Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Mushroom Potpie and Stuffed Peppers. Enjoy!
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shanta Retelny, RDN, who wrote for VeryWellFit. Vicki 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, click here.
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 350 F.
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.
MUSHROOM POTPIE
This is from Alexa Weibel on The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”
Yield: 6 servings; Time: 1 1/2 hours.
To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.
Ingredients
1/2 cup dried porcini mushrooms (1/2 ounce)
4 tablespoons olive oil, plus more as needed
1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)
Kosher salt and black pepper
1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise
4 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh rosemary
1/4 cup all-purpose flour, plus more for dusting
1 1/2 cups vegetable stock
3/4 cup heavy cream
1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)
1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)
1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)
1 (14- to 16-ounce) package puff pastry, thawed
1 large egg
Note: This recipe originally called for 1 1/2 cups chicken or vegetable stock. Since this is a vegetarian blog, I've limited this to vegetable stock.
Preparation
Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
MEATLESS MEATBALLS IN MARINARA SAUCE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “These ‘meatballs’ use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.”
Yield: 4 to 6 servings; Time: 45 minutes, plus chilling
This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce.
Ingredients
1/2 cup panko bread crumbs
1/4 cup minced onion
1/4 cup chopped parsley leaves and tender stems
3 garlic cloves, grated or minced
1 tablespoon tamari or soy sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Pinch of red-pepper flakes (optional)
1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)
Extra-virgin olive oil, for drizzling
3 cups marinara sauce, homemade or store-bought
Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish
Preparation
In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)
Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.
RATATOUILLE
Recipe Yield: Serves 4
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/ratatouille.
Ingredients
1 small eggplant, cut into 1/2-inch cubes
Salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
2 large red bell peppers, seeded and cut into 3/4-inch pieces
4 small zucchini, sliced
1 onion, coarsely chopped
4 cloves garlic, minced
1 lb. tomatoes, chopped, OR 1 can (28 oz.) whole tomatoes, drained and chopped
1/3 cup chopped fresh basil
Directions
Sprinkle eggplant lightly with salt and let drain in colander for 30 minutes. Pat dry.
In non-stick skillet heat 1 tablespoon oil over medium-high heat. Add eggplant. Stir and cook until soft and browned, about 6 to 7 minutes. Transfer eggplant to bowl.
Add remaining oil to pan and heat until hot. Add red peppers, zucchini, onion and garlic. Cook vegetables, stirring, until tender, about 3 to 5 minutes.
Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low heat 15 to 20 minutes or until all vegetables are very tender. Add salt and pepper to taste.
Note: Ratatouille, a specialty of the Provence region of France, is a popular and versatile dish that uses large amounts of produce. The tomatoes and eggplant create a juicy, stew-like sauce that accentuates the flavors of basil and garlic. Serve it hot as a side dish or over a grain for an entree. This version also tastes great when served cold.
Nutritional Information Per Serving: Calories: 123; Fat: 5 g; Sodium: 200 mg; Protein: 4 g; Carbohydrates: 19 g
Diabetic Exchanges: 3-1/2 Vegetable; 1 Fat
ADAM RICHMAN'S EASY VEGGIE CHILI
This comes from Adam Richman on Today's website. Adam wrote, "This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!
“Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.
“Swap option: You can use zucchini and squash in place of some of the beans."
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 8 - 10
To view this online, go to https://www.today.com/recipes/adam-richman-s-easy-veggie-chili-t172166.
Ingredients
Extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, smashed and chopped
Salt and freshly ground black pepper, to taste
1 container meatless veggie crumbles, such as Lightlife Smart Ground
2 packets chili seasoning
One 10-ounce can diced tomatoes with green chiles
One 16-ounce can chickpeas
One 15-ounce can black beans
One 16-ounce jar medium salsa
Hot sauce, to taste
1 medium white onion, diced
Preparation
Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.
As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.
Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.
Serve garnished with diced white onion.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
Tuesday, February 11, 2020
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy offerings include Veggie Tacos with Avocado Tomatillo Salsa and Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa. Enjoy!
MAPO TOFU TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Alice Choi and her wonderul blog, Hip Foodie Mom.
Alice wrote, “While in college, mapo tofu was one of the first dishes I learned to make. . . well, kind of. You have to remember, I was in college and needed to eat quickly so I could go back to playing or studying or whatever I was doing so I was hardly ever in the kitchen cooking. Ever.”
Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; servings: 5 - 6.
To view this recipes online, as well as the rest of Alice’s description of this recipe, go to https://hipfoodiemom.com/2013/02/07/mapo-tofu-tacos/. And while you’re there, check out the rest of the site. I think you’ll be glad you did!
Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.
Ingredients
For the baked tofu:
1-2 cups all purpose flour
2 eggs; slightly beaten
about 2 cups panko breadcrumbs
1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes
For the mapo sauce:
1 tablespoon soy bean paste
1 tablespoon sesame oil
1-2 tablespoons szechuan sauce start with 1 tablespoon
1 tablespoon low sodium soy sauce
2 gloves garlic minced
1/2 cup water
Salt to taste; if needed
For the tacos:
corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas
shredded carrots
shredded cabbage
scallions; diced for garnish
sriracha sauce
Instructions
Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.
Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.
After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.
While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.
When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.
TASTY BLACK BEANS AND CORN TACOS
This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.
To view this online, click here.
Ingredients:
Black Beans and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen corn kernels
1/2 cup mild enchilada sauce
Tortillas
12 6- to 8-inch corn or flour tortillas
Toppings, Optional
Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!
Instructions:
To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you – like me – don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
A while back, I discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
MAPO TOFU TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Alice Choi and her wonderul blog, Hip Foodie Mom.
Alice wrote, “While in college, mapo tofu was one of the first dishes I learned to make. . . well, kind of. You have to remember, I was in college and needed to eat quickly so I could go back to playing or studying or whatever I was doing so I was hardly ever in the kitchen cooking. Ever.”
Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; servings: 5 - 6.
To view this recipes online, as well as the rest of Alice’s description of this recipe, go to https://hipfoodiemom.com/2013/02/07/mapo-tofu-tacos/. And while you’re there, check out the rest of the site. I think you’ll be glad you did!
Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.
Ingredients
For the baked tofu:
1-2 cups all purpose flour
2 eggs; slightly beaten
about 2 cups panko breadcrumbs
1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes
For the mapo sauce:
1 tablespoon soy bean paste
1 tablespoon sesame oil
1-2 tablespoons szechuan sauce start with 1 tablespoon
1 tablespoon low sodium soy sauce
2 gloves garlic minced
1/2 cup water
Salt to taste; if needed
For the tacos:
corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas
shredded carrots
shredded cabbage
scallions; diced for garnish
sriracha sauce
Instructions
Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.
Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.
After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.
While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.
When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.
TASTY BLACK BEANS AND CORN TACOS
This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.
To view this online, click here.
Ingredients:
Black Beans and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen corn kernels
1/2 cup mild enchilada sauce
Tortillas
12 6- to 8-inch corn or flour tortillas
Toppings, Optional
Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!
Instructions:
To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you – like me – don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
A while back, I discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
Monday, February 10, 2020
Monday Recipes
It's time to get the week started off just right. To help with that, here are six recipes to start your week off right, including Seven Vegetable Couscous and Braided Lemon Cheesecake Bread. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
This can be found in my e-cookbook, Off The Wall Cooking.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Directions
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
CURRIED LENTIL, SQUASH AND APPLE STEW
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.” Time: 1 hour; makes 6 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015382-curried-lentil-squash-and-apple-stew.
Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
Preparation
In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
SEVEN VEGETABLE COUSCOUS
This also comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. For this one, Tara wrote, “Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.” Time: 1 hour; makes 8 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015487-seven-vegetable-couscous.
Ingredients
1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
Garnish
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)
Preparation
Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
BRAIDED LEMON CHEESECAKE BREAD
This comes from The Baker Chick (otherwise known as Audra). If you haven't signed up for her e-newsletter, I highly recommend it. This recipe makes 12 servings.
To view this online, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Cream Cheese Filling:
10 oz. cream cheese, softened
1/4 cup greek yogurt or sour cream
1/4 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1/2 cup lemon curd (homemade or store bought – recipe follows)
1 egg for brushing
raw sugar for sprinkling
Instructions
For the dough:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
To assemble:
Roll out the dough into a 10" x 15" rectangle, on top of a piece of parchment paper. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
Use a bench scraper or non sharp knife (so you don't cut the parchment,) to cut crosswise strips down the length of the outside sections- making sure you have the same amount of strips on each side.
Spread the cream cheese filling down the center section, and top with the lemon curd.
To form the mock braid, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. (About 2/3 of the way through I switched and started folding the layers down instead of up and it worked well to cover all the filling.)
Transfer to a cookie sheet and cover loosely with plastic wrap. Leave to proof in a warm place for 45 minutes or until puffy. Brush with egg and sprinkle with coarse sugar.
Preheat oven to 350F. Bake for 20 minutes or until golden. Serve warm, room temperature or cold.
HOMEMADE LEMON CURD (IN A CAN!)
This also comes from The Baker Chick and goes with the Braided Lemon Cheesecake Bread. Makes 8 – 9 4 oz. jars.
To view this online, click here.
Ingredients
2 1/2 cups sugar
1/2 cup lemon zest (from about 5 lemons)
1 cup bottled lemon juice**
3/4 cup unsalted cold butter, cut into cubes
1/2 teaspoon of salt
7 large egg yolks
4 large whole eggs
Instructions
Prep your supplies:
If you plan to can, get everything prepped ahead of time. You'll need three pots: a smaller one with a bowl fitted on top or a double boiler, a large one that will fit all the jars and lids to sterilize them, and another large one with a strainer or rack inside to process the filled jars at the end. I used a large stock pot that had a steamer insert. You could also use a proper water canner.
Place the jars and lids, and a set of tongs in the designated pot and heat on high. Once the water starts boiling turn off and let them chill in the hot water until you're ready to fill them.
Fill the canning pot with water and clip a candy thermometer on the side. You want this water to be no higher than 180F when it's time to drop the jars into it, so let it heat up. You can always add cold water if needed to drop the temp down.
For the Lemon Curd!
