Lasagna

I've loved lasagna for years. Today's yummy lasagna recipes include Spinach Lasagna, Roasted Vegetable Lasagna, and several more lasagna recipes. 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.

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

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

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:

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.

QUICK AND EASY LASAGNA

Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.

My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.







Ingredients

16 ounce box of lasagna noodles

Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)

12-ounce package of Veggie Ground Crumbles (see note)

8-ounce package of Shredded Cheese (see note)

Taco seasoning pack (optional)

15-ounce can Manwich Sloppy Joe Sauce (optional)

Ingredients

Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.

While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.

As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.

To assemble:

Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.

Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.

Dig in!

Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.

With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.

With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.

TOFU-SPINACH LASAGNA

This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.

Ingredients

1/2 lb. lasagna noodles

2 10-oz. packages frozen chopped spinach, thawed and drained

1 lb. soft tofu

1 lb. firm tofu

1 Tbsp. sugar

1/4 cup soy milk

1/2 tsp. garlic powder

2 Tbsp. lemon juice

3 tsp. minced fresh basil

2 tsp. salt

4 cups tomato sauce

Instructions

Cook the lasagna noodles according to the package directions. Drain and set aside.

Preheat the oven to 350 degrees F.

Squeeze the spinach as dry as possible and set aside.

Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.

Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.

SPINACH LASAGNA

This comes from Mark Bittman in The New York Times cooking newsletter. The recipe begins, "Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way."

Yield: 6 servings or more; Time: 1 hour

This was featured in "Bringing Back the Sunday Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/9616-spinach-lasagna.

Note: I found the article that this was featured in interesting; it's well worth reading. Then put together the lasagna, and enjoy.

Ingredients

12 to 16 dried or fresh lasagna noodles

3 to 4 cups good tomato sauce

2 tablespoons extra virgin olive oil

3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)

1 1/2 cups ricotta

1 1/2 cups coarsely grated mozzarella

2 cups grated Parmesan

Salt and freshly ground black pepper

Preparation

If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.

Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.

Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)

Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

ROASTED VEGETABLE LASAGNA

This is part of Vegetarian Times site, and is originally from Barefoot Contessa (Ina Garten). Serves 10.

This can be viewed online at https://barefootcontessa.com/recipes/roasted-vegetable-lasagna.

Ingredients

1-1/2 pounds eggplant, unpeeled, sliced lengthwise 1/4 inch thick

3/4 pound zucchini, unpeeled, sliced lengthwise 1/4 inch thick

2/3 cup good olive oil

1 tablespoon dried oregano

Kosher salt and freshly ground black pepper

1 tablespoon minced garlic (3 cloves)

10 ounces lasagna noodles, such as De Cecco

16 ounces fresh whole-milk ricotta

8 ounces creamy garlic and herb goat cheese, at room temperature

2 extra-large eggs, lightly beaten

1/2 cup chopped fresh basil leaves, lightly packed

1 cup freshly grated Parmesan cheese, divided

4-1/2 cups good bottled marinara sauce, such as Rao’s (40 ounces)

1 pound lightly salted fresh mozzarella, very thinly sliced

Directions

Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1-1/2 teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees.

Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.

Combine the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1-1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.

Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1-1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

Ingredients

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Directions

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's double post includes Tofu-Spinach Lasagna, No-Roll Mexican Rice Enchiladas, and Chocolate Chip Pumpkin Bars. Enjoy!

CREAMY LEMON PASTA

This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."

Time: 30 minutes; Yield: 6 servings

This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.

Ingredients

12 ounces wide egg noodles

Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long

1 cup heavy cream

Kosher salt, to taste

Lots of freshly ground black pepper

Ingredients

Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.

Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.

Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

TOFU-SPINACH LASAGNA

This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.

Ingredients

1/2 lb. lasagna noodles

2 10-oz. packages frozen chopped spinach, thawed and drained

1 lb. soft tofu

1 lb. firm tofu

1 Tbsp. sugar

1/4 cup soy milk

1/2 tsp. garlic powder

2 Tbsp. lemon juice

3 tsp. minced fresh basil

2 tsp. salt

4 cups tomato sauce

Instructions

Cook the lasagna noodles according to the package directions. Drain and set aside.

