Years ago, a co-worker of mine mentioned she was going to make Stuffed Peppers for dinner. Until she mentioned them, I'd forgotten how wonderful they are. The nice thing is that you can stuff peppers with almost anything. Check these six recipes to get started, then go from there. Check out the Samosa Stuffed Peppers or Italian Grilled Stuffed Peppers, or any of the other recipes here. Enjoy!
ORZO-STUFFED PEPPERS
This was in the October 2007 issure of Vegetarian Times, page 70. It begins, "A bunch of red bell peppers in her fridge motivated Judy Hickman Armstrong to whip up this dish, which won an honorable mention in VT’s 2007 reader recipe contest. 'I’ve combined leeks, orzo, and bell peppers before,' she says. 'I thought Key lime yogurt would make a great variation of a traditional stuffed bell pepper.' The verdict from VT food editor Mary Margaret Chappell? 'Anyone who uses fresh marjoram gets a gold star from me—it’s so uncommon and so good.'"
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/orzo-stuffed-peppers/.
Ingredients
6 large red or yellow bell peppers
1 Tbs. olive oil
1 Tbs. butter
1 leek, white and pale green parts thinly sliced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 1/2 cups orzo pasta
1 cup grape tomatoes, halved
3 Tbs. fresh marjoram leaves
1 tsp. salt
1/2 tsp. cayenne pepper
2 1/2 cups low-sodium vegetable broth, divided
1 6-oz. container Stonyfield Farms Key Lime Yogurt
1 cup grated Romano cheese, divided
Preparation
Preheat oven to 350˚F. Coat 8- x 12-inch baking dish with cooking spray. Slice tops from peppers, and set peppers upright in prepared baking dish.
Heat oil and butter in saucepan over medium heat. Add leek and garlic; sauté 2 minutes. Stir in orzo, tomatoes, marjoram, salt, and cayenne pepper; sauté 1 minute. Add 2 cups broth, cover, and simmer 5 minutes. Remove from heat; stir in yogurt and 3/4 cup cheese.
Spoon orzo mixture into peppers. Top with remaining cheese, and set stems atop peppers. Pour remaining broth around peppers. Cover with foil, and bake 30 minutes. Garnish with limes and zest.
SAMOSA STUFFED PEPPERS
This is from the March 2014 issue of Vegetarian Times, page 72. It begins, "The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/samosa-stuffed-peppers.
Ingredients
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1-1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preparation
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
VEGETARIAN STUFFED PEPPERS
This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes
View this online here.
Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
Wednesday, December 7, 2022
Tuesday, December 6, 2022
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Vegetarian ‘Carbonara’ With Spinach and Brazilian Black Bean Stew. Enjoy!
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
VEGETARIAN ‘CARBONARA’ WITH SPINACH
This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, “This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.”
Time: 20 minutes; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1019816-vegetarian-carbonara-with-spinach.
Ingredients
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 cloves garlic, thinly sliced
1 pound spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound fresh baby spinach
Red-pepper flakes, to taste (optional)
3/4 cup grated Parmesan (2 1/2 ounces)
1 tablespoon fresh lemon juice
1/2 cup grated smoked Provolone or Gouda (1 1/2 ounces)
Preparation
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
QUICK GREEN CHILE SOUP-STEW
This is from the Vegetarian Times website, and was posted posted online on May 1, 2017. It begins, “In an ever more time-pressured world, 'quick' and 'good' become more and more what we all want. On those nights when we must eat now or our blood sugars will crash, try this. It’s as fast as opening a few cans, but it is in fact uncannily good and healthful to boot. If you’re serving it with the muffins above, put them in to bake, begin making the soup-stew, and all will be done by the time the muffins emerge from the oven. It is good, straightforward and unadorned, but you can serve it with any of the following options passed at the table: grated cheddar or Monterey Jack cheese or soy equivalents, low-fat sour cream or soy sour cream and minced cilantro.” Makes 6 servings.
To view this online, click here.
Ingredients
2 cups black beans, undrained
2 cups kidney beans, undrained
2 cups garbanzo beans, undrained
2 cups black-eyed peas, undrained
1 28-oz. can chopped tomatoes with juice
30 oz. enchilada sauce, preferably New Mexico-style green chile, mild, medium or hot
1 cup canned, unsweetened pumpkin
Preparation
Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium-high heat, stirring often.
When heated through, reduce heat to medium-low, and stir in enchilada sauce and pumpkin. Heat again, stir in salt and pepper and remove from heat. Ladle into large soup bowls, and garnish as desired.
Variation:
Omit pumpkin, using 1 large onion, diced, instead. Heat 1 tablespoon olive or vegetable oil in a large soup pot over medium-high heat, and when onion has softened, add 3 cloves garlic, chopped, and sauté for 2 minutes more. Drain the liquid from the tomatoes and the beans over the onions. When the liquid comes to a boil, add 1/4 pound fresh green beans, stemmed and sliced crosswise in 1/4-inch wide lengths, as well as 1 large yam or sweet potato, peeled and diced into 1/3-inch cubes. You may also use or substitute several small scrubbed but unpeeled, diced Yukon Gold potatoes. Reduce heat to low, and cook, partially covered, for 10 to 12 minutes, or until potatoes and green beans are tender. Add all canned beans, tomatoes, and green enchilada chile sauce. Heat through, and serve.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
BRAZILIAN BLACK BEAN STEW
This colorful (and yummy) recipe comes from the February 2000 issue of Vegetarian Times, and begins, “Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.” Serves 6 in 30 minutes or less.
To view this online, click here.
Ingredients
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 16-oz. cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt
Ingredients
Meal plan:
Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.
nutritional information Per Serving: Calories: 326; Protein: 16 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 61 g; Cholesterol: mg; Sodium: 211 mg; Fiber: 17 g; Vegan
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
VEGETARIAN ‘CARBONARA’ WITH SPINACH
This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, “This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.”
Time: 20 minutes; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1019816-vegetarian-carbonara-with-spinach.
Ingredients
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 cloves garlic, thinly sliced
1 pound spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound fresh baby spinach
Red-pepper flakes, to taste (optional)
3/4 cup grated Parmesan (2 1/2 ounces)
1 tablespoon fresh lemon juice
1/2 cup grated smoked Provolone or Gouda (1 1/2 ounces)
Preparation
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
QUICK GREEN CHILE SOUP-STEW
This is from the Vegetarian Times website, and was posted posted online on May 1, 2017. It begins, “In an ever more time-pressured world, 'quick' and 'good' become more and more what we all want. On those nights when we must eat now or our blood sugars will crash, try this. It’s as fast as opening a few cans, but it is in fact uncannily good and healthful to boot. If you’re serving it with the muffins above, put them in to bake, begin making the soup-stew, and all will be done by the time the muffins emerge from the oven. It is good, straightforward and unadorned, but you can serve it with any of the following options passed at the table: grated cheddar or Monterey Jack cheese or soy equivalents, low-fat sour cream or soy sour cream and minced cilantro.” Makes 6 servings.
To view this online, click here.
Ingredients
2 cups black beans, undrained
2 cups kidney beans, undrained
2 cups garbanzo beans, undrained
2 cups black-eyed peas, undrained
1 28-oz. can chopped tomatoes with juice
30 oz. enchilada sauce, preferably New Mexico-style green chile, mild, medium or hot
1 cup canned, unsweetened pumpkin
Preparation
Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium-high heat, stirring often.