Combine the sugar and lemon zest in a heatproof bowl (that you plan to use in your makeshift double boiler.) Work the zest into the sugar to release all the oils.
Stir in the juice, eggs, yolks and salt.
Place the bowl over the pot of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
Clip the candy thermometer to the side of the bowl and stir frequently until it reaches 170F. (It will be thick and bubble like lava.)
Remove the bowl from the heat and strain it through a fine mesh sieve. (This removes all the zest and any eggy clumps.)
Use sterilized tongs to remove the jars from the hot water and set them on a clean towel. Dry them quickly and then fill them with lemon curd, leaving 1/2 inch of space at the top of each. Wipe down the rims if needed.
Use the tongs to remove the parts of the lids and dry them. Carefully screw the lids as tight as you can.
If your water is at 180F (a little lower is Ok,) carefully place the jars onto the rack and once boiling, process for 15 minutes. (Make sure all of your jars will fit before you begin. I ended up processing some in the pot I used to sterilize the jars.)
After the 15 minutes is up, remove the jars from the boiling water and place them on the counter or somewhere else safe and leave them be fore 12 hours. You'll hear the lids pop, and after the 12 hours is up you can check the lids to ensure they are on securely by pressing the tops.
Canned curd has a shelf life of 2-3 months if stored in a cool, dry, place. Or use it within a week or two of opening stored in the fridge
ACORN SQUASH WITH SUN-DRIED TOMATO POLENTA
This comes from the January 2003 issue of Vegetarian Times, page 28. It begins, “This dish transcends the simplicity of squash and the hominess of coarse-ground cornmeal. The lushness of the flavors soothe and satisfy the palate, creating culinary magic on a brisk winter evening. The whole dish, virtually a meal on its own, can be made in about an hour and is best served hot when the polenta is still steaming, the Parmesan is melting and the colors are vibrant. If you wish to accompany the squash with other courses, consider an appetizer or soup with mild flavors, like a simple vegetable broth filled with lightly cooked greens or rounds of toasted wheat bread spread with a mild hummus dip. To complement the assertive squash flavors, offer sliced fresh fruit.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/acorn-squash-with-sun-dried-tomato-polenta/.
Ingredients
2 small acorn squash (1 to 1 1/2 lbs. each)
About 2 oz. or 15 sun-dried tomatoes
1/4 cup pine nuts
3 to 4 cloves garlic, minced or pressed
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tbs. extra virgin olive oil
2 1/2 cups vegetable stock
1/2 heaping tsp. salt
1/2 cup coarse-ground polenta
2 to 3 Tbs. shredded Parmesan cheese
Paprika for garnish
2 Tbs. chopped parsley
Directions
Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil.
Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned.
Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside.
To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes).
Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.)
Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto.
Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.
Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.
nutritional information Per Serving: Calories: 510; Protein: 12 g; Total Fat: 31 g; Saturated Fat: 6 g; Carbohydrates: 49 g; Cholesterol: 10 mg; Sodium: 850 mg; Fiber: 7 g
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
This can be found in my e-cookbook, Off The Wall Cooking.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Directions
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
CURRIED LENTIL, SQUASH AND APPLE STEW
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.” Time: 1 hour; makes 6 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015382-curried-lentil-squash-and-apple-stew.
Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
Preparation
In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
SEVEN VEGETABLE COUSCOUS
This also comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. For this one, Tara wrote, “Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.” Time: 1 hour; makes 8 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015487-seven-vegetable-couscous.
Ingredients
1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
Garnish
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)
Preparation
Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
BRAIDED LEMON CHEESECAKE BREAD
This comes from The Baker Chick (otherwise known as Audra). If you haven't signed up for her e-newsletter, I highly recommend it. This recipe makes 12 servings.
To view this online, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Cream Cheese Filling:
10 oz. cream cheese, softened
1/4 cup greek yogurt or sour cream
1/4 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1/2 cup lemon curd (homemade or store bought – recipe follows)
1 egg for brushing
raw sugar for sprinkling
Instructions
For the dough:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
To assemble:
Roll out the dough into a 10" x 15" rectangle, on top of a piece of parchment paper. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
Use a bench scraper or non sharp knife (so you don't cut the parchment,) to cut crosswise strips down the length of the outside sections- making sure you have the same amount of strips on each side.
Spread the cream cheese filling down the center section, and top with the lemon curd.
To form the mock braid, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. (About 2/3 of the way through I switched and started folding the layers down instead of up and it worked well to cover all the filling.)
Transfer to a cookie sheet and cover loosely with plastic wrap. Leave to proof in a warm place for 45 minutes or until puffy. Brush with egg and sprinkle with coarse sugar.
Preheat oven to 350F. Bake for 20 minutes or until golden. Serve warm, room temperature or cold.
HOMEMADE LEMON CURD (IN A CAN!)
This also comes from The Baker Chick and goes with the Braided Lemon Cheesecake Bread. Makes 8 – 9 4 oz. jars.
To view this online, click here.
