I'm still playing catch-up from the ten days without the internet, so today's Taco Tuesday is a repeat of my first Taco Tuesday post. Enjoy!
It seems like Taco Tuesday is fairly popular. That said, I'm going to try having Taco Tuesdays on Vegetarian Delights for the next few weeks. Who knows - maybe for longer.
That said, here are today's six vegetarian taco recipes to get you started. Enjoy!
Note: Today is election day. If you're legally allowed to vote and haven't already done so - by absentee ballot or early voting - get out and Vote like your life depends on it!
TASTY BLACK BEANS AND CORN TACOS
This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.
To view this online, click here.
Ingredients:
Black Beans and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen corn kernels
1/2 cup mild enchilada sauce
Tortillas
12 6- to 8-inch corn or flour tortillas
Toppings, Optional
Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!
Instructions:
To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
HOMEMADE TORTILLAS
This, as well as the next two recipes (Cocoa Black Bean Avocado Cream Tacos and Banana Chocolate Tacos), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
COCOA BLACK BEAN AVOCADO CREAM TACOS
This one begins, “Cocoa adds richness to this hunger smashing fiber-rich bean filling. As a giant cousin of the banana, plantain contains twice as much vitamin C to keep your blood pressure from boiling over. The creamy avocado sauce adds a dose of heart-healthy monounsaturated fat.”
Ingredients
2 tsp. canola or grapeseed oil
1 small yellow onion, diced
2 plum (Roma) tomatoes, seeded and diced
1 ripe plantain, lots of black spots on skin, peeled and diced
1 (15 oz.) can black beans, drained and rinsed
2 Tbsp. cocoa powder
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/3 cup chopped cilantro
1/4 cup fresh lime juice (from 1 large lime)
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/2 avocado
8 small corn tortillas
1 jarred roasted red bell pepper, thinly sliced
1/4 cup toasted pumpkin seeds (pepitas)
Instructions
Heat oil in a large skillet over medium heat. Add onion and cook until softened, 3 minutes. Add tomatoes, plantain, black beans, cocoa powder, chili powder, cumin, 1/4 cup water, and 1/2 tsp. salt and pepper; cook 3 minutes more. Stir in cilantro and 2 Tbsp. lime juice. Season to taste with salt and pepper and remove from heat.
Blend together sour cream, avocado, remaining 2 Tbsp. lime juice and a pinch of salt until smooth.
Top tortillas with beans, red pepper, avocado cream and pumpkin seeds. Serves 4.
Nutrition Information: Calories per serving: 408; Protein: 11 g; Carbs: 59 g; Fiber: 12 g; Sugar: 12 g; Total fat: 16 g; Saturated fat: 5 g; Sodium: 320 mg
BANANA CHOCOLATE TACOS
Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”
This can be found here.
Ingredients
1 cup part-skim ricotta cheese
2 Tbsp. almond butter
1 Tbsp. maple syrup
1–2 tsp. orange zest
1 tsp. vanilla extract
2 oz. chopped dark chocolate
1/2 tsp. cinnamon
4 small bananas, sliced into 1/2" pieces
4 small (6") whole-wheat tortillas, heated according to package
1/4 cup unsweetened toasted coconut flakes
Instructions
Stir together ricotta, almond butter, syrup, orange zest and vanilla.
Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.
Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.
Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.
CHICKPEA TACOS
This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
Tuesday, December 27, 2016
Monday, December 26, 2016
Soup's On!
I hope your weekend - and holidays - went well. One more holiday - New Year's - and the year will be over.
If you're like me, you could use something easy but satisfying for dinner. Soup fits the bill nicely. So...here are six soup recipes to help you through the day. Enjoy!
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP
This yummy soup comes from Soup for Every Body by Joanna Pruess w/Lauren Braun via Publix’s GreenWise magazine (December 2005). 1 1/2 hours prep time (includes baking time); Serves 4-6
This recipe originally called for 2 cups of chicken or vegetable stock. I've taken the chicken stock out, leaving it at vegetable stock.
1 1/2 lb sweet potatoes (or yams)
2 Tbsp unsalted butter or olive oil
2 large onions, peeled and thinly sliced
2 C fresh apple cider
1 Tbsp unsulphured molasses plus 3 Tbsp water
2 C vegetable stock
salt and white pepper
2 Tbsp finely chopped walnuts, lightly toasted
1 Tbsp finely shredded fresh sage leaves
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.
Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.
Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.
Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium
WEIGHT WATCHERS SLOW-COOKER SOUP
This came in a Weight Watchers’ email several years ago, with a points value of 0. I have no idea what the points value would be now, nor do I have a link to it.
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve. Yields about 1 C/serving.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
HOT AND SOUR SOUP
This is one of Publix's Aprons recipes. Makes 6 servings.
1/4 cup green onions (2 – 3 onions)
1 (28-ounce) can chop suey vegetables (drained)
4 1/4 cups water
1 cup sliced fresh mushrooms
1/2 cup hoisin sauce
1 tablespoon miso paste
1/2 cup shredded carrots
2 teaspoons chili bean sauce
1 tablespoon vegetable base
1/4 cup Oriental salad dressing
2 tablespoons cornstarch
Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 1/4 cup, including up to half of green tops. Discard tops or reserve for another use. Set aside.
Open can of vegetables and drain liquid by squeezing lid against vegetables. Set aside.
Place in large saucepan: 4 cups water, onions, vegetables, mushrooms, hoisin sauce, miso paste, carrots, bean sauce, vegetable base and salad dressing. Bring to boil on medium-high heat. Place 1/4 cup water and cornstarch in 2-cup measuring cup. Stir together until creamy. When boiling, stir in cornstarch mixture. Reduce heat to low and simmer 10 minutes. Serve.
Calories 332kcal; Fat 11g; Cholesterol 0mg; Carbohydrate 45g; Fiber 6g; Protein 14g; Sodium 1954mg; Daily Values: Vitamin A 39%; Vitamin C 15%; Calcium 10%; Iron 16%
GULLA SUPPER SOUP
This comes from the Margaret Holmes Tomatoes, Okra & Corn cans.
Years ago, my better-half had changed pharmacies to one in a local Publix. At the time, the Publix we normally went to didn't have a pharmacy (it does now), so we went to another one that had a pharmacy. Of course, since it was laid out a little differently, so we had to look around to find what we'd planned to buy.