Preheat the oven to 350 degrees F.

Squeeze the spinach as dry as possible and set aside.

Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.

Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.

FRENCH MACARONI AND CHEESE

This is from Rebecca Franklin, who wrote for The Spruce Eats. Rebecca wrote, "This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 bowl macaroni (6 servings)

To view this online, go to https://www.thespruceeats.com/french-macaroni-and-cheese-recipe-1375553.

Ingredients

16 ounces small macaroni

1 clove garlic (cut in half lengthwise)

2 tablespoons butter (melted)

1 1/4 cups crème fraiche

2 cups Gruyere cheese (shredded)

2 cups Cantal cheese (shredded)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup dry breadcrumbs

Directions

Preheat an oven to 350 F.

Prepare the macaroni according to package instructions and drain it.

While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.

Brush the same surface with the melted butter.

Pour the drained macaroni into the prepared baking dish.

Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta.

Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.

Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.

Serve immediately.

CHOCOLATE CHIP PUMPKIN BARS

This is from Kariely Tillman on OneGreenPlanet. Kariely wrote, “These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.”

These are gluten-free, with no refined sugar, an are also listed as paleo vegan and vegan. Serves 14 - 16.

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/clean-eating-chocolate-chip-pumpkin-bars/.

Ingredients

For the Crust:

2 cups pecans

1/4 cup raw cacao powder

4 Medjool dates, pitted

1 tablespoon coconut oil

For the Bars:

1 cup pumpkin purée

1/2 cup cashew butter

1/2 cup coconut flour

4 Medjool dates, pitted

1 tablespoon coconut oil

1 teaspoon vanilla bean powder

1/4 teaspoon ground nutmeg

2 pinches ground cloves

1 cup vegan mini chocolate chips

Preparation

To Make the Crust:

Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.

Remove and spread evenly in an 8x8-inch baking dish and press down firmly.

Set aside.

To Make the Filling:

Add the cashew butter and dates to a food processor and process until creamy and well blended.

Add the remaining ingredients (except the mini chocolate chips) to the food processor and process until well blended.

Transfer the mixture to a medium sized bowl and gently stir in the mini chocolate chips by hand.

Add the mixture on top of the crust and spread evenly.

Put it in the refrigerator for 30-60 minutes, or until it becomes firm.

Store in the refrigerator until ready to serve because it will get soft and lose it's shape if left out at room temperature.

Notes:

Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.

NO-ROLL MEXICAN RICE ENCHILADAS

This comes from Betty Crocker, and begins, "Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas."

Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 5

To view this online, go to https://www.bettycrocker.com/recipes/no-roll-mexican-rice-enchiladas/f2afcaed-9e8e-4826-8764-b8e3ccb74a1f.

Ingredients

1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings

2 tablespoons butter or margarine

2 1/4 cups water

1 can (19 oz) Old El Paso™ mild enchilada sauce

1 can (16 oz) pinto beans, drained, rinsed

1 can (11 oz) Southwestern style corn, drained

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)

2 cups finely shredded Mexican cheese blend (8 oz)

Directions

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.

Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.

Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Expert Tips

Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.

Note: The recipe also adds, “One and a half cups finely chopped cooked chicken can be used in place of the beans.” Of course, that no longer makes it vegetarian...

Taco Tuesday

It's time for another Taco Tuesday. Yum! Today's vegetarian offerings include Sweet Spicy Crunchy Broccoli Tacos and Loaded Crispy Tofu Tacos. Enjoy!

MEXICAN STREET TACOS

This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…

Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"

Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings

To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!

Ingredients

2 tablespoons reduced sodium soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons canola oil, divided

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 1/2 pounds skirt steak, cut into 1/2-inch pieces

12 mini flour tortillas, warmed

3/4 cup diced red onion

1/2 cup chopped fresh cilantro leaves

1 lime, cut into wedges

Directions

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in tortillas, topped with onion, cilantro and lime.

TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS

This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish."

Yield: 6 servings; Time: 30 minutes

This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016747-tacos-with-summer-squash-tomatoes-and-beans.