Ingredients
2 1/2 cups sugar
1/2 cup lemon zest (from about 5 lemons)
1 cup bottled lemon juice**
3/4 cup unsalted cold butter, cut into cubes
1/2 teaspoon of salt
7 large egg yolks
4 large whole eggs
Instructions
Prep your supplies:
If you plan to can, get everything prepped ahead of time. You'll need three pots: a smaller one with a bowl fitted on top or a double boiler, a large one that will fit all the jars and lids to sterilize them, and another large one with a strainer or rack inside to process the filled jars at the end. I used a large stock pot that had a steamer insert. You could also use a proper water canner.
Place the jars and lids, and a set of tongs in the designated pot and heat on high. Once the water starts boiling turn off and let them chill in the hot water until you're ready to fill them.
Fill the canning pot with water and clip a candy thermometer on the side. You want this water to be no higher than 180F when it's time to drop the jars into it, so let it heat up. You can always add cold water if needed to drop the temp down.
For the Lemon Curd!
Combine the sugar and lemon zest in a heatproof bowl (that you plan to use in your makeshift double boiler.) Work the zest into the sugar to release all the oils.
Stir in the juice, eggs, yolks and salt.
Place the bowl over the pot of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
Clip the candy thermometer to the side of the bowl and stir frequently until it reaches 170F. (It will be thick and bubble like lava.)
Remove the bowl from the heat and strain it through a fine mesh sieve. (This removes all the zest and any eggy clumps.)
Use sterilized tongs to remove the jars from the hot water and set them on a clean towel. Dry them quickly and then fill them with lemon curd, leaving 1/2 inch of space at the top of each. Wipe down the rims if needed.
Use the tongs to remove the parts of the lids and dry them. Carefully screw the lids as tight as you can.
If your water is at 180F (a little lower is Ok,) carefully place the jars onto the rack and once boiling, process for 15 minutes. (Make sure all of your jars will fit before you begin. I ended up processing some in the pot I used to sterilize the jars.)
After the 15 minutes is up, remove the jars from the boiling water and place them on the counter or somewhere else safe and leave them be fore 12 hours. You'll hear the lids pop, and after the 12 hours is up you can check the lids to ensure they are on securely by pressing the tops.
Canned curd has a shelf life of 2-3 months if stored in a cool, dry, place. Or use it within a week or two of opening stored in the fridge
ACORN SQUASH WITH SUN-DRIED TOMATO POLENTA
This comes from the January 2003 issue of Vegetarian Times, page 28. It begins, “This dish transcends the simplicity of squash and the hominess of coarse-ground cornmeal. The lushness of the flavors soothe and satisfy the palate, creating culinary magic on a brisk winter evening. The whole dish, virtually a meal on its own, can be made in about an hour and is best served hot when the polenta is still steaming, the Parmesan is melting and the colors are vibrant. If you wish to accompany the squash with other courses, consider an appetizer or soup with mild flavors, like a simple vegetable broth filled with lightly cooked greens or rounds of toasted wheat bread spread with a mild hummus dip. To complement the assertive squash flavors, offer sliced fresh fruit.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/acorn-squash-with-sun-dried-tomato-polenta/.
Ingredients
2 small acorn squash (1 to 1 1/2 lbs. each)
About 2 oz. or 15 sun-dried tomatoes
1/4 cup pine nuts
3 to 4 cloves garlic, minced or pressed
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tbs. extra virgin olive oil
2 1/2 cups vegetable stock
1/2 heaping tsp. salt
1/2 cup coarse-ground polenta
2 to 3 Tbs. shredded Parmesan cheese
Paprika for garnish
2 Tbs. chopped parsley
Directions
Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil.
Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned.
Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside.
To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes).
Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.)
Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto.
Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.
Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.
nutritional information Per Serving: Calories: 510; Protein: 12 g; Total Fat: 31 g; Saturated Fat: 6 g; Carbohydrates: 49 g; Cholesterol: 10 mg; Sodium: 850 mg; Fiber: 7 g
Friday, February 7, 2020
Friday Recipes
It's Friday, time to get ready for the weekend. Here are today's six vegetarian recipes to help you through the weekend, including Quinoa-Stuffed Avocados and Chickless Pot Pie. Enjoy!
The first four recipes come from the January 2007 issue of Vegetarian Times, in an article titled “5 Ingredients: Frozen Assets: Hot ideas for winter dishes - straight from your freezer.” The article begins, “If the pitiful-looking winter produce selection has you singing the “what can I make for dinner” blues, it’s time to steer your grocery cart over to the freezer aisle. There you’ll find everything you need to make wholesome dishes without spending a fortune. And when you stock up on these frozen goodies—vegetables, soy meatballs, sweet berries and a pint or two of ice cream—the fast, delectable recipes here mean you don’t have to go out in the cold to get a hot meal on the table.”
Now, I know, someone is bound to think, “Winter? Excuse me, but it’s only September! That hardly qualifies as winter.” That’s okay, these are still yummy recipes. So, give ‘em a try!
HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS
This recipe begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.
You can also view this online, here.
1 16-oz. angel food cake, frozen
1 10-oz. jar raspberry preserves
1/4 cup raspberry liqueur or orange juice
2 pints low-fat vanilla ice cream, softened, divided
1 10-oz. pkg. frozen raspberries in syrup, thawed
Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.
Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)
Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.
Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.
nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g
PENNE WITH BUTTERNUT SQUASH AND PESTO
This recipe begins, “Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)” Serves 4 in 30 minutes or less.
This can also be viewed this online here.
1/4 cup prepared pesto, divided
1 cup chopped frozen onions
1 1/4 lb. frozen diced butternut squash, about 4 cups
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne
Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.
nutritional information Per SERVING: Calories: 489; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 87 g; Cholesterol: 5 mg; Sodium: 332 mg; Fiber: 10 g; Sugar: 7 g
GREEN COCONUT CURRY
This one begins, “Prepared Thai curry paste is available in the Asian section of most supermarkets. If you can’t find green, feel free to use red or yellow. Since the paste is quite spicy, taste a little before you add it and use more or less as preferred. Garnish with chopped roasted peanuts and cilantro if desired.” Serves 4 in 30 minutes or less. Vegan.
1 cup reduced-fat coconut milk
1 tsp. green curry paste
1 1/2 lb. frozen mixed Asian vegetables (mixes with peas are good here)
2 Tbs. teriyaki sauce
4 cups cooked brown rice
Combine coconut milk and curry paste in wok or large saucepan over medium heat, and bring to a boil. Stir in frozen vegetables. Simmer over medium heat 10 minutes. Stir in teriyaki sauce, and serve over rice.
PER SERVING: 376 CAL; 10G PROT; 7.5G TOTAL FAT (3G SAT. FAT); 66G CARB; 0MG CHOL; 889MG SOD; 6G FIBER; 8G SUGARS
“MEATBALLS” STROGANOFF
The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.
2 tsp. garlic-flavored olive oil
2 cups frozen chopped onion
1 16-oz. bag frozen whole-leaf spinach
1 12-oz. pkg. frozen soy zesty Italian meatballs
1 cup reduced-fat sour cream
Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.
Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.
PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS
QUINOA-STUFFED AVOCADOS
This comes from Delish, and starts off, “Taste the rainbow.” Total Time: 10 minutes; Prep: 10 minutes; Level: Easy; Yield: Makes 4.
To view this online, click here.
Ingredients
2 avocados, pitted
1 c. cooked quinoa
1 can black beans, drained and rinsed
2 scallions, sliced
1 red bell pepper, chopped
1 c. corn (fresh, frozen, or canned)
2 tbsp. Extra virgin olive oil
Juice of 2 limes
kosher salt
Directions
Scoop out avocados, leaving a small border. Dice avocado and set aside.
Make quinoa salad: In a large bowl, combine quinoa, beans, scallion, peppers, and corn. Add olive oil and lime juice and toss to combine. Season with salt.
Divide salad among 4 avocado halves.
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
The first four recipes come from the January 2007 issue of Vegetarian Times, in an article titled “5 Ingredients: Frozen Assets: Hot ideas for winter dishes - straight from your freezer.” The article begins, “If the pitiful-looking winter produce selection has you singing the “what can I make for dinner” blues, it’s time to steer your grocery cart over to the freezer aisle. There you’ll find everything you need to make wholesome dishes without spending a fortune. And when you stock up on these frozen goodies—vegetables, soy meatballs, sweet berries and a pint or two of ice cream—the fast, delectable recipes here mean you don’t have to go out in the cold to get a hot meal on the table.”
Now, I know, someone is bound to think, “Winter? Excuse me, but it’s only September! That hardly qualifies as winter.” That’s okay, these are still yummy recipes. So, give ‘em a try!
HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS
This recipe begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.
You can also view this online, here.
1 16-oz. angel food cake, frozen
1 10-oz. jar raspberry preserves
1/4 cup raspberry liqueur or orange juice
2 pints low-fat vanilla ice cream, softened, divided
1 10-oz. pkg. frozen raspberries in syrup, thawed
Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.
Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)
Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.
Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.
nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g
PENNE WITH BUTTERNUT SQUASH AND PESTO
This recipe begins, “Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)” Serves 4 in 30 minutes or less.
This can also be viewed this online here.
1/4 cup prepared pesto, divided
1 cup chopped frozen onions
1 1/4 lb. frozen diced butternut squash, about 4 cups
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne
Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.
nutritional information Per SERVING: Calories: 489; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 87 g; Cholesterol: 5 mg; Sodium: 332 mg; Fiber: 10 g; Sugar: 7 g
GREEN COCONUT CURRY
This one begins, “Prepared Thai curry paste is available in the Asian section of most supermarkets. If you can’t find green, feel free to use red or yellow. Since the paste is quite spicy, taste a little before you add it and use more or less as preferred. Garnish with chopped roasted peanuts and cilantro if desired.” Serves 4 in 30 minutes or less. Vegan.
1 cup reduced-fat coconut milk
1 tsp. green curry paste
1 1/2 lb. frozen mixed Asian vegetables (mixes with peas are good here)
2 Tbs. teriyaki sauce
4 cups cooked brown rice
Combine coconut milk and curry paste in wok or large saucepan over medium heat, and bring to a boil. Stir in frozen vegetables. Simmer over medium heat 10 minutes. Stir in teriyaki sauce, and serve over rice.
