It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend ahead, including "Better Than the Deli" Macaroni Salad and Tortilla Lasagna. Enjoy!
KEY LIME PIE POPS
This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.
"Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.
“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”
To view this online, click here.
Ingredients
6 graham crackers
1/4 cup (1/2 stick) unsalted butter, melted
4 ounces (1/2 package) cream cheese, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon finely grated lime zest
1/4 cup freshly squeezed lime juice
1 cup heavy cream, very cold
Twelve 3-ounce paper cups
12 wooden craft sticks
Preparation
In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.
In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.
Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.
Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.
When ready to serve, peel the cups away from the pops.
QUICK AND EASY STRAWBERRY RHUBARB FOOL
This comes from Diana Rattray of About.com’s Southern Food expert. Diana wrote, “If you're watching calories and fat, try this dessert with low-fat whipped topping or vanilla yogurt in place of the whipped cream.
“This is an easy and elegant dessert, a wonderful way to celebrate spring rhubarb and strawberries.” Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Yield: Serves 4
To view this online, click here.
Ingredients
1 pound rhubarb, washed and sliced in 1/2-inch pieces, about 4 cups
4 tablespoons orange juice
1/2 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla
1 pint strawberries, sliced
Preparation
In a saucepan over medium heat, combine rhubarb with orange juice and sugar. Bring to a simmer. Reduce heat to low and continue cooking, stirring occasionally, for about 5 minutes. Cover and continue cooking for 5 minutes longer, until the rhubarb mixture is very soft. Transfer to a bowl, cover, and chill thoroughly in the refrigerator.
Beat cream in an ice cold bowl until it begins to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until soft peaks form.
Layer some of the rhubarb mixture and some sliced strawberries, then a layer of whipped cream, repeating until the fruit and cream are used.
This will make about 4 servings, depending on the size of your dessert dishes.
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
CREAMY ZUCCHINI FETTUCCINE
This also comes from The Kitchn’s e-newsletter. Serves 3 (or 2 very hungry people)
To view this online, click here.
Salt, to taste
8 ounces fettuccine
4 tablespoons butter
4 cloves garlic, finely chopped
1/4 to 1/2 teaspoon chile flakes, to taste
2 small zucchini, finely diced
Zest of 1 lemon
1/4 cup heavy cream
1/2 cup grated Romano or Parmesan cheese
Pepper, to taste
Sprinkling of finely chopped fresh basil, optional
Bring a pot of water to a boil over high heat. Salt the water liberally. This is how pasta gets its flavor, so don’t be shy! Most of the salt won’t end up in the pasta.
Cook the pasta according to the package directions. I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan, where it gets cooked a little more.
Meanwhile, melt 1 tablespoon of the butter in a pan over medium heat. Add the garlic and chile flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the vegetables to coat. Cook, stirring occasionally, until some of the water has cooked off and the veggies are tender, 5 to 7 minutes; young summer zucchini doesn’t need much cooking. Add the lemon zest and stir.
Drain the fettuccine and add it to the pan, along with the remaining 3 tablespoons of butter, the cream, and most of the cheese. Toss the fettuccine around the pan, and add salt and lots of freshly ground pepper to taste. Top with a bit more cheese and a sprinkling of basil, if using, and serve immediately.
Friday, July 14, 2017
Thursday, July 13, 2017
Pies!
Who doesn't love pies? Here are six yummy pie recipes to get you through the day, including Strawberry Pie and Frozen Blueberry Lemonade Pie. Enjoy!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
STRAIGHT-UP RHUBARB PIE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”
Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Circular Thinking” and can be viewed online here.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling:
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking.
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
FROZEN BLUEBERRY LEMONADE PIE
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Blueberries give this frozen lemonade pie extra color and flavor, and it is a fabulous pie for a hot summer day. The pie takes just a few minutes to mix - just freeze and eat!” Prep Time: 6 minutes; Cook Time: 0 minutes; Total Time: 6 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
1 cup fresh blueberries
1 can (14 ounces) sweetened condensed milk
1 can (6 ounces) frozen lemonade
1 tub (8 ounces) whipped topping, regular or "lite," thawed in the refrigerator
1 deep dish graham cracker pie crust, homemade or purchased
Preparation
Put the blueberries, sweetened condensed milk, and frozen lemonade in a blender container. Blend until well mixed.
Pour into a bowl and fold in the whipped topping until well blended.
Spoon into the prepared crust.
Cover and freeze for at least 4 hours.
If frozen solid, take it out of the freezer 5 to 10 minutes before slicing.
Note: I used a "2 extra servings" deep dish ready crust for the pie. A smaller pie shell will leave you with extra filling.
Just freeze any excess in small ramekins or 4-ounce canning jars and serve as a frozen pudding.
PEANUT BUTTER PIE
There’s a story that goes along with the Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
STRAWBERRY PIE
This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.
To view this on the Times website, click here.
4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)
1 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter
1 graham cracker crust
Whipped cream or topping for serving
Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
STRAIGHT-UP RHUBARB PIE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”
Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Circular Thinking” and can be viewed online here.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling:
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking.
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
FROZEN BLUEBERRY LEMONADE PIE
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Blueberries give this frozen lemonade pie extra color and flavor, and it is a fabulous pie for a hot summer day. The pie takes just a few minutes to mix - just freeze and eat!” Prep Time: 6 minutes; Cook Time: 0 minutes; Total Time: 6 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
1 cup fresh blueberries
1 can (14 ounces) sweetened condensed milk
1 can (6 ounces) frozen lemonade
1 tub (8 ounces) whipped topping, regular or "lite," thawed in the refrigerator
1 deep dish graham cracker pie crust, homemade or purchased
Preparation
Put the blueberries, sweetened condensed milk, and frozen lemonade in a blender container. Blend until well mixed.
Pour into a bowl and fold in the whipped topping until well blended.
Spoon into the prepared crust.
Cover and freeze for at least 4 hours.
If frozen solid, take it out of the freezer 5 to 10 minutes before slicing.
Note: I used a "2 extra servings" deep dish ready crust for the pie. A smaller pie shell will leave you with extra filling.
Just freeze any excess in small ramekins or 4-ounce canning jars and serve as a frozen pudding.
PEANUT BUTTER PIE
There’s a story that goes along with the Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
STRAWBERRY PIE
This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.
To view this on the Times website, click here.
4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)
1 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter
1 graham cracker crust
Whipped cream or topping for serving
Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.
Wednesday, July 12, 2017
Cool Desserts
Summer is the perfect time for cool desserts. Here are six cool desserts for you to try, including Blueberry Chamomile and Mint Yogurt Popsicles and Cranberry Ice. Enjoy!