It was while exploring this new (to us) Publix that I stumbled across cans of Margaret Holmes Tomatoes, Okra & Corn. I wasn't familiar with the Margaret Holmes brand, but the word “okra” jumped out at me. My better-half had spent most of his life in the south (as he liked to tell people, “It took me six months to crawl from Detroit to Florida.”), and absolutely loved okra, as well as many other southern foods that I'd never really tried.
So, of course, I had to pick up a couple of cans of this, as well as the other ingredients to make this. It soon became an absolute favorite in our house. We tended to double the recipe. Give this a try – if you're like us, you won't regret it!
2 cans Margaret Holmes Tomatoes, Okra and Corn
1/2 stick butter
1 medium onion, peeled & chopped
2 stalks celery, chopped
1 C green cabbage, chopped
1/2 C green pepper, seeded & chopped
1/2 tsp salt
1/4 tsp black pepper
Big pinch fresh thyme
Big pinch chopped parsley
1/2 C cooked rice
Melt butter in medium saucepan, add onions, celery, cabbage & green pep-per. Cook for about 10 minutes over medium high heat until vegetables are softened. Add tomatoes & juice; cook for about 10 more minutes.
Stir in seasonings & cooked rice. Bring back to simmer & cook for 5 more minutes. Serve hot.
FIVE BEAN SOUP
This is from Eden Foods. Serves 10. Prep Time 10 minutes. Cook Time 40 minutes.
2 Tbs Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1 medium onion, diced
1/4 C celery, diced
1/2 C carrots, diced
3 Tbs barley, rinsed
3 C water
1 can Eden Organic Pinto Beans
1 can Eden Organic Black Beans
1 can Eden Organic Kidney Beans
1 can Eden Organic Navy Beans
1 can Eden Organic Garbanzo Beams
1 C sweet corn, fresh or frozen
1 can Eden Organic Diced Tomatoes with Roasted Onion
1/2 tsp dried basil
1 1/2 tsp crushed bay leaf
1 tsp Eden Sea Salt – French Celtic
Heat oil in soup pot, sauté garlic & onion until onion is translucent. Add water, celery, carrot & barley, beans, corn, tomatoes & herbs. Add salt, cover & simmer 30 minutes. Serve.
If you're like me, you could use something easy but satisfying for dinner. Soup fits the bill nicely. So...here are six soup recipes to help you through the day. Enjoy!
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP
This yummy soup comes from Soup for Every Body by Joanna Pruess w/Lauren Braun via Publix’s GreenWise magazine (December 2005). 1 1/2 hours prep time (includes baking time); Serves 4-6
This recipe originally called for 2 cups of chicken or vegetable stock. I've taken the chicken stock out, leaving it at vegetable stock.
1 1/2 lb sweet potatoes (or yams)
2 Tbsp unsalted butter or olive oil
2 large onions, peeled and thinly sliced
2 C fresh apple cider
1 Tbsp unsulphured molasses plus 3 Tbsp water
2 C vegetable stock
salt and white pepper
2 Tbsp finely chopped walnuts, lightly toasted
1 Tbsp finely shredded fresh sage leaves
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.
Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.
Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.
Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium
WEIGHT WATCHERS SLOW-COOKER SOUP
This came in a Weight Watchers’ email several years ago, with a points value of 0. I have no idea what the points value would be now, nor do I have a link to it.
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve. Yields about 1 C/serving.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
HOT AND SOUR SOUP
This is one of Publix's Aprons recipes. Makes 6 servings.
1/4 cup green onions (2 – 3 onions)
1 (28-ounce) can chop suey vegetables (drained)
4 1/4 cups water
1 cup sliced fresh mushrooms
1/2 cup hoisin sauce
1 tablespoon miso paste
1/2 cup shredded carrots
2 teaspoons chili bean sauce
1 tablespoon vegetable base
1/4 cup Oriental salad dressing
2 tablespoons cornstarch
Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 1/4 cup, including up to half of green tops. Discard tops or reserve for another use. Set aside.
Open can of vegetables and drain liquid by squeezing lid against vegetables. Set aside.
Place in large saucepan: 4 cups water, onions, vegetables, mushrooms, hoisin sauce, miso paste, carrots, bean sauce, vegetable base and salad dressing. Bring to boil on medium-high heat. Place 1/4 cup water and cornstarch in 2-cup measuring cup. Stir together until creamy. When boiling, stir in cornstarch mixture. Reduce heat to low and simmer 10 minutes. Serve.
Calories 332kcal; Fat 11g; Cholesterol 0mg; Carbohydrate 45g; Fiber 6g; Protein 14g; Sodium 1954mg; Daily Values: Vitamin A 39%; Vitamin C 15%; Calcium 10%; Iron 16%
GULLA SUPPER SOUP
This comes from the Margaret Holmes Tomatoes, Okra & Corn cans.
Years ago, my better-half had changed pharmacies to one in a local Publix. At the time, the Publix we normally went to didn't have a pharmacy (it does now), so we went to another one that had a pharmacy. Of course, since it was laid out a little differently, so we had to look around to find what we'd planned to buy.
It was while exploring this new (to us) Publix that I stumbled across cans of Margaret Holmes Tomatoes, Okra & Corn. I wasn't familiar with the Margaret Holmes brand, but the word “okra” jumped out at me. My better-half had spent most of his life in the south (as he liked to tell people, “It took me six months to crawl from Detroit to Florida.”), and absolutely loved okra, as well as many other southern foods that I'd never really tried.
So, of course, I had to pick up a couple of cans of this, as well as the other ingredients to make this. It soon became an absolute favorite in our house. We tended to double the recipe. Give this a try – if you're like us, you won't regret it!
2 cans Margaret Holmes Tomatoes, Okra and Corn
1/2 stick butter
1 medium onion, peeled & chopped
2 stalks celery, chopped
1 C green cabbage, chopped
1/2 C green pepper, seeded & chopped
1/2 tsp salt
1/4 tsp black pepper
Big pinch fresh thyme
Big pinch chopped parsley
1/2 C cooked rice
Melt butter in medium saucepan, add onions, celery, cabbage & green pep-per. Cook for about 10 minutes over medium high heat until vegetables are softened. Add tomatoes & juice; cook for about 10 more minutes.
Stir in seasonings & cooked rice. Bring back to simmer & cook for 5 more minutes. Serve hot.
FIVE BEAN SOUP
This is from Eden Foods. Serves 10. Prep Time 10 minutes. Cook Time 40 minutes.