PER SERVING: 376 CAL; 10G PROT; 7.5G TOTAL FAT (3G SAT. FAT); 66G CARB; 0MG CHOL; 889MG SOD; 6G FIBER; 8G SUGARS
“MEATBALLS” STROGANOFF
The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.
2 tsp. garlic-flavored olive oil
2 cups frozen chopped onion
1 16-oz. bag frozen whole-leaf spinach
1 12-oz. pkg. frozen soy zesty Italian meatballs
1 cup reduced-fat sour cream
Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.
Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.
PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS
QUINOA-STUFFED AVOCADOS
This comes from Delish, and starts off, “Taste the rainbow.” Total Time: 10 minutes; Prep: 10 minutes; Level: Easy; Yield: Makes 4.
To view this online, click here.
Ingredients
2 avocados, pitted
1 c. cooked quinoa
1 can black beans, drained and rinsed
2 scallions, sliced
1 red bell pepper, chopped
1 c. corn (fresh, frozen, or canned)
2 tbsp. Extra virgin olive oil
Juice of 2 limes
kosher salt
Directions
Scoop out avocados, leaving a small border. Dice avocado and set aside.
Make quinoa salad: In a large bowl, combine quinoa, beans, scallion, peppers, and corn. Add olive oil and lime juice and toss to combine. Season with salt.
Divide salad among 4 avocado halves.
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
Thursday, February 6, 2020
Chili
Chili is one of those yummy meals that really warms you up on cold days. While many chili recipes call for meat, these six vegetarian chili recipes help prove that meat is not needed for a good pot of the stuff. Check out the Easy Vegan Tempeh Chili, the Roasted Squash Chili Mac, or any of the other yummy chili recipes in today's post. Enjoy!
VEGETARIAN CHILI WITH TORTILLA CRISPS
This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
4 corn tortillas
1/4 c. Country Crock Original
1 large yellow onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1 28-oz. can whole tomatoes
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1/2 c. freshly chopped cilantro, plus more for serving
1/4 c. sour cream
1/4 c. shredded Cheddar
Directions
Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.
Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.
Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.
TWO BEAN CHILI
Yield: Makes about 7 cups (7 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/509.shtml
Ingredients
2 onions, coarsely chopped
2 cloves garlic, minced
2 teaspoons canola, corn, or olive oil
One 14-15 ounce can stewed tomatoes with juice
1 can or bottle beer (12 ounces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce
1/4 teaspoon salt (optional)
One 15-ounce can pinto beans, rinsed and drained
One 15-ounce can dark red kidney beans, rinsed and drained
1 large green bell pepper, cored, seeded, and coarsely chopped
Direction
Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).
Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.
Nutritional Information Per Serving: Calories: 173; Protein: 9 g; Fat: 2 g; Sodium: 238 mg; Cholesterol: 0 mg; Carbohydrates: 32 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable
BLACK-EYED PEA CHILI
This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.
To view this online, click here.
Ingredients:
1/2 lb. dried black-eyed peas (1 1/4 cups)
2 Tbs. coconut oil
1 small onion, diced (1 cup)
1 small green bell pepper, diced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can fire-roasted tomatoes
2 Tbs. tomato paste
1 Tbs. chili powder
1 cup low-sodium vegetable broth
4 green onions, thinly sliced (1/2 cup)
Instructions:
Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.
Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.
Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.
Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g
EASY VEGAN TEMPEH CHILI
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes
You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.
Ingredients
3 tablespoons olive oil
8 ounces tempeh
1 medium onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1 cup)
1/2 orange bell pepper, chopped (about 1 cup)
1 stalk of celery, chopped
1 15-ounce can of organic pinto beans (undrained)
1 15-ounce can of organic kidney beans (drained)
2 15-ounce cans of fire-roasted diced tomatoes (undrained)
3/4 cup of water
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or to taste)
Directions
Heat olive oil in a large (6-quart) saucepan on medium heat.
Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.
Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.
Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.
Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.
Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium
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.
ADAM RICHMAN'S EASY VEGGIE CHILI
This comes from Adam Richman on Today's website. Adam wrote, "This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!
“Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.
“Swap option: You can use zucchini and squash in place of some of the beans."
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 8 - 10
To view this online, go to https://www.today.com/recipes/adam-richman-s-easy-veggie-chili-t172166.
Ingredients
Extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, smashed and chopped
Salt and freshly ground black pepper, to taste
1 container meatless veggie crumbles, such as Lightlife Smart Ground
2 packets chili seasoning
One 10-ounce can diced tomatoes with green chiles
One 16-ounce can chickpeas
One 15-ounce can black beans
One 16-ounce jar medium salsa
Hot sauce, to taste
1 medium white onion, diced
Preparation
Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.
As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.
Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.
Serve garnished with diced white onion.
VEGETARIAN CHILI WITH TORTILLA CRISPS
This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
4 corn tortillas
1/4 c. Country Crock Original
1 large yellow onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1 28-oz. can whole tomatoes
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1/2 c. freshly chopped cilantro, plus more for serving
1/4 c. sour cream
1/4 c. shredded Cheddar
Directions
Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.
Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.
Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.