MOCHA SHERBET FREEZE
Here’s a recipe from that infamous long-since-forgotten emailing list.
Ingredients
2-1/4 cups strongly brewed coffee or espresso
3/4 cup sugar
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
3/4 cup whole milk
Preparation
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing: To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, 115 g) in a blender along with 1/2 cup (125 ml) very strongly brewed coffee or espresso, 1-1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream.
CRANBERRY ICE
Here’s another recipe from that infamous long-since-forgotten emailing list. This one begins, “Lovely citrus lends flavor to tart cranberries in this refreshing sorbet that can be served up for dessert, as a palate cleanser between meals or to liven up turkey in place of cranberry sauce.”
Ingredients
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice
InstructioinsIn a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
LEMON SORBET
Here’s another recipe from that infamous long-since-forgotten emailing list. Makes 8 servings.
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Preparation
In a small saucepan, bring the water and the sugar to a boil, stirring the mixture to dissolve the sugar. Add the lemon juice and zest to the sugar syrup and freeze in an ice cream maker according to the manufacturer’s instructions.
STRAWBERRY MANGO POPSICLES
This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”
Prep Time: 7 minutes; Yield: 6
To view this online, click here.
Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.
Ingredients
10 ounces frozen unsweetened strawberries, thawed
2 tablespoons pure maple syrup
1/2 cup diced mango
10 ounces fresh beet juice, store-bought
1 tablespoon sugar
Preparation
In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.
In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.
To unmold, run the pop briefly under warm water, remove and enjoy.
BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES
This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”
Note: You will need six (3-ounce) ice pop molds with sticks.
To view this online, click here.
Ingredients
2 chamomile tea bags
8 ounces boiling water
1/2 cup blueberries, divided
2 tablespoons fresh mint leaves
2 tablespoons honey
4 ounces cold water
1/4 cup whole milk vanilla yogurt
Preparation
Place about 1 tablespoon of blueberries into each pop molds and set aside.
In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.
To unmold, run the pop briefly under warm water, remove and enjoy.
MOCHA SHERBET FREEZE
Here’s a recipe from that infamous long-since-forgotten emailing list.
Ingredients
2-1/4 cups strongly brewed coffee or espresso
3/4 cup sugar
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
3/4 cup whole milk
Preparation
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing: To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, 115 g) in a blender along with 1/2 cup (125 ml) very strongly brewed coffee or espresso, 1-1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream.
CRANBERRY ICE
Here’s another recipe from that infamous long-since-forgotten emailing list. This one begins, “Lovely citrus lends flavor to tart cranberries in this refreshing sorbet that can be served up for dessert, as a palate cleanser between meals or to liven up turkey in place of cranberry sauce.”
Ingredients
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice
InstructioinsIn a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
LEMON SORBET
Here’s another recipe from that infamous long-since-forgotten emailing list. Makes 8 servings.
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Preparation
In a small saucepan, bring the water and the sugar to a boil, stirring the mixture to dissolve the sugar. Add the lemon juice and zest to the sugar syrup and freeze in an ice cream maker according to the manufacturer’s instructions.
STRAWBERRY MANGO POPSICLES
This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”
Prep Time: 7 minutes; Yield: 6
To view this online, click here.
Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.
Ingredients
10 ounces frozen unsweetened strawberries, thawed
2 tablespoons pure maple syrup
1/2 cup diced mango
10 ounces fresh beet juice, store-bought
1 tablespoon sugar
Preparation
In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.
In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.
To unmold, run the pop briefly under warm water, remove and enjoy.
BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES
This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”
Note: You will need six (3-ounce) ice pop molds with sticks.
To view this online, click here.
Ingredients
2 chamomile tea bags
8 ounces boiling water
1/2 cup blueberries, divided
2 tablespoons fresh mint leaves
2 tablespoons honey
4 ounces cold water
1/4 cup whole milk vanilla yogurt
Preparation
Place about 1 tablespoon of blueberries into each pop molds and set aside.
In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.
To unmold, run the pop briefly under warm water, remove and enjoy.
Tuesday, July 11, 2017
Taco Tuesday
It's Taco Tuesday. Here are six vegetarian tacos to help you through the day, including Crispy Baked Tacos with Pineapple Salsa and Seitan Tacos. Enjoy!
LOADED GUACAMOLE VEGETARIAN TACOS
This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”
Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.
This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.
Ingredients
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
Instructions
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
assemble
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
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
CRISPY BAKED TACOS WITH PINEAPPLE SALSA
This is from Dana, the co-founder (with her husband, John) of the Minimalist Baker. Talk about a great looking site! And the recipes look absolutely wonderful. Needless to say (but I’ll say it anyway), I’ll be checking out this site again…and again. (Thanks for putting up the site, Dana and John!)
This recipe “comes together in just 30 minutes” (always a plus when you’re hungry!). Prep Time: 10 minutes; Cook Time: 20 minutes; for a Total Time of 30 minutes. Serves 3 - 4.
To view this on the Minimalist Baker site, go to http://minimalistbaker.com/crispy-baked-tacos/.
Ingredients
Tortillas
6 - 8 white or yellow corn tortillas
Avocado or grape seed oil
Sea salt
Beans
2 cups Mexican Pinto Beans (or 1 1/2 15-ounce cans pinto beans) (Note: Click link for the Mexican Pinto Beans on the Minimalist Baker, which also follows this recipe)
1/4 tsp ground cumin
1/4 tsp ground chili powder
Pinch each sea salt + black pepper
Salsa*
1/4 cup diced pineapple
1/2 cup diced tomato
optional: 3 Tbsp diced jalapeño
3 Tbsp diced red onion
1/4 cup chopped cilantro
1 Tbsp lime juice, plus more to taste
Pinch each salt and pepper
Toppings, optional
Ripe sliced avocado
Hot sauce
Lime juice
Fresh chopped cilantro
Instructions
Preheat oven to 425 degrees F ( ) and get out two baking sheets, as well as a few mini cupcake liners if you have them. As long as you have either cupcake liners or two baking sheets, you can make this method work!
Lightly brush tortillas on both sides with oil and sprinkle with salt. Then stack two baking sheets and lift one side. Tuck as many tortillas as will fit comfortably on the edge, then lower the top baking sheet and fold the tortilla over the top, so it forms a shell shape. In addition or alternatively, simply arrange tortillas on a baking sheet, fold over, and slide two mini cupcake liners inside the shell so it creates an opening. See photo for guidance!
Bake 10 - 20 minutes (will depend on brand and freshness) until light brown and crisp.
Remove from oven and set aside to cool.
While tortillas are baking, add pinto beans to a small pot and bring to a simmer over medium heat, then lower heat to low and simmer until serving. Taste and season - I suggest ground cumin, chili powder, and salt and pepper to taste.
