It's time for another Taco Tuesday. In case you're wondering if you can have tacos without meat, these six taco recipes should show you how well it can be done. Check out the Black Bean Tacos with Roasted Peppers and Onions, the Vegetarian Tacos with Avocado Sauce, or any of the other taco recipes in today's post. Enjoy!
DELICIOUS VEGAN BATTERED 'FISH' TACOS
This comes from PETA. Makes 6 tacos.
To view this online, go to https://www.peta.org/recipes/fish-tacos/.
Ingredients
1 pkg. Gardein fishless filets
1 tsp. oil or lime juice
6 medium-sized corn tortillas
1/2 cup guacamole or 1 avocado, sliced
Diced onion (optional)
Chopped cilantro (optional)
Jalapeño slices (optional)
Lime juice (optional)
Instructions
Cook the fishless filets according to package directions.
Warm the oil in a pan over medium heat. Place a tortilla in the pan and cook, turning once, until softened.
Remove from the pan and spread with 1 tablespoonful of the guacamole.
Cut the cooked fishless filets into strips and place 3 strips on the tortilla. If desired, top with diced onion, chopped cilantro, and jalapeño slices and drizzle with lime juice.
Repeat with the remaining tortillas.
Serve with salsa, vegan sour cream, or vegan tartar sauce.
SOFT VEGGIE TACOS WITH JACK CHEESE
This is from the November/December 2006 issue of Vegetarian Times (page 41), and begins, "Red chile sauce, a spicy Mexican condiment served on enchiladas, heats up zucchini, yellow squash and cauliflower in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/soft-veggie-tacos-with-jack-cheese/.
Ingredients
2 Tbs. olive oil
1 onion, thinly sliced (1 cup)
4 cloves garlic, minced (about 4 tsp.)
5 cups cauliflower florets (from 1 large head)
2 medium yellow squash, cut into 1/2-inch rounds (about 9 oz.)
2 medium zucchini, cut into 1/2-inch rounds (9 oz.)
2 cups canned medium red chile sauce, such as Las Palmas
1/2 cup chopped cilantro
1 cup shredded Monterey Jack cheese (about 3 oz.)
12 4-inch corn tortillas or 6 8-inch whole-wheat tortillas, warmed
Preparation
Heat oil in large skillet over medium-high heat. Add onion, and sauté 4 minutes, or until soft. Stir in garlic. Add cauliflower, yellow squash and zucchini. Sauté 2 minutes. Add chile sauce; bring to a simmer.
Cover, reduce heat to medium low, and simmer 15 minutes, or until vegetables are tender and sauce thickens, stirring occasionally. Remove from heat. Stir in cilantro, and add cheese. Spoon mixture into warmed tortillas, and serve.
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This is from September 2006 issue of Vegetarian Times (page 83), and begins, "For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill." Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-tacos-with-roasted-peppers-and-onions/.
Ingredients
Roasted peppers and onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Preparation
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
VEGETARIAN TACOS WITH AVOCADO SAUCE
This comes from Jeanine and Jack on their wonderful site, Love & Lemons.
This recipe begins, "These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great."
Serves 2-3
To view this online, go to https://www.loveandlemons.com/vegetarian-tacos/#wprm-recipe-container-46265.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
6 tortillas
1 cup cooked black beans, drained and rinsed
1 avocados, diced
chopped cilantro
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper
Directions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
Notes
Store extra sauce in the fridge for 2 to 3 days.
MEXICAN STREET TACOS
This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…
Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Directions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
Tuesday, October 12, 2021
Monday, October 11, 2021
Monday Recipes
It's the second Monday of October; where does the time go? Wasn't January just last week? (Then again, the way 2020 has been, maybe it was five years ago...)
Here are six recipes to get your week started, including Make-Ahead Creamy Spinach Lasagna and Penne With Roasted Cherry Tomatoes. Enjoy!
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.
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
Here are six recipes to get your week started, including Make-Ahead Creamy Spinach Lasagna and Penne With Roasted Cherry Tomatoes. Enjoy!
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.
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
Friday, October 8, 2021
Friday Recipes
It's finally Friday after a crazy week (at least for me; not bad, just a little like juggling chainsaws). Here are six yummy vegetarian recipes to help you through the weekend, including Bush’s® Black Bean Quesadillas, Veggie Chili Cornbread Casserole, and Frosted Peppermint Brownies (because we all could use something yummy for dessert). Enjoy!
