What do these recipes have in common? They all come from the infamous long-since-forgotten emailing list, including Best Ever No Fat Banana Bread and Slowcooker Macaroni and Cheese. Enjoy!
DUMP CAKE
This came from the infamous long-since-forgotten emailing list.
Ingredients
1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (18 oz) pkg. yellow cake mix
8 oz. chopped walnuts
1/2 C. butter (melted)
Directions
In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.
BEST EVER NO FAT BANANA BREAD
This yummy recipe serves: 16; preparation time: 45 minutes
Ingredients
2 very ripe bananas, mashed
1/3 cup unsweetened applesauce
2/3 cup granulated sugar
2 egg substitutes
1/4 cup water or soymilk
1 2/3 cups flour of choice (I use whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
cinnamon to taste (I use several shakes worth)
Directions
Preheat oven to 325 degrees & spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350.
In a large mixing bowl, mix together first five ingredients until well incorporated.
In a medium bowl, mix the remaining ingredients.
Dump flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or soymilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.
Dump into prepared pan and give it a couple shakes to distribute the batter.
Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.
The recipe ends with, “Cover and hide the bread so no one else eats it!!”
WATERMELON SORBET
This recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.” Makes 8 servings
Ingredients
1/2 cup plus 4 cups seeded and pureed watermelon
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon lime zest
Directions
In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.
TOFU ALMONDINE
This serves: 4; Preparation time: 15 minutes
Ingredients
2 lb. tofu, drained, pressed & cut into cubes
4 tablespoons tamari
1/2 cup tamari
1/2 cup almond butter
2 2/3 cups water or veggie broth
2 2/3 tablespoons corn starch
2 tablespoons olive oil
1 small onion, sliced
1 green pepper, sliced
1 carrot, diced
2 cups mushrooms, sliced
1 cup broccoli florets
1/2 cup slivered almonds (optional)
Directions
Preheat oven to 375 degrees. Place tofu cubes in bowl & coat with 4 tablespoons tamari. Toss to combine & put on sprayed cookie sheet. Bake for 20 minutes.
Whisk together almond butter, the rest of the tamari, water/veggie broth & corn starch.
Put tofu, veggies & sauce in 9x13 baking pan. Bake for about 1 hour or until veggies are soft & sauce is thickened, stirring occasionally (about every 15 minutes). Sprinkle with slivered almonds.
SLOWCOOKER MACARONI AND CHEESE
Who doesn't love Mac and Cheese? (Okay, I do know one or two people who aren't fans, but that's cool!) There's probably as many variations of this as there are people who love the stuff. This recipe makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min
Ingredients
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Directions
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.
ORANGE BREAD
A final recipe from the infamous long-since-forgotten emailing list.
Ingredients
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice.
Directions
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice and 1/4 c. sugar.
Pour over warm cake.
Thursday, November 14, 2019
Wednesday, November 13, 2019
Soup's On!
When the weather starts to cool off, is there anything that is as comforting as a steamy pot of homemade soup? Today's post has six yummy, comforting soups, including Herbed Carrot Soup and French Lentil Soup with Roasted Tomatoes and Peppers. Enjoy!
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy
This can be viewed online by clicking here.
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced
Note: The recipe originally called for either chicken or vegetable broth. For obvious reasons, I've left this as just the veggie broth.
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook’s Note
Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
SUMMER MINISTRONE SOUP
This comes from tbsp.com, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.”
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ broth vegetable
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix broth and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
Expert Tips
Lots of fun small pasta shapes are on your grocery store shelves. Try ditalini, orzo or small shells for a change of pace from elbow macaroni.
Canned chickpeas are a good substitute for the cannellini beans in this soup.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy
This can be viewed online by clicking here.
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced
Note: The recipe originally called for either chicken or vegetable broth. For obvious reasons, I've left this as just the veggie broth.
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook’s Note
Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
SUMMER MINISTRONE SOUP
This comes from tbsp.com, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.”
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ broth vegetable
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix broth and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
Expert Tips
Lots of fun small pasta shapes are on your grocery store shelves. Try ditalini, orzo or small shells for a change of pace from elbow macaroni.
Canned chickpeas are a good substitute for the cannellini beans in this soup.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
Tuesday, November 12, 2019
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Meatless-Ball Subs and No-Bake Chocolate Mousse Bars. Enjoy!