2 Tbs Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1 medium onion, diced
1/4 C celery, diced
1/2 C carrots, diced
3 Tbs barley, rinsed
3 C water
1 can Eden Organic Pinto Beans
1 can Eden Organic Black Beans
1 can Eden Organic Kidney Beans
1 can Eden Organic Navy Beans
1 can Eden Organic Garbanzo Beams
1 C sweet corn, fresh or frozen
1 can Eden Organic Diced Tomatoes with Roasted Onion
1/2 tsp dried basil
1 1/2 tsp crushed bay leaf
1 tsp Eden Sea Salt – French Celtic
Heat oil in soup pot, sauté garlic & onion until onion is translucent. Add water, celery, carrot & barley, beans, corn, tomatoes & herbs. Add salt, cover & simmer 30 minutes. Serve.
Saturday, December 24, 2016
Christmas Eve Food
Tomorrow is Christmas, and, if you're like me, you might be looking for one or two more recipes to add to tomorrow's main meal. Here are a few possibilities. Enjoy!
Note: Merry Christmas and Happy Hanukkah! And for anyone who celebrates other holidays this time of year, may they be wonderful, too! Here's to peace, happiness, love...all the good blessings we need.
EGGNOG CHOCOLATE CHIP COFFEE CAKE
Years ago, there was a show on (I think) The Food Network called Breaking Bread with Father Dominic. It's no longer on TV, but you can find his cookbooks and info here and here. YIELD: 1 coffee cake.
Dough:
3 cups all-purpose flour
1/3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3/4 cup eggnog
1/4 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup semisweet chocolate morsels
Chocolate Nut Topping:
1/2 cup butter
2/3 cup all-purpose flour
2/3 cup sugar
2 teaspoons ground cinnamon
1 cup semisweet chocolate morsels
1 cup chopped pecans
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, & salt. Heat eggnog, water & butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs & 1 cup flour; beat 2 minutes at high speed. Stir in chocolate morsels and remaining flour to make a soft batter. Transfer batter from bowl to greased 9-inch tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Uncover dough; sprinkle evenly with Chocolate Nut Topping. Bake at 400 degrees for 20 to 25 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool completely on wire rack.
Chocolate Nut Topping:
In medium bowl, cut butter into flour until crumbly. Stir in sugar, cinnamon, chocolate morsels and pecans.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Deeserts and Baking expert. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
BAKED MACARONI AND CHEESE
This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
APPLE CRISP
This comes from a long-since-forgotten-emailing-list.
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.
CUBAN BLACK BEANS
This comes from a long-since-forgotten-emailing-list. Serves: 3 – 6
Ingredients (use vegan versions):
1 lb black beans rinsed NOT soaked
2 teaspoons cumin
1 tablespoon chili powder
1 teaspoon cinnamon
cayenne pepper to taste
1/2 to 1 yellow onion - depends on how much you like
Directions
Rinse black beans. Don't soak them.
Mince as much onion as you like finely, then caramelize it in a few table spoons of oil. I like to burn a bit of the onions to give a smoky flavor. Add all spices & stir for about 30 seconds over medium heat.
Add beans & stir for a minute or so. You want the beans to absorb that flavor. Add about 6 cups of water & turn heat to medium. Cover loosely & cook for about 2 hours or until done. Check water level occasionally. Add salt when tender. The best way to serve this is over rice with a vinaigrette made from minced onion, parsley or cilantro, vinegar, salt pepper, & oil.
Enjoy.
BUCK-EYES
My mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.
This is one of the recipes in my e-cookbook Off the Wall Cooking.
1 lb. butter or margarine, room temperature
2 lb. peanut butter, room temperature
2-3 lbs. confectioner’s sugar
1 tsp. vanilla (opt.)
2-12 oz. packages of chocolate chips
1/2 bar paraffin (4 oz.)
Mix butter & peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Boil into small balls & refrigerate several hours. Melt chocolate chips & paraffin in top of double boiler. With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!
Note: Merry Christmas and Happy Hanukkah! And for anyone who celebrates other holidays this time of year, may they be wonderful, too! Here's to peace, happiness, love...all the good blessings we need.
EGGNOG CHOCOLATE CHIP COFFEE CAKE
Years ago, there was a show on (I think) The Food Network called Breaking Bread with Father Dominic. It's no longer on TV, but you can find his cookbooks and info here and here. YIELD: 1 coffee cake.
Dough:
3 cups all-purpose flour
1/3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3/4 cup eggnog
1/4 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup semisweet chocolate morsels
Chocolate Nut Topping:
1/2 cup butter
2/3 cup all-purpose flour
2/3 cup sugar
2 teaspoons ground cinnamon
1 cup semisweet chocolate morsels
1 cup chopped pecans
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, & salt. Heat eggnog, water & butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs & 1 cup flour; beat 2 minutes at high speed. Stir in chocolate morsels and remaining flour to make a soft batter. Transfer batter from bowl to greased 9-inch tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Uncover dough; sprinkle evenly with Chocolate Nut Topping. Bake at 400 degrees for 20 to 25 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool completely on wire rack.
Chocolate Nut Topping:
In medium bowl, cut butter into flour until crumbly. Stir in sugar, cinnamon, chocolate morsels and pecans.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Deeserts and Baking expert. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
BAKED MACARONI AND CHEESE
This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
APPLE CRISP
This comes from a long-since-forgotten-emailing-list.
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.
CUBAN BLACK BEANS
This comes from a long-since-forgotten-emailing-list. Serves: 3 – 6
Ingredients (use vegan versions):
1 lb black beans rinsed NOT soaked
2 teaspoons cumin
1 tablespoon chili powder
1 teaspoon cinnamon
cayenne pepper to taste
1/2 to 1 yellow onion - depends on how much you like
Directions
Rinse black beans. Don't soak them.
Mince as much onion as you like finely, then caramelize it in a few table spoons of oil. I like to burn a bit of the onions to give a smoky flavor. Add all spices & stir for about 30 seconds over medium heat.
Add beans & stir for a minute or so. You want the beans to absorb that flavor. Add about 6 cups of water & turn heat to medium. Cover loosely & cook for about 2 hours or until done. Check water level occasionally. Add salt when tender. The best way to serve this is over rice with a vinaigrette made from minced onion, parsley or cilantro, vinegar, salt pepper, & oil.
Enjoy.
BUCK-EYES
My mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.
This is one of the recipes in my e-cookbook Off the Wall Cooking.
1 lb. butter or margarine, room temperature
2 lb. peanut butter, room temperature
2-3 lbs. confectioner’s sugar
1 tsp. vanilla (opt.)