CREAMY TURMERIC PASTA
This is from Sue Li in The New York Times cooking e-newsletter. Sue wrote, "This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal — the kind of dish you throw together, then eat out of a big bowl while sitting on the couch — but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil."
Yield: 4 to 6 servings; Time: 30 minutes
This can be viewed online at https://cooking.nytimes.com/recipes/1020033-creamy-turmeric-pasta.
Ingredients
1 pound spaghetti
2 tablespoons unsalted butter
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric
1 cup half-and-half
2 cups lightly packed freshly grated Parmesan (about 4 ounces), plus more for serving
4 tablespoons finely chopped fresh parsley or chives
Preparation
Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.
Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer.
Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.
TOFU MUSHROOM SOUP
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, "For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles."
Yield: 4 servings; Time: 1 hour 45 minutes
This was featured in "Tofu and Mushroom Broth: Happy Together", and can be viewed online at https://cooking.nytimes.com/recipes/1017969-tofu-mushroom-soup.
Ingredients
1 ounce dried mushrooms (about 1 cup), preferably porcinis
1/2 pound fresh shiitake mushrooms
1/2 pound fresh button or cremini mushrooms, quartered
1 head of garlic, cut in half crosswise
2 teaspoons salt, or to taste
6 slices fresh ginger, from the widest part of the root
2 tablespoons soy sauce
14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice
1/2 cup chopped cilantro
2 tablespoons chopped chives
Preparation
Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.
Tip
Broth can be prepared in advance through Step 4 and refrigerated for 3 days or frozen for 2 months. Soup can be prepared through Step 5 a day ahead of time.
BUSH'S® BLACK BEAN QUESADILLAS
This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.
"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"
Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4
To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.
Ingredients
2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained
1 cup salsa
2 cups shredded Colby & Monterey Jack cheese
8 (8-inch) flour tortillas
1/3 cup sour cream
Directions
Mash one can of beans.
Mix in remaining can of beans, salsa.
Spread mixture evenly on 4 tortillas; top with cheese.
Cover with remaining tortillas.
Heat skillet & cook quesadillas 2 minutes.
Cut into wedges & serve with salsa & sour cream on the side.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
FROSTED PEPPERMINT BROWNIES
This is from Betty Crocker, and begins, “Easy brownie-mix brownies get dressed up for the holidays with frosting and crushed peppermint candy.”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, oil and egg called for on brownie mix box
1 1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
1/8 teaspoon mint or peppermint extract
Betty Crocker™ green or pink gel food color
Peppermint or spearmint candies, crushed, if desired
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1 1/2 hours.In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
Expert Tips
Cut brownies into bite-size pieces and serve in holiday paper liners for easy dessert pickups.
CREAMY TURMERIC PASTA
This is from Sue Li in The New York Times cooking e-newsletter. Sue wrote, "This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal — the kind of dish you throw together, then eat out of a big bowl while sitting on the couch — but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil."
Yield: 4 to 6 servings; Time: 30 minutes
This can be viewed online at https://cooking.nytimes.com/recipes/1020033-creamy-turmeric-pasta.
Ingredients
1 pound spaghetti
2 tablespoons unsalted butter
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric
1 cup half-and-half
2 cups lightly packed freshly grated Parmesan (about 4 ounces), plus more for serving
4 tablespoons finely chopped fresh parsley or chives
Preparation
Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.
Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer.
Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.
TOFU MUSHROOM SOUP
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, "For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles."
Yield: 4 servings; Time: 1 hour 45 minutes
This was featured in "Tofu and Mushroom Broth: Happy Together", and can be viewed online at https://cooking.nytimes.com/recipes/1017969-tofu-mushroom-soup.
Ingredients
1 ounce dried mushrooms (about 1 cup), preferably porcinis
1/2 pound fresh shiitake mushrooms
1/2 pound fresh button or cremini mushrooms, quartered
1 head of garlic, cut in half crosswise
2 teaspoons salt, or to taste
6 slices fresh ginger, from the widest part of the root
2 tablespoons soy sauce
14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice
1/2 cup chopped cilantro
2 tablespoons chopped chives
Preparation
Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.
Tip
Broth can be prepared in advance through Step 4 and refrigerated for 3 days or frozen for 2 months. Soup can be prepared through Step 5 a day ahead of time.
BUSH'S® BLACK BEAN QUESADILLAS
This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.
"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"
Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4
To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.
Ingredients
2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained
1 cup salsa
2 cups shredded Colby & Monterey Jack cheese
8 (8-inch) flour tortillas
1/3 cup sour cream
Directions
Mash one can of beans.