BEST EVER NO FAT BANANA BREAD
This came from the infamous long-since-forgotten emailing list. Serves: 16; Preparation time: 45 minutes
Ingredients
2 very ripe bananas, mashed
1/3 cup unsweetened applesauce
2/3 cup granulated sugar
2 egg substitutes
1/4 cup water or soymilk
1 2/3 cups flour of choice (I use whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
cinnamon to taste (I use several shakes worth)
Directions
Preheat oven to 325 degrees & spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350.
In a large mixing bowl, mix together first five ingredients until well incorporated.
In a medium bowl, mix the remaining ingredients.
Dump flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or soymilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.
Dump into prepared pan and give it a couple shakes to distribute the batter.
Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.
The recipe ends with, “Cover and hide the bread so no one else eats it!!”
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
HAWAIIAN MACARONI SALAD
This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).
Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”
Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10
To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.
Ingredients
16 ounces elbow pasta
1/4 cup grated onion
1/4 teaspoon garlic powder
2 tablespoons apple cider vinegar
2 cups mayonnaise
1/2 cup whole milk
1 tablespoon sugar
2 shredded carrots
salt and pepper
Instructions
Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.
Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.
In a medium bowl, whisk together mayonnaise, milk, and sugar.
Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.
Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.
Recipe Notes
Be sure not to overcook your pasta or it will have a mushy texture.
If you to dress it up some, add diced ham or chopped pineapple.
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
NO-BAKE CHOCOLATE MOUSSE BARS
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, “Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.”
Yield: 24 servings; Time: 30 minutes, plus chilling.
To view this online, go to https://cooking.nytimes.com/recipes/1019316-no-bake-chocolate-mousse-bars.
Ingredients
For the Crust:
18 whole graham crackers (about 9 1/2 ounces)
8 tablespoons (1 stick), melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
For the Filling:
1 pound semisweet chocolate, finely chopped
3 cups cold heavy cream, plus more for serving
2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
Whipped cream (optional)
Preparation
Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
BEST EVER NO FAT BANANA BREAD
This came from the infamous long-since-forgotten emailing list. Serves: 16; Preparation time: 45 minutes
Ingredients
2 very ripe bananas, mashed
1/3 cup unsweetened applesauce
2/3 cup granulated sugar
2 egg substitutes
1/4 cup water or soymilk
1 2/3 cups flour of choice (I use whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
cinnamon to taste (I use several shakes worth)
Directions
Preheat oven to 325 degrees & spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350.
In a large mixing bowl, mix together first five ingredients until well incorporated.
In a medium bowl, mix the remaining ingredients.
Dump flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or soymilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.
Dump into prepared pan and give it a couple shakes to distribute the batter.
Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.
The recipe ends with, “Cover and hide the bread so no one else eats it!!”
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
HAWAIIAN MACARONI SALAD
This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).
Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”
Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10
To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.
Ingredients
16 ounces elbow pasta
1/4 cup grated onion
1/4 teaspoon garlic powder
2 tablespoons apple cider vinegar
2 cups mayonnaise
1/2 cup whole milk
1 tablespoon sugar
2 shredded carrots
salt and pepper
Instructions
Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.
Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.
In a medium bowl, whisk together mayonnaise, milk, and sugar.
Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.
Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.
Recipe Notes
Be sure not to overcook your pasta or it will have a mushy texture.
If you to dress it up some, add diced ham or chopped pineapple.
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
NO-BAKE CHOCOLATE MOUSSE BARS
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, “Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.”
Yield: 24 servings; Time: 30 minutes, plus chilling.
To view this online, go to https://cooking.nytimes.com/recipes/1019316-no-bake-chocolate-mousse-bars.
Ingredients
For the Crust:
18 whole graham crackers (about 9 1/2 ounces)
8 tablespoons (1 stick), melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
For the Filling:
1 pound semisweet chocolate, finely chopped
3 cups cold heavy cream, plus more for serving
2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
Whipped cream (optional)
Preparation
Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
Taco Tuesday
It's Taco Tuesday, time to check out how yummy tacos are, and how you can eat 'em without meat (at least on this blog). Today's offerings include Mexicali Rose Taco Salad and Soft Black Bean Tacos With Salsa and Cabbage. Enjoy!