Lastly, prepare pineapple salsa by adding all ingredients to a small bowl and tossing to coat. Taste and adjust flavors as needed, adding more salt for flavor balance, lime for acidity, or pineapple for sweetness. Set aside.
Once tacos are done baking and slightly cooled, filled generously with pinto beans, pineapple, and other toppings. I went with avocado, hot sauce, and cilantro.
The shells are best when fresh. I would only make as many as you want to enjoy immediately as they tend to lose their crispiness when stored.
Notes
*I also think this Blended Red Salsa would be delicious with these tacos!
*Nutrition information is a rough estimate for 1 of 8 tacos without additional toppings (i.e. avocado).
Nutrition Information: Serving size: 1 taco (of 8) without additional toppings Calories: 130 Fat: 4.6 g Saturated fat: 0.7 g Carbohydrates: 20 g Sugar: 1.5 g Sodium: 203 g Fiber: 4.2 g Protein: 3.8 g
MEXICAN PINTO BEANS FROM SCRATCH (1 POT)
This is also from Dana of the Minimalist Baker. Prep Time: 6 hours 15 minutes; Cook Time: 1 hour; Total Time: 7 hours 15 minutes.
View this on the Minimalist Baker list at http://minimalistbaker.com/mexican-pinto-beans-scratch-1-pot/.
Ingredients
1 pound pinto beans*, soaked overnight in cool water (or for at least 6 hours)
1 Tbsp olive oil
1/2 white onion, diced
3 large cloves garlic, minced (1 1/2 Tbsp)
1 pinch each sea salt + black pepper, plus more to taste
1 quality vegetable bullion (or 1 cup vegetable broth)
1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce, plus more to taste
1/2 cup diced tomatoes and green chilies (I used Muir Glen fire roasted tomatoes with green chilies)
1 Tbsp ground cumin
1 Tbsp chili powder*
optional: 1/4 tsp ground cinnamon
Instructions
Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
Once beans are soaked, drain and set aside.
Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.
Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.
Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!
Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Notes
*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked.
*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can't get to them right away, simply drain, cover, and refrigerate until ready to use.
*Recipe method adapted from All Recipes and The Sprouted Kitchen Cookbook.
*Nutrition information is a rough estimate for 1 half-cup serving of 10 total servings. The recipe yields roughly 5 cups cooked beans.
*I recently discovered that Trader Joe's beans are BPA-free, which is great news if you forget to prep ahead of time. In a pinch, buying cans that are BPA-free is still a good option.
Nutrition Information: Serving size: 1/2 cup Calories: 189 Fat: 2.5 g Carbohydrates: 31.6 g Sugar: 2 g Sodium: 367 mg Fiber: 8.4 g Protein: 10.6 g
DAVE’S MEXICAN VEGGIE TACO
This came from Dave (no last name) on all recipes, and begins, "One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.”
Prep Time: 20 minutes; Cook Time: 30 minutes; Time: 50 minutes; Makes: 8 servings; 334 cals.
Ingredients
Taco Filling:
1 tablespoon oil, or as needed
4 carrots, chopped
1 potato, chopped
2 leeks, chopped (optional)
1 onion, chopped
1 sweet potato, shredded
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 pinch cayenne pepper salt and ground black pepper to taste
Tacos:
16 (6 inch) corn tortillas
1 avocados - peeled, pitted, and mashed
1/2 cup crumbled queso fresco
1/2 cup salsa
1/4 cup finely chopped fresh cilantro
1/2 teaspoon lime juice, or to taste
Directions
Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.
Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.
Cook's Note:
I always use whatever vegetables I have that go well together. The main ingredients are shredded sweet potato for texture and the cumin. Once I discovered its use in Mexican seasoning, I never bought taco seasoning with preservatives again.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
SEITAN TACOS
This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.
To view this online, click here.
Ingredients
8 ounces seitan strips, 1 package
2 cloves garlic, minced
2 jalapeños, deseeded and minced
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 cup onion, chopped
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped
2 tablespoons honey
3 tablespoons sour cream
3 tablespoons canola oil
1 large tomato, diced
2 cups baby spinach, chopped
1/2 cup shredded cheddar cheese
8 flour tortillas, corn tortillas, or corn taco shells
Directions
Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.
Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.
In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.
Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.
Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.
Notes
I used a thyme flavored honey which added to the herby flavor of the dressing.
Make sure the jalapeno is actually spicy. This dish is better with a little kick!
LOADED GUACAMOLE VEGETARIAN TACOS
This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”
Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.
This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.
Ingredients
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
Instructions
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
assemble
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
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
CRISPY BAKED TACOS WITH PINEAPPLE SALSA
This is from Dana, the co-founder (with her husband, John) of the Minimalist Baker. Talk about a great looking site! And the recipes look absolutely wonderful. Needless to say (but I’ll say it anyway), I’ll be checking out this site again…and again. (Thanks for putting up the site, Dana and John!)
This recipe “comes together in just 30 minutes” (always a plus when you’re hungry!). Prep Time: 10 minutes; Cook Time: 20 minutes; for a Total Time of 30 minutes. Serves 3 - 4.
To view this on the Minimalist Baker site, go to http://minimalistbaker.com/crispy-baked-tacos/.
Ingredients
Tortillas
6 - 8 white or yellow corn tortillas
Avocado or grape seed oil
Sea salt
Beans
2 cups Mexican Pinto Beans (or 1 1/2 15-ounce cans pinto beans) (Note: Click link for the Mexican Pinto Beans on the Minimalist Baker, which also follows this recipe)
1/4 tsp ground cumin
1/4 tsp ground chili powder
Pinch each sea salt + black pepper
Salsa*
1/4 cup diced pineapple
1/2 cup diced tomato
optional: 3 Tbsp diced jalapeño
3 Tbsp diced red onion
1/4 cup chopped cilantro
1 Tbsp lime juice, plus more to taste
Pinch each salt and pepper
Toppings, optional
Ripe sliced avocado
Hot sauce
Lime juice
Fresh chopped cilantro
Instructions
Preheat oven to 425 degrees F ( ) and get out two baking sheets, as well as a few mini cupcake liners if you have them. As long as you have either cupcake liners or two baking sheets, you can make this method work!
Lightly brush tortillas on both sides with oil and sprinkle with salt. Then stack two baking sheets and lift one side. Tuck as many tortillas as will fit comfortably on the edge, then lower the top baking sheet and fold the tortilla over the top, so it forms a shell shape. In addition or alternatively, simply arrange tortillas on a baking sheet, fold over, and slide two mini cupcake liners inside the shell so it creates an opening. See photo for guidance!
Bake 10 - 20 minutes (will depend on brand and freshness) until light brown and crisp.