2-12 oz. packages of chocolate chips
1/2 bar paraffin (4 oz.)
Mix butter & peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Boil into small balls & refrigerate several hours. Melt chocolate chips & paraffin in top of double boiler. With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!
Friday, December 23, 2016
I Want Something Snacky!
Have you ever heard a child whine, "I want something snacky!"? Heck, most of us have whined that on occasion. I know I have!
We all need (or want) something a little snacky to eat, including while waiting for a main holiday meal, or even for dessert. Here are six recipes that fit the bill. Enjoy!
Note: For my readers who are celebrating Hanukkah, Happy Hanukkah. And for those celebrating Christmas, Merry Christmas. Peace and hope for us all!
Also, I might be posting one more holiday recipe post either this afternoon or tomorrow, then heading back to our regular schedule Monday morning.
EGG NOG
This came from the December 2004 issue of Runner's World. Makes 6 servings. Calories: 200 per cup.
1/2 C egg substitute
2 Tbs sugar
1 13-ounce can evaporated fat-free milk
1/2 C fat-free half-and-half
1 tsp vanilla
1 tsp rum flavoring
fat-free whipped topping
Whip together egg substitute and sugar; add evaporated milk, half-and-half, and flavorings. Mix well with whisk and chill for at least 3 hours. Pour into glasses & top with whipped topping & dusting of nutmeg or cinnamon. Makes 6 servings.
PUMPKIN PIE
This also came from the December 2004 issue of Runner’s World. Makes 8 servings. Calories: 110 per slice.
1 ready-made piecrust
1 10-ounce can mashed pumpkin
1/4 C egg substitute
1 can evaporated fat-free milk
1/3 C brown sugar
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp ginger and nutmeg
Mix ingredients in large bowl using wire whisk. Pour into unbaked piecrust in nine-inch pie pan. Bake at 421 degrees for 15 minutes, then turn oven down to 350 degrees and bake for another 30 minutes. Let cool.
APPLE CINNAMON ROLLS
Years ago, there was a show on (I think) The Food Network called Breaking Bread with Father Dominic. It's no longer on TV, but you can find his cookbooks and info here and here. YIELD: 24 rolls
Dough
5 to 5 1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine
3 large eggs
Apple Filling
2 large cooking apples, chopped
2 tablespoons all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Cinnamon-Sugar Topping
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
In large bowl, combine 1 cup flour, sugar, undissolved yeast, & salt. Heat water, milk, & butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs & 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes. Divide dough into 2 equal portions. Roll each portion into 12 x 8-inch rectangle. Spread Apple Filling evenly over dough. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams to seal. Cut each roll into 12 equal pieces. Place, cut sides up, in greased 9-inch round pans. Cover, let rise in warm, draft-free place until doubled in size, about 45 minutes. Sprinkle with Cinnamon-Sugar Topping. Bake at 375 degrees for 25 to 30 minutes or until done. Remove from pans; serve warm.
Apple Filling: Combine chopped apples, flour, sugar, & butter in medium saucepan; bring to a boil over medium high heat. Cook 3 minutes. Reduce heat to medium low; cook 10 minutes, stirring constantly until thick. Stir in cinnamon and nutmeg. Cool completely.
Cinnamon-Sugar Topping: Combine sugar, cinnamon and nutmeg. Stir until well-blended.
EGGNOG CAKE
My daughter sent this to me in an email years ago. I'm not sure where she had found it. Very yummy! Serves 12.
1 18.25-ounce pudding added yellow cake mix, and oil and eggs called for on package
1 teaspoon nutmeg
EggNog, substituted for water (according to package directions)
EggNog Glaze (recipe follows)
Preheat oven to recommended temperature on cake mix package. Spray sides & bottom with vegetable cooking spray, or grease with butter or margarine. Combine dry cake mix with required oil, eggs & nutmeg, Omit water adding the same amount of EggNog in its place. Mix & bake according to package instructions. Cool. Top with EggNog Glaze.
EggNog Glaze
2 Cups powdered sugar
2 Tablespoons margarine or butter, softened
1 teaspoon vanilla
3 teaspoons EggNog
In medium bowl combine all ingredients, adding enough EggNog for desired consistency. Makes 1 1/2 Cups.
EGGNOG CHOCOLATE CHIP COFFEE CAKE
This also came from Breaking Bread with Father Dominic. YIELD: 1 coffee cake.
Dough:
3 cups all-purpose flour
1/3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3/4 cup eggnog
1/4 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup semisweet chocolate morsels
Chocolate Nut Topping:
1/2 cup butter
2/3 cup all-purpose flour
2/3 cup sugar
2 teaspoons ground cinnamon
1 cup semisweet chocolate morsels
1 cup chopped pecans
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, & salt. Heat eggnog, water & butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs & 1 cup flour; beat 2 minutes at high speed. Stir in chocolate morsels and remaining flour to make a soft batter. Transfer batter from bowl to greased 9-inch tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Uncover dough; sprinkle evenly with Chocolate Nut Topping. Bake at 400 degrees for 20 to 25 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool completely on wire rack.
Chocolate Nut Topping:
In medium bowl, cut butter into flour until crumbly. Stir in sugar, cinnamon, chocolate morsels and pecans.
COCONUT CLOUD CAKE
I’m really not sure where this came from. The only hint is that it was in a folder titled “Recipes from Facebook, etc.”
Ingredients
For the Cake
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
For the Seven-Minute Frosting
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For the Topping
3 to 4 cups flaked coconut
Directions
Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
HERSHEY BAR PIE
My daughter sent this to me several years ago. I'm not sure where she got it, but I have a sneaking suspicion it came from Hershey's.
6 Hershey bars, with or without almonds
20 large marshmallows
1/2 C milk
1 graham cracker crust*
8 oz. tub Cool Whip
Melt bars with marshmallows in microwave, stirring often until all melted. Take out of micro & mix in half the cool whip. Pour in pie shell. Chill for 3 hours. If too soft, eat frozen. Top with cool whip.
*My daughter added the note, “I like the chocolate crust.” Also, for melting, she added, “I used a double boiler.”
We all need (or want) something a little snacky to eat, including while waiting for a main holiday meal, or even for dessert. Here are six recipes that fit the bill. Enjoy!
Note: For my readers who are celebrating Hanukkah, Happy Hanukkah. And for those celebrating Christmas, Merry Christmas. Peace and hope for us all!
