Here are today's six vegetarian recipes to help you through the weekend. Enjoy!
STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE
This is from Molly O'Neil in The New York Times cooking e-newsletter. Molly wrote, “This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.” Time: About 1 hour 30 minutes; makes 8 to 10 servings.
To view this online, click here.
Ingredients
The topping:
4 tablespoons unsalted butter, plus 1 to 2 teaspoons for greasing the pan
3/4 cup light-brown sugar
1/3 cup sliced almonds
1 pint strawberries (about 12 ounces), stemmed, hulled and halved
3 cups rhubarb, trimmed, cut across into 1/4-inch-thick slices, blanched for 2 minutes and drained well
The cake:
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Preparation
Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.
GLAZED LEMON COCONUT BARS
This is from the infamous long-since-forgotten-emailing-list. It starts off, “Coconut and freshly grated lemon peel add zing to an all-time favorite bar.” Prep time: 15 min; Start to finish: 1 hr 50 min; Makes: 12 bars
Bars
1 cup Bisquick Heart Smart mix
2 tablespoons powdered sugar
2 tablespoons firm margarine or butter
3/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon Bisquick Heart Smart mix
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup fat free egg product
Lemon glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
Heat oven to 350F.
In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in margarine, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.
Press in ungreased 8-inch square pan.
Bake uncovered about 10 minutes or until light brown.
Meanwhile, in small bowl, mix all remaining bar ingredients.
Pour coconut mixture over baked layer.
Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
In small bowl, mix glaze ingredients until smooth. Spread over bars.
Cool completely, about 1 hour.
For bars, cut into 4 rows by 3 rows.
TOFU AND SPINACH STUFFED SHELLS
This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, “Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.” Serves 6.
To view this online, click here.
6 oz. jumbo pasta shells
12 cloves garlic, peeled and thinly sliced
1/4 cup olive oil
1 16-oz. block firm tofu, drained, rinsed, and patted dry
2 Tbs. unpasteurized apple cider vinegar
2 tsp. lemon juice
2 tsp. white miso
5 oz. baby spinach leaves (6 cups)
1 24-oz. jar prepared pasta sauce
2 Tbs. chopped Kalamata olives, optional
2 Tbs. chopped green olives, optional
Preheat oven to 375°F.
Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.
Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.
Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.
nutritional information Per 3 stuffed shells: Calories: 343; Protein: 13 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 562 mg; Fiber: 5 g; Sugar: 11 g; Vegan
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
BAKED ZITI
This was originally posted on April 2, 2010. Great for a yummy, easy meal.
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work or weekend dinner?
BAKED VEGETABLE MEDLEY
This is from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.
One 9-inch unbaked frozen pie shell
2 Tbs. olive oil
1 large leek, thinly sliced
1 tsp. minced garlic
1/2 bunch kale, shredded
2/3 cup chunky seasoned tomato sauce
1 1/2 cups artichoke hearts, drained
6 oz. smoked tofu, cut into thin strips
1 cup grated low-fat mozzarella cheese
Preheat oven to 375F. Reserve strips of leek for garnish.
Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.
Heat olive oil in large skillet over med-ium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.
Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.
nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g
Friday, May 6, 2016
Thursday, May 5, 2016
Thursday Recipes
Here are today's six vegetarian recipes. Enjoy!
FRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef or shrimp isn't a bad idea either.” Of course, as a vegetarian, I'd add any leftover tofu (especially if it's been marinated) or any number of meat substitutes. What would you add in place of meat? Add a comment, as I'd love to hear what others would add! Time: 20 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions
Preparation
Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
MCBITTY'S BEAN BURGERS
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “Make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers, leave the meat out of your pasta sauce, make a risotto the likes of which you’ve probably never had — and you may just find yourself eating 'better.'” Makes 8 small burgers or 4 supersize burgers.
To view this online, click here.
Ingredients
1/4 cup dried stemless porcini mushrooms
2 cups cooked or drained canned black beans
1 teaspoon roughly chopped garlic
3/4 cup rolled oats, or more if needed
2 teaspoons smoked paprika or chili powder
1 teaspoon cumin
1 tablespoon soy sauce
Salt and black pepper
Bean-cooking liquid, porcini soaking liquid or water
1/4 cup chopped cilantro
2 tablespoons olive oil
Preparation
Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
Stir in the cilantro, and let sit for 5 minutes.
Shape into 4 large or 8 small patties; let them sit for 5 minutes.
Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.
APPLE-CRANBERRY CRISP
This comes from the infamous long-since-forgotten-emailing-list.
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F. Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
CHOYOTE RATATOUILLE AND RED BEANS
This is from the March 2016 issue of Vegetarian Times, page 76. It begins, “When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
2 small onions, quartered and thinly sliced (2 cups)
2 small red, orange, or yellow bell peppers, cut into thin 1 1/2-inch-long strips
1 large fennel bulb, trimmed, cut into eighths, and thinly sliced (2 cups)
3 cloves garlic, minced (1 Tbs.)
4 chayotes, peeled and cut into 1-inch chunks (8 cups)
2 15-oz. cans chopped tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano
2 bay leaves
1/2 tsp. harissa paste, optional
1 1/2 cups cooked kidney beans, or one 15-oz. can kidney beans, rinsed and drained
Heat oil in large saucepan or Dutch oven over medium heat. Add onions, bell peppers, and fennel, and sauté 5 to 7 minutes, or until vegetables are translucent. Stir in garlic, then chayote, tomatoes, thyme, oregano, bay leaves, harissa paste (if using), and 1 cup water. Cover, reduce heat to medium-low, and simmer 30 minutes.
Add kidney beans, and cook, covered, 10 to 15 minutes more, or until chayote is tender. Adjust seasoning with harissa paste, and season with salt and pepper, if desired.
nutritional information Per Per 1-cup serving: Calories: 162; Protein: 6 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 24 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 7 g; Sugar: 8 g; Vegan; Gluten-Free
ULTRA-EASY POT PIE
This also comes from the March 2016 issue of Vegetarian Times, page 43. It begins, "You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal." Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. cornstarch
1 1/3 cups prepared vegan creamy potato-leek soup
1/2 tsp. dried crushed rosemary
1/4 tsp. ground cumin
2 10-oz. pkg. frozen mixed vegetables, thawed and drained
1 sheet vegan puff pastry, from 17.3-oz pkg., thawed
Position oven racks in middle and bottom positions, and preheat oven to 450˚F.
Whisk 2 Tbs. cold water into cornstarch in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables, then spread mixture in 9-inch deep-dish pie pan.
Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.
nutritional information Per Per 1-cup serving: Calories: 373; Protein: 9 g; Total Fat: 17 g; Saturated Fat: 5 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 607 mg; Fiber: 6 g; Sugar: 2 g; Vegan
ROCKY ROAD CAKE
Another recipe from my e-cookbook, Off the Wall Cooking.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
And for a certain son who's having a birthday tomorrow, this would be a great birthday cake!
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9-inch pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
FRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef or shrimp isn't a bad idea either.” Of course, as a vegetarian, I'd add any leftover tofu (especially if it's been marinated) or any number of meat substitutes. What would you add in place of meat? Add a comment, as I'd love to hear what others would add! Time: 20 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions
Preparation
Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
MCBITTY'S BEAN BURGERS
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “Make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers, leave the meat out of your pasta sauce, make a risotto the likes of which you’ve probably never had — and you may just find yourself eating 'better.'” Makes 8 small burgers or 4 supersize burgers.
To view this online, click here.
Ingredients
1/4 cup dried stemless porcini mushrooms
2 cups cooked or drained canned black beans
1 teaspoon roughly chopped garlic
3/4 cup rolled oats, or more if needed
2 teaspoons smoked paprika or chili powder
1 teaspoon cumin
1 tablespoon soy sauce
Salt and black pepper
Bean-cooking liquid, porcini soaking liquid or water
1/4 cup chopped cilantro
2 tablespoons olive oil
Preparation
Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
Stir in the cilantro, and let sit for 5 minutes.
Shape into 4 large or 8 small patties; let them sit for 5 minutes.
Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.
APPLE-CRANBERRY CRISP
This comes from the infamous long-since-forgotten-emailing-list.
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F. Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
CHOYOTE RATATOUILLE AND RED BEANS
This is from the March 2016 issue of Vegetarian Times, page 76. It begins, “When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
2 small onions, quartered and thinly sliced (2 cups)
2 small red, orange, or yellow bell peppers, cut into thin 1 1/2-inch-long strips
1 large fennel bulb, trimmed, cut into eighths, and thinly sliced (2 cups)
3 cloves garlic, minced (1 Tbs.)
4 chayotes, peeled and cut into 1-inch chunks (8 cups)
2 15-oz. cans chopped tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano
2 bay leaves
1/2 tsp. harissa paste, optional
1 1/2 cups cooked kidney beans, or one 15-oz. can kidney beans, rinsed and drained
Heat oil in large saucepan or Dutch oven over medium heat. Add onions, bell peppers, and fennel, and sauté 5 to 7 minutes, or until vegetables are translucent. Stir in garlic, then chayote, tomatoes, thyme, oregano, bay leaves, harissa paste (if using), and 1 cup water. Cover, reduce heat to medium-low, and simmer 30 minutes.