Remove from oven and set aside to cool.
While tortillas are baking, add pinto beans to a small pot and bring to a simmer over medium heat, then lower heat to low and simmer until serving. Taste and season - I suggest ground cumin, chili powder, and salt and pepper to taste.
Lastly, prepare pineapple salsa by adding all ingredients to a small bowl and tossing to coat. Taste and adjust flavors as needed, adding more salt for flavor balance, lime for acidity, or pineapple for sweetness. Set aside.
Once tacos are done baking and slightly cooled, filled generously with pinto beans, pineapple, and other toppings. I went with avocado, hot sauce, and cilantro.
The shells are best when fresh. I would only make as many as you want to enjoy immediately as they tend to lose their crispiness when stored.
Notes
*I also think this Blended Red Salsa would be delicious with these tacos!
*Nutrition information is a rough estimate for 1 of 8 tacos without additional toppings (i.e. avocado).
Nutrition Information: Serving size: 1 taco (of 8) without additional toppings Calories: 130 Fat: 4.6 g Saturated fat: 0.7 g Carbohydrates: 20 g Sugar: 1.5 g Sodium: 203 g Fiber: 4.2 g Protein: 3.8 g
MEXICAN PINTO BEANS FROM SCRATCH (1 POT)
This is also from Dana of the Minimalist Baker. Prep Time: 6 hours 15 minutes; Cook Time: 1 hour; Total Time: 7 hours 15 minutes.
View this on the Minimalist Baker list at http://minimalistbaker.com/mexican-pinto-beans-scratch-1-pot/.
Ingredients
1 pound pinto beans*, soaked overnight in cool water (or for at least 6 hours)
1 Tbsp olive oil
1/2 white onion, diced
3 large cloves garlic, minced (1 1/2 Tbsp)
1 pinch each sea salt + black pepper, plus more to taste
1 quality vegetable bullion (or 1 cup vegetable broth)
1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce, plus more to taste
1/2 cup diced tomatoes and green chilies (I used Muir Glen fire roasted tomatoes with green chilies)
1 Tbsp ground cumin
1 Tbsp chili powder*
optional: 1/4 tsp ground cinnamon
Instructions
Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
Once beans are soaked, drain and set aside.
Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.
Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.
Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!
Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Notes
*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked.
*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can't get to them right away, simply drain, cover, and refrigerate until ready to use.
*Recipe method adapted from All Recipes and The Sprouted Kitchen Cookbook.
*Nutrition information is a rough estimate for 1 half-cup serving of 10 total servings. The recipe yields roughly 5 cups cooked beans.
*I recently discovered that Trader Joe's beans are BPA-free, which is great news if you forget to prep ahead of time. In a pinch, buying cans that are BPA-free is still a good option.
Nutrition Information: Serving size: 1/2 cup Calories: 189 Fat: 2.5 g Carbohydrates: 31.6 g Sugar: 2 g Sodium: 367 mg Fiber: 8.4 g Protein: 10.6 g
DAVE’S MEXICAN VEGGIE TACO
This came from Dave (no last name) on all recipes, and begins, "One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.”
Prep Time: 20 minutes; Cook Time: 30 minutes; Time: 50 minutes; Makes: 8 servings; 334 cals.
Ingredients
Taco Filling:
1 tablespoon oil, or as needed
4 carrots, chopped
1 potato, chopped
2 leeks, chopped (optional)
1 onion, chopped
1 sweet potato, shredded
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 pinch cayenne pepper salt and ground black pepper to taste
Tacos:
16 (6 inch) corn tortillas
1 avocados - peeled, pitted, and mashed
1/2 cup crumbled queso fresco
1/2 cup salsa
1/4 cup finely chopped fresh cilantro
1/2 teaspoon lime juice, or to taste
Directions
Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.
Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.
Cook's Note:
I always use whatever vegetables I have that go well together. The main ingredients are shredded sweet potato for texture and the cumin. Once I discovered its use in Mexican seasoning, I never bought taco seasoning with preservatives again.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
SEITAN TACOS
This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.
To view this online, click here.
Ingredients
8 ounces seitan strips, 1 package
2 cloves garlic, minced
2 jalapeños, deseeded and minced
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 cup onion, chopped
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped
2 tablespoons honey
3 tablespoons sour cream
3 tablespoons canola oil
1 large tomato, diced
2 cups baby spinach, chopped
1/2 cup shredded cheddar cheese
8 flour tortillas, corn tortillas, or corn taco shells
Directions
Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.
Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.
In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.
Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.
Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.
Notes
I used a thyme flavored honey which added to the herby flavor of the dressing.
Make sure the jalapeno is actually spicy. This dish is better with a little kick!
Monday, July 10, 2017
Monday Recipes
Another day of Vegetarian Delights. Here are six recipes to help you through the day, including Summer Veggie Kebabs with Fresh Corn Relish and Satay Noodle Salad. Enjoy!
STRAWBERRY SALSA
Strawberry Salsa? Ewwww! But really, what's wrong with using strawberries in salsa? According to Delish.com, “It's hard to believe that this salsa would be good, but trust us—it's amazing. Use it exactly how you would a tomato-based salsa: with chips, as a condiment..., or, frankly, with a spoon.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 8.
To view this online, click here.
Ingredients
3 c. fresh strawberries, chopped
2 cups fresh kiwi, peeled and chopped
1/2 c. red onion, chopped
1 jalapeno, seeded and chopped
3 tbsp. honey
3 tbsp. fresh lime juice
1 pinch kosher salt
Directions
Combine strawberries, kiwi, onion, and jalapeno in a bowl. Mix to combine. Add in honey, lime juice, and pinch of salt, and gently toss to coat. Refrigerate for 20 minutes. Serve with chips.
SUMMER VEGGIE KEBABS WITH FRESH CORN RELISH
As a kid in New York (state, not city), it seemed as though everyone had at least one recipe for kebabs, which usually started off with meat, interspersed with veggies, and usually fixed several times over the summer. This version is strictly veggies, and comes from the July/August 2013 issue of Vegetarian Times, page 32. It begins, “Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.” Serves 4 in 30 minutes or less.
To view this online, click here.
Corn Relish
1 Tbs. olive oil
1 medium yellow tomato, diced (2/3 cup)
1 large ear corn, kernels removed (1 1/3 cups kernels)
1 1/2 Tbs. white balsamic or white wine vinegar
1/4 tsp. dry mustard powder
2 Tbs. coarsely chopped fresh basil
Kebabs
1/4 cup olive oil
2 Tbs. white balsamic or white wine vinegar
3/4 tsp. dry mustard powder, divided
1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
1 medium zucchini, halved and cut into 12 slices
1/2 small red onion, cut into 12 chunks
12 whole cremini mushrooms
12 grape or cherry tomatoes
Coat grill grate or grill pan with cooking spray, and preheat over medium heat.