When heated through, reduce heat to medium-low, and stir in enchilada sauce and pumpkin. Heat again, stir in salt and pepper and remove from heat. Ladle into large soup bowls, and garnish as desired.
Variation:
Omit pumpkin, using 1 large onion, diced, instead. Heat 1 tablespoon olive or vegetable oil in a large soup pot over medium-high heat, and when onion has softened, add 3 cloves garlic, chopped, and sauté for 2 minutes more. Drain the liquid from the tomatoes and the beans over the onions. When the liquid comes to a boil, add 1/4 pound fresh green beans, stemmed and sliced crosswise in 1/4-inch wide lengths, as well as 1 large yam or sweet potato, peeled and diced into 1/3-inch cubes. You may also use or substitute several small scrubbed but unpeeled, diced Yukon Gold potatoes. Reduce heat to low, and cook, partially covered, for 10 to 12 minutes, or until potatoes and green beans are tender. Add all canned beans, tomatoes, and green enchilada chile sauce. Heat through, and serve.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
BRAZILIAN BLACK BEAN STEW
This colorful (and yummy) recipe comes from the February 2000 issue of Vegetarian Times, and begins, “Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.” Serves 6 in 30 minutes or less.
To view this online, click here.
Ingredients
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 16-oz. cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt
Ingredients
Meal plan:
Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.
nutritional information Per Serving: Calories: 326; Protein: 16 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 61 g; Cholesterol: mg; Sodium: 211 mg; Fiber: 17 g; Vegan
Taco Tuesday
It's time for another Taco Tuesday. Today's meatless tacos include Mexican Street Tacos and Tempeh Tacos. Enjoy!
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.
GOLDEN TOFU SCRAMBLE TACOS
This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.
Ingredients
1 block firm tofu
1 Tbs. olive oil
2 shallots, chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup nutritional yeast
1 cup cooked or canned pinto beans (drained and rinsed)
3 cups baby spinach
8 small corn tortillas, warmed
1 avocado, thinly sliced
1 cup salsa of choice
Preparation
Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.
Heat oil in large skillet over medium heat.
Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.
Divide tofu mixture among tortillas and top with avocado and salsa.
CALIFORNIA TACOS
This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.
Ingredients
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
TEMPEH TACOS
This is from Ali Slagle on The New York Times cooking site. Ali wrote, "Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer."
Yield: 4 servings; Time: 25
To view this online, go to https://cooking.nytimes.com/recipes/1022872-tempeh-tacos.
Ingredients
2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1-1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip
Preparation
In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.
Tip
Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.
CHEESY TOTCHO AND EGG TORTILLA POCKETS
This is from Old El Paso, and begins, "Totchos for breakfast. Need we say more? Scrambled eggs and cheesy potatoes come together in a warm tortilla pocket for the perfect on-the-go morning meal. Pickled jalapeño slices bring a briny heat that balances the richness of the other ingredients. These pockets are way more than restaurant-worthy. "
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 4
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-totcho-and-egg-tortilla-pockets.
Ingredient
80 Ore-Ida™ Mini Tater Tots™ Frozen Potatoes (from 28-oz bag)
1 tablespoon Old El Paso™ Original Taco Seasoning Mix (from 1-oz package)
1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)
6 eggs, beaten
1/4 cup milk
1/4 teaspoon salt
1 tablespoon butter
1 package (8 count) Old El Paso™ Tortilla Pockets, heated as directed on package
1/4 cup Old El Paso™ Jalapeño Slices
Preparation
Heat oven to 425°F. Line large rimmed baking sheet with foil or cooking parchment paper.
In large bowl, mix frozen potatoes and taco seasoning mix until thoroughly coated. Place on baking sheet, and bake 10 minutes; stir. Bake 5 to 10 minutes or until browned. Top with cheese; continue to bake for another 3 to 5 minutes or until cheese is melted.
In medium bowl, beat eggs, milk and salt slightly with fork or whisk until well blended.
In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle and look hot. Add egg mixture. Cook 3 to 4 minutes, stirring frequently, until eggs are thickened throughout but still moist and creamy.
Stuff tortilla pockets with cheesy potatoes, scrambled eggs and jalapeño slices.
Expert Tips
If you want to add a little extra heat to your breakfast tortilla pocket, try substituting Old El Paso™ Shredded 3 Pepper Cheese Blend for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend.
To avoid losing any cheese to the bottom of the baking sheet, arrange frozen potatoes closely together before adding the cheese.
Before buying eggs, open the carton and check that the eggs are clean and uncracked. Gently move each egg to be sure it hasn't cracked and stuck to the carton. If an egg cracks on the way home, throw it away.
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.
GOLDEN TOFU SCRAMBLE TACOS
This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.
Ingredients
1 block firm tofu
1 Tbs. olive oil
2 shallots, chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup nutritional yeast
1 cup cooked or canned pinto beans (drained and rinsed)
3 cups baby spinach
8 small corn tortillas, warmed
1 avocado, thinly sliced
1 cup salsa of choice
Preparation
Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.
Heat oil in large skillet over medium heat.
Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.
Divide tofu mixture among tortillas and top with avocado and salsa.
CALIFORNIA TACOS
This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.
Ingredients
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
TEMPEH TACOS
This is from Ali Slagle on The New York Times cooking site. Ali wrote, "Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer."
Yield: 4 servings; Time: 25
To view this online, go to https://cooking.nytimes.com/recipes/1022872-tempeh-tacos.
Ingredients
2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1-1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip
Preparation
In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.
Tip
Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.
CHEESY TOTCHO AND EGG TORTILLA POCKETS
This is from Old El Paso, and begins, "Totchos for breakfast. Need we say more? Scrambled eggs and cheesy potatoes come together in a warm tortilla pocket for the perfect on-the-go morning meal. Pickled jalapeño slices bring a briny heat that balances the richness of the other ingredients. These pockets are way more than restaurant-worthy. "
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 4
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-totcho-and-egg-tortilla-pockets.
Ingredient
80 Ore-Ida™ Mini Tater Tots™ Frozen Potatoes (from 28-oz bag)
1 tablespoon Old El Paso™ Original Taco Seasoning Mix (from 1-oz package)
1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)
6 eggs, beaten
1/4 cup milk
1/4 teaspoon salt
1 tablespoon butter
1 package (8 count) Old El Paso™ Tortilla Pockets, heated as directed on package
1/4 cup Old El Paso™ Jalapeño Slices
Preparation
Heat oven to 425°F. Line large rimmed baking sheet with foil or cooking parchment paper.
In large bowl, mix frozen potatoes and taco seasoning mix until thoroughly coated. Place on baking sheet, and bake 10 minutes; stir. Bake 5 to 10 minutes or until browned. Top with cheese; continue to bake for another 3 to 5 minutes or until cheese is melted.
In medium bowl, beat eggs, milk and salt slightly with fork or whisk until well blended.
In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle and look hot. Add egg mixture. Cook 3 to 4 minutes, stirring frequently, until eggs are thickened throughout but still moist and creamy.
Stuff tortilla pockets with cheesy potatoes, scrambled eggs and jalapeño slices.
Expert Tips
If you want to add a little extra heat to your breakfast tortilla pocket, try substituting Old El Paso™ Shredded 3 Pepper Cheese Blend for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend.