Mix in remaining can of beans, salsa.
Spread mixture evenly on 4 tortillas; top with cheese.
Cover with remaining tortillas.
Heat skillet & cook quesadillas 2 minutes.
Cut into wedges & serve with salsa & sour cream on the side.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
FROSTED PEPPERMINT BROWNIES
This is from Betty Crocker, and begins, “Easy brownie-mix brownies get dressed up for the holidays with frosting and crushed peppermint candy.”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, oil and egg called for on brownie mix box
1 1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
1/8 teaspoon mint or peppermint extract
Betty Crocker™ green or pink gel food color
Peppermint or spearmint candies, crushed, if desired
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1 1/2 hours.In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
Expert Tips
Cut brownies into bite-size pieces and serve in holiday paper liners for easy dessert pickups.
Thursday, October 7, 2021
Mexican Food
I grew up eating a variety of foods: Italian food, Chinese, and good ol' American comfort food. It wasn't until I moved to Florida that I had quite a bit of Mexican food...and fell in love with the stuff.
Today's post has six yummy Mexican recipes, including Vegetarian Mexican Inspired Stuffed Peppers and Alamo Muffins. Enjoy!
BUSH'S® BLACK BEAN QUESADILLAS
This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.
"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"
Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4
To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.
Ingredients
2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained
1 cup salsa
2 cups shredded Colby & Monterey Jack cheese
8 (8-inch) flour tortillas
1/3 cup sour cream
Directions
Mash one can of beans.
Mix in remaining can of beans, salsa.
Spread mixture evenly on 4 tortillas; top with cheese.
Cover with remaining tortillas.
Heat skillet & cook quesadillas 2 minutes.
Cut into wedges & serve with salsa & sour cream on the side.
NO-ROLL MEXICAN RICE ENCHILADAS
This comes from Betty Crocker, and begins, "Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas."
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 5
To view this online, go to https://www.bettycrocker.com/recipes/no-roll-mexican-rice-enchiladas/f2afcaed-9e8e-4826-8764-b8e3ccb74a1f.
Ingredients
1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings
2 tablespoons butter or margarine
2 1/4 cups water
1 can (19 oz) Old El Paso™ mild enchilada sauce
1 can (16 oz) pinto beans, drained, rinsed
1 can (11 oz) Southwestern style corn, drained
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)
2 cups finely shredded Mexican cheese blend (8 oz)
Directions
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.
Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.
Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
Expert Tips
Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.
Note: The recipe also adds, “One and a half cups finely chopped cooked chicken can be used in place of the beans.” Of course, that no longer makes it vegetarian...
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.
Ingredients
1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Cook's Note:
I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!
ALAMO MUFFINS
This yummy recipe is from the infamous long-since-forgotten emailing list. It was posted with the note, "A nice change from tacos or tortillas to accompany Mexican meals. Makes 1-1/2 dozen."
Apparently, the poster was named Carolyn, who added, "*Carolyn's Note: I would just use a can of chopped green chilies, drained, if fresh ones are not convenient."
Yield: 18 servings
Ingredients
1 1/2 cup yellow cornmeal
1 tbs sugar
1 tbs baking powder(double-acting)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
2 eggs; slightly beaten
1 cup yogurt; plain
1 can cream-style corn; (8-3/4 ounce)
1/4 cup green chili peppers,* seeded and minced (see note above)
Instructions
Preheat oven to 450F. Mix together the cornmeal, sugar, baking powder, baking soda, and salt. Using pastry blender, cut in the shortening until the consistency is grainy. Beat the eggs into the yogurt, then add to the cornmeal mixture. Add the cream-style corn and chili peppers, mixing just until moistened.
Divide the batter evenly among 18 greased or paper-lined muffin cups. Bake until lightly browned, about 12 to 15 minutes.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
SWEET POTATO NACHOS
This is from American Heart Association, and begins, “Who won’t want to try orange nachos? The seasoned sweet potatoes with the mellow cheese create a wonderful combination for a snack or healthier game-day appetizer!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/sweet-potato-nachos
Ingredients
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. paprika
1/3 cup black beans (drained, rinsed)
1/3 cup reduced-fat, shredded cheddar cheese
1/3 cup chopped tomato (1 plum tomato)
OR
1/3 cup no-salt-added, canned, diced tomatoes (drained, rinsed)
1/3 cup chopped avocado
Directions
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
Tip: For easy clean-up, line your baking pan with foil before spraying with nonstick cooking spray, allowing you to toss the foil after use.