Ingredients

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

2 garlic cloves, minced

3/4 pound tomatoes, peeled and diced

1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)

1 serrano chile, minced

1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)

1/4 cup chopped cilantro (more to taste)

12 to 14 warm corn tortillas

2 ounces goat cheese, crumbled (1/2 cup)

Salsa of your choice

Preparation

Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).

Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.

Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.

Tip

Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.

SMOKY CAULIFLOWER TACOS WITH AVOCADO CREMA

This is from Vegetarian Times. Prep Time: 15 minutes; Total Time: 30 minutes; Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/smoky-cauliflower-tacos-avocado-crema/.

Ingredients

1 small head cauliflower, broken into florets

4 tsp extra-virgin olive oil, divided

1 tsp smoked paprika

1/2 tsp ground cayenne

1/2 tsp sea salt, divided

3 ears corn, husked

1/4 cup full-fat sour cream

1 avocado, peeled, pitted and halved, divided

1 lime, juiced

8 4-inch corn tortillas

1/3 cup shredded Monterey Jack cheese

1/2 cup fresh cilantro, optional

Preparation

Preheat a greased grill or grill pan to medium-high.

In a large bowl, toss cauliflower florets with one-half of oil until well coated. Add paprika, cayenne and one-half of salt; toss to coat. Rub corn with remaining one-half of oil. Grill cauliflower and corn, turning occasionally until softened and lightly charred, 12 to 16 minutes. (TIP: If your barbecue grates are widely spaced, use a grilling basket to prevent cauliflower from falling through.)

Meanwhile, in a small blender, combine sour cream, one-half of avocado, lime juice and remaining one-half of salt; blend until smooth.

Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Wrap tortillas in a clean kitchen towel to keep warm. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

Remove corn kernels from the cob using a sharp knife. Transfer cauliflower from grill to a bowl and immediately top with cheese. Cover dish to create steam and help melt cheese. Thinly slice remaining one-half of avocado. Divide cauliflower and corn among tortillas. Top each taco with avocado slices, corn kernels, avocado crema and cilantro (if using).

MINI MAC AND CHEESE TACO BOWLS

This is from Old El Paso, and begins, "Just when you thought everyone's favorite mac and cheese meal couldn't get any better—it does—by making mac and cheese bowls! Mac and cheese taco bowls turn this classic favorite into a fun bite-size appetizer or light meal with an easy, made-from-scratch creamy cheese sauce. Old El Paso™ Mini Soft Tortilla Bowls create a new way to enjoy the go-to family meal that's calling for the addition of tasty toppings for a taco twist."

Prep Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/mini-mac-and-cheese-taco-bowls.

Ingredients

3 tablespoons butter

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls

1 1/4 cups uncooked elbow macaroni

1 tablespoon all-purpose flour

1/2 teaspoon salt

1 1/4 cups milk

1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)

Chopped green onions, chopped tomatoes, Old El Paso™ Mild Taco Sauce, as desired

Preparation

Heat oven to 325°F. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 20 to 30 seconds or until melted. Lightly brush melted butter on all sides of tortilla bowls. Place bowls in ungreased 13x9-inch (3-quart) baking dish. Set aside.

Cook macaroni as directed on package; drain, and set aside.

Meanwhile, in 2-quart saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in flour and salt until well blended. Gradually stir in milk. Cook and stir 6 to 8 minutes or until bubbly and thickened. Remove from heat.

Stir in cheese until melted and smooth. Return to heat; stir in macaroni, and cook over low heat until heated through, stirring frequently. Divide mixture evenly among tortilla bowls.

Bake 7 to 10 minutes or until edges of bowls feel firm. Let stand 5 minutes. Top with remaining ingredients.

Expert tips

Want a little more heat? Top your mini mac and cheese bowls with Old El Paso™ Medium Taco Sauce.

These macaroni bowls are a great way to use up leftover cooked macaroni! You will need 2 2/3 cups of cooked macaroni for this recipe.

Stir, stir, stir! The cheese sauce is a snap to make, but it requires attentive stirring.