To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.
To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.
Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.
Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.
nutritional information Per Serving (3 kebabs and 1/2 cup relish): Calories: 247; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
SATAY NOODLE SALAD
This also comes from the July/August 2013 issue of Vegetarian Times, page 30. It begins, “Lightly grilled vegetables are paired with fresh pasta and tossed in a creamy peanut sauce for a one-bowl meal that’s delicious hot or cold. Feel free to substitute your favorite seasonal vegetables for those in the recipe.” Serves 4 in 30 minutes or less.
To view this online, click here.
3 oz. fresh fettuccine (1/3 9-oz. pkg.)
6 oz. stringless sugar snap peas
4 bunches baby bok choy, greens chopped, stem ends halved
6 radishes, trimmed and halved
2 medium Japanese eggplants, sliced diagonally
3 Tbs. natural creamy peanut butter
3 Tbs. unseasoned rice vinegar
3 Tbs. honey
1 Tbs. low-sodium soy sauce
1 tsp. chile sauce, such as sriracha
Coat grill pan or grill basket with cooking spray, and preheat over medium heat.
Cook noodles in boiling salted water 2 minutes. Add sugar snap peas, and cook 1 minute more. Drain, rinse with cold water, and drain again. Transfer to bowl.
Arrange bok choy stems, radishes, and eggplant slices on grill pan or in grill basket. Season with salt and pepper, if desired. Cook 6 minutes, turning once.
Meanwhile, whisk together peanut butter, vinegar, honey, soy sauce, and chile sauce in small bowl. Season with salt and pepper, if desired.
Cut eggplant into strips. Slice bok choy stems and radishes. Add vegetables to noodle mixture, and toss with peanut sauce.
nutritional information Per 2 1/2-cup serving: Calories: 256; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 17 mg; Sodium: 362 mg; Fiber: 7 g; Sugar: 21 g
GRILLED PEACH AND RASPBERRY FRUIT SALAD
This comes from the July/August 2015 issue of Vegetarian Times, page 66. It begins, “The play of temperatures and textures, plus the surprise addition of tomatoes, gives this simple salad extra flavor.” Serves 8.
To view this online, click here.
1 pt. fresh raspberries, divided
2 Tbs. lemon juice
1 1/2 Tbs. agave nectar
1 Tbs. grated lemon zest
1 Tbs. chopped fresh mint, plus more for garnish
8 firm, ripe peaches, halved and pitted
4 tsp. vegetable oil, plus more for grill or grill pan
1 Tbs. sugar
1/4 tsp. ground cinnamon
1 pinch freshly ground black pepper
2 small or 1 large heirloom tomato, cut into wedges (2 cups)
2/3 cup toasted pecan halves (2 oz.)
Mash 1 cup raspberries with fork in bowl. Stir in lemon juice, agave nectar, lemon zest, and mint. Set aside.
Brush cut sides of peaches with oil. Combine sugar, cinnamon, and pepper in bowl; sprinkle cut side of peaches with sugar mixture. Set aside.
Preheat grill or grill pan to medium-high heat.
Lightly grease grill plates. Place peaches cut side down on grill or grill pan. Grill 3 to 5 minutes, or until grill marks appear and peaches are tender.
Divide peaches, tomato wedges, and remaining 1 cup raspberries among serving plates. Serve topped with raspberry sauce, pecans, and chopped mint.
Nutrition Per 1-cup serving: Calories: 176; Protein: 3 g; Total Fat: 9 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 2 mg; Fiber: 5 g; Sugar: 19 g; Vegan; Gluten-Free
LOVELY, TENDER ANGEL FOOD CAKE
From the June 2013 issue of Vegetarian Times page 75. The recipe serves 10, and states, “One secret to perfect angel food cake is sifting the flour with some of the sugar so it blends into the meringue with minimal folding. The other is hanging the tube pan upside down over a glass bottle so the cake won’t deflate.”
1 cup cake flour
1 1/2 cups sugar, divided
1 1/4 cups egg whites (9–10 eggs)
1 1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/4 tsp. almond extract
Position oven rack just below center, and preheat oven to 350°F. Sift cake flour and 1/2 cup sugar into medium bowl. Set aside.
Beat egg whites, cream of tartar, vanilla, salt, and almond extract in separate bowl with handheld electric mixer at medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1 cup sugar. Increase speed to medium-high, and beat 5 minutes, or until meringue is thick and shiny, and firm peaks hold when beaters are lifted.
Sprinkle one-quarter of flour mixture over meringue, and gently fold in with spatula or flat whisk just until blended (do not overmix). Repeat 3 more times. Scrape batter into ungreased 10- x 4-inch angel food cake pan with removable center.
Bake cake 30 to 32 minutes, or until puffed and lightly browned, and wooden skewer inserted near center comes out clean. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.
Once cooled, remove pan from atop bottle, and cut around pan sides to loosen cake. Lift out pan’s center tube with cake. Cut under cake and around center tube to release cake. Cut into wedges, and serve.
nutritional information Per Slice: Calories: 185; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 99 mg; Fiber: less than 1 g; Sugar: 31 g
BROCCOLI STIR-FRY WITH GINGER-AVOCADO SAUCE
This is from the June 2013 issue of Vegetarian Times, page 55. The recipe makes 4 servings in 30 minutes or fewer. The recipe states, “This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.”
Ginger-Avocado Sauce
1 2-inch piece fresh ginger, peeled and sliced into coins
2 avocados
2 Tbs. lemon juice
1 Tbs. cold-pressed olive oil
2 tsp. raw honey
2 tsp. grated lemon zest
2 pinches sea salt
Stir-Fry
1 Tbs. coconut oil
1 medium red onion, halved and sliced (1 1/2 cups)
1/4 tsp. sea salt
4 cloves garlic, minced (4 tsp.)
1 head broccoli, cut into florets (4 cups)
1 small head cabbage or 1 bunch kale, sliced into thin ribbons (1/2 lb.)
4 cups organic baby spinach
1/4 cup lightly toasted sesame seeds, for garnish, optional
To make Ginger-Avocado Sauce: Place ginger in food processor, and pulse to mince. Add remaining ingredients, and blend until smooth. Blend in up to 1/2 cup water to thin to desired consistency. Store in refrigerator.
To make Stir-Fry: Heat coconut oil in wok or large skillet over medium heat. Add onion and salt; stir-fry 5 minutes, or until onion softens. Add garlic, and cook 2 minutes more. Add broccoli and 1/4 cup water; cover, and steam 3 minutes. Add cabbage; cover, and steam 2 minutes more.