Add kidney beans, and cook, covered, 10 to 15 minutes more, or until chayote is tender. Adjust seasoning with harissa paste, and season with salt and pepper, if desired.
nutritional information Per Per 1-cup serving: Calories: 162; Protein: 6 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 24 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 7 g; Sugar: 8 g; Vegan; Gluten-Free
ULTRA-EASY POT PIE
This also comes from the March 2016 issue of Vegetarian Times, page 43. It begins, "You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal." Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. cornstarch
1 1/3 cups prepared vegan creamy potato-leek soup
1/2 tsp. dried crushed rosemary
1/4 tsp. ground cumin
2 10-oz. pkg. frozen mixed vegetables, thawed and drained
1 sheet vegan puff pastry, from 17.3-oz pkg., thawed
Position oven racks in middle and bottom positions, and preheat oven to 450˚F.
Whisk 2 Tbs. cold water into cornstarch in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables, then spread mixture in 9-inch deep-dish pie pan.
Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.
nutritional information Per Per 1-cup serving: Calories: 373; Protein: 9 g; Total Fat: 17 g; Saturated Fat: 5 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 607 mg; Fiber: 6 g; Sugar: 2 g; Vegan
ROCKY ROAD CAKE
Another recipe from my e-cookbook, Off the Wall Cooking.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
And for a certain son who's having a birthday tomorrow, this would be a great birthday cake!
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9-inch pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
Wednesday, May 4, 2016
Wednesday Recipes
I used to wonder how one would cook for a vegetarian; if you cut out meat, what's left? Frozen veggies and/or pasta? Oooooh, nooo! Vegetarian meals are so much more than that. In fact, it's gotten to the point where if I'm cooking for the meat-eaters in my family, my brain goes blank if they want more than hamburgers. Go figure. Here are today's recipes. Enjoy!
FATTOUSH SALAD
This comes from the July/August 2012 issue of Vegetarian Times. The recipe starts off, “Pomegranate molasses and sumac add a tart edge to this Lebanese salad. They can be found in Middle Eastern groceries and well-stocked supermarkets and used to flavor many other vegetable dishes. Choose larger cherry tomato varieties that can stand up to the other vegetables and the pita chips.” Serves 6 in 30 minutes or less.
To view this recipe online, click here.
Vinaigrette
2 Tbs. plus 2 tsp. olive oil
2 Tbs. lemon juice
1 Tbs. pomegranate molasses
2 tsp. ground sumac
1 clove garlic, minced (1 tsp.)
Salad
1 medium head romaine lettuce, halved and sliced into 1/2-inch-thick ribbons (4 cups)
2 cups cherry tomatoes, halved
4 small Persian cucumbers, diced (2 cups)
1 small red bell pepper, cut into 1/2-inch dice (1 cup)
1 small yellow bell pepper, cut into 1/2-inch dice (1 cup)
3 green onions, thinly sliced (1/2 cup)
1/3 cup coarsely chopped parsley
3Tbs. thinly sliced mint leaves
1 1/2 cups plain pita chips, coarsely broken up
1/2 cup crumbled feta (2 oz.)
To make Vinaigrette: Whisk together all ingredients in small bowl.
To make Salad: Toss together lettuce, tomatoes, cucumbers, bell peppers, green onions, parsley, and mint in large salad bowl. Add Vinaigrette, and season with salt and pepper, if desired.
Sprinkle pita chips over top of Salad, and toss again. Top with feta.
nutritional information Per 2-cup serving: Calories: 181; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 11 mg; Sodium: 259 mg; Fiber: 2 g; Sugar: 7 g
LOVELY, TENDER ANGEL FOOD CAKE
From the June 2013 issue of Vegetarian Times page 75. The recipe serves 10, and states, “One secret to perfect angel food cake is sifting the flour with some of the sugar so it blends into the meringue with minimal folding. The other is hanging the tube pan upside down over a glass bottle so the cake won’t deflate.”
To view this online, click here.
1 cup cake flour
1 1/2 cups sugar, divided
1 1/4 cups egg whites (9–10 eggs)
1 1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/4 tsp. almond extract
Position oven rack just below center, and preheat oven to 350°F. Sift cake flour and 1/2 cup sugar into medium bowl. Set aside.
Beat egg whites, cream of tartar, vanilla, salt, and almond extract in separate bowl with handheld electric mixer at medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1 cup sugar. Increase speed to medium-high, and beat 5 minutes, or until meringue is thick and shiny, and firm peaks hold when beaters are lifted.
Sprinkle one-quarter of flour mixture over meringue, and gently fold in with spatula or flat whisk just until blended (do not overmix). Repeat 3 more times. Scrape batter into ungreased 10- x 4-inch angel food cake pan with removable center.
Bake cake 30 to 32 minutes, or until puffed and lightly browned, and wooden skewer inserted near center comes out clean. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.
Once cooled, remove pan from atop bottle, and cut around pan sides to loosen cake. Lift out pan’s center tube with cake. Cut under cake and around center tube to release cake. Cut into wedges, and serve.
nutritional information Per Slice: Calories: 185; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 99 mg; Fiber: less than 1 g; Sugar: 31 g
BROCCOLI STIR-FRY WITH GINGER-AVOCADO SAUCE
This is from the June 2013 issue of Vegetarian Times, page 55. The recipe makes 4 servings in 30 minutes or fewer. The recipe states, “This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.”
To view this online, click here.
Ginger-Avocado Sauce
1 2-inch piece fresh ginger, peeled and sliced into coins
2 avocados
2 Tbs. lemon juice
1 Tbs. cold-pressed olive oil
2 tsp. raw honey
2 tsp. grated lemon zest
2 pinches sea salt
Stir-Fry
1 Tbs. coconut oil
1 medium red onion, halved and sliced (1 1/2 cups)
1/4 tsp. sea salt
4 cloves garlic, minced (4 tsp.)
1 head broccoli, cut into florets (4 cups)
1 small head cabbage or 1 bunch kale, sliced into thin ribbons (1/2 lb.)
4 cups organic baby spinach
1/4 cup lightly toasted sesame seeds, for garnish, optional
To make Ginger-Avocado Sauce: Place ginger in food processor, and pulse to mince. Add remaining ingredients, and blend until smooth. Blend in up to 1/2 cup water to thin to desired consistency. Store in refrigerator.
To make Stir-Fry: Heat coconut oil in wok or large skillet over medium heat. Add onion and salt; stir-fry 5 minutes, or until onion softens. Add garlic, and cook 2 minutes more. Add broccoli and 1/4 cup water; cover, and steam 3 minutes. Add cabbage; cover, and steam 2 minutes more.
Place 1 cup spinach on plate. Top with 1 cup broccoli mixture, and drizzle with 2 Tbs. Ginger-Avocado Sauce. Sprinkle with sesame seeds (if using).
nutritional information Per 2-cup serving: Calories: 255; Protein: 6 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 224 mg; Fiber: 10 g; Sugar: 7 g; Gluten-Free
RED, RED SALAD
From the June 2004 issue of Vegetarian Times. The recipe, which serves 8 and is ready in 30 minutes or less, begins, “Reminiscent of the '50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. You can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. Because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. Toast the meal with icy lemonade. This makes about 8 1- to 1 1/2-cup servings.”
To view this online, click here.
1 bunch radishes, greens removed, trimmed and quartered
1/2 head red cabbage, cored and chopped
1 cup grape tomatoes
2 1/2 cups red kidney beans, drained and rinsed
1 large red bell pepper, seeded and diced
1/2 large red onion, diced
Salt and freshly ground black pepper to taste
Salad dressing to taste
Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.
nutritional information Per SERVING: Calories: 100; Protein: 6 g; Carbohydrates: 20 g; Sodium: 200 mg; Fiber: 6 g; Sugar: 3 g; Vegan
FRESH BERRY TART WITH TOASTED NUT CRUST
This recipe is from the July 2009 issue of The recipe starts off, “Pomegranate molasses and The recipe, which serves 8, begins, “A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.”
To view this online, click here.
Crust
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. chilled unsalted butter, diced
1 large egg yolk
Filling
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs. light brown sugar
1 tsp. vanilla extract
1/4 tsp. grated orange zest
1 cup blueberries
1 cup raspberries
1 Tbs. orange juice
To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
To make Filling: Whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.
Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
nutritional information Per Slice: Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g
RAINBOW VEGETABLE SOUP
This comes from Laura Dolson, VeryWell.com’s Low Carb expert. Laura wrote, “Rainbow soup is a great way to follow so many nutritionist's advice to ‘eat a rainbow.’ In fact that's what makes rainbow soup unique, while it is generally hard to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. This is one of those soups that people tend to love, despite the unusual seasoning combination. I often put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chick peas, if your diet allows. The idea is that it has vegetables from all the ‘color groups,’ so it has lots of antioxidants and other nutrients for your family. If you have any fresh herbs around, feel free to throw them in as well.” Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 9 cups of soup.
Note: Near the end of the recipe, Laura mentions that you can add “cooked cubed meat such as chicken or turkey,” and, in her final note, mentions other meat. However, I've chosen to leave the meat out. To view this with the meat addition, you can check the Tuesday, May 4 Confessions of a Foodie post with this recipe; or you can view this online on the VeryWell site by clicking here.