Also, I might be posting one more holiday recipe post either this afternoon or tomorrow, then heading back to our regular schedule Monday morning.
EGG NOG
This came from the December 2004 issue of Runner's World. Makes 6 servings. Calories: 200 per cup.
1/2 C egg substitute
2 Tbs sugar
1 13-ounce can evaporated fat-free milk
1/2 C fat-free half-and-half
1 tsp vanilla
1 tsp rum flavoring
fat-free whipped topping
Whip together egg substitute and sugar; add evaporated milk, half-and-half, and flavorings. Mix well with whisk and chill for at least 3 hours. Pour into glasses & top with whipped topping & dusting of nutmeg or cinnamon. Makes 6 servings.
PUMPKIN PIE
This also came from the December 2004 issue of Runner’s World. Makes 8 servings. Calories: 110 per slice.
1 ready-made piecrust
1 10-ounce can mashed pumpkin
1/4 C egg substitute
1 can evaporated fat-free milk
1/3 C brown sugar
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp ginger and nutmeg
Mix ingredients in large bowl using wire whisk. Pour into unbaked piecrust in nine-inch pie pan. Bake at 421 degrees for 15 minutes, then turn oven down to 350 degrees and bake for another 30 minutes. Let cool.
APPLE CINNAMON ROLLS
Years ago, there was a show on (I think) The Food Network called Breaking Bread with Father Dominic. It's no longer on TV, but you can find his cookbooks and info here and here. YIELD: 24 rolls
Dough
5 to 5 1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine
3 large eggs
Apple Filling
2 large cooking apples, chopped
2 tablespoons all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Cinnamon-Sugar Topping
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
In large bowl, combine 1 cup flour, sugar, undissolved yeast, & salt. Heat water, milk, & butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs & 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes. Divide dough into 2 equal portions. Roll each portion into 12 x 8-inch rectangle. Spread Apple Filling evenly over dough. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams to seal. Cut each roll into 12 equal pieces. Place, cut sides up, in greased 9-inch round pans. Cover, let rise in warm, draft-free place until doubled in size, about 45 minutes. Sprinkle with Cinnamon-Sugar Topping. Bake at 375 degrees for 25 to 30 minutes or until done. Remove from pans; serve warm.
Apple Filling: Combine chopped apples, flour, sugar, & butter in medium saucepan; bring to a boil over medium high heat. Cook 3 minutes. Reduce heat to medium low; cook 10 minutes, stirring constantly until thick. Stir in cinnamon and nutmeg. Cool completely.
Cinnamon-Sugar Topping: Combine sugar, cinnamon and nutmeg. Stir until well-blended.
EGGNOG CAKE
My daughter sent this to me in an email years ago. I'm not sure where she had found it. Very yummy! Serves 12.
1 18.25-ounce pudding added yellow cake mix, and oil and eggs called for on package
1 teaspoon nutmeg
EggNog, substituted for water (according to package directions)
EggNog Glaze (recipe follows)
Preheat oven to recommended temperature on cake mix package. Spray sides & bottom with vegetable cooking spray, or grease with butter or margarine. Combine dry cake mix with required oil, eggs & nutmeg, Omit water adding the same amount of EggNog in its place. Mix & bake according to package instructions. Cool. Top with EggNog Glaze.
EggNog Glaze
2 Cups powdered sugar
2 Tablespoons margarine or butter, softened
1 teaspoon vanilla
3 teaspoons EggNog
In medium bowl combine all ingredients, adding enough EggNog for desired consistency. Makes 1 1/2 Cups.
EGGNOG CHOCOLATE CHIP COFFEE CAKE
This also came from Breaking Bread with Father Dominic. YIELD: 1 coffee cake.
Dough:
3 cups all-purpose flour
1/3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3/4 cup eggnog
1/4 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup semisweet chocolate morsels
Chocolate Nut Topping:
1/2 cup butter
2/3 cup all-purpose flour
2/3 cup sugar
2 teaspoons ground cinnamon
1 cup semisweet chocolate morsels
1 cup chopped pecans
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, & salt. Heat eggnog, water & butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs & 1 cup flour; beat 2 minutes at high speed. Stir in chocolate morsels and remaining flour to make a soft batter. Transfer batter from bowl to greased 9-inch tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Uncover dough; sprinkle evenly with Chocolate Nut Topping. Bake at 400 degrees for 20 to 25 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool completely on wire rack.
Chocolate Nut Topping:
In medium bowl, cut butter into flour until crumbly. Stir in sugar, cinnamon, chocolate morsels and pecans.
COCONUT CLOUD CAKE
I’m really not sure where this came from. The only hint is that it was in a folder titled “Recipes from Facebook, etc.”
Ingredients
For the Cake
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
For the Seven-Minute Frosting
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For the Topping
3 to 4 cups flaked coconut
Directions
Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
HERSHEY BAR PIE
My daughter sent this to me several years ago. I'm not sure where she got it, but I have a sneaking suspicion it came from Hershey's.
6 Hershey bars, with or without almonds
20 large marshmallows
1/2 C milk
1 graham cracker crust*
8 oz. tub Cool Whip
Melt bars with marshmallows in microwave, stirring often until all melted. Take out of micro & mix in half the cool whip. Pour in pie shell. Chill for 3 hours. If too soft, eat frozen. Top with cool whip.
*My daughter added the note, “I like the chocolate crust.” Also, for melting, she added, “I used a double boiler.”
Thursday, December 22, 2016
Holiday Recipes
It doesn't seem possible that it's only a few days until Christmas and Hanukkah and less than two weeks until New Year's. Where has this year gone?
This is a repost from last year on Christmas Eve. Enjoy!
Note: If you haven't already checked out yesterday's cookie post, make sure you do. Six yummy cookie recipes to make for the holidays!
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
FLOURLESS CHOCOLATE CAKE WITH STRAWBERRY COULIS
This comes from the April/May 2012 issue of Vegetarian Times, page 52. It begins, “Similar to a chocolate soufflé, this cake will rise, then fall slightly when cooled, leaving a cracked top. A fresh strawberry sauce balances the richness of the chocolate. The cake can be made up to two days in advance. For perfect, clean-cut cake wedges, dip the knife in hot water before cutting each slice.” Serves 12.
To view this online, click here.
Cake
8.5 oz. bittersweet (60% cacao) chocolate, chopped
3/4 cup unsalted butter
4 large eggs, separated, at room temperature, divided
2 egg whites
1/2 cup sugar
Coulis
1 1/2 cups sliced fresh strawberries (8 oz.)