Place 1 cup spinach on plate. Top with 1 cup broccoli mixture, and drizzle with 2 Tbs. Ginger-Avocado Sauce. Sprinkle with sesame seeds (if using).
STRAWBERRY SALSA
Strawberry Salsa? Ewwww! But really, what's wrong with using strawberries in salsa? According to Delish.com, “It's hard to believe that this salsa would be good, but trust us—it's amazing. Use it exactly how you would a tomato-based salsa: with chips, as a condiment..., or, frankly, with a spoon.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 8.
To view this online, click here.
Ingredients
3 c. fresh strawberries, chopped
2 cups fresh kiwi, peeled and chopped
1/2 c. red onion, chopped
1 jalapeno, seeded and chopped
3 tbsp. honey
3 tbsp. fresh lime juice
1 pinch kosher salt
Directions
Combine strawberries, kiwi, onion, and jalapeno in a bowl. Mix to combine. Add in honey, lime juice, and pinch of salt, and gently toss to coat. Refrigerate for 20 minutes. Serve with chips.
SUMMER VEGGIE KEBABS WITH FRESH CORN RELISH
As a kid in New York (state, not city), it seemed as though everyone had at least one recipe for kebabs, which usually started off with meat, interspersed with veggies, and usually fixed several times over the summer. This version is strictly veggies, and comes from the July/August 2013 issue of Vegetarian Times, page 32. It begins, “Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.” Serves 4 in 30 minutes or less.
To view this online, click here.
Corn Relish
1 Tbs. olive oil
1 medium yellow tomato, diced (2/3 cup)
1 large ear corn, kernels removed (1 1/3 cups kernels)
1 1/2 Tbs. white balsamic or white wine vinegar
1/4 tsp. dry mustard powder
2 Tbs. coarsely chopped fresh basil
Kebabs
1/4 cup olive oil
2 Tbs. white balsamic or white wine vinegar
3/4 tsp. dry mustard powder, divided
1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
1 medium zucchini, halved and cut into 12 slices
1/2 small red onion, cut into 12 chunks
12 whole cremini mushrooms
12 grape or cherry tomatoes
Coat grill grate or grill pan with cooking spray, and preheat over medium heat.
To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.
To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.
Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.
Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.
nutritional information Per Serving (3 kebabs and 1/2 cup relish): Calories: 247; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
SATAY NOODLE SALAD
This also comes from the July/August 2013 issue of Vegetarian Times, page 30. It begins, “Lightly grilled vegetables are paired with fresh pasta and tossed in a creamy peanut sauce for a one-bowl meal that’s delicious hot or cold. Feel free to substitute your favorite seasonal vegetables for those in the recipe.” Serves 4 in 30 minutes or less.
To view this online, click here.
3 oz. fresh fettuccine (1/3 9-oz. pkg.)
6 oz. stringless sugar snap peas
4 bunches baby bok choy, greens chopped, stem ends halved
6 radishes, trimmed and halved
2 medium Japanese eggplants, sliced diagonally
3 Tbs. natural creamy peanut butter
3 Tbs. unseasoned rice vinegar
3 Tbs. honey
1 Tbs. low-sodium soy sauce
1 tsp. chile sauce, such as sriracha
Coat grill pan or grill basket with cooking spray, and preheat over medium heat.
Cook noodles in boiling salted water 2 minutes. Add sugar snap peas, and cook 1 minute more. Drain, rinse with cold water, and drain again. Transfer to bowl.
Arrange bok choy stems, radishes, and eggplant slices on grill pan or in grill basket. Season with salt and pepper, if desired. Cook 6 minutes, turning once.
Meanwhile, whisk together peanut butter, vinegar, honey, soy sauce, and chile sauce in small bowl. Season with salt and pepper, if desired.
Cut eggplant into strips. Slice bok choy stems and radishes. Add vegetables to noodle mixture, and toss with peanut sauce.
nutritional information Per 2 1/2-cup serving: Calories: 256; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 17 mg; Sodium: 362 mg; Fiber: 7 g; Sugar: 21 g
GRILLED PEACH AND RASPBERRY FRUIT SALAD
This comes from the July/August 2015 issue of Vegetarian Times, page 66. It begins, “The play of temperatures and textures, plus the surprise addition of tomatoes, gives this simple salad extra flavor.” Serves 8.
To view this online, click here.
1 pt. fresh raspberries, divided
2 Tbs. lemon juice
1 1/2 Tbs. agave nectar
1 Tbs. grated lemon zest
1 Tbs. chopped fresh mint, plus more for garnish
8 firm, ripe peaches, halved and pitted
4 tsp. vegetable oil, plus more for grill or grill pan
1 Tbs. sugar
1/4 tsp. ground cinnamon
1 pinch freshly ground black pepper
2 small or 1 large heirloom tomato, cut into wedges (2 cups)
2/3 cup toasted pecan halves (2 oz.)
Mash 1 cup raspberries with fork in bowl. Stir in lemon juice, agave nectar, lemon zest, and mint. Set aside.
Brush cut sides of peaches with oil. Combine sugar, cinnamon, and pepper in bowl; sprinkle cut side of peaches with sugar mixture. Set aside.
Preheat grill or grill pan to medium-high heat.
Lightly grease grill plates. Place peaches cut side down on grill or grill pan. Grill 3 to 5 minutes, or until grill marks appear and peaches are tender.
Divide peaches, tomato wedges, and remaining 1 cup raspberries among serving plates. Serve topped with raspberry sauce, pecans, and chopped mint.
Nutrition Per 1-cup serving: Calories: 176; Protein: 3 g; Total Fat: 9 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 2 mg; Fiber: 5 g; Sugar: 19 g; Vegan; Gluten-Free
LOVELY, TENDER ANGEL FOOD CAKE
From the June 2013 issue of Vegetarian Times page 75. The recipe serves 10, and states, “One secret to perfect angel food cake is sifting the flour with some of the sugar so it blends into the meringue with minimal folding. The other is hanging the tube pan upside down over a glass bottle so the cake won’t deflate.”
1 cup cake flour
1 1/2 cups sugar, divided
1 1/4 cups egg whites (9–10 eggs)
1 1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/4 tsp. almond extract
Position oven rack just below center, and preheat oven to 350°F. Sift cake flour and 1/2 cup sugar into medium bowl. Set aside.
Beat egg whites, cream of tartar, vanilla, salt, and almond extract in separate bowl with handheld electric mixer at medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1 cup sugar. Increase speed to medium-high, and beat 5 minutes, or until meringue is thick and shiny, and firm peaks hold when beaters are lifted.