TWO BEAN CHILI
Yield: Makes about 7 cups (7 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/509.shtml
Ingredients
2 onions, coarsely chopped
2 cloves garlic, minced
2 teaspoons canola, corn, or olive oil
One 14-15 ounce can stewed tomatoes with juice
1 can or bottle beer (12 ounces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce
1/4 teaspoon salt (optional)
One 15-ounce can pinto beans, rinsed and drained
One 15-ounce can dark red kidney beans, rinsed and drained
1 large green bell pepper, cored, seeded, and coarsely chopped
Direction
Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).
Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.
Nutritional Information Per Serving: Calories: 173; Protein: 9 g; Fat: 2 g; Sodium: 238 mg; Cholesterol: 0 mg; Carbohydrates: 32 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable
BLACK-EYED PEA CHILI
This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.
To view this online, click here.
Ingredients:
1/2 lb. dried black-eyed peas (1 1/4 cups)
2 Tbs. coconut oil
1 small onion, diced (1 cup)
1 small green bell pepper, diced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can fire-roasted tomatoes
2 Tbs. tomato paste
1 Tbs. chili powder
1 cup low-sodium vegetable broth
4 green onions, thinly sliced (1/2 cup)
Instructions:
Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.
Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.
Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.
Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g
EASY VEGAN TEMPEH CHILI
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes
You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.
Ingredients
3 tablespoons olive oil
8 ounces tempeh
1 medium onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1 cup)
1/2 orange bell pepper, chopped (about 1 cup)
1 stalk of celery, chopped
1 15-ounce can of organic pinto beans (undrained)
1 15-ounce can of organic kidney beans (drained)
2 15-ounce cans of fire-roasted diced tomatoes (undrained)
3/4 cup of water
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or to taste)
Directions
Heat olive oil in a large (6-quart) saucepan on medium heat.
Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.
Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.
Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.
Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.
Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium
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.
ADAM RICHMAN'S EASY VEGGIE CHILI
This comes from Adam Richman on Today's website. Adam wrote, "This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!
“Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.
“Swap option: You can use zucchini and squash in place of some of the beans."
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 8 - 10
To view this online, go to https://www.today.com/recipes/adam-richman-s-easy-veggie-chili-t172166.
Ingredients
Extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, smashed and chopped
Salt and freshly ground black pepper, to taste
1 container meatless veggie crumbles, such as Lightlife Smart Ground
2 packets chili seasoning
One 10-ounce can diced tomatoes with green chiles
One 16-ounce can chickpeas
One 15-ounce can black beans
One 16-ounce jar medium salsa
Hot sauce, to taste
1 medium white onion, diced
Preparation
Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.
As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.
Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.
Serve garnished with diced white onion.
Wednesday, February 5, 2020
Desserts
If you love desserts as much as I do, today's post is for you. (You can also check out my Just Desserts blog to find more yummy desserts.) Today's offerings include Straight-Up Rhubarb Pie and Dirty Chai Earthquake Cookies. Enjoy!
CHOCOLTE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1 1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
EASY CHOCOLATE SAUCEPAN BROWNIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “Chocolate saucepan brownies are a quick, super-easy and delicious preparation. Just melt the butter and chocolate, beat in the sugar, eggs, and dry ingredients, then bake. That's all there is to it!”
Total: 35 mins; Prep: 10 mins; Cook: 25 mins; Yield: 16 Brownies (16 servings)
To view this yummy brownie online, click here.
Ingredients
6 tablespoons butter
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup chopped pecans or walnuts
Directions
Heat oven to 325 F. Grease and flour an 8-inch square baking pan.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar. Whisk in eggs, one at a time, beating well after each addition.
Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture.
Stir in the chopped nuts, if using, blending well. Spoon into the prepared pan and spread evenly.
Bake the brownies for about 25 minutes.
Recipe Variations
Add chocolate chips or white chocolate chips
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
GINGERBREAD LOAF WITH CREAM CHEESE FROSTING
This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.
“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.
“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.
“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
For the Cake
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup buttermilk
For the Frosting
8 ounces cream cheese (softened)
8 tablespoon unsalted butter (room temperature)
1 teaspoon vanilla
Pinch of salt
3 1/2 cups powdered sugar
Directions
Gather the ingredients and preheat the oven to 350 F.
Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.
Add the eggs one at a time and continue beating.
Add the molasses and vanilla extract and beat to incorporate.
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.
Butter and flour a loaf pan and pour in the batter.
Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.
Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.
Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.
When the loaf cake has cooled, top with the cream cheese frosting.
Serve and enjoy!
DIRTY CHAI EARTHQUAKE COOKIES
This comes from Susan Spungen at The New York Times cooking e-newsletter. Susan wrote, “In case you’re wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it’s a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It’s right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you’re so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.”
Time: 45 minutes, plus chilling; Yield: 2 dozen cookies.
This was featured in “12 Stunning Cookies That Will Impress Everyone You Know,” and can be viewed online at https://cooking.nytimes.com/recipes/1020652-dirty-chai-earthquake-cookies.
Ingredients
1 tablespoon finely ground espresso (not instant espresso) or finely ground coffee
1/2 cup cold unsalted butter (1 stick)
2 cups all-purpose flour
2 tablespoons malted milk powder, such as Carnation brand
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
2 large eggs
3/4 cup light brown sugar
2 teaspoons vanilla extract or paste
1/4 cup granulated sugar, for rolling
1/2 cup confectioners’ sugar, sifted, for rolling
Preparation
Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
Heat oven to 350 degrees. Put granulated sugar and confectioners’ sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners’ sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.