SWEET, SPICY, CRUNCHY BROCCOLI TACOS

This is from Vegetarian Times, and begins, "These sweet, spicy, crunchy broccoli tacos are my family’s new favorite. We love how they are just the perfect combination of spicy and sweet, but the texture of the crunch is what takes it to the next level. Hello, weeknight dinner plans!

"To get that satisfying crunch, I air-fry the broccoli. Deep frying works too, though the result won’t be quite as healthy. Once crisped, the broccoli florets get tossed in a flavorful sauce made from a clever combo of pantry staples you probably have in your kitchen cupboards right now.

"If you’re looking for a dairy-free version of Cotija cheese to sprinkle on at the end, try making your own or swap for the plant-based feta cheese of your choice."

To view this online, go to https://www.vegetariantimes.com/recipes/sweet-spicy-crunchy-broccoli-tacos/.

Ingredients

For broccoli taco filling

1 medium head of broccoli or about 8 to 10 ounces of florets

1/3 cup plant milk (up to 1/2 cup, as needed to coat florets)

1/2 teaspoon vinegar

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup bread crumbs

3 1/2 tablespoons hot sauce

1 teaspoon onion powder

2 teaspoons soy sauce

4 tablespoons ketchup

3 teaspoons orange juice

2-3 tablespoons brown sugar, depending on desired sweetness level

1 tablespoon garlic powder

1 teaspoon chili flakes

1/4 - 1/2 teaspoon salt, to taste

1/2 cup water

To finish/assemble tacos

4 - 6 small corn tortillas

Lime wedges

Cotija cheese or alternative

Shredded cabbage (or lettuce)

Fresh cilantro leaves

Salsa

Guacamole

Preparation

Chop broccoli head in small floret bites.

Mix flour with bread crumbs, salt, and pepper. Set aside.

Mix milk with vinegar. Set aside.

Dip the broccoli florets in the milk mixture, then coat with the bread crumb-flour mixture. Repeat the coatings for each floret to make sure it is coated well. This will help it be crispy.

Bake, air fry, or deep fry it based on appliance instructions.

While the broccoli cooks, make the sauce. In a pan, add hot sauce, soy sauce, ketchup, and orange juice, and mix. Add onion powder, garlic powder, brown sugar, salt, and chili flakes and stir to combine.

Add about 1/4 cup of water to the mixture and cook it all together over medium-low heat until it thickens. Make sure the sugar dissolves. Keep stirring. This will take about 5 mins. To check if it’s done, pass a spatula or spoon through the sauce. It shouldn’t join back immediately, being thick enough to hold a little gap for a moment.

Let the sauce cool slightly and add it to the cooked broccoli. Toss the broccoli in the sauce and coat it well.

Assemble in the warmed tortillas with your favorite toppings.

LOADED CRISPY TOFU TACOS

This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.

Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings

Ingredients

Ingredients

You'll need:

1 package firm tofu

1 tablespoon Sriracha

1 tablespoon honey

1/2 cup fine cornmeal

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon pepper

1/4 cup oil

3 scallions

1 bunch cilantro

1/4 cup yogurt

warm corn tortillas

Other toppings:

shredded cheese

chopped tomato

chopped onion

sweet corn

avocado

lime wedges

Instructions

Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.

In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.

Monday Recipes

It's Monday, time to get the week started. To help start the week off just right, check out today's recipes, which include an Easy Black Bean Chili and Impossibly Easy French Apple Pie. Enjoy!

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

EASY BLACK BEAN CHILI

This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."

Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6

To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.

Ingredients

1 tablespoon vegetable oil

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

4 cloves garlic, finely chopped

2 fresh jalapeño or serrano chiles, seeded, finely chopped

2 cans (15 oz each) Progresso™ black beans, drained, rinsed

2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained

1 1/2 cups water

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon coarse (kosher or sea) salt

1 cup Cascadian Farm® frozen organic sweet corn

Sour cream or plain yogurt, if desired

Shredded Cheddar cheese, if desired

Chopped fresh cilantro, if desired

Directions

In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.

Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.

Top each serving with remaining ingredients.

Expert Tips

You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.

Serve this veggie chili with warm cornbread or corn tortillas.