Tip: A well-stocked spice cabinet is an easy way to add flavor without added sodium – however, be sure to look for spices and seasoning mixes without added salt.
Today's post has six yummy Mexican recipes, including Vegetarian Mexican Inspired Stuffed Peppers and Alamo Muffins. Enjoy!
BUSH'S® BLACK BEAN QUESADILLAS
This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.
"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"
Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4
To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.
Ingredients
2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained
1 cup salsa
2 cups shredded Colby & Monterey Jack cheese
8 (8-inch) flour tortillas
1/3 cup sour cream
Directions
Mash one can of beans.
Mix in remaining can of beans, salsa.
Spread mixture evenly on 4 tortillas; top with cheese.
Cover with remaining tortillas.
Heat skillet & cook quesadillas 2 minutes.
Cut into wedges & serve with salsa & sour cream on the side.
NO-ROLL MEXICAN RICE ENCHILADAS
This comes from Betty Crocker, and begins, "Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas."
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 5
To view this online, go to https://www.bettycrocker.com/recipes/no-roll-mexican-rice-enchiladas/f2afcaed-9e8e-4826-8764-b8e3ccb74a1f.
Ingredients
1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings
2 tablespoons butter or margarine
2 1/4 cups water
1 can (19 oz) Old El Paso™ mild enchilada sauce
1 can (16 oz) pinto beans, drained, rinsed
1 can (11 oz) Southwestern style corn, drained
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)
2 cups finely shredded Mexican cheese blend (8 oz)
Directions
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.
Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.
Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
Expert Tips
Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.
Note: The recipe also adds, “One and a half cups finely chopped cooked chicken can be used in place of the beans.” Of course, that no longer makes it vegetarian...
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.
Ingredients
1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Cook's Note:
I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!
ALAMO MUFFINS
This yummy recipe is from the infamous long-since-forgotten emailing list. It was posted with the note, "A nice change from tacos or tortillas to accompany Mexican meals. Makes 1-1/2 dozen."
Apparently, the poster was named Carolyn, who added, "*Carolyn's Note: I would just use a can of chopped green chilies, drained, if fresh ones are not convenient."
Yield: 18 servings
Ingredients
1 1/2 cup yellow cornmeal
1 tbs sugar
1 tbs baking powder(double-acting)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
2 eggs; slightly beaten
1 cup yogurt; plain
1 can cream-style corn; (8-3/4 ounce)
1/4 cup green chili peppers,* seeded and minced (see note above)
Instructions
Preheat oven to 450F. Mix together the cornmeal, sugar, baking powder, baking soda, and salt. Using pastry blender, cut in the shortening until the consistency is grainy. Beat the eggs into the yogurt, then add to the cornmeal mixture. Add the cream-style corn and chili peppers, mixing just until moistened.
Divide the batter evenly among 18 greased or paper-lined muffin cups. Bake until lightly browned, about 12 to 15 minutes.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
SWEET POTATO NACHOS
This is from American Heart Association, and begins, “Who won’t want to try orange nachos? The seasoned sweet potatoes with the mellow cheese create a wonderful combination for a snack or healthier game-day appetizer!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/sweet-potato-nachos
Ingredients
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. paprika
1/3 cup black beans (drained, rinsed)
1/3 cup reduced-fat, shredded cheddar cheese
1/3 cup chopped tomato (1 plum tomato)
OR
1/3 cup no-salt-added, canned, diced tomatoes (drained, rinsed)
1/3 cup chopped avocado
Directions
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
Tip: For easy clean-up, line your baking pan with foil before spraying with nonstick cooking spray, allowing you to toss the foil after use.
Tip: A well-stocked spice cabinet is an easy way to add flavor without added sodium – however, be sure to look for spices and seasoning mixes without added salt.
Wednesday, October 6, 2021
Chili
If you love chili as much as I do, and have no qualms about meatless chili, today's post is for you. Check out the Vegan Lentil Chili, Texas-Style Chili, or any of the other yummy chili recipes here. Enjoy!
BUTTERNUT SQUASH CHIPOTLE CHILI
This comes from Brittany Williams at TODAY. She wrote, "Embracing a healthier lifestyle meant learning to love and embrace plants. When I was younger, I struggled with consuming vegetable-based meals, so I want my kids to love how fueling their bodies with plant food makes them feel. To do this, I like to sneak as many vegan dishes as I can into our meal rotation. Most of the time, no one even misses the meat! This delicious vegan chili is a regular winter favorite in our home.