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
AVOCADO TACOS
This comes from Jeff Gordinier in The New York Times cooking e-newsletter. The recipe begins, “Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both ‘a comfort,’ he said, and ‘a cultural expression.’ In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.”
Yield: 12 tacos; Time: 45 minutes.
This recipe was featured in “Scouting the Scene” and can be viewed online here.
Ingredients
4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro
Preparation
Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
MUSHROOM TACOS
This is from Runner's World and can be viewed online here. Recipe feeds 2-3 runners; Time needed: 30-45 minutes
What you’ll need:
Pound of scrubbed assorted mushrooms (creminis and portabellos work well)
1 yellow onion
2 cloves garlic
6 small corn tortillas
1 orange
1 lime
1 teaspoon cumin
2 teaspoons dark chili powder
1 teaspoon oregano
3 tablespoons extra virgin olive oil
Salt to taste
Cilantro
How to make it:
Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.
Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.
Mince garlic. Juice orange and lime. Reserve two wedges of lime.
Add garlic, cumin, oregano, and chili powder to onions and mushroom.
Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.
Cook for two to three minutes until the juice reduces.
Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.
Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!
MEXICAN ROSE TACO SALAD
This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.
This can be viewed online here.
Ingredients
1 head red leaf lettuce, rinsed
15-oz. can black or navy beans, drained and rinsed
15 1/4-oz. can corn, drained
6-oz. can pitted black olives, drained
1 bunch scallions, cut into 1-inch lengths
2 medium-sized tomatoes, thinly sliced
1 ripe avocado, peeled and thinly sliced
1 cup loosely packed fresh coriander leaves
1 to 2 jalapeno chiles, thinly sliced, for garnish
Dressing
1/2 cup olive oil
Juice of 1/2 lime
1 tsp. chili powder, or to taste
3 Tbs. taco sauce
1 Tbs. granulated sugar, or to taste
Instructions:
Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.
To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.
Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g
TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]
This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!
Serves: 4; Cook Time: 21 minutes
To view this online, click here.
Ingredients
For the Tandoori Tofu Scramble:
8 ounces super firm tofu
2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
3 green onions, cut into large chunks
1 tablespoon tandoori spice blend
2 tablespoons tomato paste
1 15-ounce can kidney beans
2 large kale leaves, destemmed and chopped coarsely
For the Tacos:
Soft shell corn tortillas, gluten-free if needed
1 handful of arugula
2 cups red cabbage, sliced or shredded
1/2 red onion sliced
1 avocado, mashed with salt
Red pepper flakes, as needed
Preparation
To Make the Scramble:
Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.
Add the kale and cook the mixture for 1 more minute.
To Make the Tacos:
Warm up the tortillas in a pan and once they are warm remove them.
Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
AVOCADO TACOS
This comes from Jeff Gordinier in The New York Times cooking e-newsletter. The recipe begins, “Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both ‘a comfort,’ he said, and ‘a cultural expression.’ In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.”
Yield: 12 tacos; Time: 45 minutes.
This recipe was featured in “Scouting the Scene” and can be viewed online here.
Ingredients
4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro
Preparation
Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
MUSHROOM TACOS
This is from Runner's World and can be viewed online here. Recipe feeds 2-3 runners; Time needed: 30-45 minutes
What you’ll need:
Pound of scrubbed assorted mushrooms (creminis and portabellos work well)
1 yellow onion
2 cloves garlic
6 small corn tortillas
1 orange
1 lime
1 teaspoon cumin
2 teaspoons dark chili powder
1 teaspoon oregano
3 tablespoons extra virgin olive oil
Salt to taste
Cilantro
How to make it:
Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.
Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.
Mince garlic. Juice orange and lime. Reserve two wedges of lime.
Add garlic, cumin, oregano, and chili powder to onions and mushroom.
Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.
Cook for two to three minutes until the juice reduces.
Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.
Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!
MEXICAN ROSE TACO SALAD
This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.
This can be viewed online here.
Ingredients
1 head red leaf lettuce, rinsed
15-oz. can black or navy beans, drained and rinsed
15 1/4-oz. can corn, drained
6-oz. can pitted black olives, drained
1 bunch scallions, cut into 1-inch lengths
2 medium-sized tomatoes, thinly sliced
1 ripe avocado, peeled and thinly sliced
1 cup loosely packed fresh coriander leaves
1 to 2 jalapeno chiles, thinly sliced, for garnish
Dressing
1/2 cup olive oil
Juice of 1/2 lime
1 tsp. chili powder, or to taste
3 Tbs. taco sauce
1 Tbs. granulated sugar, or to taste
Instructions:
Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.