CHICKPEA AND CHERRY FRITTATA

This is from the February 2014 issue of Runner’s World. It begins, “All runners (not just diabetics) benefit from the abundant carbs, protein, and antioxidants in this tasty dish. ‘It's big and bold-flavored,’ says (Sam) Talbot,” a runner, surfer, and type 1 diabetic who “makes this dish for a hearty pick-me-up breakfast after a morning workout.” Serves 4 to 6.

To view this online, click here.

Ingredients

8 eggs, lightly whisked

1 can (15 ounces) chickpeas, rinsed and drained

1 cup chopped fresh cherries or 1/2 cup chopped dried cherries

4 ounces goat cheese, crumbled

1/4 cup unsweetened almond milk

1 tablespoon chopped fresh thyme leaves

2 tablespoons agave nectar or honey

1 teaspoon cream of tartar

1 tablespoon olive oil

1/4 cup loosely packed, torn fresh mint leaves for garnish

Instructions

Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.

Nutrition Information: Calories Per Serving: 395; Carbs: 25 g; Fiber: 4 g; Protein: 22 g; Fat: 22 g

SPICY PUMPKIN AND COLLARDS

This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.

Ingredients

2 2-to-3-pound sugar pumpkins

4 tablespoons unsalted butter

1 small onion, diced

1 plum tomato, diced

1 Scotch bonnet chile pepper, seeded and finely chopped

1 teaspoon chopped fresh thyme

1 clove garlic, chopped

4 scallions, chopped

1 pound frozen chopped collard greens, thawed

Kosher salt

1 cup evaporated milk

Pinch of freshly grated nutmeg

4 tablespoons breadcrumbs (preferably panko)

1 1/2 cups shredded sharp white cheddar cheese

2 tablespoons grated parmesan cheese

Ingredients

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.

Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

JOANNE CHANG'S MAPLE-BLUEBERRY SCONES

This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."

Yield: 8 scones; Time: 1 hour, plus chilling and cooling

This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.

Ingredients

For the Scones:

1 2/3 cups whole-wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces

1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature

1/2 cup maple syrup

1/3 cup buttermilk, at room temperature

1 large egg yolk, at room temperature

1 cup fresh blueberries

For the glaze:

1/2 cup confectioners’ sugar

2 to 3 tablespoons maple syrup

Preparation

In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)

Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)

In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)

Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.

Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.

While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.

As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.

IMPOSSIBLY EASY FRENCH APPLE PIE

This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”

Ingredients

3 cups sliced peeled all-purpose apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Original Bisquick® mix

1/2 cup sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs

Streusel (See Below)

Directions

Heat oven to 325ºF. Grease 9-inch pie plate.

Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.

Streusel

Ingredients

1/2 cup Original Bisquick® mix

1/4 cup chopped nuts

1/4 cup packed brown sugar

2 tablespoons butter or margarine (firm)

Directions

Stir together all ingredients until crumbly.

High Altitude (3500-6500 ft):

Heat oven to 375ºF.

Friday Recipes

It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Sweet Potato and Black Bean Enchiladas and Gluten-Free Broccoli and Squash Medley. Enjoy!

LOADED BAKED POTATO

This yumminess is from Tara Holland on TheKitchn, a site I absolutely love (along with its sibling site, Apartment Therapy). If you haven't checked out either site, feel free to; they're both fantastic.

This starts off, "With its creamy, buttery center and crispy bacon topping, a loaded baked potato is comfort food at its best. Every cheesy, decadent bite is better than the last, and when you’ve polished off the center, you’re treated to the salty, crackly skin."

Prep Time: 15 minutes; Cook Time: 1 hour 10 minutes; Makes 4 servings

To view this online, go to https://www.thekitchn.com/loaded-baked-potato-recipe-23198227.

Note: The first ingredient is bacon, which, obviously, isn't vegetarian. You've got a choice here: Use a vegetarian fake-bacon (is facon/fake-on a real word?) or other vegetarian ingredient, or make these without the vegetarian bacon.