To avoid losing any cheese to the bottom of the baking sheet, arrange frozen potatoes closely together before adding the cheese.
Before buying eggs, open the carton and check that the eggs are clean and uncracked. Gently move each egg to be sure it hasn't cracked and stuck to the carton. If an egg cracks on the way home, throw it away.
Monday, December 5, 2022
Pasta
I've loved pasta for as long as I can remember. There's just something satisfying about pasta with sauce, veggies, however you fix it.
Here are six pasta recipes to help you through the day, including Baked Ziti and Spinach Peppers and Cherry Tomatoes with Penne Rigate. Enjoy!
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups of chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I dropped the chicken part of that.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
Ingredients
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Directions
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
VEGAN LEMON AND ASPARAGUS PASTA
This comes from Vegetarian Times, and begins, "This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-asparagus-pasta-with-lemon/.
Ingredients
5 Tbs. olive oil, divided
5 cloves garlic, minced (2 Tbs.)
2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
3 Tbs. fresh lemon juice
1/4 tsp. freshly ground black pepper
8 oz. fettuccine
1 Tbs. grated lemon zest
Preparation
Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.
Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.
Here are six pasta recipes to help you through the day, including Baked Ziti and Spinach Peppers and Cherry Tomatoes with Penne Rigate. Enjoy!
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups of chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I dropped the chicken part of that.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
Ingredients
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Directions
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
VEGAN LEMON AND ASPARAGUS PASTA
This comes from Vegetarian Times, and begins, "This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-asparagus-pasta-with-lemon/.
Ingredients
5 Tbs. olive oil, divided
5 cloves garlic, minced (2 Tbs.)
2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
3 Tbs. fresh lemon juice
1/4 tsp. freshly ground black pepper
8 oz. fettuccine
1 Tbs. grated lemon zest
Preparation
Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.
Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.
Friday, December 2, 2022
Friday Recipes
It's finally Friday, the first Friday in December. Where has the year gone?
Here are six yummy vegetarian recipes to help you through the weekend, including vegan Jambalaya with Sausage and Southern Peaches with Pecan Shortbread. Enjoy!
HERBED WINTER VEGETABLE ROAST
This was in the October 2007 issure of Vegetarian Times, page 81. It begins, "Thin-skinned delicata and butternut squash can be roasted without peeling. Serve this satisfying vegetable roast with brown rice, steamed bulgur, or polenta. Sprinkle leftovers with grated cheese, and broil until bubbly for a delicious next-day dinner."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/herbed-winter-vegetable-roast/.
Ingredients
2 Tbs. olive oil, plus more for greasing pan
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh basil
1 Tbs. chopped fresh thyme
2 cloves garlic, minced (2 tsp.)
2 delicata or 1 large butternut squash, cut crosswise into 1/2-inch-thick rounds (2-1/2 lb.)
1 acorn squash, peeled and cut into 1-inch chunks (1 lb.)
2 medium carrots, cut on the diagonal into 1/2-inch thick slices (1 cup)
2 medium parsnips, cut on the diagonal into 1/2-inch thick slices (1 cup)
1 medium onion, cut into 1-inch-thick wedges
Preparation
Preheat oven to 400°F. Lightly oil rimmed baking sheet or roasting pan.
Whisk together oil, rosemary, basil, thyme, and garlic in large bowl. Season with salt and pepper. Add delicata or butternut squash, acorn squash, carrots, parsnips, and onion; toss to coat. Spread in single layer on prepared baking sheet. Roast 45 minutes, or until vegetables are tender and beginning to brown, stirring every 15 minutes.
BUTTERNUT SQUASH RISOTTO WITH PESTO
This was in the October 2007 issure of Vegetarian Times, page 82. It begins, "Here’s a convenience food to add to your shopping list: cubed butternut squash, which is now sold fresh or frozen at supermarkets and natural grocers. The precut cubes and prepared pesto make this recipe ideal for busy weeknights or impromptu dinner parties." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/butternut-squash-risotto-with-pesto/.
Ingredients
3 cups low-sodium vegetable broth
1/4 cup prepared pesto, divided
1 cup chopped fresh or frozen onion
1 1/2 cups Arborio rice
3 cups fresh or frozen cubed butternut squash (1 small squash)
Preparation
Bring broth and 2 cups water to a boil in large saucepan; turn off heat.
Heat 1 Tbs. pesto in saucepan over medium heat. Add onion, and sauté 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth, add another 1/2 cup. Continue adding broth in this manner 5 minutes.
Stir in squash, and season with salt and pepper. Resume adding broth, 1/2 cup at a time until rice has absorbed all liquid. (This should take about 15 minutes.) Remove from heat, and stir in 1 Tbs. pesto. Spoon risotto into 6 bowls and top each with 1 tsp. pesto.
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
VEGETARIAN CHICKPEA AND SWEET POTATO STEW
This comes from Betty Crocker, and begins, "Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill."
Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 8 servings
To view this online, click here.
Ingredients
1/4 cup olive oil
1 cup chopped onions
3 tablespoons finely chopped gingerroot
5 cloves garlic, finely chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
2 cans (15 oz each) chickpeas, drained, rinsed
2 cans (14 oz) unsweetened coconut milk (not cream of coconut)
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
1 bag (5 oz) baby spinach
1/2 cup fresh mint leaves, chopped
1/2 cup fresh cilantro leaves, chopped
1/2 cup chopped roasted cashews
2 red Fresno or jalapeño chiles, thinly sliced, if desired
Directions
In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.
Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.
Tips from the Betty Crocker Kitchens
tip 1
Allowing the chickpeas to brown in the spices infuses them with flavor and helps them begin to break down slightly, which gives nice body to the stew.
tip 2
Make sure the spices in your pantry are no more than one year old. Old spices won’t give you the same amount of flavor as fresh spices will.
Tip 3
Fresno chiles can often be found in the produce section of your grocery store. Look for fresh chiles that resemble red jalapeños.
Tip 4
A generous garnish of fresh herbs and crunchy cashews turns an already delicious stew into a memorable bowl.
Tip 5
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
WHITE BEAN ENCHILADAS
This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."
Makes 3 servings (serving size: 2 enchiladas)
To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.
Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)
Directions
Preheat oven to 350°.
Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
JAMBALAYA WITH SAUSAGE [Vegan]
This is from Dominique Ebra on One Green Planet. Dominque wrote, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1-1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
Here are six yummy vegetarian recipes to help you through the weekend, including vegan Jambalaya with Sausage and Southern Peaches with Pecan Shortbread. Enjoy!
HERBED WINTER VEGETABLE ROAST
This was in the October 2007 issure of Vegetarian Times, page 81. It begins, "Thin-skinned delicata and butternut squash can be roasted without peeling. Serve this satisfying vegetable roast with brown rice, steamed bulgur, or polenta. Sprinkle leftovers with grated cheese, and broil until bubbly for a delicious next-day dinner."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/herbed-winter-vegetable-roast/.
Ingredients
2 Tbs. olive oil, plus more for greasing pan
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh basil
1 Tbs. chopped fresh thyme
2 cloves garlic, minced (2 tsp.)
2 delicata or 1 large butternut squash, cut crosswise into 1/2-inch-thick rounds (2-1/2 lb.)