Sprinkle one-quarter of flour mixture over meringue, and gently fold in with spatula or flat whisk just until blended (do not overmix). Repeat 3 more times. Scrape batter into ungreased 10- x 4-inch angel food cake pan with removable center.
Bake cake 30 to 32 minutes, or until puffed and lightly browned, and wooden skewer inserted near center comes out clean. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.
Once cooled, remove pan from atop bottle, and cut around pan sides to loosen cake. Lift out pan’s center tube with cake. Cut under cake and around center tube to release cake. Cut into wedges, and serve.
nutritional information Per Slice: Calories: 185; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 99 mg; Fiber: less than 1 g; Sugar: 31 g
BROCCOLI STIR-FRY WITH GINGER-AVOCADO SAUCE
This is from the June 2013 issue of Vegetarian Times, page 55. The recipe makes 4 servings in 30 minutes or fewer. The recipe states, “This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.”
Ginger-Avocado Sauce
1 2-inch piece fresh ginger, peeled and sliced into coins
2 avocados
2 Tbs. lemon juice
1 Tbs. cold-pressed olive oil
2 tsp. raw honey
2 tsp. grated lemon zest
2 pinches sea salt
Stir-Fry
1 Tbs. coconut oil
1 medium red onion, halved and sliced (1 1/2 cups)
1/4 tsp. sea salt
4 cloves garlic, minced (4 tsp.)
1 head broccoli, cut into florets (4 cups)
1 small head cabbage or 1 bunch kale, sliced into thin ribbons (1/2 lb.)
4 cups organic baby spinach
1/4 cup lightly toasted sesame seeds, for garnish, optional
To make Ginger-Avocado Sauce: Place ginger in food processor, and pulse to mince. Add remaining ingredients, and blend until smooth. Blend in up to 1/2 cup water to thin to desired consistency. Store in refrigerator.
To make Stir-Fry: Heat coconut oil in wok or large skillet over medium heat. Add onion and salt; stir-fry 5 minutes, or until onion softens. Add garlic, and cook 2 minutes more. Add broccoli and 1/4 cup water; cover, and steam 3 minutes. Add cabbage; cover, and steam 2 minutes more.
Place 1 cup spinach on plate. Top with 1 cup broccoli mixture, and drizzle with 2 Tbs. Ginger-Avocado Sauce. Sprinkle with sesame seeds (if using).
Saturday, July 8, 2017
Summer Drinks
During the hot summer months, we definitely need to get more fluids into our system to keep functioning. Here are six yummy summery drinks to help you through the rest of the weekend and beyond, including Watermelon Punch and Be Dazzled Cranberry Punch. Enjoy!
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
TROPICAL PAPAYA PERFECTION
This recipe, as well as the next one (Just Peachy) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Thick like a milkshake, this coconut-infused smoothie recipe transports you to a tropical island.”
Servings: 1
1 papaya, cut into chunks
1 cup fat-free plain yogurt
1/2 cup fresh pineapple chunks
1/2 cup crushed ice
1 tsp coconut extract
1 tsp ground flaxseed
Combine the papaya, yogurt, pineapple, ice, coconut extract, and flaxseed. Process for about 30 seconds, or until smooth and frosty.
Nutrition Information: Calories: 299; Protein: 13 g; Carbs: 64 g; Fiber: 7 g; Sugar: 44 g; Total fat: 1.5 g; Saturated fat: 0.1 g; Sodium: 149 mg
JUST PEACHY
This recipe begins, “Fat-free vanilla ice cream makes this protein packed smoothie sinful and slimming. Skip the spoonful of sugar for a healthier pick.”
Servings: 2
1 cup milk
2 Tbsp low-fat vanilla yogurt
1/2 cup frozen peaches
1/2 cup strawberries
1/8 tsp powdered ginger
2 tsp whey protein powder (such as Source Organic Whey Protein)
3 ice cubes
Blend together any liquid ingredients (milk, yogurt, juice, etc.) and protein powder; this will help break down the grainy powder and make sure it’s evenly distributed.
Add mushy ingredients, like precooked oatmeal and fruit, then add ice at the end. For a thicker shake, you can toss in more ice cubes; you’ll add volume without the calories.
Nutrition Information: Calories (per serving): 150; Protein: 9 g; Carbs: 26.5 g; Fiber: 2 g; Sugar: 24 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 73 mg
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
BE DAZZLED CRANBERRY PUNCH
This is from Ocean Spray. Prep Time: 5 minutes plus freezing; Yield: Makes about 14 6-ounce servings
To view this yumminess, click here.
Ingredients
1 64-ounce bottle Ocean Spray® Cranberry Juice Cocktail
24 ounces club soda
8 ounces orange juice
Ice ring, garnish
Orange slices, garnish
Directions
Combine all ingredients, except garnishes, in a large punch bowl. Gently stir ingredients. Add ice ring and orange slices just before serving.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
TROPICAL PAPAYA PERFECTION
This recipe, as well as the next one (Just Peachy) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Thick like a milkshake, this coconut-infused smoothie recipe transports you to a tropical island.”
Servings: 1
1 papaya, cut into chunks
1 cup fat-free plain yogurt
1/2 cup fresh pineapple chunks
1/2 cup crushed ice
1 tsp coconut extract
1 tsp ground flaxseed
Combine the papaya, yogurt, pineapple, ice, coconut extract, and flaxseed. Process for about 30 seconds, or until smooth and frosty.
Nutrition Information: Calories: 299; Protein: 13 g; Carbs: 64 g; Fiber: 7 g; Sugar: 44 g; Total fat: 1.5 g; Saturated fat: 0.1 g; Sodium: 149 mg
JUST PEACHY
This recipe begins, “Fat-free vanilla ice cream makes this protein packed smoothie sinful and slimming. Skip the spoonful of sugar for a healthier pick.”
Servings: 2
1 cup milk
2 Tbsp low-fat vanilla yogurt
1/2 cup frozen peaches
1/2 cup strawberries
1/8 tsp powdered ginger
2 tsp whey protein powder (such as Source Organic Whey Protein)
3 ice cubes
Blend together any liquid ingredients (milk, yogurt, juice, etc.) and protein powder; this will help break down the grainy powder and make sure it’s evenly distributed.
Add mushy ingredients, like precooked oatmeal and fruit, then add ice at the end. For a thicker shake, you can toss in more ice cubes; you’ll add volume without the calories.
Nutrition Information: Calories (per serving): 150; Protein: 9 g; Carbs: 26.5 g; Fiber: 2 g; Sugar: 24 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 73 mg
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
BE DAZZLED CRANBERRY PUNCH
This is from Ocean Spray. Prep Time: 5 minutes plus freezing; Yield: Makes about 14 6-ounce servings
To view this yumminess, click here.