Ingredients

6 slices regular or thick-cut bacon (about 7 ounces)

4 large russet potatoes (8 to 10 ounces each)

1 tablespoon olive oil

1 teaspoon kosher salt, divided

8 ounces sharp cheddar cheese, shredded (about 2 cups)

5 tablespoons unsalted butter

3 medium scallions

1 bunch fresh chives

3/4 cup sour cream, divided

1/4 cup whole or 2% milk

1 teaspoon garlic powder

1/4 teaspoon freshly ground white pepper or black pepper

Directions

Arrange 2 shelves to divide the oven into thirds, then heat the oven to 400ºF. Meanwhile, wash and scrub 4 large russet potatoes. Prick each potato all over with a fork. Rub the potatoes all over with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon of the kosher salt. Line a rimmed baking sheet with aluminum foil, then place 6 slices bacon in a single layer on the foil.

Place the bacon on the upper rack and the potatoes directly on the lower rack. Bake until the bacon is crisp and golden-brown, 15 to 20 minutes, and the potatoes have crisp skin and are fork-tender, about 1 hour.

When the bacon is ready, immediately transfer to a clean cutting board. Cut crosswise into 1/4-inch-wide pieces.

Meanwhile, shred 8 ounces cheddar cheese on the large holes of a box grater (about 2 cups). Cut 5 tablespoons unsalted butter into a few pieces and place in a large bowl. Thinly slice 3 medium scallions, keeping the whites and dark green parts separate. Finely chop 1 bunch fresh chives until you have 4 tablespoons. Transfer the scallion whites and 3 tablespoons of the chives to the bowl of butter. Reserve the scallion greens and remaining 1 tablespoon chives for garnish.

When potatoes are ready, set aside for 5 minutes to cool slightly. Discard the foil from the baking sheet, then line the baking sheet with parchment paper. Cut a slit lengthwise most of the way down each potato, making sure the halves are still connected. Carefully scoop out the potato flesh and place in the bowl of butter, leaving about 1/4-inch potato flesh as the shell. Place the potato shells skin-side down on the baking sheet.

Coarsely mash the potato-butter mixture directly in the bowl with a potato masher or fork until the butter is melted. Add half of the bacon, 1 cup of the cheese, 6 tablespoons of the sour cream, 1/4 cup milk, 1 teaspoon garlic powder, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon white or black pepper. Mix thoroughly with rubber spatula until combined.

Divide the mixture between the potato shells, mounding the mixture. Sprinkle with the remaining 1 cup cheese. Bake on the upper rack until the cheese is melted, about 8 minutes.

Sprinkle with the remaining bacon and reserved scallion greens. Dollop with the remaining 6 tablespoons sour cream and sprinkle with the reserved chives.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY

This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings

To view this online, click here.

Ingredients

7 cups Frozen Broccoli Cuts

2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)

1/2 cup orange juice

1/4 cup butter or margarine, melted

1/2 cup sweetened dried cranberries

1/2 cup finely chopped pecans, toasted

1 tablespoon grated orange peel

1 teaspoon salt

Directions

Cook broccoli as directed on bag; set aside.

Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.

Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.

WEIGHT WATCHERS SLOW-COOKER SOUP

This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.

Ingredients

10 oz baby spinach leaves

2 medium carrots, chopped

2 medium celery ribs, chopped

1 large onion, chopped

1 medium garlic clove, minced

4 C vegetable broth

28 oz canned diced tomatoes

2 bay leaves

1 Tbsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes, crushed

Directions

Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.

Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.

PASTA PRIMAVERA SALAD

This was in the September 2007 issue of Vegetarian Times, page 69. The recipe uses blanching to retain the veggies' texture, color and shape.

Here is a good article from TheKitchn on blanching veggies.

This recipe begins, "One large pot of boiling water does all the cooking for this salad. The addition of the vegetables has been timed so that they’re all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pasta-primavera-salad/.

Ingredients

1 cup diced carrots (3 carrots)

2 cups diced yellow squash (2 small squash)

2 cups small broccoli florets

1 cup diced red bell pepper

2 cups halved sugar snap peas

8 oz. penne or rotini pasta

1/4 cup olive oil

3 Tbs. lemon juice

1/4 cup finely chopped shallots (2 shallots)

1 clove garlic, minced (1 tsp.)