To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.
Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g
TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]
This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!
Serves: 4; Cook Time: 21 minutes
To view this online, click here.
Ingredients
For the Tandoori Tofu Scramble:
8 ounces super firm tofu
2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
3 green onions, cut into large chunks
1 tablespoon tandoori spice blend
2 tablespoons tomato paste
1 15-ounce can kidney beans
2 large kale leaves, destemmed and chopped coarsely
For the Tacos:
Soft shell corn tortillas, gluten-free if needed
1 handful of arugula
2 cups red cabbage, sliced or shredded
1/2 red onion sliced
1 avocado, mashed with salt
Red pepper flakes, as needed
Preparation
To Make the Scramble:
Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.
Add the kale and cook the mixture for 1 more minute.
To Make the Tacos:
Warm up the tortillas in a pan and once they are warm remove them.
Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
Monday, November 11, 2019
Monday Recipes
Are you ready to start off the work week? Even if you're not, you'll still need to eat. Here are today's yummy recipes to help you through the day, including Vegan Pumpkin Cheesecake Brownies and Quick Pasta Pesto. Enjoy!
BERRY COCONUT NO-BAKE CHEESECAKE
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice.
“Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.”
Yield: One 9-inch cake
To view this online, click here.
Ingredients
For the Crust:
3/4 cup shredded unsweetened coconut
1 3/4 cups finely crushed Biscoff cookie crumbs (or 1 3/4 cups graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers
6 tablespoons unsalted butter, melted and cooled
Pinch of kosher salt
For the Filling:
2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)
16 ounces cream cheese, softened but still cool
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Pinch of kosher salt
For the Topping:
3 cups fresh blueberries, blackberries or raspberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Toasted coconut chips, to taste, optional
Preparation
Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn’t, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.
Tip
The fat content of coconut milk varies quite a bit from brand to brand (and from can to can), but Thai Kitchen is widely available and works great. Even so, be sure to skim away any visible coconut oil to keep your finished cream as smooth as possible, and buy a bit more than you might need. Having an extra can on hand can help ward off last-minute disappointment.
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
BAKED RISOTTO WITH WINTER SQUASH
This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.
To view this online, click here.
Ingredients
1/2 pound winter squash
1 pound Carnaroli or Arborio rice
4 tablespoons butter, plus 2 tablespoons for greasing dish
1 medium onion, diced, about 1 cup
1 medium leek, white and tender green part, diced, about 1 cup
Pinch of saffron (optional)
Salt and pepper
3 cups squash broth (see note) or chicken broth, hot
8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups
1 cup fresh ricotta
4 ounces Parmesan, grated, about 3/4 cup
2 teaspoons lemon zest
1 cup coarse dry bread crumbs
3 tablespoons chopped parsley
Preparation
Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
RICOTTA-BASIL STUFFED TOMATOES
This is from Vegetarian Times, and begins, “Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying entrée.”
Makes 8 servings.
Click here to view online.
Ingredients
8 large beefsteak tomatoes
2 large eggs
1 cup low-fat ricotta cheese
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 Tbs. plus 4 tsp. grated Parmesan cheese, divided
1 clove garlic, minced (1 tsp.)
1 cup corn kernels
1 cup diced zucchini plus 24 very thin zucchini slices
Preparation
Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.
Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 2 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.
Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.
Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.
Nutrition Information: Calories: 130; Carbohydrate Content: 18 g; Cholesterol Content: 65 mg; Fat Content: 5 g; Fiber Content: 3 g; Protein Content: 9 g; Saturated Fat Content: 2 g; Sodium Content: 151 mg; Sugar Content: 10 g
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
QUICK PASTA PESTO
This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”
POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
3 Tbsp pesto sauce, sun-dried tomato variety preferred
3 cup mixed vegetables, chopped, fresh or frozen
1 cup fat-free evaporated milk
4 cup cooked pasta
1 oz part-skim mozzarella cheese, shredded
Directions
Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.
Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.