Ingredients
1 medium onion (2 1/2 inches in diameter), chopped
2 large stalks celery, chopped
4 cloves garlic, pressed
1 medium red bell pepper
1 cup chopped carrot (you can use chopped pumpkin, if available)
1 heaping Tablespoon sweet paprika
3 teaspoons turmeric
1/2 teaspoon cinnamon
1 bay leaf
A little hot sauce
1 15 oz can tomatoes, chopped
1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green such as kale - cut into thin strips
10 oz frozen green beans (or fresh)
Salt and pepper
5 cups stock or broth (Laura wrote, “I like vegetable Better Than Boullion - but watch the saltiness”)
1 Tablespoon olive oil
Preparation
In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.
Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant -- another minute or so.
Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
Adjust seasonings as needed.
Nutritional Analysis: Makes approximately 9 cups of soup, each with 6 grams of effective carbohydrate plus 3 grams of fiber (9 grams total carbohydrate) and 53 calories.
Serving Suggestions for Rainbow Soup
Laura wrote, “As a main course, this soup is perfect, but be sure that you add other items for adults to eat before they get to the main dish so that they won't be over or underfed. A nice starter salad with a viniagrette dressing is appetizing before soup.”
FATTOUSH SALAD
This comes from the July/August 2012 issue of Vegetarian Times. The recipe starts off, “Pomegranate molasses and sumac add a tart edge to this Lebanese salad. They can be found in Middle Eastern groceries and well-stocked supermarkets and used to flavor many other vegetable dishes. Choose larger cherry tomato varieties that can stand up to the other vegetables and the pita chips.” Serves 6 in 30 minutes or less.
To view this recipe online, click here.
Vinaigrette
2 Tbs. plus 2 tsp. olive oil
2 Tbs. lemon juice
1 Tbs. pomegranate molasses
2 tsp. ground sumac
1 clove garlic, minced (1 tsp.)
Salad
1 medium head romaine lettuce, halved and sliced into 1/2-inch-thick ribbons (4 cups)
2 cups cherry tomatoes, halved
4 small Persian cucumbers, diced (2 cups)
1 small red bell pepper, cut into 1/2-inch dice (1 cup)
1 small yellow bell pepper, cut into 1/2-inch dice (1 cup)
3 green onions, thinly sliced (1/2 cup)
1/3 cup coarsely chopped parsley
3Tbs. thinly sliced mint leaves
1 1/2 cups plain pita chips, coarsely broken up
1/2 cup crumbled feta (2 oz.)
To make Vinaigrette: Whisk together all ingredients in small bowl.
To make Salad: Toss together lettuce, tomatoes, cucumbers, bell peppers, green onions, parsley, and mint in large salad bowl. Add Vinaigrette, and season with salt and pepper, if desired.
Sprinkle pita chips over top of Salad, and toss again. Top with feta.
nutritional information Per 2-cup serving: Calories: 181; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 11 mg; Sodium: 259 mg; Fiber: 2 g; Sugar: 7 g
LOVELY, TENDER ANGEL FOOD CAKE
From the June 2013 issue of Vegetarian Times page 75. The recipe serves 10, and states, “One secret to perfect angel food cake is sifting the flour with some of the sugar so it blends into the meringue with minimal folding. The other is hanging the tube pan upside down over a glass bottle so the cake won’t deflate.”
To view this online, click here.
1 cup cake flour
1 1/2 cups sugar, divided
1 1/4 cups egg whites (9–10 eggs)
1 1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/4 tsp. almond extract
Position oven rack just below center, and preheat oven to 350°F. Sift cake flour and 1/2 cup sugar into medium bowl. Set aside.
Beat egg whites, cream of tartar, vanilla, salt, and almond extract in separate bowl with handheld electric mixer at medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1 cup sugar. Increase speed to medium-high, and beat 5 minutes, or until meringue is thick and shiny, and firm peaks hold when beaters are lifted.
Sprinkle one-quarter of flour mixture over meringue, and gently fold in with spatula or flat whisk just until blended (do not overmix). Repeat 3 more times. Scrape batter into ungreased 10- x 4-inch angel food cake pan with removable center.
Bake cake 30 to 32 minutes, or until puffed and lightly browned, and wooden skewer inserted near center comes out clean. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.
Once cooled, remove pan from atop bottle, and cut around pan sides to loosen cake. Lift out pan’s center tube with cake. Cut under cake and around center tube to release cake. Cut into wedges, and serve.
nutritional information Per Slice: Calories: 185; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 99 mg; Fiber: less than 1 g; Sugar: 31 g
BROCCOLI STIR-FRY WITH GINGER-AVOCADO SAUCE
This is from the June 2013 issue of Vegetarian Times, page 55. The recipe makes 4 servings in 30 minutes or fewer. The recipe states, “This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.”
To view this online, click here.
Ginger-Avocado Sauce
1 2-inch piece fresh ginger, peeled and sliced into coins
2 avocados
2 Tbs. lemon juice
1 Tbs. cold-pressed olive oil
2 tsp. raw honey
2 tsp. grated lemon zest
2 pinches sea salt
Stir-Fry
1 Tbs. coconut oil
1 medium red onion, halved and sliced (1 1/2 cups)
1/4 tsp. sea salt
4 cloves garlic, minced (4 tsp.)
1 head broccoli, cut into florets (4 cups)
1 small head cabbage or 1 bunch kale, sliced into thin ribbons (1/2 lb.)
4 cups organic baby spinach
1/4 cup lightly toasted sesame seeds, for garnish, optional
To make Ginger-Avocado Sauce: Place ginger in food processor, and pulse to mince. Add remaining ingredients, and blend until smooth. Blend in up to 1/2 cup water to thin to desired consistency. Store in refrigerator.
To make Stir-Fry: Heat coconut oil in wok or large skillet over medium heat. Add onion and salt; stir-fry 5 minutes, or until onion softens. Add garlic, and cook 2 minutes more. Add broccoli and 1/4 cup water; cover, and steam 3 minutes. Add cabbage; cover, and steam 2 minutes more.
Place 1 cup spinach on plate. Top with 1 cup broccoli mixture, and drizzle with 2 Tbs. Ginger-Avocado Sauce. Sprinkle with sesame seeds (if using).
nutritional information Per 2-cup serving: Calories: 255; Protein: 6 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 224 mg; Fiber: 10 g; Sugar: 7 g; Gluten-Free
RED, RED SALAD
From the June 2004 issue of Vegetarian Times. The recipe, which serves 8 and is ready in 30 minutes or less, begins, “Reminiscent of the '50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. You can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. Because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. Toast the meal with icy lemonade. This makes about 8 1- to 1 1/2-cup servings.”
To view this online, click here.
1 bunch radishes, greens removed, trimmed and quartered
1/2 head red cabbage, cored and chopped
1 cup grape tomatoes
2 1/2 cups red kidney beans, drained and rinsed
1 large red bell pepper, seeded and diced
1/2 large red onion, diced
Salt and freshly ground black pepper to taste
Salad dressing to taste
Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.
nutritional information Per SERVING: Calories: 100; Protein: 6 g; Carbohydrates: 20 g; Sodium: 200 mg; Fiber: 6 g; Sugar: 3 g; Vegan
FRESH BERRY TART WITH TOASTED NUT CRUST
This recipe is from the July 2009 issue of The recipe starts off, “Pomegranate molasses and The recipe, which serves 8, begins, “A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.”
To view this online, click here.
Crust
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. chilled unsalted butter, diced
1 large egg yolk
Filling
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs. light brown sugar
1 tsp. vanilla extract
1/4 tsp. grated orange zest
1 cup blueberries
1 cup raspberries
1 Tbs. orange juice
To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
To make Filling: Whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.
Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
nutritional information Per Slice: Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g
RAINBOW VEGETABLE SOUP
This comes from Laura Dolson, VeryWell.com’s Low Carb expert. Laura wrote, “Rainbow soup is a great way to follow so many nutritionist's advice to ‘eat a rainbow.’ In fact that's what makes rainbow soup unique, while it is generally hard to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. This is one of those soups that people tend to love, despite the unusual seasoning combination. I often put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chick peas, if your diet allows. The idea is that it has vegetables from all the ‘color groups,’ so it has lots of antioxidants and other nutrients for your family. If you have any fresh herbs around, feel free to throw them in as well.” Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 9 cups of soup.
Note: Near the end of the recipe, Laura mentions that you can add “cooked cubed meat such as chicken or turkey,” and, in her final note, mentions other meat. However, I've chosen to leave the meat out. To view this with the meat addition, you can check the Tuesday, May 4 Confessions of a Foodie post with this recipe; or you can view this online on the VeryWell site by clicking here.
Ingredients
1 medium onion (2 1/2 inches in diameter), chopped
2 large stalks celery, chopped
4 cloves garlic, pressed
1 medium red bell pepper
1 cup chopped carrot (you can use chopped pumpkin, if available)
1 heaping Tablespoon sweet paprika
3 teaspoons turmeric
1/2 teaspoon cinnamon
1 bay leaf
A little hot sauce
1 15 oz can tomatoes, chopped
1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green such as kale - cut into thin strips
10 oz frozen green beans (or fresh)
Salt and pepper
5 cups stock or broth (Laura wrote, “I like vegetable Better Than Boullion - but watch the saltiness”)
1 Tablespoon olive oil
Preparation
In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.
Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant -- another minute or so.
Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
Adjust seasonings as needed.
