, and begins, "This spicy chili really warms the bones on a cold evening. Chipotle powder is made from smoked jalapeño peppers. Look for it in specialty gourmet stores. To make the chili milder, omit the chipotle powder and reduce the chili powder to two teaspoons. MEAL PLAN: Delicious with cornbread. Add a tossed green salad with low-fat bottled cilantro dressing."
Makes 6 servings; Time: 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-chili-non-carne/.
Ingredients
1 tsp. olive oil
1 cup finely chopped onion
4 cloves garlic, minced
1 green or yellow bell pepper, chopped
1 cup frozen corn
1/4 tsp. chipotle chile powder or to taste
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
3 (15-oz.) cans black beans, rinsed and drained
14 1/2-oz. can diced tomatoes
Preparation
In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes. Add bell pepper and corn and cook, stirring often, 2 minutes. Stir in chipotle powder, chili powder, cumin and oregano and cook 1 minute. Stir in beans, tomatoes and 3/4 cup water.
Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add 1/4 cup hot water. Add salt and pepper to taste. If desired, sprinkle chili with shredded cheese before serving.
STUFFED SHELLS
This is from Ali Slagle at The New York Times cooking e-newsletter. Ali wrote, "Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it’s time to eat. While some versions add frozen spinach, herbs or lemon, you really don’t need anything beyond the basics; this classic version is pure comfort."
Yield: 6 to 8 servings; Time: About 2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1020833-stuffed-shells.
Ingredients
For the Sauce:
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt
4 garlic cloves, peeled and thinly sliced
3 tablespoons tomato paste
1 (28-ounce) can tomato purée
For the Filling and Assembly:
Kosher salt and black pepper
1 pound fresh ricotta (about 2 cups)
10 ounces fresh mozzarella, grated (about 2 1/2 cups)
5 1/2 ounces Parmesan, finely grated (about 2 cups)
2 egg yolks
1 garlic clove
12 ounces jumbo shells
Preparation
Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.
Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.
Add the shells to the boiling water and cook until just shy of al dente. (You’ll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that’s insurance in case any rip. Reserve extras for another use.)
Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you’d like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
This comes from Colu Henry in The New York Times cooking enewletter. Colu wrote, "There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao."
Yield: 4 servings; Time: 30 minutes
View this online at https://cooking.nytimes.com/recipes/1020860-pasta-e-ceci-italian-pasta-and-chickpea-stew.
Ingredients
3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving
Preparation
Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
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.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
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
CHIPOTLE CHILI NON-CARNE
This is from Vegetarian Times, and begins, "This spicy chili really warms the bones on a cold evening. Chipotle powder is made from smoked jalapeño peppers. Look for it in specialty gourmet stores. To make the chili milder, omit the chipotle powder and reduce the chili powder to two teaspoons. MEAL PLAN: Delicious with cornbread. Add a tossed green salad with low-fat bottled cilantro dressing."
Makes 6 servings; Time: 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-chili-non-carne/.
Ingredients
1 tsp. olive oil
1 cup finely chopped onion
4 cloves garlic, minced
1 green or yellow bell pepper, chopped
1 cup frozen corn
1/4 tsp. chipotle chile powder or to taste
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
3 (15-oz.) cans black beans, rinsed and drained
14 1/2-oz. can diced tomatoes
Preparation
In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes. Add bell pepper and corn and cook, stirring often, 2 minutes. Stir in chipotle powder, chili powder, cumin and oregano and cook 1 minute. Stir in beans, tomatoes and 3/4 cup water.
Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add 1/4 cup hot water. Add salt and pepper to taste. If desired, sprinkle chili with shredded cheese before serving.
STUFFED SHELLS
This is from Ali Slagle at The New York Times cooking e-newsletter. Ali wrote, "Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it’s time to eat. While some versions add frozen spinach, herbs or lemon, you really don’t need anything beyond the basics; this classic version is pure comfort."
Yield: 6 to 8 servings; Time: About 2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1020833-stuffed-shells.
Ingredients
For the Sauce:
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt
4 garlic cloves, peeled and thinly sliced
3 tablespoons tomato paste
1 (28-ounce) can tomato purée
For the Filling and Assembly:
Kosher salt and black pepper
1 pound fresh ricotta (about 2 cups)
10 ounces fresh mozzarella, grated (about 2 1/2 cups)
5 1/2 ounces Parmesan, finely grated (about 2 cups)
2 egg yolks
1 garlic clove
12 ounces jumbo shells
Preparation
Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.
Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.
Add the shells to the boiling water and cook until just shy of al dente. (You’ll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that’s insurance in case any rip. Reserve extras for another use.)
Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you’d like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.
Tuesday, March 30, 2021
Double-Post Tuesday
You know the routine: Besides being Taco Tuesday, it's also Double-Post Tuesday, since not everyone loves tacos Today's offerings include Vegan Fried “Chicken” with Seitan and Heavenly Ice Cream Cake with Raspberry Coulis. Enjoy!
MASHED TURNIPS WITH ROASTED GARLIC
Servings: 8
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/34.shtml
Ingredients
1-1/2 pound small turnips, peeled and quartered
1 ripe bartlett pear, about 6 ounces, peeled, cored and chopped
4 cloves garlic, roasted and peeled
1 tablespoon margarine
2 tablespoons skim milk
1/4 teaspoon salt
Freshly ground pepper to taste
Directions
Steam turnips over boiling water until fork tender, about 15 minutes.
Drain turnips and place in a food processor or blender along with pear, garlic, and margarine.
Process until smooth, adding skim milk as needed.
Season with salt and pepper. Serve immediately.
Nutritional Information Per Serving: Calories: 41; Protein: 1 g; Fat: 2 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable
SLOWCOOKER MACARONI AND CHEESE
This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min
Ingredients
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Directions
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.
WATERMELON SORBET
This also came from the infamous long-since-forgotten emailing list; it's amazing how many recipes come from the list. Makes 8 servings.
The recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”
Ingredients
1/2 cup plus 4 cups seeded and pureed watermelon
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon lime zest
Directions
In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.
VEGAN FRIED “CHICKEN” WITH SEITAN
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.
You can view this online here.
Ingredients
1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: dash cayenne pepper
1 1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)
Directions
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.
CHIPOTLE VEGGIE CHILI
This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”
Prep Time: 15 min; Total Time: 50 min; Servings: 8
To view this online, click here.
Ingredients
1 cup chopped onion
1 cup seeded and chopped red bell pepper
1 cup chopped carrots
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
2 cups water
1 can (15 oz.) kidney beans, rinsed and drained
3 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
2 cups coarsely chopped zucchini
1/2 cup frozen whole corn kernels
Keebler® Club® Cornbread Cracker Bites Homestyle
In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.
Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.
HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS
This comes from the January 2007 issue of Vegetarian Times, and begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.
To view this online, click here.
Ingredients
1 16-oz. angel food cake, frozen
1 10-oz. jar raspberry preserves
1/4 cup raspberry liqueur or orange juice
2 pints low-fat vanilla ice cream, softened, divided
1 10-oz. pkg. frozen raspberries in syrup, thawed
Directions
Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.
Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)
Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.
Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.
nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g
MASHED TURNIPS WITH ROASTED GARLIC
Servings: 8
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/34.shtml
Ingredients
1-1/2 pound small turnips, peeled and quartered
1 ripe bartlett pear, about 6 ounces, peeled, cored and chopped
4 cloves garlic, roasted and peeled
1 tablespoon margarine
2 tablespoons skim milk
1/4 teaspoon salt
Freshly ground pepper to taste
Directions
Steam turnips over boiling water until fork tender, about 15 minutes.
Drain turnips and place in a food processor or blender along with pear, garlic, and margarine.
Process until smooth, adding skim milk as needed.
Season with salt and pepper. Serve immediately.
Nutritional Information Per Serving: Calories: 41; Protein: 1 g; Fat: 2 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable
SLOWCOOKER MACARONI AND CHEESE
This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min
Ingredients
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Directions
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.
WATERMELON SORBET
This also came from the infamous long-since-forgotten emailing list; it's amazing how many recipes come from the list. Makes 8 servings.
The recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”
Ingredients
1/2 cup plus 4 cups seeded and pureed watermelon
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon lime zest
Directions
In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.
VEGAN FRIED “CHICKEN” WITH SEITAN
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.
You can view this online here.
Ingredients
1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: dash cayenne pepper
1 1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)
Directions
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.