"Technique tip: If you're using a homemade, salt-free stock, you'll need to add 1/4 to 1/2 teaspoons of additional sea salt. This chili is a great freezer meal: Just place all the ingredients, except for the stock and cilantro, in a gallon-size freezer bag and store in the freezer until you're ready to prepare it. Simply dump the bag of ingredients inside the pressure cooker, add the stock and cook according to the instructions below."
Makes 6 servings
To view this online, go to https://www.today.com/recipes/butternut-squash-chipotle-chili-recipe-t170953.
Ingredients
1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
2 large beefsteak tomatoes, diced
1 medium red onion, finely chopped
1 medium red bell pepper, seeded and diced
3 cups canned black beans, rinsed and drained
2 cups low-sodium or homemade vegetable stock
5 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 tablespoon chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
1 bay leaf
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh cilantro
Preparation
Place all of the ingredients except the cilantro in an electric pressure cooker and stir to combine.
Place the lid on the cooker and make sure the vent valve is in the sealing position. Using the display panel, select the manual/pressure cook function and high pressure, and use the +/− buttons until the display reads 10 minutes.
When the cooker beeps to let you know it's finished, switch the vent valve from the sealing to the venting position, administering a quick release. Use caution while the steam escapes — it's hot.
Remove the bay leaf and stir in the fresh cilantro. Serve warm.
Note: Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
ULTIMATE VEGAN CHILI
This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!
"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.
Ingredients
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Preparation
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
TEXAS-STYLE CHILI
This is from Vegetarian Times, and begins, "Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/texas-style-chili/.
Ingredients
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Preparation
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
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.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "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.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Note: The recipe originally called for either low-sodium vegetable or chicken broth. But since this is a vegetarian blog, I omitted the chicken broth.
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.
VEGAN LENTIL CHILI
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."
Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.
Ingredients
2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving
Directions
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
BUTTERNUT SQUASH CHIPOTLE CHILI
This comes from Brittany Williams at TODAY. She wrote, "Embracing a healthier lifestyle meant learning to love and embrace plants. When I was younger, I struggled with consuming vegetable-based meals, so I want my kids to love how fueling their bodies with plant food makes them feel. To do this, I like to sneak as many vegan dishes as I can into our meal rotation. Most of the time, no one even misses the meat! This delicious vegan chili is a regular winter favorite in our home.
"Technique tip: If you're using a homemade, salt-free stock, you'll need to add 1/4 to 1/2 teaspoons of additional sea salt. This chili is a great freezer meal: Just place all the ingredients, except for the stock and cilantro, in a gallon-size freezer bag and store in the freezer until you're ready to prepare it. Simply dump the bag of ingredients inside the pressure cooker, add the stock and cook according to the instructions below."
Makes 6 servings
To view this online, go to https://www.today.com/recipes/butternut-squash-chipotle-chili-recipe-t170953.
Ingredients
1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
2 large beefsteak tomatoes, diced
1 medium red onion, finely chopped
1 medium red bell pepper, seeded and diced
3 cups canned black beans, rinsed and drained
2 cups low-sodium or homemade vegetable stock
5 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 tablespoon chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
1 bay leaf
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh cilantro
Preparation
Place all of the ingredients except the cilantro in an electric pressure cooker and stir to combine.
Place the lid on the cooker and make sure the vent valve is in the sealing position. Using the display panel, select the manual/pressure cook function and high pressure, and use the +/− buttons until the display reads 10 minutes.
When the cooker beeps to let you know it's finished, switch the vent valve from the sealing to the venting position, administering a quick release. Use caution while the steam escapes — it's hot.
Remove the bay leaf and stir in the fresh cilantro. Serve warm.
Note: Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
ULTIMATE VEGAN CHILI
This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!
"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.
Ingredients
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Preparation
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
TEXAS-STYLE CHILI
This is from Vegetarian Times, and begins, "Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/texas-style-chili/.
Ingredients
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Preparation
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
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.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "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.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Note: The recipe originally called for either low-sodium vegetable or chicken broth. But since this is a vegetarian blog, I omitted the chicken broth.
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.
VEGAN LENTIL CHILI
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."
Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.
Ingredients
2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving
Directions
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
Tuesday, October 5, 2021
Desserts - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with desserts, and includes Pumpkin Chocolate Chip Cookies and Caramel Apple Bars. Enjoy!
APPLE-PUMPKIN BROWN BETTY
This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.