Nutritional Analysis: Makes approximately 9 cups of soup, each with 6 grams of effective carbohydrate plus 3 grams of fiber (9 grams total carbohydrate) and 53 calories.
Serving Suggestions for Rainbow Soup
Laura wrote, “As a main course, this soup is perfect, but be sure that you add other items for adults to eat before they get to the main dish so that they won't be over or underfed. A nice starter salad with a viniagrette dressing is appetizing before soup.”
Tuesday, May 3, 2016
Tuesday Recipes
Here are today's six vegetarian recipes. Enjoy!
GARLICKY OVEN FRIES
This comes from the May 2008 issue of Vegetarian TImes, and begins, "Presoaking potato slices in hot water helps remove excess starch so they brown and crisp like oil-cooked fries." Serves 4.
To view this online, click here.
1 1/2 lb. russet potatoes, peeled and cut into 1/4-inch-thick wedges
2 tsp. canola oil
2 tsp. olive oil
4 cloves garlic, coarsely chopped
1 Tbs. chopped fresh parsley
Place oven rack in lowest position, and preheat oven to 475°F. Coat baking sheet with cooking spray. Soak potatoes in bowl of hot water 10 minutes. Drain, pat dry, and return to dry bowl.
Meanwhile, heat canola oil, olive oil, and garlic in saucepan over medium-low heat. Cook garlic 2 minutes, or until it begins to brown. Transfer garlic to small bowl with slotted spoon.
Pour oil over potatoes, and toss to coat. Season with salt and pepper. Arrange potatoes in single layer on prepared baking sheet. Bake 20 minutes, or until potatoes are golden on bottom. Turn, and bake 10 minutes more, or until golden and crisp.
Meanwhile, stir parsley into reserved garlic; sprinkle over fries. Season with salt and pepper, and serve immediately.
nutritional information Per SERVING: Calories: 167; Protein: 3 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 298 mg; Fiber: 2 g; Sugar: 5 g; Vegan; Gluten-Free
FRENCH TOAST WITH CITRUS-VANILLA SYRUP
This also comes from the May 2008 issue of Vegetarian Times, and begins, "French toast is usually soaked in a rich egg batter, pan-fried in butter, and made in batches. Here, egg whites and a homemade syrup lighten up the batter, and you bake the slices in one batch so everyone can enjoy a hot, healthful breakfast together." Serves 6.
To view this online, click here.
Citrus Syrup
2 Tbs. extra virgin olive oil, plus more for drizzling
2/3 cup agave nectar
1 Tbs. lemon juice
1 tsp. grated orange zest
1 tsp. grated lemon zest
1/2 vanilla bean, split lengthwise
French Toast
1 cup low-fat (1 percent) milk
2 large eggs
2 large egg whites
6 slices French bread, cut 1-inch thick
Preheat oven to 450°F. Coat baking sheet with cooking spray.
To make Citrus Syrup: Whisk together agave nectar, lemon juice, orange zest, and lemon zest in glass measuring cup. Scrape in seeds from vanilla bean; whisk to blend. Heat in microwave on high power 60 seconds or until hot. Cool 10 minutes.
To make French Toast: Whisk together milk, eggs, egg whites, and ¼ cup Citrus Syrup in large casserole dish. Soak bread slices in mixture until all of custard is absorbed, turning once.
Arrange bread slices on prepared baking sheet. Bake 25 minutes, or until puffed and golden brown. Serve with remaining Citrus Syrup.
nutritional information Per SERVING: Calories: 300; Protein: 11 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 59 g; Cholesterol: 73 mg; Sodium: 385 mg; Fiber: 1 g; Sugar: 32 g
BLUEBERRY COFFEE CAKE MUFFINS
This comes from Ina Garten star of the Food Network’s show Barefoot Contessa. Total Time: 37 min; Prep: 12 min; Cook: 25 min; Yield: 16 muffins; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe.html?oc=linkback
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
RATATOUILLE
This comes from Allyson Kramer, About.com’s Vegan Food expert. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
BAINGAN BHARTA
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Time: about 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included
2 teaspoons garam masala
Preparation
Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
BROCCOLI RABE LASAGNA
This comes from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
GARLICKY OVEN FRIES
This comes from the May 2008 issue of Vegetarian TImes, and begins, "Presoaking potato slices in hot water helps remove excess starch so they brown and crisp like oil-cooked fries." Serves 4.
To view this online, click here.
1 1/2 lb. russet potatoes, peeled and cut into 1/4-inch-thick wedges
2 tsp. canola oil
2 tsp. olive oil
4 cloves garlic, coarsely chopped
1 Tbs. chopped fresh parsley
Place oven rack in lowest position, and preheat oven to 475°F. Coat baking sheet with cooking spray. Soak potatoes in bowl of hot water 10 minutes. Drain, pat dry, and return to dry bowl.
Meanwhile, heat canola oil, olive oil, and garlic in saucepan over medium-low heat. Cook garlic 2 minutes, or until it begins to brown. Transfer garlic to small bowl with slotted spoon.
Pour oil over potatoes, and toss to coat. Season with salt and pepper. Arrange potatoes in single layer on prepared baking sheet. Bake 20 minutes, or until potatoes are golden on bottom. Turn, and bake 10 minutes more, or until golden and crisp.
Meanwhile, stir parsley into reserved garlic; sprinkle over fries. Season with salt and pepper, and serve immediately.
nutritional information Per SERVING: Calories: 167; Protein: 3 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 298 mg; Fiber: 2 g; Sugar: 5 g; Vegan; Gluten-Free
FRENCH TOAST WITH CITRUS-VANILLA SYRUP
This also comes from the May 2008 issue of Vegetarian Times, and begins, "French toast is usually soaked in a rich egg batter, pan-fried in butter, and made in batches. Here, egg whites and a homemade syrup lighten up the batter, and you bake the slices in one batch so everyone can enjoy a hot, healthful breakfast together." Serves 6.
To view this online, click here.
Citrus Syrup
2 Tbs. extra virgin olive oil, plus more for drizzling
2/3 cup agave nectar
1 Tbs. lemon juice
1 tsp. grated orange zest
1 tsp. grated lemon zest
1/2 vanilla bean, split lengthwise
French Toast
1 cup low-fat (1 percent) milk
2 large eggs
2 large egg whites
6 slices French bread, cut 1-inch thick
Preheat oven to 450°F. Coat baking sheet with cooking spray.
To make Citrus Syrup: Whisk together agave nectar, lemon juice, orange zest, and lemon zest in glass measuring cup. Scrape in seeds from vanilla bean; whisk to blend. Heat in microwave on high power 60 seconds or until hot. Cool 10 minutes.
To make French Toast: Whisk together milk, eggs, egg whites, and ¼ cup Citrus Syrup in large casserole dish. Soak bread slices in mixture until all of custard is absorbed, turning once.
Arrange bread slices on prepared baking sheet. Bake 25 minutes, or until puffed and golden brown. Serve with remaining Citrus Syrup.
nutritional information Per SERVING: Calories: 300; Protein: 11 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 59 g; Cholesterol: 73 mg; Sodium: 385 mg; Fiber: 1 g; Sugar: 32 g
BLUEBERRY COFFEE CAKE MUFFINS
This comes from Ina Garten star of the Food Network’s show Barefoot Contessa. Total Time: 37 min; Prep: 12 min; Cook: 25 min; Yield: 16 muffins; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe.html?oc=linkback
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
RATATOUILLE
This comes from Allyson Kramer, About.com’s Vegan Food expert. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
BAINGAN BHARTA
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Time: about 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included
2 teaspoons garam masala
Preparation
Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
BROCCOLI RABE LASAGNA
This comes from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
Monday, May 2, 2016
Monday Recipes
Enjoy!
ROASTED CORN QUESADILLAS
This comes from the September 2015 issue of Vegetarian Times, page 48. It begins, "Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for a light meal." Makes 6 in 30 minutes or less.
To view this online, click here.
3 cups Roasted Confetti Corn
2 8-oz. balls fresh mozzarella, grated
6 8-inch flour tortillas
6 Tbs. cilantro leaves, divided, optional
1 1/2 cups prepared peach salsa
Combine Roasted Confetti Corn and mozzarella in bowl. Spread heaping 1/2 cup mixture on half of each tortilla, and sprinkle with 1 Tbs. cilantro (if using). Fold tortillas in half over filling.
Cook each tortilla in dry skillet over medium heat 2 minutes per side, or until mozzarella has melted and tortillas are crisp and brown. Serve with salsa.
nutritional information Per Per quesadilla: Calories: 502; Protein: 20 g; Total Fat: 22 g; Saturated Fat: 12 g; Carbohydrates: 57 g; Cholesterol: 62 mg; Sodium: 678 mg; Fiber: 6 g; Sugar: 18 g
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
CHOCOLATE-HAZELNUT DROP COOKIES
This is from Giada De Laurentiis of The Food Network’s Giada At Home. Total Time: 1 hr 1 min; Prep: 15 min; Inactive: 35 min; Cook: 11 min; Yield:38 to 40 cookies
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-drop-cookies-recipe.html?oc=linkback
Ingredients
1 cup (2 sticks) butter, at room temperature
1/4 cup plus 1 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
Directions
For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
KEY LIME POUNDCAKE
This is from Kim Serverson in The New York Times cooking e-newsletter. Kim wrote, “Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. “Cakes bring people together for celebrations and funerals and everything in between,” she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.” Time: 1 hour 45 minutes; makes 8 to 10 servings.