CHIPOTLE VEGGIE CHILI
This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”
Prep Time: 15 min; Total Time: 50 min; Servings: 8
To view this online, click here.
Ingredients
1 cup chopped onion
1 cup seeded and chopped red bell pepper
1 cup chopped carrots
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
2 cups water
1 can (15 oz.) kidney beans, rinsed and drained
3 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
2 cups coarsely chopped zucchini
1/2 cup frozen whole corn kernels
Keebler® Club® Cornbread Cracker Bites Homestyle
In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.
Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.
HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS
This comes from the January 2007 issue of Vegetarian Times, and begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.
To view this online, click here.
Ingredients
1 16-oz. angel food cake, frozen
1 10-oz. jar raspberry preserves
1/4 cup raspberry liqueur or orange juice
2 pints low-fat vanilla ice cream, softened, divided
1 10-oz. pkg. frozen raspberries in syrup, thawed
Directions
Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.
Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)
Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.
Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.
nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g
Taco Tuesday
It's time for another Taco Tuesday. (Yay!) Today's taco recipes include Grilled Asparagus and Avocado Tacos and Potato Tacos. (Yes, you read that right!) Enjoy!
GRILL VEGETARIAN TACOS
This was on the Runner’s World website (by Meghan Kita, posted on June 28, 2013), and begins, “Ivy Stark, runner and executive chef for Dos Caminos in New York City, loves this healthy, filling recipe.”
The article begins, “Unless you're a no-meat athlete, your grill likely cooks hot dogs, hamburgers, chicken breasts, or steaks almost every time you fire it up. Sure, you'll throw on some veggies as a side dish, but the meat tends to take center grate.
“...You'll need to oil your grill and your avocadoes really well to ensure that they don't stick. The asparagus, you can just toss in oil before grilling. It's time-consuming to make your own refried beans, but they'll come out much fresher — and much less metallic-tasting — than ones from the can.”
GRILLED ASPARAGUS AND AVOCADO TACOS
Recipes by Ivy Stark, executive chef at Dos Caminos
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20846612/recipe-grilled-asparagus-and-avocado-tacos/.
Ingredients
12 corn tortillas
12 teaspoons cucumber pico de gallo (recipe below)
12 ounces refried white beans (recipe below) OR store-bought refried beans
12 spears grilled asparagus
2 ripe hass avocados, grilled (oil them AND the grill really well to prevent sticking) and cut into twelve slices
12 teaspoons queso fresco
Directions
Warm the corn tortillas by placing them on a warm griddle for 30 seconds.
Place 1 ounce beans into each of the tortillas.
Cut asparagus in half and place on top of beans.
Place 1 slice of grilled avocado in each tortilla.
Top avocado with 1 teaspoon of cucumber pico de gallo in each taco.
Sprinkle with queso fresco. Serves 4.
CUCUMBER PICO DE GALLO
Ingredients
2 kirby cucumbers, ends trimmed and then peeled
1/2 small red onion, finely diced
2 roma tomatoes, finely diced
1 jalapeno pepper, finely chopped
1 serrano chile, finely chopped
1/4 cup freshly squeezed lime juice
2 teaspoons extra virgin olive oil
1 teaspoon lemon olive oil
salt
Directions
Finely dice the cucumbers, combine with the remaining ingredients, and season with salt.
Let stand 30 minutes before serving.
REFRIED WHITE BEANS
Ingredients
1 cup dried cannellini beans
2 serrano chiles, split
1/2 gallon water
1 tablespoon olive oil
1/2 medium yellow onion, diced
1/2 teaspoon dried oregano
2 teaspoons lemon olive oil
1 teaspoon salt
Directions
Wash the cannellini beans in a colander under the faucet.
Spread the beans out on a sheet pan or counter and sort through. Discard any stray dirt, stones, or shriveled beans.
Bring the water to a boil in a medium stock pot. Add the beans and the serranos.
Reduce to a simmer, cover, and cook, skimming foam from the top occasionally, approximately 1 hour and 45 minutes.
To test for doneness, taste three or four of the smaller beans. They should be cooked through and creamy inside.
Drain the beans, and reserve the liquid.
Mash the beans, along with about a tablespoon of the bean cooking liquid, with a potato masher or the back of a wooden spoon until creamy but not completely mashed.