2 cups chopped tomatoes

1/2 cup grated Parmesan cheese

Preparation

Bring large pot of salted water to a boil. Prepare large ice water bath. Add carrots to water, and simmer 2 minutes. Add squash, and cook 2 minutes more. Add broccoli and bell pepper, and cook 2 minutes more. Add sugar snap peas, and cook 2 minutes more.

Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.

Bring pot of water to a rolling boil. Add pasta, and cook according to package directions for al dente. Drain, and rinse under cold water to cool.

Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanched vegetables, tomatoes, and cheese, and toss to coat with dressing. Season with salt and pepper, and serve.

SWEET POTATO AND BLACK BEAN ENCHILADAS

This is from Vegetarian Times, and begins, "The originality and flavor profile of this recipe made this veg version of enchiladas a standout among others. Make it for guests (vegetarian and not) because everyone will enjoy it. And since the enchiladas can be made the night before and they travel well, so the dish is great for a potluck or party."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-black-bean-enchiladas/.

Ingredients

Sauce

1 15-oz. can tomato sauce

1 tsp. ancho chile powder

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1/2 tsp. chipotle chile powder

Filling

1 Tbs. extra virgin olive oil

1 small onion, diced (1 cup)

1 1/2 lb. sweet potatoes, peeled and diced (3 cups)

1 15-oz. can diced tomatoes, drained

1 16-oz. jar prepared medium salsa

2 cloves garlic, minced (2 tsp.)

1 chipotle chile in adobo sauce, drained and minced

1 15-oz. can black beans, rinsed and drained

1 12-oz. round queso fresco, divided

Enchiladas

16 6-inch corn tortillas, warmed

2 limes, cut into wedges

1 avocado, sliced

1/2 cup sour cream, for garnish

Preparation

To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes. 4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

VEGETARIAN BEAN AND RICE BURRITO

This is from Jolinda Hackett on The Spruce Eats. She wrote, "Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.

"The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.

"These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas."

Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Makes 4 servings

To view this online, go to https://www.thespruceeats.com/vegetarian-bean-and-rice-burrito-recipe-3378550.

Ingredients

2 cups cooked rice

2 tablespoons fresh cilantro, chopped

2 limes, juiced

1/2 medium onion, diced

3 to 4 cloves garlic, minced

2 tablespoons vegetable oil (or olive oil)

1 (15-ounce) can black beans (or pinto beans), drained

1 tablespoon chili powder

1/2 teaspoon ground cumin

1 tablespoon hot sauce, or to taste

Pinch salt, to taste, optional

4 (10-inch) large tortillas

Directions

Gather the ingredients.

In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.

In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.

Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.

Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.

Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.

Cut in half, and serve immediately.

Tips

Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F.

Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your veggie burrito may not close properly.

Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.

Recipe Variations

Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.

Add salsa or pico de gallo, or use either to replace the hot sauce.

Spice up the burrito with canned green chiles or fresh or jarred jalapeño slices.

Toss 1/2 cup of corn or chopped bell pepper to the skillet when sautéing the vegetables.

Fold sliced avocado or a dollop of guacamole into the burrito.

Add a chopped tomato or canned spicy, chunky tomatoes (drained).

Shred vegan cheese and sprinkle it on the filling before folding.

Though not common in a burrito, a bit of shredded lettuce gives it an extra crunch.

For a little extra protein, add a scrambled egg or some leftover tofu scramble.

Are Vegetarian Burritos Healthy?

Generally, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add. One that will up the calorie count is sour cream, and there's little difference between store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.

Thursday Recipes

One more day until the weekend. Today's offerings include Vegetarian/Vegan Spicy Black Bean Burger and Pasta e Fagioli (Pasta and Bean Soup). Enjoy!

BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS

I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!

Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings

To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.

Ingredients

1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins

1 Tbsp. olive oil

1 medium onion, thinly sliced

2 cloves garlic, chopped

1 Tbsp. minced fresh ginger

1 tsp. curry powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1-1/2 cups vegetable broth

2 cups peeled and cubed butternut squash (about 10 ounces)

1 can (15 oz.) garbanzo beans, rinsed and drained

Cooked rice

Directions

Heat olive oil in a medium saucepan on medium heat.