BERRY COCONUT NO-BAKE CHEESECAKE
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice.
“Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.”
Yield: One 9-inch cake
To view this online, click here.
Ingredients
For the Crust:
3/4 cup shredded unsweetened coconut
1 3/4 cups finely crushed Biscoff cookie crumbs (or 1 3/4 cups graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers
6 tablespoons unsalted butter, melted and cooled
Pinch of kosher salt
For the Filling:
2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)
16 ounces cream cheese, softened but still cool
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Pinch of kosher salt
For the Topping:
3 cups fresh blueberries, blackberries or raspberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Toasted coconut chips, to taste, optional
Preparation
Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn’t, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.
Tip
The fat content of coconut milk varies quite a bit from brand to brand (and from can to can), but Thai Kitchen is widely available and works great. Even so, be sure to skim away any visible coconut oil to keep your finished cream as smooth as possible, and buy a bit more than you might need. Having an extra can on hand can help ward off last-minute disappointment.
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
BAKED RISOTTO WITH WINTER SQUASH
This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.
To view this online, click here.
Ingredients
1/2 pound winter squash
1 pound Carnaroli or Arborio rice
4 tablespoons butter, plus 2 tablespoons for greasing dish
1 medium onion, diced, about 1 cup
1 medium leek, white and tender green part, diced, about 1 cup
Pinch of saffron (optional)
Salt and pepper
3 cups squash broth (see note) or chicken broth, hot
8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups
1 cup fresh ricotta
4 ounces Parmesan, grated, about 3/4 cup
2 teaspoons lemon zest
1 cup coarse dry bread crumbs
3 tablespoons chopped parsley
Preparation
Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
RICOTTA-BASIL STUFFED TOMATOES
This is from Vegetarian Times, and begins, “Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying entrée.”
Makes 8 servings.
Click here to view online.
Ingredients
8 large beefsteak tomatoes
2 large eggs
1 cup low-fat ricotta cheese
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 Tbs. plus 4 tsp. grated Parmesan cheese, divided
1 clove garlic, minced (1 tsp.)
1 cup corn kernels
1 cup diced zucchini plus 24 very thin zucchini slices
Preparation
Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.
Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 2 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.
Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.
Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.
Nutrition Information: Calories: 130; Carbohydrate Content: 18 g; Cholesterol Content: 65 mg; Fat Content: 5 g; Fiber Content: 3 g; Protein Content: 9 g; Saturated Fat Content: 2 g; Sodium Content: 151 mg; Sugar Content: 10 g
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
QUICK PASTA PESTO
This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”
POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
3 Tbsp pesto sauce, sun-dried tomato variety preferred
3 cup mixed vegetables, chopped, fresh or frozen
1 cup fat-free evaporated milk
4 cup cooked pasta
1 oz part-skim mozzarella cheese, shredded
Directions
Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.
Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.
Friday, November 8, 2019
Friday Recipes
It's finally Friday. Here are six very yummy recipes to help you through the weekend, including Coconut Red Curry With Tofu and Roasted Squash Chili Mac. Enjoy!
ORANGE CHESS PIE
This comes from Diana Rattray, who writes for The Spruce Eats For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1 1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1 1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1 1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/3 cup/40 grams confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
GRILLED SUMMER VEGETABLE PASTA
This is from Trisha Yearwood on the Food Network. Total Time: 40 minutes; Active Time: 40 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/grilled-summer-vegetable-pasta-5425025.
Ingredients
Kosher salt
One 28-ounce can whole tomatoes in juice
2 tablespoons olive oil
1 small clove garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 sprig fresh basil plus 2 tablespoons chopped
1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped
1 medium orange or red bell pepper, sides cut off from the core
1 medium yellow squash, trimmed and cut lengthwise into 4 planks
1 medium zucchini, trimmed and cut lengthwise into 4 planks
1/2 red onion, sliced 1/4 inch thick
1 pound penne pasta
Shaved or grated Parmesan, for topping
Directions
Bring a large pot of salted water to a boil.
Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.
CREAMY THREE-CHEESE SPAGHETTI
This is from Lindsay Funston at Delish. She wrote, “This ultra-creamy and cheesy spaghetti can be yours in just 15 minutes.”
Prep Time: 10 minutes; Total Time: 20 minutes; Yields: 4
To view this online, click here.