Ingredients
1 64-ounce bottle Ocean Spray® Cranberry Juice Cocktail
24 ounces club soda
8 ounces orange juice
Ice ring, garnish
Orange slices, garnish
Directions
Combine all ingredients, except garnishes, in a large punch bowl. Gently stir ingredients. Add ice ring and orange slices just before serving.
Friday, July 7, 2017
Friday Recipes
It's Friday, the start of the weekend. Here are six recipes to help you through the weekend, including Peanut Butter Bars with Salted Chocolate Ganache and Lentil Minestrone With Greens. Enjoy!
WORLD'S BEST SMOOTHIE
This recipe, as well as the next one (Pineapple Passion) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Slurp down this smoothie recipe at breakfast, and you’ll feel satisfied until lunchtime.”
Servings: 1
1 cup plain nonfat yogurt
1 banana
1/2 cup orange juice
6 frozen strawberries
Combine the yogurt, banana, juice, and strawberries for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.
Nutrition Information: Calories: 300; Protein: 14 g; Carbs: 63 g; Fiber: 5 g; Sugar: 45 g; Total fat: 0.5 g; Saturated fat: 0 g; Sodium: 180 mg
PINEAPPLE PASSION
This recipe begins, “This decadently thick smoothie recipe is almost like drinking ice cream!”
Servings: 1
1 cup low-fat or light vanilla yogurt
6 ice cubes
1 cup pineapple chunks
Combine the yogurt and ice cubes. Blend, pulsing as needed, until the ice is in large chunks.
Add the pineapple and blend at “whip” speed until smooth.
Nutrition Information: Calories: 283; Protein: 13 g; Carbs: 53.5 g; Fiber: 2 g; Sugar: 48 g; Total fat: 3.5 g; Saturated fat: 2 g; Sodium: 167 mg
PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE
This is from Nancy Fuller of The Food Network’s Farmhouse Rules.
Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.
Ingredients
Nonstick cooking spray, for baking dish
1 1/2 cups confectioners' sugar
1 1/2 cups graham cracker crumbs
1 cup creamy peanut butter
Kosher salt
1 stick (8 tablespoons) unsalted butter, melted
8 ounces semisweet baking chocolate, chopped into small pieces
1 cup heavy cream
1 teaspoon flaky sea salt, optional
Directions
Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
LENTIL MINESTRONE WITH GREENS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.”
Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was originally featured in “Lentils: A Versatile Staple Flavors Classic International Dishes” and can be viewed online here.
Check out Melissa Clark’s guide “How to Cook Beans”.
Ingredients
For the Lentil Minestrone with Greens
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, minced
Salt, preferably kosher salt, to taste
1 (14-ounce) can chopped tomatoes, with liquid
1 pound lentils (brown or beluga), washed and picked over
2 1/2 quarts water
A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind
1/2 pound Swiss chard, mustard greens or kale, stemmed, washed in two changes of water, and roughly chopped (about 6 cups)
Freshly ground pepper
1/2 cup elbow macaroni or other soup pasta (optional)
Freshly grated Parmesan for serving
Preparation
For the Lentil Minestrone with Greens
Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.
Tip
Advance preparation: The soup can be made up to a day or two ahead of time, but do not add the pasta until you are ready to serve. Reheat and add as directed. A note about salt: From now on, I will indicate a preference for kosher salt in my recipes. Because of its crystalline structure, kosher salt is not as salty as fine sea salt.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.
“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)
To view this online, click here.
Ingredients
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preparation
Preheat oven to 350F.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
Gently press to flatten each cookie slightly.
Bake for 6 to 8 minutes until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.
Ingredient Variations and Substitutions
You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.
Cooking and Serving Tips
Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.
WORLD'S BEST SMOOTHIE
This recipe, as well as the next one (Pineapple Passion) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Slurp down this smoothie recipe at breakfast, and you’ll feel satisfied until lunchtime.”
Servings: 1
1 cup plain nonfat yogurt
1 banana
1/2 cup orange juice
6 frozen strawberries
Combine the yogurt, banana, juice, and strawberries for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.
Nutrition Information: Calories: 300; Protein: 14 g; Carbs: 63 g; Fiber: 5 g; Sugar: 45 g; Total fat: 0.5 g; Saturated fat: 0 g; Sodium: 180 mg
PINEAPPLE PASSION
This recipe begins, “This decadently thick smoothie recipe is almost like drinking ice cream!”
Servings: 1
1 cup low-fat or light vanilla yogurt
6 ice cubes
1 cup pineapple chunks
Combine the yogurt and ice cubes. Blend, pulsing as needed, until the ice is in large chunks.
Add the pineapple and blend at “whip” speed until smooth.
Nutrition Information: Calories: 283; Protein: 13 g; Carbs: 53.5 g; Fiber: 2 g; Sugar: 48 g; Total fat: 3.5 g; Saturated fat: 2 g; Sodium: 167 mg
PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE
This is from Nancy Fuller of The Food Network’s Farmhouse Rules.
Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.
Ingredients
Nonstick cooking spray, for baking dish
1 1/2 cups confectioners' sugar
1 1/2 cups graham cracker crumbs
1 cup creamy peanut butter
Kosher salt
1 stick (8 tablespoons) unsalted butter, melted
8 ounces semisweet baking chocolate, chopped into small pieces
1 cup heavy cream
1 teaspoon flaky sea salt, optional
Directions
Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
LENTIL MINESTRONE WITH GREENS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.”
Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was originally featured in “Lentils: A Versatile Staple Flavors Classic International Dishes” and can be viewed online here.
Check out Melissa Clark’s guide “How to Cook Beans”.
Ingredients
For the Lentil Minestrone with Greens
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, minced
Salt, preferably kosher salt, to taste
1 (14-ounce) can chopped tomatoes, with liquid
1 pound lentils (brown or beluga), washed and picked over
2 1/2 quarts water
A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind
1/2 pound Swiss chard, mustard greens or kale, stemmed, washed in two changes of water, and roughly chopped (about 6 cups)
Freshly ground pepper
1/2 cup elbow macaroni or other soup pasta (optional)
Freshly grated Parmesan for serving
Preparation
For the Lentil Minestrone with Greens
Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.
Tip
Advance preparation: The soup can be made up to a day or two ahead of time, but do not add the pasta until you are ready to serve. Reheat and add as directed. A note about salt: From now on, I will indicate a preference for kosher salt in my recipes. Because of its crystalline structure, kosher salt is not as salty as fine sea salt.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.
“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)
To view this online, click here.
Ingredients
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preparation
Preheat oven to 350F.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
Gently press to flatten each cookie slightly.
Bake for 6 to 8 minutes until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.
Ingredient Variations and Substitutions
You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.
Cooking and Serving Tips
Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.
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