Heat the olive oil in a medium-sized saucepan over medium heat. Sauté the onion with the oregano and salt until golden brown, about 10 minutes.
Add the mashed beans and cook, stirring occasionally. Cook until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes.
Puree in the blender, while adding the lemon olive oil in a steady stream.
Season with salt to taste.
GREEK CHICKPEA TACOS
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, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
1 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
GRILL VEGETARIAN TACOS
This was on the Runner’s World website (by Meghan Kita, posted on June 28, 2013), and begins, “Ivy Stark, runner and executive chef for Dos Caminos in New York City, loves this healthy, filling recipe.”
The article begins, “Unless you're a no-meat athlete, your grill likely cooks hot dogs, hamburgers, chicken breasts, or steaks almost every time you fire it up. Sure, you'll throw on some veggies as a side dish, but the meat tends to take center grate.
“...You'll need to oil your grill and your avocadoes really well to ensure that they don't stick. The asparagus, you can just toss in oil before grilling. It's time-consuming to make your own refried beans, but they'll come out much fresher — and much less metallic-tasting — than ones from the can.”
GRILLED ASPARAGUS AND AVOCADO TACOS
Recipes by Ivy Stark, executive chef at Dos Caminos
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20846612/recipe-grilled-asparagus-and-avocado-tacos/.
Ingredients
12 corn tortillas
12 teaspoons cucumber pico de gallo (recipe below)
12 ounces refried white beans (recipe below) OR store-bought refried beans
12 spears grilled asparagus
2 ripe hass avocados, grilled (oil them AND the grill really well to prevent sticking) and cut into twelve slices
12 teaspoons queso fresco
Directions
Warm the corn tortillas by placing them on a warm griddle for 30 seconds.
Place 1 ounce beans into each of the tortillas.
Cut asparagus in half and place on top of beans.
Place 1 slice of grilled avocado in each tortilla.
Top avocado with 1 teaspoon of cucumber pico de gallo in each taco.
Sprinkle with queso fresco. Serves 4.
CUCUMBER PICO DE GALLO
Ingredients
2 kirby cucumbers, ends trimmed and then peeled
1/2 small red onion, finely diced
2 roma tomatoes, finely diced
1 jalapeno pepper, finely chopped
1 serrano chile, finely chopped
1/4 cup freshly squeezed lime juice
2 teaspoons extra virgin olive oil
1 teaspoon lemon olive oil
salt
Directions
Finely dice the cucumbers, combine with the remaining ingredients, and season with salt.
Let stand 30 minutes before serving.
REFRIED WHITE BEANS
Ingredients
1 cup dried cannellini beans
2 serrano chiles, split
1/2 gallon water
1 tablespoon olive oil
1/2 medium yellow onion, diced
1/2 teaspoon dried oregano
2 teaspoons lemon olive oil
1 teaspoon salt
Directions
Wash the cannellini beans in a colander under the faucet.
Spread the beans out on a sheet pan or counter and sort through. Discard any stray dirt, stones, or shriveled beans.
Bring the water to a boil in a medium stock pot. Add the beans and the serranos.
Reduce to a simmer, cover, and cook, skimming foam from the top occasionally, approximately 1 hour and 45 minutes.
To test for doneness, taste three or four of the smaller beans. They should be cooked through and creamy inside.
Drain the beans, and reserve the liquid.
Mash the beans, along with about a tablespoon of the bean cooking liquid, with a potato masher or the back of a wooden spoon until creamy but not completely mashed.
Heat the olive oil in a medium-sized saucepan over medium heat. Sauté the onion with the oregano and salt until golden brown, about 10 minutes.
Add the mashed beans and cook, stirring occasionally. Cook until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes.
Puree in the blender, while adding the lemon olive oil in a steady stream.
Season with salt to taste.
GREEK CHICKPEA TACOS
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, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
1 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
Monday, March 29, 2021
Monday Recipes
It's Monday, time to get the work week started. Here are six vegetarian recipes to get your week started just right, including Greek-Inspired Veggie Burgers and Black Bean Chili. Enjoy!
SOUTHERN MACARONI AND CHEESE
This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”
Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.
You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
CLASSIC CRANBERRY SAUCE
I realize that cranberry sauce is associated with Thanksgiving and other autumn holidays, but there's no reason not to make it any other times of the year. And since Easter is on Sunday, that'll work.