Ingredients
12 oz. spaghetti
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. low-sodium chicken broth
3/4 c. shredded Italian cheese blend
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped chives, for garnish
Directions
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.
Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add heavy cream, broth, and 1/2 cup of reserved pasta water. Add cooked spaghetti and toss until noodles are fully coated and liquid is simmering.
Remove from heat and stir in cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper and garnish with chives before serving.
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
ORANGE CHESS PIE
This comes from Diana Rattray, who writes for The Spruce Eats For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1 1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1 1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1 1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/3 cup/40 grams confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
GRILLED SUMMER VEGETABLE PASTA
This is from Trisha Yearwood on the Food Network. Total Time: 40 minutes; Active Time: 40 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/grilled-summer-vegetable-pasta-5425025.
Ingredients
Kosher salt
One 28-ounce can whole tomatoes in juice
2 tablespoons olive oil
1 small clove garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 sprig fresh basil plus 2 tablespoons chopped
1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped
1 medium orange or red bell pepper, sides cut off from the core
1 medium yellow squash, trimmed and cut lengthwise into 4 planks
1 medium zucchini, trimmed and cut lengthwise into 4 planks
1/2 red onion, sliced 1/4 inch thick
1 pound penne pasta
Shaved or grated Parmesan, for topping
Directions
Bring a large pot of salted water to a boil.
Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.
CREAMY THREE-CHEESE SPAGHETTI
This is from Lindsay Funston at Delish. She wrote, “This ultra-creamy and cheesy spaghetti can be yours in just 15 minutes.”
Prep Time: 10 minutes; Total Time: 20 minutes; Yields: 4
To view this online, click here.
Ingredients
12 oz. spaghetti
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. low-sodium chicken broth
3/4 c. shredded Italian cheese blend
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped chives, for garnish
Directions
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.
Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add heavy cream, broth, and 1/2 cup of reserved pasta water. Add cooked spaghetti and toss until noodles are fully coated and liquid is simmering.
Remove from heat and stir in cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper and garnish with chives before serving.
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
Thursday, November 7, 2019
Bread!
There was a time when I used to make homemade bread at least once a week. (Hint: My specialty was the Egg Cinnamon Bread.)
Unfortunately, times changed, and I made homemade bread less over the years.
But lately, I've gotten to the point where I've started making bread more often. There's just something about the way the smell fills up the house, not to mention how very yummy it can be.
So, on that note, here are six yummy bread recipes, including the aforementioned Egg Cinnamon Bread, as well as Texas Moppin' Rolls and Cranberry Pumpkin Bread. Enjoy!
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
TEXAS MOPPIN' ROLLS
Yield: 12 rolls.
I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!
2 packages Fleischmann's Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
CRANBERRY PUMPKIN BREAD
This comes from the infamous long-since-forgotten emailing list. Makes 2 loaves, 16 servings each.
Ingredients
3 1/2 cups flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute or egg whites
1 can whole berry cranberry sauce
1 can pumpkin
1/3 cup applesauce applesauce
1 tablespoon grated orange peel
2 tablespoons chopped nuts, optional
Directions
Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray.
Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired.
Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan.
MEXICAN CHOCOLATE-ZUCCHINI BREAD
This comes from Deb Wise on MyRecipes. She wrote, “Got a boatload of zucchini? A loaf of so-simple quick bread is a delightful, kid-friendly way to put it to use. This decadent twist spices up classic zucchini bread with cocoa powder, cinnamon, a rich chocolate glaze, and roasted pepitas. Easy-to-make, incredibly moist, and intensely chocolatey, this Mexican Chocolate Zucchini Bread is sure to be a new favorite.”
Active Time: 15 minutes; Total Time: 2 hours 30 minutes; Yield: Serves: 10 (serving size: 1 slice)
To view this online, go to https://www.myrecipes.com/recipe/mexican-chocolate-zucchini-bread.
Ingredients
3 large eggs
1 1/4 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated unpeeled zucchini
1 2/3 cups (about 7 1/8 oz.) all-purpose flour
1/3 cup unsweetened cocoa
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon table salt
1/2 cup chocolate chips
1/2 cup, plus 2 Tbsp. roasted and salted pepitas (shelled pumpkin seeds), divided
3 tablespoons heavy cream
1 ounce bittersweet chocolate baking bar, finely chopped
1/2 cup (about 2 oz.) powdered sugar
Directions
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.