Ingredients
1 2-to-3-pound sugar pumpkin
3 tablespoons unsalted butter
1 cup cubed bread (preferably from a baguette)
2 Gala apples, peeled and cut into 1/2-inch pieces
1/4 cup packed light brown sugar
1/4 cup golden raisins
1 tablespoon rum (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Kosher salt
Maple syrup, for drizzling
Directions
Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.
APPLE-CRANBERRY DESSERT
This comes from the infamous long-since-forgotten emailing list, and begins, “Bake someone happy with a cranberry-studded apple dessert crowned with a crunchy topping.”
Ingredients
6 cups sliced peeled apples (about 6 medium)
2/3 cup sweetened dried cranberries
1 teaspoon ground cinnamon
2 tablespoons maple-flavored syrup
1 tablespoon lemon juice
2/3 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup Original Bisquick® mix
1/4 cup chopped walnuts
1/4 cup butter or margarine, softened Vanilla ice cream, if desired
Directions
Heat oven to 375ºF. In large bowl, mix apples, cranberries, cinnamon, syrup and lemon juice. Spoon into ungreased 8-inch square baking dish.
In medium bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.
Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Cool about 30 minutes. Serve warm with ice cream.
High Altitude (3500-6500 ft):
Bake 43 to 48 minutes.
PUMPKIN CHOCOLATE CHIP COOKIES
This is from the Food Network, and begins, "Get ready to meet your new favorite fall cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don't spread much in the oven, so flattening the dough is key."
Active Time: 15 minutes; Total Time: 55 minutes; Yield: About 4 dozen cookies; Level: Easy
View this online at https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-chocolate-chip-cookies-8899244.
Ingredients
2 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 cup canned pure pumpkin puree
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips
Directions
Preheat the oven to 350 degrees F and line two baking sheets with parchment.
Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl.
Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined.
With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.
Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking.
Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.
When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CARAMEL APPLE BARS
This comes from the infamous long-since-forgotten emailing list, and begins, “Do you have extra apples but don’t feel like making a pie? Try this easy-to-make bar with layers of brown sugar and oats surrounding apples and melted caramel.”
Ingredients
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels
Directions
Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.
The recipe ends with, “Did You Know...
“Rolled oats are whole oats that have been steamed and flattened.
“Quick-cooking oats differ from regular—or old-fashioned—oats in that they’re cut into pieces before being steamed and are rolled into thinner flakes.”
PERFECT CHOCOLATE CHIP COOKIES
This is from Ravneet Gill and adapted by Charlotte Druckman at The New York Times cooking e-newsletter. Charlotte wrote, "What makes these cookies truly 'perfect' isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do."
Time: 30 minutes, plus 12 hours' chilling; Yield: 14 cookies
This was featured in "A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It", and can be viewed online at https://cooking.nytimes.com/recipes/1021435-perfect-chocolate-chip-cookies.
Note: The article that this recipe was in ("A 'Perfect' Chocolate…, link above) is well worth the read. Check it out!
Ingredients
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup dark brown sugar
2/3 cup superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces dark (bittersweet) chocolate, chopped into large chunks
Preparation
Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
Add the egg and beat over medium speed until evenly combined.
In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
Add the chopped chocolate and fold into the dough until evenly distributed.
Immediately scoop out heaping 1/4-cup portions, roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
The next day, heat the oven to 350 degrees.
Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
APPLE-PUMPKIN BROWN BETTY
This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.
Ingredients
1 2-to-3-pound sugar pumpkin
3 tablespoons unsalted butter
1 cup cubed bread (preferably from a baguette)
2 Gala apples, peeled and cut into 1/2-inch pieces
1/4 cup packed light brown sugar
1/4 cup golden raisins
1 tablespoon rum (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Kosher salt
Maple syrup, for drizzling
Directions
Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.
APPLE-CRANBERRY DESSERT
This comes from the infamous long-since-forgotten emailing list, and begins, “Bake someone happy with a cranberry-studded apple dessert crowned with a crunchy topping.”
Ingredients
6 cups sliced peeled apples (about 6 medium)
2/3 cup sweetened dried cranberries
1 teaspoon ground cinnamon
2 tablespoons maple-flavored syrup
1 tablespoon lemon juice
2/3 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup Original Bisquick® mix
1/4 cup chopped walnuts
1/4 cup butter or margarine, softened Vanilla ice cream, if desired
Directions
Heat oven to 375ºF. In large bowl, mix apples, cranberries, cinnamon, syrup and lemon juice. Spoon into ungreased 8-inch square baking dish.