1 acorn squash, peeled and cut into 1-inch chunks (1 lb.)
2 medium carrots, cut on the diagonal into 1/2-inch thick slices (1 cup)
2 medium parsnips, cut on the diagonal into 1/2-inch thick slices (1 cup)
1 medium onion, cut into 1-inch-thick wedges
Preparation
Preheat oven to 400°F. Lightly oil rimmed baking sheet or roasting pan.
Whisk together oil, rosemary, basil, thyme, and garlic in large bowl. Season with salt and pepper. Add delicata or butternut squash, acorn squash, carrots, parsnips, and onion; toss to coat. Spread in single layer on prepared baking sheet. Roast 45 minutes, or until vegetables are tender and beginning to brown, stirring every 15 minutes.
BUTTERNUT SQUASH RISOTTO WITH PESTO
This was in the October 2007 issure of Vegetarian Times, page 82. It begins, "Here’s a convenience food to add to your shopping list: cubed butternut squash, which is now sold fresh or frozen at supermarkets and natural grocers. The precut cubes and prepared pesto make this recipe ideal for busy weeknights or impromptu dinner parties." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/butternut-squash-risotto-with-pesto/.
Ingredients
3 cups low-sodium vegetable broth
1/4 cup prepared pesto, divided
1 cup chopped fresh or frozen onion
1 1/2 cups Arborio rice
3 cups fresh or frozen cubed butternut squash (1 small squash)
Preparation
Bring broth and 2 cups water to a boil in large saucepan; turn off heat.
Heat 1 Tbs. pesto in saucepan over medium heat. Add onion, and sauté 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth, add another 1/2 cup. Continue adding broth in this manner 5 minutes.
Stir in squash, and season with salt and pepper. Resume adding broth, 1/2 cup at a time until rice has absorbed all liquid. (This should take about 15 minutes.) Remove from heat, and stir in 1 Tbs. pesto. Spoon risotto into 6 bowls and top each with 1 tsp. pesto.
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
VEGETARIAN CHICKPEA AND SWEET POTATO STEW
This comes from Betty Crocker, and begins, "Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill."
Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 8 servings
To view this online, click here.
Ingredients
1/4 cup olive oil
1 cup chopped onions
3 tablespoons finely chopped gingerroot
5 cloves garlic, finely chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
2 cans (15 oz each) chickpeas, drained, rinsed
2 cans (14 oz) unsweetened coconut milk (not cream of coconut)
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
1 bag (5 oz) baby spinach
1/2 cup fresh mint leaves, chopped
1/2 cup fresh cilantro leaves, chopped
1/2 cup chopped roasted cashews
2 red Fresno or jalapeño chiles, thinly sliced, if desired
Directions
In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.
Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.
Tips from the Betty Crocker Kitchens
tip 1
Allowing the chickpeas to brown in the spices infuses them with flavor and helps them begin to break down slightly, which gives nice body to the stew.
tip 2
Make sure the spices in your pantry are no more than one year old. Old spices won’t give you the same amount of flavor as fresh spices will.
Tip 3
Fresno chiles can often be found in the produce section of your grocery store. Look for fresh chiles that resemble red jalapeños.
Tip 4
A generous garnish of fresh herbs and crunchy cashews turns an already delicious stew into a memorable bowl.
Tip 5
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
WHITE BEAN ENCHILADAS
This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."
Makes 3 servings (serving size: 2 enchiladas)
To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.
Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)
Directions
Preheat oven to 350°.
Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
JAMBALAYA WITH SAUSAGE [Vegan]
This is from Dominique Ebra on One Green Planet. Dominque wrote, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1-1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
Thursday, December 1, 2022
Mexican Recipes
If you love Mexican food as much as I do, today's post is sure to please. Check out the Black Bean Enchiladas with Warm Salsa Verde, the Loaded Vegan Nachos, and the other recipes in today's post. Enjoy!
ARROZ CON LECHE: MEXICAN RICE PUDDING
This is from Chelsie Kenyon in The Spruce Eats. Chelsie wrote, "Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.
"When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.
"Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 2 to 4 servings
To view this online, go to https://www.thespruceeats.com/arroz-con-leche-mexican-rice-pudding-2343000.
Ingredients
3 cups whole milk
1-1/4 cups water
1 cup rice (short or medium grain)
2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup raisins (soaked in warm water to soften and drained)
Ground cinnamon and butter, for garnish
Directions
Gather the ingredients.
Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.
Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.
When the rice is soft, remove the cinnamon sticks.
Stir in the condensed milk, vanilla, salt, and raisins.
Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.
Serve hot, topped with a sprinkle of cinnamon and a dot of butter.
Enjoy.
Tip
If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.
CHEESE ENCHILADAS
This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"
Yield: 4 servings; Time: 1 hour
This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.
Ingredients
3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
1/2 cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
Tip
You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.
MEXICAN CORN BUBBLES
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 24 rolls.
Ingredients
4-1/2 to 5 cups all-purpose flour
1-1/2 cups yellow cornmeal
2 envelopes FLEISCHMANN’S RapidRise Yeast
1/4 cup sugar
4 teaspoons salt
1 tablespoon chili powder
1-1/2teaspoons chopped dried jalapeno peppers
1/2 cup water
1-3/4 cups milk
1/4 cup butter or margarine
1 (4-ounce) jar sliced pimientos, well-drained
4 ounces Monterey Jack cheese, cut into 24 cubes
Directions
In large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, salt, chili powder, and jalapeno peppers. Heat water, milk and butter until very warm (120 to 130 degrees); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 24 equal pieces. Roll each piece to smooth balls; flatten to 3-inch circles with palms of hands. Place 3 to 4 strips of pimientos and 1 cube of cheese in center of each circle. Pull up edges and pinch to enclose filling. Place balls in 2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees for 25 minutes or until done. Remove from pans; cool on wire racks.
LOADED VEGAN NACHOS
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "This recipe certainly has more steps than the original nachos, but you’ll be rewarded with a festive tray that’s hearty and vegetable-packed enough for dinner. Queso is a great choice for nachos because, unlike melted grated cheese, it stays creamy and doesn’t congeal. This homemade, vegan take owes its bold flavor to nutritional yeast, chipotle, garlic powder and pickled jalapeños, and its glossy and smooth texture to the magical combination of starchy bean liquid and blended cauliflower. The key to great nachos is to make sure that each element is delicious on its own, so here, roasted cauliflower gets seasoned with cilantro and lime, and pinto beans with spicy adobo sauce."
Yield: 4 to 6 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023316-loaded-vegan-nachos.
Ingredients
2 pounds cauliflower (about 1 medium head), florets and stem coarsely chopped
1 medium white or red onion, finely chopped
2 tablespoons neutral oil (such as canola or grapeseed)
Kosher salt (such as Diamond Crystal)
1/2 cup nutritional yeast
1 (15-ounce) can pinto beans, drained, bean liquid reserved
1/2 to 1 chipotle chile in adobo (depending on heat preference), plus 2 teaspoons sauce
1 1/2 teaspoons garlic powder
1/2 cup sliced pickled jalapeños, plus brine
1 (12-ounce) bag of sturdy tortilla chips
1 lime
1/4 cup finely chopped cilantro leaves and stems, plus small sprigs for topping
Optional toppings: pico de gallo or chopped tomato, avocado or guacamole, vegan crema, sliced radishes, black olives
Preparation
Heat the oven to 425 degrees. On a sheet pan, toss together half the cauliflower, half the onion and the oil. Season with salt, then spread into an even layer. Roast on the bottom rack, without stirring, until brown underneath, 20 to 25 minutes.