To view this online, click here.
Ingredients
For the Cake:
1 cup unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups all-purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces cream cheese at room temperature, cut into pieces
1 1/2 cups/297 grams granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice
For the Glaze:
4 ounces cream cheese at room temperature
1/4 cup unsalted butter at room temperature
2 cups confectioners' sugar
1/4 cup Key lime juice
2 tablespoons lime zest
Preparation
Make the cake: Heat oven to 325 degrees. Butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate.
Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.
Tip
Recipe can be doubled to make 2 loaves or to fill a 10-by-4-inch tube pan. But a doubled recipe will overflow a smaller Bundt pan, and will almost overflow the bowl of a stand mixer. To mix a double recipe, cream the butter, cream cheese and sugar in the bowl of a stand mixer, add the eggs and lime zest and then transfer the batter to a larger bowl and use a hand mixer to combine the flour mixture and lime juice. The recipe for the glaze makes enough for 2 loaves or the round cake without being doubled.
ONE-SKILLET CHEESY ENCHILADA BAKE
This yummy recipes comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her e-newsletter yet, I highly recommend doing so! Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 onion, diced
1 bell pepper, diced
1 zucchini, diced
1 cup corn (I used frozen)
1 15 oz can of black beans, rinsed and drained
2 tablespoons taco seasoning
3 cups enchilada sauce* (see Note)
10 corn tortillas, cut into quarters
3 cups shredded cheddar, or jack cheese
Instructions
Preheat over to 375F.
In a large skillet, sauté the onion in a little olive oil for 5 minutes over medium-high heat. Add the peppers and zucchini and continue to cook until soft and golden- another 5-10 minutes.
Add the beans, corn, and taco seasoning and stir to combine, cooking for another 5 minutes. Add salt & pepper to taste.
Transfer the bean mixture to a bowl. (No need to wipe out the skillet.)
Spread a layer of enchilada sauce into the bottom of the pan, and spread out 1/3 of the tortillas. Top with more sauce until tortillas are covered with a thin layer. Add half of the filling and half the cheese.
Repeat one more time, layering sauce, tortillas, more sauce, and more filling. Top with a final layer of tortillas and the remaining cheese.
Cook for 15-20 minutes, or until the cheese is bubbly and golden.
Notes: *Audra wrote, “Enchilada Sauce from All Recipes. I doubled this recipe and it was perfect with a little extra. You could also use store bought.” I’ve added the recipe.
TEN MINUTE ENCHILADA SAUCE
This is the recipe from All Recipes. Time: 25 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Directions
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
ROASTED CORN QUESADILLAS
This comes from the September 2015 issue of Vegetarian Times, page 48. It begins, "Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for a light meal." Makes 6 in 30 minutes or less.
To view this online, click here.
3 cups Roasted Confetti Corn
2 8-oz. balls fresh mozzarella, grated
6 8-inch flour tortillas
6 Tbs. cilantro leaves, divided, optional
1 1/2 cups prepared peach salsa
Combine Roasted Confetti Corn and mozzarella in bowl. Spread heaping 1/2 cup mixture on half of each tortilla, and sprinkle with 1 Tbs. cilantro (if using). Fold tortillas in half over filling.
Cook each tortilla in dry skillet over medium heat 2 minutes per side, or until mozzarella has melted and tortillas are crisp and brown. Serve with salsa.
nutritional information Per Per quesadilla: Calories: 502; Protein: 20 g; Total Fat: 22 g; Saturated Fat: 12 g; Carbohydrates: 57 g; Cholesterol: 62 mg; Sodium: 678 mg; Fiber: 6 g; Sugar: 18 g
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
CHOCOLATE-HAZELNUT DROP COOKIES
This is from Giada De Laurentiis of The Food Network’s Giada At Home. Total Time: 1 hr 1 min; Prep: 15 min; Inactive: 35 min; Cook: 11 min; Yield:38 to 40 cookies
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-drop-cookies-recipe.html?oc=linkback
Ingredients
1 cup (2 sticks) butter, at room temperature
1/4 cup plus 1 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
Directions
For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
KEY LIME POUNDCAKE
This is from Kim Serverson in The New York Times cooking e-newsletter. Kim wrote, “Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. “Cakes bring people together for celebrations and funerals and everything in between,” she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.” Time: 1 hour 45 minutes; makes 8 to 10 servings.
To view this online, click here.
Ingredients
For the Cake:
1 cup unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups all-purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces cream cheese at room temperature, cut into pieces
1 1/2 cups/297 grams granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice
For the Glaze:
4 ounces cream cheese at room temperature
1/4 cup unsalted butter at room temperature
2 cups confectioners' sugar
1/4 cup Key lime juice
2 tablespoons lime zest
Preparation
Make the cake: Heat oven to 325 degrees. Butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate.
Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.
Tip
Recipe can be doubled to make 2 loaves or to fill a 10-by-4-inch tube pan. But a doubled recipe will overflow a smaller Bundt pan, and will almost overflow the bowl of a stand mixer. To mix a double recipe, cream the butter, cream cheese and sugar in the bowl of a stand mixer, add the eggs and lime zest and then transfer the batter to a larger bowl and use a hand mixer to combine the flour mixture and lime juice. The recipe for the glaze makes enough for 2 loaves or the round cake without being doubled.
ONE-SKILLET CHEESY ENCHILADA BAKE
This yummy recipes comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her e-newsletter yet, I highly recommend doing so! Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 onion, diced
1 bell pepper, diced
1 zucchini, diced
1 cup corn (I used frozen)
1 15 oz can of black beans, rinsed and drained
2 tablespoons taco seasoning
3 cups enchilada sauce* (see Note)
10 corn tortillas, cut into quarters
3 cups shredded cheddar, or jack cheese
Instructions
Preheat over to 375F.
In a large skillet, sauté the onion in a little olive oil for 5 minutes over medium-high heat. Add the peppers and zucchini and continue to cook until soft and golden- another 5-10 minutes.
Add the beans, corn, and taco seasoning and stir to combine, cooking for another 5 minutes. Add salt & pepper to taste.
Transfer the bean mixture to a bowl. (No need to wipe out the skillet.)
Spread a layer of enchilada sauce into the bottom of the pan, and spread out 1/3 of the tortillas. Top with more sauce until tortillas are covered with a thin layer. Add half of the filling and half the cheese.
Repeat one more time, layering sauce, tortillas, more sauce, and more filling. Top with a final layer of tortillas and the remaining cheese.
Cook for 15-20 minutes, or until the cheese is bubbly and golden.
Notes: *Audra wrote, “Enchilada Sauce from All Recipes. I doubled this recipe and it was perfect with a little extra. You could also use store bought.” I’ve added the recipe.
TEN MINUTE ENCHILADA SAUCE
This is the recipe from All Recipes. Time: 25 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Directions
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Friday, April 29, 2016
Friday Recipes
Enjoy!
HONEY ENERGY BALLS
This, as well as the Chocolate Chip Trail Mix Balls are from Runner's World, and are from the latest Runner's World cookbook. Both recipes can be found online by clicking here.
This recipe begins, “These sweet, crunchy, and slightly chewy bars are the perfect prerun pick-me-up. Honey provide simple sugars (fructose and glucose) that are quickly absorbed and will energize your workout. Honey also contains oligosaccharides, a type of sugar that may promote the growth of healthy bacteria in the intestinal tract. Studies show that these carbohydrates serve as fuel for immune-boosting bacteria in the gut.
“Honey provides simple sugars (fructose and glucose), which are quickly absorbed and offer immediate energy.”
Ingredients
2 large eggs
3 tablespoons honey
2 tablespoons canola oil
2 teaspoons grated orange zest
2 cups granola
2/3 cup roughly chopped walnuts
Instructions
Preheat the oven to 375 degrees. Coat an 8-inch square baking pan with cooking spray.
In a bowl, lightly whisk the eggs. Whisk in the honey, oil, and zest. Stir in the granola and walnuts. Mix until thoroughly combined.
Spread the mixture in the baking pan and bake for 15 minutes, or until golden brown and set. Cool for 10 minutes before cutting into 9 squares. Store tightly covered in the refrigerator. Makes 9 squares.
Nutrition Information: Calories per serving: 193; Carbs: 23 g; Fiber: 2 g; Protein: 5 g; Total fat: 10 g; Saturated fat: 1 g; Sodium: 18 mg
CHOCOLATE CHIP TRAIL MIX BALLS
This recipe begins, “Salty and sweet, these tasty little snacks pack the essential components of trail mix—nuts, dried fruit, and, yes, chocolate—into an easily portable package. Not only are they a delicious prerun snack, but they also make for a quick breakfast on the go.
“Salty and sweet, these tasty little snacks pack the essential components of trail mix—nuts, dried fruit, and, yes, chocolate—into an easily portable package. Not only are they a delicious midrun snack, but they also make for a quick breakfast on the go.”
Ingredients
1/2 cup almond butter
1/3 cup agave syrup or honey
1 1/2 cups old-fashioned rolled oats
1/4 cup pumpkin seeds
1/4 cup dark chocolate mini chips
1/4 cup chopped dried tart cherries
1/4 cup sliced almonds
1/2 cup toasted wheat germ
Instructions
In a bowl, with an electric mixer on low speed, mix together the almond butter and agave syrup for 2 minutes, or until smooth and well combined.