In medium bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.
Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Cool about 30 minutes. Serve warm with ice cream.
High Altitude (3500-6500 ft):
Bake 43 to 48 minutes.
PUMPKIN CHOCOLATE CHIP COOKIES
This is from the Food Network, and begins, "Get ready to meet your new favorite fall cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don't spread much in the oven, so flattening the dough is key."
Active Time: 15 minutes; Total Time: 55 minutes; Yield: About 4 dozen cookies; Level: Easy
View this online at https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-chocolate-chip-cookies-8899244.
Ingredients
2 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 cup canned pure pumpkin puree
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips
Directions
Preheat the oven to 350 degrees F and line two baking sheets with parchment.
Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl.
Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined.
With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.
Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking.
Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.
When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CARAMEL APPLE BARS
This comes from the infamous long-since-forgotten emailing list, and begins, “Do you have extra apples but don’t feel like making a pie? Try this easy-to-make bar with layers of brown sugar and oats surrounding apples and melted caramel.”
Ingredients
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels
Directions
Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.
The recipe ends with, “Did You Know...
“Rolled oats are whole oats that have been steamed and flattened.
“Quick-cooking oats differ from regular—or old-fashioned—oats in that they’re cut into pieces before being steamed and are rolled into thinner flakes.”
PERFECT CHOCOLATE CHIP COOKIES
This is from Ravneet Gill and adapted by Charlotte Druckman at The New York Times cooking e-newsletter. Charlotte wrote, "What makes these cookies truly 'perfect' isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do."
Time: 30 minutes, plus 12 hours' chilling; Yield: 14 cookies
This was featured in "A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It", and can be viewed online at https://cooking.nytimes.com/recipes/1021435-perfect-chocolate-chip-cookies.
Note: The article that this recipe was in ("A 'Perfect' Chocolate…, link above) is well worth the read. Check it out!
Ingredients
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup dark brown sugar
2/3 cup superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces dark (bittersweet) chocolate, chopped into large chunks
Preparation
Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
Add the egg and beat over medium speed until evenly combined.
In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
Add the chopped chocolate and fold into the dough until evenly distributed.
Immediately scoop out heaping 1/4-cup portions, roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
The next day, heat the oven to 350 degrees.
Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
Taco Tuesday
If you love tacos as much as I do, you won't mind another Taco Tuesday post. Today's vegetarian tacos (yes, you can have tacos without meat!) include Black Bean Tacos with Roasted Peppers and Onions and Delicious Vegan Battered ‘Fish’ Tacos. Enjoy!
DELICIOUS VEGAN BATTERED 'FISH' TACOS
This comes from PETA. Makes 6 tacos.
To view this online, go to https://www.peta.org/recipes/fish-tacos/.
Ingredients
1 pkg. Gardein fishless filets
1 tsp. oil or lime juice
6 medium-sized corn tortillas
1/2 cup guacamole or 1 avocado, sliced
Diced onion (optional)
Chopped cilantro (optional)
Jalapeño slices (optional)
Lime juice (optional)
Instructions
Cook the fishless filets according to package directions.
Warm the oil in a pan over medium heat. Place a tortilla in the pan and cook, turning once, until softened.
Remove from the pan and spread with 1 tablespoonful of the guacamole.
Cut the cooked fishless filets into strips and place 3 strips on the tortilla. If desired, top with diced onion, chopped cilantro, and jalapeño slices and drizzle with lime juice.
Repeat with the remaining tortillas.
Serve with salsa, vegan sour cream, or vegan tartar sauce.
SOFT VEGGIE TACOS WITH JACK CHEESE
This is from the November/December 2006 issue of Vegetarian Times (page 41), and begins, "Red chile sauce, a spicy Mexican condiment served on enchiladas, heats up zucchini, yellow squash and cauliflower in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/soft-veggie-tacos-with-jack-cheese/.
Ingredients
2 Tbs. olive oil
1 onion, thinly sliced (1 cup)
4 cloves garlic, minced (about 4 tsp.)
5 cups cauliflower florets (from 1 large head)
2 medium yellow squash, cut into 1/2-inch rounds (about 9 oz.)
2 medium zucchini, cut into 1/2-inch rounds (9 oz.)
2 cups canned medium red chile sauce, such as Las Palmas
1/2 cup chopped cilantro
1 cup shredded Monterey Jack cheese (about 3 oz.)