Anyway, this is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
GREEK-INSPIRED VEGGIE BURGERS
This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy
To view this online, click here.
Ingredients
4 sprays cooking spray
1 serving frozen vegetarian burger(s)
1 English muffin, grilled or toasted
2 Tbsp Tzatziki
1/4 cup Roasted red peppers (packed in water), thinly sliced
1/4 cup Cucumbers, cut in ribbons with a peeler
Directions
Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.
On English muffin, layer tzatziki, burger, red peppers, and cucumber.
BLACK BEAN AND EDAMAME SLIDERS
This is from Vegetarian Times, and begins, "Here’s the veg answer to Sloppy Joes—edamame lightens up a black bean mixture to keep these sliders from tasting too dense." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-and-edamame-sliders/.
Ingredients
1 cup frozen shelled edamame
1 clove garlic
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 chipotle chile in adobo sauce, drained and minced
1/4 cup coarsely chopped cilantro
3/4 cup plus 1 Tbs. prepared fat-free barbecue sauce, divided
1 1/2 tsp. ground cumin
1/4 tsp. salt
1 tsp. olive oil
12 small whole-wheat dinner rolls, split like buns
4 oz. reduced-fat sharp cheddar cheese, cut into 12 slices
Preparation
Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 Tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.
Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.
Spoon 1 Tbs. barbecue sauce onto each bottom bun. Top with bean mixture, cheese, and top buns.
BLACK BEAN CHILI
This is from Vegetarian Times, and begins, "You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa instead of rice." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-chili/.
Ingredients
2 tsp. vegetable oil
1 medium onion, finely chopped
1 medium green bell pepper, diced
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/8 tsp. cayenne pepper
14-oz. can Mexican-style stewed tomatoes
3/4 cup water
1 cup fresh or frozen corn kernels
1/3 cup chopped fresh cilantro
Two 16-oz. cans black beans, rinsed and drained
Preparation
In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
AVOCADO-GREEN TEA POPSICLE
This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
SOUTHERN MACARONI AND CHEESE
This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”
Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.
You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
CLASSIC CRANBERRY SAUCE
I realize that cranberry sauce is associated with Thanksgiving and other autumn holidays, but there's no reason not to make it any other times of the year. And since Easter is on Sunday, that'll work.
Anyway, this is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
GREEK-INSPIRED VEGGIE BURGERS
This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy
To view this online, click here.
Ingredients
4 sprays cooking spray
1 serving frozen vegetarian burger(s)
1 English muffin, grilled or toasted
2 Tbsp Tzatziki
1/4 cup Roasted red peppers (packed in water), thinly sliced
1/4 cup Cucumbers, cut in ribbons with a peeler
Directions
Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.
On English muffin, layer tzatziki, burger, red peppers, and cucumber.
BLACK BEAN AND EDAMAME SLIDERS
This is from Vegetarian Times, and begins, "Here’s the veg answer to Sloppy Joes—edamame lightens up a black bean mixture to keep these sliders from tasting too dense." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-and-edamame-sliders/.
Ingredients
1 cup frozen shelled edamame
1 clove garlic
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 chipotle chile in adobo sauce, drained and minced
1/4 cup coarsely chopped cilantro
3/4 cup plus 1 Tbs. prepared fat-free barbecue sauce, divided
1 1/2 tsp. ground cumin
1/4 tsp. salt
1 tsp. olive oil
12 small whole-wheat dinner rolls, split like buns
4 oz. reduced-fat sharp cheddar cheese, cut into 12 slices
Preparation
Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 Tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.
Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.
Spoon 1 Tbs. barbecue sauce onto each bottom bun. Top with bean mixture, cheese, and top buns.
BLACK BEAN CHILI
This is from Vegetarian Times, and begins, "You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa instead of rice." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-chili/.
Ingredients
2 tsp. vegetable oil
1 medium onion, finely chopped
1 medium green bell pepper, diced
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/8 tsp. cayenne pepper
14-oz. can Mexican-style stewed tomatoes
3/4 cup water
1 cup fresh or frozen corn kernels
1/3 cup chopped fresh cilantro
Two 16-oz. cans black beans, rinsed and drained
Preparation
In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
AVOCADO-GREEN TEA POPSICLE
This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
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