Meanwhile, make the vegan queso: In a medium saucepan, combine 1 1/2 cups water with the remaining cauliflower, the nutritional yeast, bean liquid, chipotle chile, garlic powder and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes. Transfer to a blender, and blend until smooth, then add 2 teaspoons of pickled jalapeño brine and blend to combine. Taste the queso on a chip; if flavors are muted, add more salt and brine. (Hold onto the saucepan; no need to clean.)
In a medium bowl, add the adobo sauce to the beans and mash some of the beans with a fork. (This helps the beans adhere to the chip.) When the roasted cauliflower is done, zest the lime over, add the chopped cilantro, and stir to combine. Scrape into the reserved saucepan. (Hold onto the sheet pan and don’t worry about getting every last bit off.)
Assemble: On the sheet pan, spread half the chips into an even layer. Top with half the beans, half the cauliflower, and half the queso. Repeat another layer with the remaining chips, queso, beans and cauliflower. Bake until the chips and beans are warm, 3 to 5 minutes. Cut the lime into wedges. Top nachos with the pickled jalapeños, remaining chopped onion, cilantro sprigs, a squeeze of lime and any optional toppings.
BLACK BEAN ENCHILADAS WITH WARM SALSA VERDE
Originally from Rachael Ray, this was on page 52 of the June 2004 issue of Vegetarian Times, and begins, "With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals."
Made in 30 minutes or less; makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-enchiladas-with-warm-salsa-verde/.
Ingredients
Enchiladas
8 soft corn tortillas
1 recipe Black Bean Filling
1 recipe Warm Salsa Verde
10 1/2 oz. grated Mexican cheeses
Black bean filling
1 Tbs. extra virgin olive oil
2 cloves garlic, minced
1 small white onion
1 jalapeo, seeded and minced
2 15-oz. cans black beans, drained but not rinsed
1 tsp. ground cumin
2 Tbs. tomato paste
Warm salsa verde
12 tomatillos, husked and halved
2 cloves garlic, minced
1 Tbs. extra virgin olive oil
1 small white onion, grated or minced
1 jalapeo, seeded and minced
1 14-oz. can vegetable stock
1 tsp. ground cumin
1 ripe avocado
Preparation
To make Enchiladas: Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
To make Black Bean Filling: Heat oil in large skillet, and add garlic. Grate onion into pan with a hand grater. Add jalapeno Cook for 1 to 2 minutes. Add beans, and mash with back of a fork. Stir in cumin and tomato paste, and season with salt.
To make Warm Salsa Verde: Place tomatillos in a food processor, and pulse to a coarsely ground paste.
Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle, grate onion with a hand grater directly into pan. Add jalapeno. Heat onion and jalape96o through for 1 to 2 minutes, and add ground tomatillos. Simmer tomatillos with onion for 5 minutes. Add stock and seasonings.
Halve avocado with skin on by cutting in and down to the pit all around avocado. Separate avocado halves, and scoop out pit with a large spoon. Scoop flesh out of skins and into pot. Mash with back of a fork. Stir avocado into sauce to thicken it. Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.
Preheat broiler.
Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses under broiler, and serve immediately with Warm Salsa Verde.
BLACK BEAN AND CHILE POSOLE
This is from the March 2014 issue of Vegetarian Times, page 75. It begins, "The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste.
"STORE/SERVE: Ladle cooled posole into two 2-quart containers, and refrigerate three days or freeze up to three months. Thaw, if necessary, then warm in saucepan over medium heat until just beginning to simmer. Serve with garnishes."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-and-chile-posole/.
Ingredients
Posole
2 4- to 5-inch dried pasilla chiles
2 medium leeks, white and light green parts cut into 2-inch chunks
2 Tbs. olive oil
4 cloves garlic, minced (4 tsp.)
2 tsp. ground cumin
1 tsp. dried oregano
2 15-oz. cans white hominy, rinsed and drained
2 15-oz. cans black beans, rinsed and drained
1 15-oz. can fire-roasted diced tomatoes
Garnishes (optional)
4 cups plain tortilla chips
2 small avocados, diced
2 tomatoes, diced
4 green onions, chopped
2 limes, sliced into wedges
1/2 cup chopped cilantro
Preparation
Halve leek chunks, and thinly slice into matchsticks.
Heat oil in large stockpot over medium heat. Add leeks, and sauté 5 to 7 minutes, or until softened. Add garlic, cumin, and oregano, and sauté 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
Place Garnishes (if using) in bowls; pass around table when ready to serve.
ARROZ CON LECHE: MEXICAN RICE PUDDING
This is from Chelsie Kenyon in The Spruce Eats. Chelsie wrote, "Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.
"When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.
"Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 2 to 4 servings
To view this online, go to https://www.thespruceeats.com/arroz-con-leche-mexican-rice-pudding-2343000.
Ingredients
3 cups whole milk
1-1/4 cups water
1 cup rice (short or medium grain)
2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup raisins (soaked in warm water to soften and drained)
Ground cinnamon and butter, for garnish
Directions
Gather the ingredients.
Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.
Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.
When the rice is soft, remove the cinnamon sticks.
Stir in the condensed milk, vanilla, salt, and raisins.
Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.
Serve hot, topped with a sprinkle of cinnamon and a dot of butter.
Enjoy.
Tip
If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.
CHEESE ENCHILADAS
This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"
Yield: 4 servings; Time: 1 hour
This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.
Ingredients
3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
1/2 cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
Tip
You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.
MEXICAN CORN BUBBLES
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 24 rolls.
Ingredients
4-1/2 to 5 cups all-purpose flour
1-1/2 cups yellow cornmeal
2 envelopes FLEISCHMANN’S RapidRise Yeast
1/4 cup sugar
4 teaspoons salt
1 tablespoon chili powder
1-1/2teaspoons chopped dried jalapeno peppers
1/2 cup water
1-3/4 cups milk
1/4 cup butter or margarine
1 (4-ounce) jar sliced pimientos, well-drained
4 ounces Monterey Jack cheese, cut into 24 cubes
Directions
In large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, salt, chili powder, and jalapeno peppers. Heat water, milk and butter until very warm (120 to 130 degrees); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 24 equal pieces. Roll each piece to smooth balls; flatten to 3-inch circles with palms of hands. Place 3 to 4 strips of pimientos and 1 cube of cheese in center of each circle. Pull up edges and pinch to enclose filling. Place balls in 2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees for 25 minutes or until done. Remove from pans; cool on wire racks.
LOADED VEGAN NACHOS
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "This recipe certainly has more steps than the original nachos, but you’ll be rewarded with a festive tray that’s hearty and vegetable-packed enough for dinner. Queso is a great choice for nachos because, unlike melted grated cheese, it stays creamy and doesn’t congeal. This homemade, vegan take owes its bold flavor to nutritional yeast, chipotle, garlic powder and pickled jalapeños, and its glossy and smooth texture to the magical combination of starchy bean liquid and blended cauliflower. The key to great nachos is to make sure that each element is delicious on its own, so here, roasted cauliflower gets seasoned with cilantro and lime, and pinto beans with spicy adobo sauce."