12 4-inch corn tortillas or 6 8-inch whole-wheat tortillas, warmed
Preparation
Heat oil in large skillet over medium-high heat. Add onion, and sauté 4 minutes, or until soft. Stir in garlic. Add cauliflower, yellow squash and zucchini. Sauté 2 minutes. Add chile sauce; bring to a simmer.
Cover, reduce heat to medium low, and simmer 15 minutes, or until vegetables are tender and sauce thickens, stirring occasionally. Remove from heat. Stir in cilantro, and add cheese. Spoon mixture into warmed tortillas, and serve.
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This is from September 2006 issue of Vegetarian Times (page 83), and begins, "For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill." Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-tacos-with-roasted-peppers-and-onions/.
Ingredients
Roasted peppers and onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Preparation
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
VEGETARIAN TACOS WITH AVOCADO SAUCE
This comes from Jeanine and Jack on their wonderful site, Love & Lemons.
This recipe begins, "These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great."
Serves 2-3
To view this online, go to https://www.loveandlemons.com/vegetarian-tacos/#wprm-recipe-container-46265.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
6 tortillas
1 cup cooked black beans, drained and rinsed
1 avocados, diced
chopped cilantro
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper
Directions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
Notes
Store extra sauce in the fridge for 2 to 3 days.
MEXICAN STREET TACOS
This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…
Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Directions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
DELICIOUS VEGAN BATTERED 'FISH' TACOS
This comes from PETA. Makes 6 tacos.
To view this online, go to https://www.peta.org/recipes/fish-tacos/.
Ingredients
1 pkg. Gardein fishless filets
1 tsp. oil or lime juice
6 medium-sized corn tortillas
1/2 cup guacamole or 1 avocado, sliced
Diced onion (optional)
Chopped cilantro (optional)
Jalapeño slices (optional)
Lime juice (optional)
Instructions
Cook the fishless filets according to package directions.
Warm the oil in a pan over medium heat. Place a tortilla in the pan and cook, turning once, until softened.
Remove from the pan and spread with 1 tablespoonful of the guacamole.
Cut the cooked fishless filets into strips and place 3 strips on the tortilla. If desired, top with diced onion, chopped cilantro, and jalapeño slices and drizzle with lime juice.
Repeat with the remaining tortillas.
Serve with salsa, vegan sour cream, or vegan tartar sauce.
SOFT VEGGIE TACOS WITH JACK CHEESE
This is from the November/December 2006 issue of Vegetarian Times (page 41), and begins, "Red chile sauce, a spicy Mexican condiment served on enchiladas, heats up zucchini, yellow squash and cauliflower in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/soft-veggie-tacos-with-jack-cheese/.
Ingredients
2 Tbs. olive oil
1 onion, thinly sliced (1 cup)
4 cloves garlic, minced (about 4 tsp.)
5 cups cauliflower florets (from 1 large head)
2 medium yellow squash, cut into 1/2-inch rounds (about 9 oz.)
2 medium zucchini, cut into 1/2-inch rounds (9 oz.)
2 cups canned medium red chile sauce, such as Las Palmas
1/2 cup chopped cilantro
1 cup shredded Monterey Jack cheese (about 3 oz.)
12 4-inch corn tortillas or 6 8-inch whole-wheat tortillas, warmed
Preparation
Heat oil in large skillet over medium-high heat. Add onion, and sauté 4 minutes, or until soft. Stir in garlic. Add cauliflower, yellow squash and zucchini. Sauté 2 minutes. Add chile sauce; bring to a simmer.
Cover, reduce heat to medium low, and simmer 15 minutes, or until vegetables are tender and sauce thickens, stirring occasionally. Remove from heat. Stir in cilantro, and add cheese. Spoon mixture into warmed tortillas, and serve.
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This is from September 2006 issue of Vegetarian Times (page 83), and begins, "For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill." Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-tacos-with-roasted-peppers-and-onions/.
Ingredients
Roasted peppers and onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Preparation
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
VEGETARIAN TACOS WITH AVOCADO SAUCE
This comes from Jeanine and Jack on their wonderful site, Love & Lemons.
This recipe begins, "These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great."
Serves 2-3
To view this online, go to https://www.loveandlemons.com/vegetarian-tacos/#wprm-recipe-container-46265.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
6 tortillas
1 cup cooked black beans, drained and rinsed
1 avocados, diced
chopped cilantro
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper
Directions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
Notes
Store extra sauce in the fridge for 2 to 3 days.
MEXICAN STREET TACOS
This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…
Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Directions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
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