1 Tbs. sugar
1/2 Tbs. lemon juice
Preheat oven to 300˚F. Coat 9-inch springform pan with cooking spray.
Melt chocolate and butter in double boiler. Remove from heat, and whisk until smooth and glossy. Whisk egg yolks, then stir into chocolate mixture.
Beat all 6 egg whites with electric mixer on high 1 to 2 minutes, or until foamy. Add sugar, and beat 4 minutes, or until stiff peaks form. Gently fold egg white mixture into chocolate mixture until just combined. Pour into prepared pan, and bake 40 minutes, or until toothpick inserted into center comes out mostly clean. Cool.
To make Coulis: Combine strawberries, sugar, and lemon juice in bowl of food processor; let stand 5 minutes. Add 2 Tbs. water, and purée until smooth. Strain through fine-mesh strainer. Serve Cake drizzled with Coulis.
nutritional information Per Slice: Calories: 275; Protein: 5 g; Total Fat: 20 g; Saturated Fat: 12 g; Carbohydrates: 22 g; Cholesterol: 94 mg; Sodium: 36 mg; Fiber: 3 g; Sugar: 18 g; Gluten-Free
HOLIDAY SEITAN ROAST
This is from the November 2014 issue of Vegetarian Times, page 69, and begins, “Thinly slice the seitan when serving so that each bite gets coated in sauce.” Serves 8.
To view this online, click here.
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. smoked paprika
1 recipe homemade seitan (recipe follows) or 1 lb. seitan, divided into 2 pieces
2 Tbs. olive oil, divided
1 Tbs. unbleached all-purpose flour
1/4 cup red wine
1/4 cup tomato paste
1/2 cup low-sodium vegetable broth
2 tsp. tamari or soy sauce
1/2 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary
8 oz. baby carrots (1 1/4 cups)
3 stalks celery, chopped (1 cup)
1 large parsnip, chopped (4 oz.)
12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and halved if large
Preheat oven to 350°F.
Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.
Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.
Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.
nutritional information Per Serving: Calories: 287; Protein: 27 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 541 mg; Fiber: 6 g; Sugar: 6 g; Vegan
HOMEMADE SEITAN
Also from the November 2014 issue of Vegetarian Times, page 69. It begins, “Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We've added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan.” Makes 1 pound.
To view this online, go to http://www.vegetariantimes.com/recipe/homemade-seitan/
2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp. garlic powder
5 cups low-sodium vegetable broth, divided
2 Tbs. low-sodium soy sauce
1/2 small onion, diced
1 clove garlic, crushed
Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
nutritional information Per Per 2-oz. Serving: Calories: 176; Protein: 25 g; Total Fat: lees than 1 g; Saturated Fat: 0 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 167 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
SPICE TEA
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, and everyone seemed to enjoy getting this. If you think you may need any last-minute presents, this can fit the bill.
8 oz loose tea
1 1/2 – 2 sticks cinnamon
3 orange peels
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occasionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
This is a repost from last year on Christmas Eve. Enjoy!
Note: If you haven't already checked out yesterday's cookie post, make sure you do. Six yummy cookie recipes to make for the holidays!
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
FLOURLESS CHOCOLATE CAKE WITH STRAWBERRY COULIS
This comes from the April/May 2012 issue of Vegetarian Times, page 52. It begins, “Similar to a chocolate soufflé, this cake will rise, then fall slightly when cooled, leaving a cracked top. A fresh strawberry sauce balances the richness of the chocolate. The cake can be made up to two days in advance. For perfect, clean-cut cake wedges, dip the knife in hot water before cutting each slice.” Serves 12.
To view this online, click here.
Cake
8.5 oz. bittersweet (60% cacao) chocolate, chopped
3/4 cup unsalted butter
4 large eggs, separated, at room temperature, divided
2 egg whites
1/2 cup sugar
Coulis
1 1/2 cups sliced fresh strawberries (8 oz.)
1 Tbs. sugar
1/2 Tbs. lemon juice
Preheat oven to 300˚F. Coat 9-inch springform pan with cooking spray.
Melt chocolate and butter in double boiler. Remove from heat, and whisk until smooth and glossy. Whisk egg yolks, then stir into chocolate mixture.
Beat all 6 egg whites with electric mixer on high 1 to 2 minutes, or until foamy. Add sugar, and beat 4 minutes, or until stiff peaks form. Gently fold egg white mixture into chocolate mixture until just combined. Pour into prepared pan, and bake 40 minutes, or until toothpick inserted into center comes out mostly clean. Cool.
To make Coulis: Combine strawberries, sugar, and lemon juice in bowl of food processor; let stand 5 minutes. Add 2 Tbs. water, and purée until smooth. Strain through fine-mesh strainer. Serve Cake drizzled with Coulis.
nutritional information Per Slice: Calories: 275; Protein: 5 g; Total Fat: 20 g; Saturated Fat: 12 g; Carbohydrates: 22 g; Cholesterol: 94 mg; Sodium: 36 mg; Fiber: 3 g; Sugar: 18 g; Gluten-Free
HOLIDAY SEITAN ROAST
This is from the November 2014 issue of Vegetarian Times, page 69, and begins, “Thinly slice the seitan when serving so that each bite gets coated in sauce.” Serves 8.
To view this online, click here.
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. smoked paprika
1 recipe homemade seitan (recipe follows) or 1 lb. seitan, divided into 2 pieces
2 Tbs. olive oil, divided
1 Tbs. unbleached all-purpose flour
1/4 cup red wine
1/4 cup tomato paste
1/2 cup low-sodium vegetable broth
2 tsp. tamari or soy sauce
1/2 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary
8 oz. baby carrots (1 1/4 cups)
3 stalks celery, chopped (1 cup)
1 large parsnip, chopped (4 oz.)
12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and halved if large
Preheat oven to 350°F.
Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.
Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.
Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.
nutritional information Per Serving: Calories: 287; Protein: 27 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 541 mg; Fiber: 6 g; Sugar: 6 g; Vegan
HOMEMADE SEITAN
Also from the November 2014 issue of Vegetarian Times, page 69. It begins, “Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We've added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan.” Makes 1 pound.