With the mixer still on low, gradually add the oats until well combined, followed by the pumpkin seeds. Add the chocolate chips, cherries, and almonds. Mix for about 1 minute on low, or until justcombined.
Line a baking sheet with wax paper. For each ball, use a tablespoon to take a heaping scoop of the mixture and, with your hands, gently roll into a ball. Roll in the wheat germ and set on the baking sheet lined with wax paper.
You can eat the trail mix balls immediately, or transfer any uneaten ones (still on the baking sheet) to the refrigerator for 2 hours, or until set. Transfer the chilled balls to a plastic freezer bag and store in the fridge for up to 2 weeks. Makes 24 balls (2 per serving).
Nutrition Information: Calories per serving: 210; Carbs: 24 g; Fiber: 5 g; Protein: 7 g; Total fat: 11 g; Saturated fat: 2 g; Sodium: 30 mg
ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
HERBED TOFU LASAGNA WITH ZUCCHINI
This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
PASTA ALLA NORMA - CLASSIC SICILIAN EGGPLANT-PASTA
This comes from Danette St. Onge, About.com’s Italian Food expert. Dante wrote, “Pasta alla Norma is a classic dish originating in the Sicilian city of Catania. Allegedly it was created by a Catanese chef in tribute to the opera 'Norma,' by 19th-century composer Vincenzo Bellini, also from Catania (incidentally, the Bellini aperitivo cocktail made with fresh peaches and prosecco is named after him!). Ricotta salata, a firm, tangy sheep's-milk cheese, is an essential ingredient in this dish. It is quite different from soft and creamy fresh ricotta, though if you can't locate ricotta salata, a mild feta cheese such as French-style feta can be substituted.” Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings
Ingredients
1 large eggplant, cut into 1/2-inch thick slices
Coarse sea salt (Maldon salt works well)
3 tablespoons olive oil
4 garlic cloves, minced
1/4 teaspoon red chile pepper flakes
One 28-ounce can (or 3 cups) passata di pomodoro (tomato puree)
Fine sea salt, to taste
1 pound penne, rigatoni, or any other short, tube-shaped pasta
8-12 fresh basil leaves, for garnish
3 ounces ricotta salata, coarsely grated
Preparation
Place the eggplant slices on a paper towel-lined tray or baking sheet and lightly sprinkle them with coarse sea salt, to draw out excess water. Set aside for about 10-15 minutes, then thoroughly pat the slices dry with more paper towels.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until it shimmers. Add the eggplant slices (do not overcrowd) and fry them, turning occasionally, until well browned on both sides, about 10 minutes.
Transfer fried eggplant to a paper towel-lined platter or tray and set aside.
Heat the remaining 1 tablespoon of olive oil and garlic in a saucepan over medium heat until garlic is just golden and fragrant, about 1 minute. Add chile pepper flakes and saute until fragrant, another 30 seconds. Add the tomato puree, bring to a boil over medium-high heat, then lower heat until sauce is just simmering. Cover and let simmer until thickened, about 10 minutes. Season to taste with fine sea salt.
Meanwhile, bring salted water for the pasta to boil in a large pot. When boiling, add the pasta and cook until just al dente, reserving 1/4 cup of the cooking water when draining the pasta.
Return the pasta to the pot, add the tomato sauce and a little of the cooking water (just one spoonful at a time, as necessary) to thin the sauce slightly and help it adhere to the pasta. Toss to coat the pasta and then divide between serving plates. Lay a few slices of fried eggplant on top of each serving of pasta, then top with a generous grating of ricotta salata and a few fresh basil leaves.
Serve immediately.
DEEP-DISH SKILLET PIZZA
This comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
HONEY ENERGY BALLS
This, as well as the Chocolate Chip Trail Mix Balls are from Runner's World, and are from the latest Runner's World cookbook. Both recipes can be found online by clicking here.
This recipe begins, “These sweet, crunchy, and slightly chewy bars are the perfect prerun pick-me-up. Honey provide simple sugars (fructose and glucose) that are quickly absorbed and will energize your workout. Honey also contains oligosaccharides, a type of sugar that may promote the growth of healthy bacteria in the intestinal tract. Studies show that these carbohydrates serve as fuel for immune-boosting bacteria in the gut.
“Honey provides simple sugars (fructose and glucose), which are quickly absorbed and offer immediate energy.”
Ingredients
2 large eggs
3 tablespoons honey
2 tablespoons canola oil
2 teaspoons grated orange zest
2 cups granola
2/3 cup roughly chopped walnuts
Instructions
Preheat the oven to 375 degrees. Coat an 8-inch square baking pan with cooking spray.
In a bowl, lightly whisk the eggs. Whisk in the honey, oil, and zest. Stir in the granola and walnuts. Mix until thoroughly combined.
Spread the mixture in the baking pan and bake for 15 minutes, or until golden brown and set. Cool for 10 minutes before cutting into 9 squares. Store tightly covered in the refrigerator. Makes 9 squares.
Nutrition Information: Calories per serving: 193; Carbs: 23 g; Fiber: 2 g; Protein: 5 g; Total fat: 10 g; Saturated fat: 1 g; Sodium: 18 mg
CHOCOLATE CHIP TRAIL MIX BALLS
This recipe begins, “Salty and sweet, these tasty little snacks pack the essential components of trail mix—nuts, dried fruit, and, yes, chocolate—into an easily portable package. Not only are they a delicious prerun snack, but they also make for a quick breakfast on the go.
“Salty and sweet, these tasty little snacks pack the essential components of trail mix—nuts, dried fruit, and, yes, chocolate—into an easily portable package. Not only are they a delicious midrun snack, but they also make for a quick breakfast on the go.”
Ingredients
1/2 cup almond butter
1/3 cup agave syrup or honey
1 1/2 cups old-fashioned rolled oats
1/4 cup pumpkin seeds
1/4 cup dark chocolate mini chips
1/4 cup chopped dried tart cherries
1/4 cup sliced almonds
1/2 cup toasted wheat germ
Instructions
In a bowl, with an electric mixer on low speed, mix together the almond butter and agave syrup for 2 minutes, or until smooth and well combined.
With the mixer still on low, gradually add the oats until well combined, followed by the pumpkin seeds. Add the chocolate chips, cherries, and almonds. Mix for about 1 minute on low, or until justcombined.
Line a baking sheet with wax paper. For each ball, use a tablespoon to take a heaping scoop of the mixture and, with your hands, gently roll into a ball. Roll in the wheat germ and set on the baking sheet lined with wax paper.
You can eat the trail mix balls immediately, or transfer any uneaten ones (still on the baking sheet) to the refrigerator for 2 hours, or until set. Transfer the chilled balls to a plastic freezer bag and store in the fridge for up to 2 weeks. Makes 24 balls (2 per serving).
Nutrition Information: Calories per serving: 210; Carbs: 24 g; Fiber: 5 g; Protein: 7 g; Total fat: 11 g; Saturated fat: 2 g; Sodium: 30 mg
ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
HERBED TOFU LASAGNA WITH ZUCCHINI
This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
PASTA ALLA NORMA - CLASSIC SICILIAN EGGPLANT-PASTA
This comes from Danette St. Onge, About.com’s Italian Food expert. Dante wrote, “Pasta alla Norma is a classic dish originating in the Sicilian city of Catania. Allegedly it was created by a Catanese chef in tribute to the opera 'Norma,' by 19th-century composer Vincenzo Bellini, also from Catania (incidentally, the Bellini aperitivo cocktail made with fresh peaches and prosecco is named after him!). Ricotta salata, a firm, tangy sheep's-milk cheese, is an essential ingredient in this dish. It is quite different from soft and creamy fresh ricotta, though if you can't locate ricotta salata, a mild feta cheese such as French-style feta can be substituted.” Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings
Ingredients
1 large eggplant, cut into 1/2-inch thick slices
Coarse sea salt (Maldon salt works well)
3 tablespoons olive oil
4 garlic cloves, minced
1/4 teaspoon red chile pepper flakes
One 28-ounce can (or 3 cups) passata di pomodoro (tomato puree)
Fine sea salt, to taste
1 pound penne, rigatoni, or any other short, tube-shaped pasta
8-12 fresh basil leaves, for garnish
3 ounces ricotta salata, coarsely grated
Preparation
Place the eggplant slices on a paper towel-lined tray or baking sheet and lightly sprinkle them with coarse sea salt, to draw out excess water. Set aside for about 10-15 minutes, then thoroughly pat the slices dry with more paper towels.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until it shimmers. Add the eggplant slices (do not overcrowd) and fry them, turning occasionally, until well browned on both sides, about 10 minutes.
Transfer fried eggplant to a paper towel-lined platter or tray and set aside.
Heat the remaining 1 tablespoon of olive oil and garlic in a saucepan over medium heat until garlic is just golden and fragrant, about 1 minute. Add chile pepper flakes and saute until fragrant, another 30 seconds. Add the tomato puree, bring to a boil over medium-high heat, then lower heat until sauce is just simmering. Cover and let simmer until thickened, about 10 minutes. Season to taste with fine sea salt.
Meanwhile, bring salted water for the pasta to boil in a large pot. When boiling, add the pasta and cook until just al dente, reserving 1/4 cup of the cooking water when draining the pasta.