Yield: 4 to 6 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023316-loaded-vegan-nachos.
Ingredients
2 pounds cauliflower (about 1 medium head), florets and stem coarsely chopped
1 medium white or red onion, finely chopped
2 tablespoons neutral oil (such as canola or grapeseed)
Kosher salt (such as Diamond Crystal)
1/2 cup nutritional yeast
1 (15-ounce) can pinto beans, drained, bean liquid reserved
1/2 to 1 chipotle chile in adobo (depending on heat preference), plus 2 teaspoons sauce
1 1/2 teaspoons garlic powder
1/2 cup sliced pickled jalapeños, plus brine
1 (12-ounce) bag of sturdy tortilla chips
1 lime
1/4 cup finely chopped cilantro leaves and stems, plus small sprigs for topping
Optional toppings: pico de gallo or chopped tomato, avocado or guacamole, vegan crema, sliced radishes, black olives
Preparation
Heat the oven to 425 degrees. On a sheet pan, toss together half the cauliflower, half the onion and the oil. Season with salt, then spread into an even layer. Roast on the bottom rack, without stirring, until brown underneath, 20 to 25 minutes.
Meanwhile, make the vegan queso: In a medium saucepan, combine 1 1/2 cups water with the remaining cauliflower, the nutritional yeast, bean liquid, chipotle chile, garlic powder and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes. Transfer to a blender, and blend until smooth, then add 2 teaspoons of pickled jalapeño brine and blend to combine. Taste the queso on a chip; if flavors are muted, add more salt and brine. (Hold onto the saucepan; no need to clean.)
In a medium bowl, add the adobo sauce to the beans and mash some of the beans with a fork. (This helps the beans adhere to the chip.) When the roasted cauliflower is done, zest the lime over, add the chopped cilantro, and stir to combine. Scrape into the reserved saucepan. (Hold onto the sheet pan and don’t worry about getting every last bit off.)
Assemble: On the sheet pan, spread half the chips into an even layer. Top with half the beans, half the cauliflower, and half the queso. Repeat another layer with the remaining chips, queso, beans and cauliflower. Bake until the chips and beans are warm, 3 to 5 minutes. Cut the lime into wedges. Top nachos with the pickled jalapeños, remaining chopped onion, cilantro sprigs, a squeeze of lime and any optional toppings.
BLACK BEAN ENCHILADAS WITH WARM SALSA VERDE
Originally from Rachael Ray, this was on page 52 of the June 2004 issue of Vegetarian Times, and begins, "With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals."
Made in 30 minutes or less; makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-enchiladas-with-warm-salsa-verde/.
Ingredients
Enchiladas
8 soft corn tortillas
1 recipe Black Bean Filling
1 recipe Warm Salsa Verde
10 1/2 oz. grated Mexican cheeses
Black bean filling
1 Tbs. extra virgin olive oil
2 cloves garlic, minced
1 small white onion
1 jalapeo, seeded and minced
2 15-oz. cans black beans, drained but not rinsed
1 tsp. ground cumin
2 Tbs. tomato paste
Warm salsa verde
12 tomatillos, husked and halved
2 cloves garlic, minced
1 Tbs. extra virgin olive oil
1 small white onion, grated or minced
1 jalapeo, seeded and minced
1 14-oz. can vegetable stock
1 tsp. ground cumin
1 ripe avocado
Preparation
To make Enchiladas: Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
To make Black Bean Filling: Heat oil in large skillet, and add garlic. Grate onion into pan with a hand grater. Add jalapeno Cook for 1 to 2 minutes. Add beans, and mash with back of a fork. Stir in cumin and tomato paste, and season with salt.
To make Warm Salsa Verde: Place tomatillos in a food processor, and pulse to a coarsely ground paste.
Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle, grate onion with a hand grater directly into pan. Add jalapeno. Heat onion and jalape96o through for 1 to 2 minutes, and add ground tomatillos. Simmer tomatillos with onion for 5 minutes. Add stock and seasonings.
Halve avocado with skin on by cutting in and down to the pit all around avocado. Separate avocado halves, and scoop out pit with a large spoon. Scoop flesh out of skins and into pot. Mash with back of a fork. Stir avocado into sauce to thicken it. Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.
Preheat broiler.
Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses under broiler, and serve immediately with Warm Salsa Verde.
BLACK BEAN AND CHILE POSOLE
This is from the March 2014 issue of Vegetarian Times, page 75. It begins, "The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste.
"STORE/SERVE: Ladle cooled posole into two 2-quart containers, and refrigerate three days or freeze up to three months. Thaw, if necessary, then warm in saucepan over medium heat until just beginning to simmer. Serve with garnishes."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-and-chile-posole/.
Ingredients
Posole
2 4- to 5-inch dried pasilla chiles
2 medium leeks, white and light green parts cut into 2-inch chunks
2 Tbs. olive oil
4 cloves garlic, minced (4 tsp.)
2 tsp. ground cumin
1 tsp. dried oregano
2 15-oz. cans white hominy, rinsed and drained
2 15-oz. cans black beans, rinsed and drained
1 15-oz. can fire-roasted diced tomatoes
Garnishes (optional)
4 cups plain tortilla chips
2 small avocados, diced
2 tomatoes, diced
4 green onions, chopped
2 limes, sliced into wedges
1/2 cup chopped cilantro
Preparation
Halve leek chunks, and thinly slice into matchsticks.
Heat oil in large stockpot over medium heat. Add leeks, and sauté 5 to 7 minutes, or until softened. Add garlic, cumin, and oregano, and sauté 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
Place Garnishes (if using) in bowls; pass around table when ready to serve.
Wednesday, November 30, 2022
Dessert
I want something snacky!
Who hasn't said (or, at least, thought) that on occasion? I think most of us do like something a little decadent. To that end, here are six Dessert recipes to help you through the day, including Gourmet S'Mores and Mango Pie. Enjoy!
CHEWY PICNIC BROWNIES
This is from the July/August 2009 issue of Vegetarian Times, page 61. It begins, "Using cocoa powder and semisweet chocolate allowed us to cut back on the traditional high-fat, high-sugar ingredient quantities in brownies and still have a satisfyingly chewy, chocolaty dessert." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chewy-picnic-brownies/.
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
6 oz. semisweet or bittersweet chocolate
6 oz. (1-1/2 sticks) nonhydrogenated margarine or butter, cut into 1-1/2 cups light brown sugar
3 large eggs, beaten
Preparation
Whisk together flour, cocoa powder, baking powder, and salt in large bowl. Preheat oven to 325°F. Coat 9-inch square baking pan with cooking spray.
Melt chocolate and margarine in double boiler. Remove from heat, and whisk until smooth.
Stir brown sugar into chocolate-butter mixture. Stir in dry ingredients. Fold in beaten eggs. Spread in prepared baking pan, and bake 25 to 30 minutes, or until brownies look set, but still soft in center. Cool. Slice into squares.
GOURMET S'MORES
This is from the July/August 2016 issue of Vegetarian Times, page 67. It begins, "You don't need a campfire to make s'mores! Pull these out of the oven at your next summer get-together and you'll win raves from kids and adults alike." Makes 12 s'mores in 30 minutes or less
Unfortunately, I was unable to find a link for this.