To view this online, go to http://www.vegetariantimes.com/recipe/homemade-seitan/
2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp. garlic powder
5 cups low-sodium vegetable broth, divided
2 Tbs. low-sodium soy sauce
1/2 small onion, diced
1 clove garlic, crushed
Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
nutritional information Per Per 2-oz. Serving: Calories: 176; Protein: 25 g; Total Fat: lees than 1 g; Saturated Fat: 0 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 167 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
SPICE TEA
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, and everyone seemed to enjoy getting this. If you think you may need any last-minute presents, this can fit the bill.
8 oz loose tea
1 1/2 – 2 sticks cinnamon
3 orange peels
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occasionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
Wednesday, December 21, 2016
Cookies!
I know, I know, I posted cookie recipes on Sunday. But at this time of year, is there such a thing as too many cookie recipes? Of course not! From holiday parties at work and school, to family gatherings and last minute gifts, you really can't go wrong bringing a batch of homemade cookies.
That said, here are six cookie recipes to try over the next few days - or any time you want and need something homemade. Enjoy!
RASPBERRY-HAZELNUT THUMBPRINT COOKIES
From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies
To click this online, click here.
1 1/2 cups oat flour
1/2 cup finely chopped roasted hazelnuts
1/2 cup coarsely chopped roasted hazelnuts
1/2 cup white rice flour
1/2 tsp. baking powder
8 oz. (2 sticks) unsalted butter, softened
1/2 cup sugar
1 large egg
1/4 cup raspberry jam
Confectioners’ sugar, for dusting
Preheat oven to 350°F. Line baking sheets with parchment paper.
Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.
Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.
Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.
nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free
TRIPLE CHOCOLATE-CHERRY COOKIES
This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.
To view this online, click here.
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp. baking soda
7 oz. (14 Tbs.) unsalted butter, softened
1 cup plus 2 Tbs. sugar
3 Tbs. strong coffee or espresso
1 1/2 cups dried cherries
1 cup white chocolate chips
1/2 cup cocoa nibs
Preheat oven to 350°F. Line baking sheets with parchment paper.
Sift together flour, cocoa powder, and baking soda in large bowl.
Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.
PEANUT BUTTER COOKIES
This comes from Kim Severson, also n The New York Times cooking e-newsletter. Kim wrote, “This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines. Mr. Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.” Yield: 4 dozen cookies; Time: 35 minutes.
This was featured in “Who’s Sticking With Us?”, and can be viewed online here.
Ingredients
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roasted salted peanuts
1/2 pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
Preparation
Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Tip
Cookies will keep, refrigerated in an airtight container, up to 7 days.
PEANUT BUTTER OATMEAL COOKIES
This comes from the September 2008 issue of Vegetarian Times, page 66. It begins, "These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins, such as 1/2 cup chopped nuts, raisins, or even small candies." Makes 26 cookies in 30 minutes or less.
To view this online, click here.
1 1/2 cups unbleached flour
1/2 cup rolled or old-fashioned oats
1/2 tsp. baking soda
1/2 tsp. salt
1 cup light brown sugar
1/4 cup nonhydrogenated vegetable shortening
1/4 cup canola oil
1/4 cup creamy peanut butter
1 Tbs. egg replacer powder
1 tsp. vanilla extract
1 cup vegan chocolate chips
Preheat oven to 375°F. Combine flour, oats, baking soda, and salt in medium bowl. Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbs. water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.
Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1-Tbs. dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to 1/2-inch thickness with fingers.
Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.
nutritional information Per Cookie: Calories: 148; Protein: 2 g; Total Fat: 7 g; Saturated Fat: 2 g; Carbohydrates: 15 g; Cholesterol: 0 mg; Sodium: 97 mg; Fiber: 1 g; Sugar: 12 g; Vegan
SNOWY VANILLA PECAN CRESCENTS
This begins, “The generosity and sweetness of pueblo foods at Christmastime is embodied in this recipe.”
Servings: 36 Cookies
Source: Enduring Harvests: A Treasury of Native American Foods For Every Season
Find this recipe at: http://diabeticgourmet.com/recipes/html/1278.shtml
Ingredients
1 cup powdered sugar, divided
2 sticks fat-reduced margarine, suitable for baking (must have 60-70% fat), such as Imperial or Fleischmann's
1/4 tsp salt (optional)
2 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/4 cups rolled oats
1/2 cup pecans, finely chopped
Directions
Preheat oven to 325F. In a large bowl, cream half of the sugar into the margarine, then add th salt and vanilla extract, blending well. Next add the flour, oats, and nuts, and blend thoroughly.
Place dough by the Tablespoonful on ungreased cookie sheet. Shape into crescents. Bake for 15 minutes or until bottoms are light honey-golden. Remove to wire rack and sift remaining powdered sugar generously over warm crescents.
Nutritional Information Per Serving: Calories: 75; Fat: 4 g; Sodium: 50 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: 1 Bread; 1 Fat
HOLIDAY SUGAR COOKIES
This came from the December 2004 issue of Runners’ World. Makes 30 cookies. Calories: 40 per 2 cookies.
2/3 C reduced-fat margarine
3/4 C sugar
1/4 C egg substitute
2 tsp vanilla
2 tsp fat-free half-and-half
2 C flour sifted with 1 tsp baking powder and 1/4 tsp salt
Blend margarine, sugar, egg substitute, & vanilla in mixing bowl. Combine half the flour mixture with the margarine-sugar combo, then stir in half-and-half. Add remaining flour and stir until moistened. Divide dough in two, wrap in plastic, & chill at least three hours or overnight. Preheat oven to 350 degrees & prepare baking sheets with fat-free cooking spray. Roll out chilled dough & cut into 2-inch shapes. Bake on the middle oven rack for 8-12 minutes. Makes 30 cookies.
That said, here are six cookie recipes to try over the next few days - or any time you want and need something homemade. Enjoy!
RASPBERRY-HAZELNUT THUMBPRINT COOKIES
From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies
To click this online, click here.
1 1/2 cups oat flour
1/2 cup finely chopped roasted hazelnuts
1/2 cup coarsely chopped roasted hazelnuts
1/2 cup white rice flour
1/2 tsp. baking powder
8 oz. (2 sticks) unsalted butter, softened
1/2 cup sugar
1 large egg
1/4 cup raspberry jam
Confectioners’ sugar, for dusting
Preheat oven to 350°F. Line baking sheets with parchment paper.
Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.
Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.
Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.
nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free
TRIPLE CHOCOLATE-CHERRY COOKIES
This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.
To view this online, click here.