Return the pasta to the pot, add the tomato sauce and a little of the cooking water (just one spoonful at a time, as necessary) to thin the sauce slightly and help it adhere to the pasta. Toss to coat the pasta and then divide between serving plates. Lay a few slices of fried eggplant on top of each serving of pasta, then top with a generous grating of ricotta salata and a few fresh basil leaves.
Serve immediately.
DEEP-DISH SKILLET PIZZA
This comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
Thursday, April 28, 2016
Thursday Recipes
Here are six vegetarian recipes to try your hands on. Enjoy!
One of my favorite magazines is Vegetarian Times. The first four recipes are from an article titled "Monday Night Magic," by Maria Lissandrello and photographed by Carin Krasner, in the May 2008 issue, and begins, "Gourmet dinners are great when you’ve got time, but who wants to worry about a long shopping list of ingredients at the start of a busy week? And even the most delectable main dish loses some of its attraction when 'serves six to eight' portions mean having it three nights in a row.
"These recipes make the most of on-hand ingredients for fast, flavorful meals that won’t have you racing to the supermarket after work—or eating leftovers till Friday."
The first four recipes can be found online here.
EDAMAME RICE BOWLS
This recipe begins, “Shelled edamame (soybeans), aren’t just for Asian dishes. Here, they add fresh, subtle flavor to a warm rice salad studded with dried cranberries and olives. For a speedier supper, use instant brown rice in the recipe.” Serves 2.
1/2 cup brown rice
1 8-oz. bag frozen shelled edamame
1/4 cup dried cranberries
2 oz. crumbed feta
10 pitted kalamata olives, halved
3 Tbs. chopped cilantro
1 Tbs. olive oil
1 Tbs. lime juice
1/4 tsp. red pepper flakes
Bring 1 1/4 cups water to a boil, stir in rice, and season with salt. Cover, reduce heat to medium-low, and simmer 45 minutes, or until rice is tender.
Bring 2 cups salted water to a boil, add edamame, and cook 2 minutes, or until tender; drain and set aside.
Toss together rice, edamame, cranberries, feta, olives, cilantro, olive oil, lime juice, and red pepper flakes in large bowl. Season with salt and pepper.
PER SERVING: 540 CAL; 20 G PROT; 24.5 G TOTAL FAT (6 G SAT. FAT); 63 G CARB; 25 MG CHOL; 778 MG SOD; 9 G FIBER; 14 G SUGARS
BROCCOLI-POTATO STRATAS
This recipe begins, “Prepare these individual casseroles the night before, and pop them in the oven when you get home from work.” Serves 2.
1 large or 2 medium sweet potatoes (2 lb.)
2 Tbs. skim milk
Pinch ground nutmeg
1 1/2 cups frozen broccoli florets
1 cup part-skim ricotta cheese
1 large egg, lightly beaten
2/3 cup frozen spinach, thawed and squeezed dry
3 tsp. grated Parmesan cheese, divided
3 Tbs. crushed potato chips, divided
Preheat oven to 375°F. Coat 2 mini-loaf pans or 1 8- x 8-inch glass baking dish with cooking spray. Pierce sweet potatoes with fork, and wrap in plastic wrap. Cook in microwave on high power 10 to 12 minutes, or until soft. Halve, and scoop flesh into bowl. Add milk and nutmeg, and season with salt and pepper. Mash until smooth.
Place broccoli in glass bowl, cover with plastic wrap, and microwave on high power 3 minutes, or until tender.
Beat together ricotta and egg until smooth and creamy. Add spinach and 1 tsp. Parmesan to egg mixture, and season with salt and pepper.
Spoon half of egg mixture into bottom of each prepared miniloaf pan, dividing equally between 2 pans. Next, layer crumbled chips into each pan, followed by layer of sweet potato mixture and layer of broccoli florets. Top both stratas with remaining Parmesan. Bake 20 minutes, or until stratas have set. Cool 10 minutes, and unmold.
PER SERVING: 582 CAL; 28 G PROT; 18 G TOTAL FAT (8.5 G SAT. FAT); 80 G CARB; 147 MG CHOL; 797 MG SOD; 13 G FIBER; 23 G SUGARS
PITA PANZANELLA
This one begins, “Serve this bread salad with a bowl of soup for a fast, veggie-loaded dinner. You might even want to double the recipe and take leftovers for lunch the next day.” Vegan; Serves 2 in 30 minutes or less.
Panzanella
1 Tbs. olive oil
1 7-inch whole-wheat pita, cut into 8 triangles
2 cups frozen artichoke hearts
3/4 cup frozen fava beans or lima beans
1 1/2 cups frozen peas
Lemon-Mint Dressing
2 Tbs. olive oil
2 Tbs. chopped fresh mint
1 Tbs. lemon juice
2 tsp. grated lemon zest
1 clove garlic, minced (1 tsp.)
Heat olive oil in skillet over high heat. Add pita triangles, and toast 1 minute on each side, or until slightly brown and crisp. Set aside.
Place artichoke hearts in glass dish, cover with plastic wrap, and microwave on high power 4 to 5 minutes, stirring halfway through. Drain, and place in bowl. Microwave fava beans in same glass dish on high power, 5 to 7 minutes, stirring halfway through. Drain, and add to artichokes. Microwave peas in same glass dish on high power, 3 to 4 minutes, stirring midway. Drain, and add to artichokes and fava beans.
To make Lemon-Mint Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper. Add Lemon-Mint Dressing and toasted pita triangles to artichoke mixture, and toss to coat. Let stand 5 minutes before serving so pita absorbs flavors.
PER SERVING: 472 CAL; 17 G PROT; 22.5 G TOTAL FAT (3.5 G SAT. FAT); 57 G CARB; 0 MG CHOL; 365 MG SOD; 19 G FIBER; 7 G SUGARS
QUICK PIEROGI BAKE
This recipe begins, “Pierogi are Polish dumplings stuffed with cheese, potatoes, and /or sauerkraut.
“If you can’t find pierogi in the freezer or refrigerator section of your supermarket, substitute cheese-filled ravioli. Serve with prepared sauerkraut, if desired.” Serves 2 in 30 minutes or less.
1 tsp. unsalted butter
1/4 cup finely chopped onion
1 cup sliced mushrooms
8 refrigerated or frozen cheese pierogi
3 Tbs. shredded low-fat Monterey Jack cheese
2 slices soy bacon, cooked and crumbled
2 Tbs. fat-free sour cream, optional
Preheat broiler. Coat 6- x 2-inch round pan with cooking spray.
Heat butter in skillet over medium heat. Sauté onion in butter 3 minutes, or until translucent. Add mushrooms, and season with salt and pepper. Increase heat to medium-high, and cook 4 minutes, or until mushrooms have wilted, stirring often.
Reduce heat to medium, add pierogi, and sauté 3 minutes, or until pierogi are browned on both sides. Transfer pierogi to prepared pan. Spoon onion and mushrooms on top, and sprinkle with cheese and crumbled soy bacon. Broil 6 minutes, or until cheese is golden brown. Serve with dollops of sour cream, if desired.
PER SERVING: 328 CAL; 18 G PROT; 7.5 G TOTAL FAT (4 G SAT. FAT); 49 G CARB; 18 MG CHOL; 851 MG SOD; 2 G FIBER; 3 G SUGARS
PUMPKIN PUDDING
This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
TRIPLE DARK CHOCOLATE TART
This comes from the April 2008 issue of Vegetarian Times, page 78. It starts off, “Cocoa nibs are roasted cocoa beans that have been crushed into small pieces.” Serves 12.
To view this online, go to http://www.vegetariantimes.com/recipe/triple-dark-chocolate-tart/.
Cocoa Nib Crust
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/8 tsp. salt
6 Tbs. butter, softened
1/2 cup confectioners’ sugar
1 tsp. vanilla extract
2 tsp. cocoa nibs, optional
Fudge Filling
12 oz. bittersweet chocolate, chopped
1 12-oz. can reduced-fat evaporated milk
1 Tbs. butter
1 tsp. vanilla extract
To make Cocoa Nib Crust: Sift flour, cocoa powder, and salt into medium bowl. Set aside. Beat butter and confectioners’ sugar with electric mixer until soft and creamy. Beat in flour mixture just until combined. Add vanilla extract and 2 Tbs. water; mix with spatula until soft dough forms. Wrap in plastic wrap, and chill 1 hour.
Preheat oven to 400°F. Use cooking spray to coat 8-inch fluted tart pan with removable bottom. Roll chilled dough to 1/8-inch-thick circle on well-floured work surface. Transfer to prepared tart pan, press in bottom and sides, and trim edges. Use excess dough to repair any cracks or holes. Sprinkle cocoa nibs, if desired, over bottom of crust, and gently press into crust with fingers. Cover crust with parchment paper, and weigh down with uncooked rice or beans. Reduce oven heat to 350°F and bake 7 minutes. Remove parchment and rice or beans, and bake 5 to 7 minutes more, or until dry and pale brown. Cool.