Ingredients
1/2 cup fresh raspberries
1 tsp. sugar
6 slow-fat graham crackers, broken in half
1 4-oz. bar milk chocolate, broken into 1-inch pieces
1 banana, thinly sliced on an angle
3/4 cup Marshmallow Fluff
Directions
Preheat broiler. Toss berries with sugar in bowl, and let stand 10 minutes.
Place graham cracker halves on baking sheet, and top with chocolate pieces.
Set 2 or 3 banana slices over eacj pf 6 s'mores with raspberries.
Spread 2 Tbs. Marshmallow Fluff over each s'more. Place 6 to 8 inches under broiler, and broil 1-1/2 to 2 minutes, or until chocolate is melted and fluff is toasty and browned. Serve immediately.
SWIRLED BERRY CHEESECAKE
This is from the June 2008 issue of Vegetarian Times, page 61. It begins, "This recipe can be easily adapted to suit vegan diets by substituting margarine for butter in the crust, vegan “cream cheese” for cream cheese, and 1/2 cup silken tofu (purée it with original tofu before adding the other ingredients) for the eggs." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/swirled-berry-cheesecake/.
Ingredients
Crust
3 cups (6 oz.) vanilla snaps or vanilla wafers
2-1/2 Tbs. butter or vegan margarine, melted
Filling
1 12.3-oz. pkg. firm silken tofu, drained
1 8-oz. pkg. reduced-fat cream cheese, cut into pieces
3/4 cup plus 2 Tbs. sugar
3 Tbs. lemon juice, divided
2 Tbs. cornstarch
1 Tbs. grated lemon zest
2 tsp. vanilla extract
3 large eggs
1/2 cup strawberry fruit spread
Preparation
Preheat oven to 325°F. Coat 9-inch springform pan with cooking spray. Wrap outside of pan with double thickness of foil. Place kitchen towel in roasting pan.
To make Crust: Place cookies in food processor, and pulse until fine crumbs form. Add butter, and pulse until crumbs are moistened. Press over bottom and 1/2 inch up sides of springform pan. Bake 10 minutes, or until firm. Cool.
To make Filling: Purée tofu in food processor 3 minutes, or until smooth. Add cream cheese, sugar, 1 Tbs. lemon juice, cornstarch, lemon zest, and vanilla, and process until blended. Add eggs, and pulse until mixed in. Pour into crust.
Warm fruit spread with remaining 2 Tbs. lemon juice in small saucepan over low heat until smooth. Strain into bowl to remove seeds, then transfer to resealable plastic bag. Cut small hole in one corner of bag. Pipe fruit spread over batter in lines. Draw tip of knife crosswise through fruit spread to create design.
Place cheesecake in towel-lined roasting pan. Pour in enough boiling water to come 1/2 inch up sides of springform pan. Bake 50 to 55 minutes, or until cheesecake is set around edges but center still jiggles. Turn off oven and prop oven door open with wooden spoon. Cool cheesecake in oven 45 minutes. Remove foil. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours or up to 4 days.
MANGO PIE
This is from Kanta and Hrishikesh Kirway, and adapted by Samin Nosrat in The New York Times cooking enewsletter. Samin wrote, "When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. “Out of that cultural mash-up, my mom started making this mango pie,” he said. She’d gotten the idea from other Indian aunties in the States, but their versions weren’t as good. “They weren’t making it with the best kind of mango,” Hirway explained. “The Alphonsos have a stronger, more intense flavor.” That Alphonso flavor shines as brilliantly as the pie’s bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It’s so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie."
Yield: 2 9-inch pies; Time: 50 minutes, plus 5 hours' chilling
This was featured in "A Very American Mango Pie, Inspired by Indian Aunties," and can be viewed online at https://cooking.nytimes.com/recipes/1019974-mango-pie.
Note: I found the featured article very interesting, and hope you will, too. Please, take a look at it. Nothing like combining the old and new cultures and food!
While we're at it, check out Melissa Clark's guide titled "How to Make a Pie Crust." Helpful stuff there!
Ingredients
For the graham-cracker crust:
2-1/2 cups finely ground graham-cracker crumbs
1/3 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground cardamom
1 large pinch sea salt
9 tablespoons unsalted butter, melted
For the mango custard:
3/4 cup cold water
1/2 cup granulated sugar
2 tablespoons plus 1/4 teaspoon powdered gelatin (2-1/2 packages at 2-1/2 teaspoons per pack)
cup heavy whipping cream, chilled
4 ounces cream cheese, at room temperature
1 30-ounce can Alphonso mango purée (3-1/4 cups)
1 large pinch sea salt
Preparation
Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.
Tip
You can find Alphonso mango purée — which is a variety, not a brand — at most Indian grocery stores. If you don’t have an immersion blender, use a food processor or a countertop blender to blend the custard mixture.
MELON WITH FRESH BERRY SAUCE
Recipe Yield: Yield: 6 servings
Source: The Complete Diabetes Prevention Plan
Book Title: The Complete Diabetes Prevention Plan
View this online at https://diabeticgourmet.com/diabetic-recipes/melon-with-fresh-berry-sauce.
Ingredients
3-1/3 cups fresh or frozen (thawed and undrained) raspberries or blackberries
1-1/2 tablespoons orange juice
1/2 teaspoon lemon juice
Sugar substitute equal to 3 tablespoons sugar
1/2 raspberries or blackberries
1/2 honeydew melon
Directions
Place 2 cups of the berries and all of the orange juice and lemon juice in a blender or food processor and process until smooth. Pour the mixture into a wire strainer and use the back of a spoon to push the mixture through the strainer and into a bowl. Discard the seeds. Stir the sugar substitute into the berry puree and set the sauce aside.
Remove the seeds and rind from the melons. Cut each melon piece into 3 long wedges and then cut each wedge in half crosswise to make a total of 12 shorter wedges. Using a sharp knife, slice each melon wedge lengthwise toward the point without cutting completely to the end and open each wedge into fan shape.
Place 2 tablespoons of the sauce on each of 6 dessert plates. Top the sauce on each plate with a cantaloupe and honeydew fan and garnish with some of the remaining fresh berries. Serve immediately.
Nutritional Information Per Serving: Calories: 85; Fat: 0.2 g; Fiber: 3.3 g; Sodium: 41 mg; Protein: 1.6 g; Carbohydrates: 21 g
Diabetic Exchanges: 1-1/2 Carbohydrate
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
Southern Peaches with Pecan Shortbread,Melon with Fresh Berry Sauce,Mango Pie,Swirled Berry Cheesecake,Gourmet S'Mores,Chewy Picnic Brownies,Vegetarian Times,New York Times,diabetic gourmet,
Who hasn't said (or, at least, thought) that on occasion? I think most of us do like something a little decadent. To that end, here are six Dessert recipes to help you through the day, including Gourmet S'Mores and Mango Pie. Enjoy!
CHEWY PICNIC BROWNIES
This is from the July/August 2009 issue of Vegetarian Times, page 61. It begins, "Using cocoa powder and semisweet chocolate allowed us to cut back on the traditional high-fat, high-sugar ingredient quantities in brownies and still have a satisfyingly chewy, chocolaty dessert." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chewy-picnic-brownies/.