Place eggs in a large bowl; lightly whisk. Add granulated sugar, oil, and vanilla; whisk until smooth. Stir in grated zucchini.
Whisk together flour, cocoa, baking soda, cinnamon, baking powder, and salt in a medium bowl just until combined. Add flour mixture to egg mixture, stirring just until combined. Stir chocolate chips and 1/2 cup of the pepitas into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.
Combine cream and bittersweet chocolate in a medium-size microwaveable bowl. Microwave on MEDIUM until chocolate melts, about 45 seconds, stirring every 15 seconds. Add powdered sugar, and stir until smooth. Drizzle glaze over top of cooled bread. Sprinkle with remaining 2 tablespoons pepitas.
ALL-PURPOSE BISCUITS
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make.” Yield: 6 to 8 servings; Time: 1 hour.
This was featured in “A Quest for New York’s Perfect Biscuit”, and can be viewed online by clicking here.
Ingredients
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk
Preparation
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
Unfortunately, times changed, and I made homemade bread less over the years.
But lately, I've gotten to the point where I've started making bread more often. There's just something about the way the smell fills up the house, not to mention how very yummy it can be.
So, on that note, here are six yummy bread recipes, including the aforementioned Egg Cinnamon Bread, as well as Texas Moppin' Rolls and Cranberry Pumpkin Bread. Enjoy!
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
TEXAS MOPPIN' ROLLS
Yield: 12 rolls.
I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!
2 packages Fleischmann's Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
CRANBERRY PUMPKIN BREAD
This comes from the infamous long-since-forgotten emailing list. Makes 2 loaves, 16 servings each.
Ingredients
3 1/2 cups flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute or egg whites
1 can whole berry cranberry sauce
1 can pumpkin
1/3 cup applesauce applesauce
1 tablespoon grated orange peel
2 tablespoons chopped nuts, optional
Directions
Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray.
Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired.
Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan.
MEXICAN CHOCOLATE-ZUCCHINI BREAD
This comes from Deb Wise on MyRecipes. She wrote, “Got a boatload of zucchini? A loaf of so-simple quick bread is a delightful, kid-friendly way to put it to use. This decadent twist spices up classic zucchini bread with cocoa powder, cinnamon, a rich chocolate glaze, and roasted pepitas. Easy-to-make, incredibly moist, and intensely chocolatey, this Mexican Chocolate Zucchini Bread is sure to be a new favorite.”
Active Time: 15 minutes; Total Time: 2 hours 30 minutes; Yield: Serves: 10 (serving size: 1 slice)
To view this online, go to https://www.myrecipes.com/recipe/mexican-chocolate-zucchini-bread.
Ingredients
3 large eggs
1 1/4 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated unpeeled zucchini
1 2/3 cups (about 7 1/8 oz.) all-purpose flour
1/3 cup unsweetened cocoa
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon table salt
1/2 cup chocolate chips
1/2 cup, plus 2 Tbsp. roasted and salted pepitas (shelled pumpkin seeds), divided
3 tablespoons heavy cream
1 ounce bittersweet chocolate baking bar, finely chopped
1/2 cup (about 2 oz.) powdered sugar
Directions
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.
Place eggs in a large bowl; lightly whisk. Add granulated sugar, oil, and vanilla; whisk until smooth. Stir in grated zucchini.
Whisk together flour, cocoa, baking soda, cinnamon, baking powder, and salt in a medium bowl just until combined. Add flour mixture to egg mixture, stirring just until combined. Stir chocolate chips and 1/2 cup of the pepitas into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.
Combine cream and bittersweet chocolate in a medium-size microwaveable bowl. Microwave on MEDIUM until chocolate melts, about 45 seconds, stirring every 15 seconds. Add powdered sugar, and stir until smooth. Drizzle glaze over top of cooled bread. Sprinkle with remaining 2 tablespoons pepitas.
ALL-PURPOSE BISCUITS
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make.” Yield: 6 to 8 servings; Time: 1 hour.
This was featured in “A Quest for New York’s Perfect Biscuit”, and can be viewed online by clicking here.
Ingredients
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk
Preparation
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
Subscribe to:
Posts (Atom)