To make Fudge Filling: Place chocolate in large heat-proof bowl. Bring evaporated milk to a boil in saucepan. Remove from heat, and pour over chocolate, whisking until smooth. Whisk in butter and vanilla extract. Pour filling into crust, and cool, then refrigerate 2 hours or more. Remove tart from pan, and serve.
nutritional information Per Slice: Calories: 312; Protein: 6 g; Total Fat: 20 g; Saturated Fat: 11 g; Carbohydrates: 36 g; Cholesterol: 23 mg; Sodium: 107 mg; Fiber: 4 g; Sugar: 18 g
One of my favorite magazines is Vegetarian Times. The first four recipes are from an article titled "Monday Night Magic," by Maria Lissandrello and photographed by Carin Krasner, in the May 2008 issue, and begins, "Gourmet dinners are great when you’ve got time, but who wants to worry about a long shopping list of ingredients at the start of a busy week? And even the most delectable main dish loses some of its attraction when 'serves six to eight' portions mean having it three nights in a row.
"These recipes make the most of on-hand ingredients for fast, flavorful meals that won’t have you racing to the supermarket after work—or eating leftovers till Friday."
The first four recipes can be found online here.
EDAMAME RICE BOWLS
This recipe begins, “Shelled edamame (soybeans), aren’t just for Asian dishes. Here, they add fresh, subtle flavor to a warm rice salad studded with dried cranberries and olives. For a speedier supper, use instant brown rice in the recipe.” Serves 2.
1/2 cup brown rice
1 8-oz. bag frozen shelled edamame
1/4 cup dried cranberries
2 oz. crumbed feta
10 pitted kalamata olives, halved
3 Tbs. chopped cilantro
1 Tbs. olive oil
1 Tbs. lime juice
1/4 tsp. red pepper flakes
Bring 1 1/4 cups water to a boil, stir in rice, and season with salt. Cover, reduce heat to medium-low, and simmer 45 minutes, or until rice is tender.
Bring 2 cups salted water to a boil, add edamame, and cook 2 minutes, or until tender; drain and set aside.
Toss together rice, edamame, cranberries, feta, olives, cilantro, olive oil, lime juice, and red pepper flakes in large bowl. Season with salt and pepper.
PER SERVING: 540 CAL; 20 G PROT; 24.5 G TOTAL FAT (6 G SAT. FAT); 63 G CARB; 25 MG CHOL; 778 MG SOD; 9 G FIBER; 14 G SUGARS
BROCCOLI-POTATO STRATAS
This recipe begins, “Prepare these individual casseroles the night before, and pop them in the oven when you get home from work.” Serves 2.
1 large or 2 medium sweet potatoes (2 lb.)
2 Tbs. skim milk
Pinch ground nutmeg
1 1/2 cups frozen broccoli florets
1 cup part-skim ricotta cheese
1 large egg, lightly beaten
2/3 cup frozen spinach, thawed and squeezed dry
3 tsp. grated Parmesan cheese, divided
3 Tbs. crushed potato chips, divided
Preheat oven to 375°F. Coat 2 mini-loaf pans or 1 8- x 8-inch glass baking dish with cooking spray. Pierce sweet potatoes with fork, and wrap in plastic wrap. Cook in microwave on high power 10 to 12 minutes, or until soft. Halve, and scoop flesh into bowl. Add milk and nutmeg, and season with salt and pepper. Mash until smooth.
Place broccoli in glass bowl, cover with plastic wrap, and microwave on high power 3 minutes, or until tender.
Beat together ricotta and egg until smooth and creamy. Add spinach and 1 tsp. Parmesan to egg mixture, and season with salt and pepper.
Spoon half of egg mixture into bottom of each prepared miniloaf pan, dividing equally between 2 pans. Next, layer crumbled chips into each pan, followed by layer of sweet potato mixture and layer of broccoli florets. Top both stratas with remaining Parmesan. Bake 20 minutes, or until stratas have set. Cool 10 minutes, and unmold.
PER SERVING: 582 CAL; 28 G PROT; 18 G TOTAL FAT (8.5 G SAT. FAT); 80 G CARB; 147 MG CHOL; 797 MG SOD; 13 G FIBER; 23 G SUGARS
PITA PANZANELLA
This one begins, “Serve this bread salad with a bowl of soup for a fast, veggie-loaded dinner. You might even want to double the recipe and take leftovers for lunch the next day.” Vegan; Serves 2 in 30 minutes or less.
Panzanella
1 Tbs. olive oil
1 7-inch whole-wheat pita, cut into 8 triangles
2 cups frozen artichoke hearts
3/4 cup frozen fava beans or lima beans
1 1/2 cups frozen peas
Lemon-Mint Dressing
2 Tbs. olive oil
2 Tbs. chopped fresh mint
1 Tbs. lemon juice
2 tsp. grated lemon zest
1 clove garlic, minced (1 tsp.)
Heat olive oil in skillet over high heat. Add pita triangles, and toast 1 minute on each side, or until slightly brown and crisp. Set aside.
Place artichoke hearts in glass dish, cover with plastic wrap, and microwave on high power 4 to 5 minutes, stirring halfway through. Drain, and place in bowl. Microwave fava beans in same glass dish on high power, 5 to 7 minutes, stirring halfway through. Drain, and add to artichokes. Microwave peas in same glass dish on high power, 3 to 4 minutes, stirring midway. Drain, and add to artichokes and fava beans.
To make Lemon-Mint Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper. Add Lemon-Mint Dressing and toasted pita triangles to artichoke mixture, and toss to coat. Let stand 5 minutes before serving so pita absorbs flavors.
PER SERVING: 472 CAL; 17 G PROT; 22.5 G TOTAL FAT (3.5 G SAT. FAT); 57 G CARB; 0 MG CHOL; 365 MG SOD; 19 G FIBER; 7 G SUGARS
QUICK PIEROGI BAKE
This recipe begins, “Pierogi are Polish dumplings stuffed with cheese, potatoes, and /or sauerkraut.
“If you can’t find pierogi in the freezer or refrigerator section of your supermarket, substitute cheese-filled ravioli. Serve with prepared sauerkraut, if desired.” Serves 2 in 30 minutes or less.
1 tsp. unsalted butter
1/4 cup finely chopped onion
1 cup sliced mushrooms
8 refrigerated or frozen cheese pierogi
3 Tbs. shredded low-fat Monterey Jack cheese
2 slices soy bacon, cooked and crumbled
2 Tbs. fat-free sour cream, optional
Preheat broiler. Coat 6- x 2-inch round pan with cooking spray.
Heat butter in skillet over medium heat. Sauté onion in butter 3 minutes, or until translucent. Add mushrooms, and season with salt and pepper. Increase heat to medium-high, and cook 4 minutes, or until mushrooms have wilted, stirring often.
Reduce heat to medium, add pierogi, and sauté 3 minutes, or until pierogi are browned on both sides. Transfer pierogi to prepared pan. Spoon onion and mushrooms on top, and sprinkle with cheese and crumbled soy bacon. Broil 6 minutes, or until cheese is golden brown. Serve with dollops of sour cream, if desired.
PER SERVING: 328 CAL; 18 G PROT; 7.5 G TOTAL FAT (4 G SAT. FAT); 49 G CARB; 18 MG CHOL; 851 MG SOD; 2 G FIBER; 3 G SUGARS
PUMPKIN PUDDING
This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
TRIPLE DARK CHOCOLATE TART
This comes from the April 2008 issue of Vegetarian Times, page 78. It starts off, “Cocoa nibs are roasted cocoa beans that have been crushed into small pieces.” Serves 12.
To view this online, go to http://www.vegetariantimes.com/recipe/triple-dark-chocolate-tart/.
Cocoa Nib Crust
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/8 tsp. salt
6 Tbs. butter, softened
1/2 cup confectioners’ sugar
1 tsp. vanilla extract
2 tsp. cocoa nibs, optional
Fudge Filling
12 oz. bittersweet chocolate, chopped
1 12-oz. can reduced-fat evaporated milk
1 Tbs. butter
1 tsp. vanilla extract
To make Cocoa Nib Crust: Sift flour, cocoa powder, and salt into medium bowl. Set aside. Beat butter and confectioners’ sugar with electric mixer until soft and creamy. Beat in flour mixture just until combined. Add vanilla extract and 2 Tbs. water; mix with spatula until soft dough forms. Wrap in plastic wrap, and chill 1 hour.
Preheat oven to 400°F. Use cooking spray to coat 8-inch fluted tart pan with removable bottom. Roll chilled dough to 1/8-inch-thick circle on well-floured work surface. Transfer to prepared tart pan, press in bottom and sides, and trim edges. Use excess dough to repair any cracks or holes. Sprinkle cocoa nibs, if desired, over bottom of crust, and gently press into crust with fingers. Cover crust with parchment paper, and weigh down with uncooked rice or beans. Reduce oven heat to 350°F and bake 7 minutes. Remove parchment and rice or beans, and bake 5 to 7 minutes more, or until dry and pale brown. Cool.
To make Fudge Filling: Place chocolate in large heat-proof bowl. Bring evaporated milk to a boil in saucepan. Remove from heat, and pour over chocolate, whisking until smooth. Whisk in butter and vanilla extract. Pour filling into crust, and cool, then refrigerate 2 hours or more. Remove tart from pan, and serve.
nutritional information Per Slice: Calories: 312; Protein: 6 g; Total Fat: 20 g; Saturated Fat: 11 g; Carbohydrates: 36 g; Cholesterol: 23 mg; Sodium: 107 mg; Fiber: 4 g; Sugar: 18 g
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