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
6 oz. semisweet or bittersweet chocolate
6 oz. (1-1/2 sticks) nonhydrogenated margarine or butter, cut into 1-1/2 cups light brown sugar
3 large eggs, beaten
Preparation
Whisk together flour, cocoa powder, baking powder, and salt in large bowl. Preheat oven to 325°F. Coat 9-inch square baking pan with cooking spray.
Melt chocolate and margarine in double boiler. Remove from heat, and whisk until smooth.
Stir brown sugar into chocolate-butter mixture. Stir in dry ingredients. Fold in beaten eggs. Spread in prepared baking pan, and bake 25 to 30 minutes, or until brownies look set, but still soft in center. Cool. Slice into squares.
GOURMET S'MORES
This is from the July/August 2016 issue of Vegetarian Times, page 67. It begins, "You don't need a campfire to make s'mores! Pull these out of the oven at your next summer get-together and you'll win raves from kids and adults alike." Makes 12 s'mores in 30 minutes or less
Unfortunately, I was unable to find a link for this.
Ingredients
1/2 cup fresh raspberries
1 tsp. sugar
6 slow-fat graham crackers, broken in half
1 4-oz. bar milk chocolate, broken into 1-inch pieces
1 banana, thinly sliced on an angle
3/4 cup Marshmallow Fluff
Directions
Preheat broiler. Toss berries with sugar in bowl, and let stand 10 minutes.
Place graham cracker halves on baking sheet, and top with chocolate pieces.
Set 2 or 3 banana slices over eacj pf 6 s'mores with raspberries.
Spread 2 Tbs. Marshmallow Fluff over each s'more. Place 6 to 8 inches under broiler, and broil 1-1/2 to 2 minutes, or until chocolate is melted and fluff is toasty and browned. Serve immediately.
SWIRLED BERRY CHEESECAKE
This is from the June 2008 issue of Vegetarian Times, page 61. It begins, "This recipe can be easily adapted to suit vegan diets by substituting margarine for butter in the crust, vegan “cream cheese” for cream cheese, and 1/2 cup silken tofu (purée it with original tofu before adding the other ingredients) for the eggs." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/swirled-berry-cheesecake/.
Ingredients
Crust
3 cups (6 oz.) vanilla snaps or vanilla wafers
2-1/2 Tbs. butter or vegan margarine, melted
Filling
1 12.3-oz. pkg. firm silken tofu, drained
1 8-oz. pkg. reduced-fat cream cheese, cut into pieces
3/4 cup plus 2 Tbs. sugar
3 Tbs. lemon juice, divided
2 Tbs. cornstarch
1 Tbs. grated lemon zest
2 tsp. vanilla extract
3 large eggs
1/2 cup strawberry fruit spread
Preparation
Preheat oven to 325°F. Coat 9-inch springform pan with cooking spray. Wrap outside of pan with double thickness of foil. Place kitchen towel in roasting pan.
To make Crust: Place cookies in food processor, and pulse until fine crumbs form. Add butter, and pulse until crumbs are moistened. Press over bottom and 1/2 inch up sides of springform pan. Bake 10 minutes, or until firm. Cool.
To make Filling: Purée tofu in food processor 3 minutes, or until smooth. Add cream cheese, sugar, 1 Tbs. lemon juice, cornstarch, lemon zest, and vanilla, and process until blended. Add eggs, and pulse until mixed in. Pour into crust.
Warm fruit spread with remaining 2 Tbs. lemon juice in small saucepan over low heat until smooth. Strain into bowl to remove seeds, then transfer to resealable plastic bag. Cut small hole in one corner of bag. Pipe fruit spread over batter in lines. Draw tip of knife crosswise through fruit spread to create design.
Place cheesecake in towel-lined roasting pan. Pour in enough boiling water to come 1/2 inch up sides of springform pan. Bake 50 to 55 minutes, or until cheesecake is set around edges but center still jiggles. Turn off oven and prop oven door open with wooden spoon. Cool cheesecake in oven 45 minutes. Remove foil. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours or up to 4 days.
MANGO PIE
This is from Kanta and Hrishikesh Kirway, and adapted by Samin Nosrat in The New York Times cooking enewsletter. Samin wrote, "When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. “Out of that cultural mash-up, my mom started making this mango pie,” he said. She’d gotten the idea from other Indian aunties in the States, but their versions weren’t as good. “They weren’t making it with the best kind of mango,” Hirway explained. “The Alphonsos have a stronger, more intense flavor.” That Alphonso flavor shines as brilliantly as the pie’s bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It’s so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie."
Yield: 2 9-inch pies; Time: 50 minutes, plus 5 hours' chilling
This was featured in "A Very American Mango Pie, Inspired by Indian Aunties," and can be viewed online at https://cooking.nytimes.com/recipes/1019974-mango-pie.
Note: I found the featured article very interesting, and hope you will, too. Please, take a look at it. Nothing like combining the old and new cultures and food!
While we're at it, check out Melissa Clark's guide titled "How to Make a Pie Crust." Helpful stuff there!
Ingredients
For the graham-cracker crust:
2-1/2 cups finely ground graham-cracker crumbs
1/3 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground cardamom
1 large pinch sea salt
9 tablespoons unsalted butter, melted
For the mango custard:
3/4 cup cold water
1/2 cup granulated sugar
2 tablespoons plus 1/4 teaspoon powdered gelatin (2-1/2 packages at 2-1/2 teaspoons per pack)
cup heavy whipping cream, chilled
4 ounces cream cheese, at room temperature
1 30-ounce can Alphonso mango purée (3-1/4 cups)
1 large pinch sea salt
Preparation
Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.
Tip
You can find Alphonso mango purée — which is a variety, not a brand — at most Indian grocery stores. If you don’t have an immersion blender, use a food processor or a countertop blender to blend the custard mixture.
MELON WITH FRESH BERRY SAUCE
Recipe Yield: Yield: 6 servings
Source: The Complete Diabetes Prevention Plan
Book Title: The Complete Diabetes Prevention Plan
View this online at https://diabeticgourmet.com/diabetic-recipes/melon-with-fresh-berry-sauce.
Ingredients
3-1/3 cups fresh or frozen (thawed and undrained) raspberries or blackberries
1-1/2 tablespoons orange juice
1/2 teaspoon lemon juice
Sugar substitute equal to 3 tablespoons sugar
1/2 raspberries or blackberries
1/2 honeydew melon
Directions
Place 2 cups of the berries and all of the orange juice and lemon juice in a blender or food processor and process until smooth. Pour the mixture into a wire strainer and use the back of a spoon to push the mixture through the strainer and into a bowl. Discard the seeds. Stir the sugar substitute into the berry puree and set the sauce aside.
Remove the seeds and rind from the melons. Cut each melon piece into 3 long wedges and then cut each wedge in half crosswise to make a total of 12 shorter wedges. Using a sharp knife, slice each melon wedge lengthwise toward the point without cutting completely to the end and open each wedge into fan shape.
Place 2 tablespoons of the sauce on each of 6 dessert plates. Top the sauce on each plate with a cantaloupe and honeydew fan and garnish with some of the remaining fresh berries. Serve immediately.
Nutritional Information Per Serving: Calories: 85; Fat: 0.2 g; Fiber: 3.3 g; Sodium: 41 mg; Protein: 1.6 g; Carbohydrates: 21 g
Diabetic Exchanges: 1-1/2 Carbohydrate
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
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