STRAIGHT-UP RHUBARB PIE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”
Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Circular Thinking” and can be viewed online here.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling:
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
CHOCOLTE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1 1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
EASY CHOCOLATE SAUCEPAN BROWNIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “Chocolate saucepan brownies are a quick, super-easy and delicious preparation. Just melt the butter and chocolate, beat in the sugar, eggs, and dry ingredients, then bake. That's all there is to it!”
Total: 35 mins; Prep: 10 mins; Cook: 25 mins; Yield: 16 Brownies (16 servings)
To view this yummy brownie online, click here.
Ingredients
6 tablespoons butter
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup chopped pecans or walnuts
Directions
Heat oven to 325 F. Grease and flour an 8-inch square baking pan.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar. Whisk in eggs, one at a time, beating well after each addition.
Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture.
Stir in the chopped nuts, if using, blending well. Spoon into the prepared pan and spread evenly.
Bake the brownies for about 25 minutes.
Recipe Variations
Add chocolate chips or white chocolate chips
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
GINGERBREAD LOAF WITH CREAM CHEESE FROSTING
This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.
“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.
“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.
“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
For the Cake
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup buttermilk
For the Frosting
8 ounces cream cheese (softened)
8 tablespoon unsalted butter (room temperature)
1 teaspoon vanilla
Pinch of salt
3 1/2 cups powdered sugar
Directions
Gather the ingredients and preheat the oven to 350 F.
Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.
Add the eggs one at a time and continue beating.
Add the molasses and vanilla extract and beat to incorporate.
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.
Butter and flour a loaf pan and pour in the batter.
Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.
Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.
Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.
When the loaf cake has cooled, top with the cream cheese frosting.
Serve and enjoy!
DIRTY CHAI EARTHQUAKE COOKIES
This comes from Susan Spungen at The New York Times cooking e-newsletter. Susan wrote, “In case you’re wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it’s a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It’s right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you’re so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.”
Time: 45 minutes, plus chilling; Yield: 2 dozen cookies.
This was featured in “12 Stunning Cookies That Will Impress Everyone You Know,” and can be viewed online at https://cooking.nytimes.com/recipes/1020652-dirty-chai-earthquake-cookies.
Ingredients
1 tablespoon finely ground espresso (not instant espresso) or finely ground coffee
1/2 cup cold unsalted butter (1 stick)
2 cups all-purpose flour
2 tablespoons malted milk powder, such as Carnation brand
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
2 large eggs
3/4 cup light brown sugar
2 teaspoons vanilla extract or paste
1/4 cup granulated sugar, for rolling
1/2 cup confectioners’ sugar, sifted, for rolling
Preparation
Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
Heat oven to 350 degrees. Put granulated sugar and confectioners’ sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners’ sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.
STRAIGHT-UP RHUBARB PIE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”
Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Circular Thinking” and can be viewed online here.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling:
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
Tuesday, February 4, 2020
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's post includes African-Style Sweet Potato and Butternut Squash Stew and Dark Chocolate Avocado Mousse. Enjoy!
PUMPKIN PIE IN A SHEET PAN
This yummy pie comes from the Food Network, and begins, “Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.”
Level: Intermediate; Total: 11 hr (includes cooling and chilling times); Active: 1 hr; Yield: 16 servings
To view this online, click here.
Ingredients
Dough:
Cooking spray
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon kosher salt
5 cups all-purpose flour, plus more for dusting
1 large egg
Filling:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for serving
Directions
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll 18-inch-wide heavy-duty aluminum foil, a 1-inch round cookie cutter
Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
SPINACH AND CHEESE BOUREKAS
This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”
24 Servings
To view this online, click here.
Ingredients
8 cups spinach leaves
1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided
1 small onion, finely chopped (1 cup)
1/4 cup part-skim ricotta cheese
1/3 cup feta cheese, finely crumbled
1 large egg, lightly beaten
12 sheets frozen phyllo dough, thawed
1 tsp. sesame seeds
Directions
Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)
Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.
Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.
Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.
Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.
Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.
Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
PUMPKIN PIE IN A SHEET PAN
This yummy pie comes from the Food Network, and begins, “Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.”
Level: Intermediate; Total: 11 hr (includes cooling and chilling times); Active: 1 hr; Yield: 16 servings
To view this online, click here.
Ingredients
Dough:
Cooking spray
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon kosher salt
5 cups all-purpose flour, plus more for dusting
1 large egg
Filling:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for serving
Directions
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll 18-inch-wide heavy-duty aluminum foil, a 1-inch round cookie cutter
Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
SPINACH AND CHEESE BOUREKAS
This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”
24 Servings
To view this online, click here.
Ingredients
8 cups spinach leaves
1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided
1 small onion, finely chopped (1 cup)
1/4 cup part-skim ricotta cheese
1/3 cup feta cheese, finely crumbled
1 large egg, lightly beaten
12 sheets frozen phyllo dough, thawed
1 tsp. sesame seeds
Directions
Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)
Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.
Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.
Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.
Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.
Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.
Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
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