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp. baking soda
7 oz. (14 Tbs.) unsalted butter, softened
1 cup plus 2 Tbs. sugar
3 Tbs. strong coffee or espresso
1 1/2 cups dried cherries
1 cup white chocolate chips
1/2 cup cocoa nibs
Preheat oven to 350°F. Line baking sheets with parchment paper.
Sift together flour, cocoa powder, and baking soda in large bowl.
Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.
PEANUT BUTTER COOKIES
This comes from Kim Severson, also n The New York Times cooking e-newsletter. Kim wrote, “This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines. Mr. Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.” Yield: 4 dozen cookies; Time: 35 minutes.
This was featured in “Who’s Sticking With Us?”, and can be viewed online here.
Ingredients
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roasted salted peanuts
1/2 pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
Preparation
Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Tip
Cookies will keep, refrigerated in an airtight container, up to 7 days.
PEANUT BUTTER OATMEAL COOKIES
This comes from the September 2008 issue of Vegetarian Times, page 66. It begins, "These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins, such as 1/2 cup chopped nuts, raisins, or even small candies." Makes 26 cookies in 30 minutes or less.
To view this online, click here.
1 1/2 cups unbleached flour
1/2 cup rolled or old-fashioned oats
1/2 tsp. baking soda
1/2 tsp. salt
1 cup light brown sugar
1/4 cup nonhydrogenated vegetable shortening
1/4 cup canola oil
1/4 cup creamy peanut butter
1 Tbs. egg replacer powder
1 tsp. vanilla extract
1 cup vegan chocolate chips
Preheat oven to 375°F. Combine flour, oats, baking soda, and salt in medium bowl. Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbs. water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.
Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1-Tbs. dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to 1/2-inch thickness with fingers.
Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.
nutritional information Per Cookie: Calories: 148; Protein: 2 g; Total Fat: 7 g; Saturated Fat: 2 g; Carbohydrates: 15 g; Cholesterol: 0 mg; Sodium: 97 mg; Fiber: 1 g; Sugar: 12 g; Vegan
SNOWY VANILLA PECAN CRESCENTS
This begins, “The generosity and sweetness of pueblo foods at Christmastime is embodied in this recipe.”
Servings: 36 Cookies
Source: Enduring Harvests: A Treasury of Native American Foods For Every Season
Find this recipe at: http://diabeticgourmet.com/recipes/html/1278.shtml
Ingredients
1 cup powdered sugar, divided
2 sticks fat-reduced margarine, suitable for baking (must have 60-70% fat), such as Imperial or Fleischmann's
1/4 tsp salt (optional)
2 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/4 cups rolled oats
1/2 cup pecans, finely chopped
Directions
Preheat oven to 325F. In a large bowl, cream half of the sugar into the margarine, then add th salt and vanilla extract, blending well. Next add the flour, oats, and nuts, and blend thoroughly.
Place dough by the Tablespoonful on ungreased cookie sheet. Shape into crescents. Bake for 15 minutes or until bottoms are light honey-golden. Remove to wire rack and sift remaining powdered sugar generously over warm crescents.
Nutritional Information Per Serving: Calories: 75; Fat: 4 g; Sodium: 50 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: 1 Bread; 1 Fat
HOLIDAY SUGAR COOKIES
This came from the December 2004 issue of Runners’ World. Makes 30 cookies. Calories: 40 per 2 cookies.
2/3 C reduced-fat margarine
3/4 C sugar
1/4 C egg substitute
2 tsp vanilla
2 tsp fat-free half-and-half
2 C flour sifted with 1 tsp baking powder and 1/4 tsp salt
Blend margarine, sugar, egg substitute, & vanilla in mixing bowl. Combine half the flour mixture with the margarine-sugar combo, then stir in half-and-half. Add remaining flour and stir until moistened. Divide dough in two, wrap in plastic, & chill at least three hours or overnight. Preheat oven to 350 degrees & prepare baking sheets with fat-free cooking spray. Roll out chilled dough & cut into 2-inch shapes. Bake on the middle oven rack for 8-12 minutes. Makes 30 cookies.
Tuesday, December 20, 2016
Taco Tuesday
I wasn't able to post last week's Taco Tuesday, due to computer/internet problems. But I'm able to post six yummy vegetarian tacos here today. Enjoy!
Note: Please check out Another Day in Paradise at GoFundMe. This is to help fund a documentary on homelessness, following 2 - 3 people as they struggle to get off the street. Backing starts at $10, with goodies for donations.
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
ROASTED TOMATILLO AND BLACK BEAN TACOS
This is from Vegetarian Times, and begins, “To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.” Serves 4.
To view this online, click here.
Ingredients:
3/4 lb. fresh whole tomatillos, husks removed
1 small onion, cut into 1/2-inch pieces (1 cup)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
3 large cloves garlic, peeled
3 Tbs. coarsely chopped cilantro, divided
1 1/2 tsp. minced jalapeno pepper
1 cup canned black beans, rinsed and drained
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
2 Tbs. queso fresco or feta cheese
1/4 cup frozen corn kernels, thawed, optional
1/4 cup low-fat sour cream, optional
Instructions:
Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.
Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.
Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.
Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.
Nutrition Information: Calories: 226; Protein: 8 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 457 mg; Fiber: 11 g; Sugar: 7 g; Yield: Serves 4
SOFT BEAN TACOS
This also comes from Vegetarian Times. Serves 4.
To view this online, click here.
Ingredients:
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Instructions:
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
Note: Please check out Another Day in Paradise at GoFundMe. This is to help fund a documentary on homelessness, following 2 - 3 people as they struggle to get off the street. Backing starts at $10, with goodies for donations.
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
ROASTED TOMATILLO AND BLACK BEAN TACOS
This is from Vegetarian Times, and begins, “To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.” Serves 4.
To view this online, click here.
Ingredients:
3/4 lb. fresh whole tomatillos, husks removed
1 small onion, cut into 1/2-inch pieces (1 cup)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
3 large cloves garlic, peeled
3 Tbs. coarsely chopped cilantro, divided
1 1/2 tsp. minced jalapeno pepper
1 cup canned black beans, rinsed and drained
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
2 Tbs. queso fresco or feta cheese
1/4 cup frozen corn kernels, thawed, optional
1/4 cup low-fat sour cream, optional
Instructions:
Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.
Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.
Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.
Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.
Nutrition Information: Calories: 226; Protein: 8 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 457 mg; Fiber: 11 g; Sugar: 7 g; Yield: Serves 4
SOFT BEAN TACOS
This also comes from Vegetarian Times. Serves 4.
To view this online, click here.
Ingredients:
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Instructions:
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
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