Add onion and cook until softened and lightly browned, about 10 minutes.

Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.

Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.

Add in garbanzo beans and raisins; heat through. Serve over rice.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

This is from Yewande Komolafe on The New York Times cooking newsletter. Yewande wrote, "A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it’s pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it’s fresh and green, it’ll work just fine."

Yield: 4 servings; Time: 30 minutes

This was featured in "This One-Pan Meal Shows Just How Joyful Tofu Can Be", and can be viewed online at https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas.

Ingredients

1 (14-ounce) block firm or extra-firm tofu, drained

3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed

Kosher salt and black pepper

3/4 pound snap peas, trimmed

1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)

2 garlic cloves, grated

1 (13-ounce) can unsweetened coconut milk (light or full-fat)

1 tablespoon soy sauce

2 teaspoons molasses, dark brown sugar or honey

1/2 cup toasted cashews

1 tablespoon rice vinegar

4 scallions, trimmed and thinly sliced

1/4 cup mint leaves, torn if large

1/2 to 1 teaspoon red-pepper flakes (optional)

Rice or any steamed grain, for serving

Preparation

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.

In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.

Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.

Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

PASTA E FAGIOLI (PASTA AND BEAN SOUP)

This was in the September 2006 issue of Vegetarian Times, page 44. It begins, "Satisfying and slimming (only about 200 calories per cup), this Italian classic is more of a meal than a soup."

Makes 8 servings

To view this yumminess online, go to https://www.vegetariantimes.com/recipes/pasta-e-fagioli-pasta-and-bean-soup/.

Ingredients

1 Tbs. olive oil

1 medium-size fennel bulb, finely chopped (about 1 cup)

1 medium-size onion, chopped (about 1 cup)

2/3 cup chopped celery

2 cloves garlic, minced (2 tsp.)

1 tsp. dried oregano

1/4 tsp. red pepper flakes

1 28-oz. can diced tomatoes

1 15-oz. can white beans, drained and rinsed

4 cups low-sodium vegetable broth

1 tsp. salt

8 oz. whole-wheat ditalini or orzo pasta

3 Tbs. chopped fresh parsley

Preparation

Heat oil in large pot over medium-high heat. Add fennel, onion and celery, and sauté 7 minutes, or until vegetables are softened. Add garlic, oregano and pepper flakes, and cook 1 minute more. Stir in tomatoes and beans, and simmer 10 minutes over medium-low heat.

Add broth, salt and 2 1/2 cups water, and cook 20 minutes, stirring occasionally. Stir in pasta, and cook 10 minutes more, or until pasta is tender.

Sprinkle with parsley, and season with salt and pepper.

AUTUMN VEGETABLE MINESTRONE

This is from an older Weight Watchers' emailing list.

Ingredients

2 14.5 oz cans vegetable broth

1 18 oz can crushed tomatoes – undrained

3 medium carrots -- chopped (1 1/2 cups)

3 small zucchini -- cut into 1/2" slices

1 medium yellow bell pepper -- cut into 1/2" pieces

8 medium green onions -- sliced (1/2 cup)

2 cloves garlic -- finely chopped

2 cups shredded cabbage

2 teaspoons dried marjoram

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked instant rice

1/4 cup chopped fresh basil

Directions

Mix all ingredients except rice and basil in a 3-1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.

Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium

VEGETARIAN/VEGAN SPICY BLACK BEAN BURGER

This is from Jolinda Hackett on The Spruce Eats. She wrote, "These spicy black bean burgers with cornmeal are made with black beans and salsa for added flavor. The patty is formed by processing beans, cornmeal, salsa, and spices together. Next, just pan fry or grill as you would with a regular burger.

"The cornmeal and the whole wheat flour act as binders, so you can avoid those pesky crumbly veggie burgers. Feel free to use another binding method as well. If you've been frustrated with veggie burgers that just fall apart―it's a common issue for a lot of non-meat eaters―check out these tips for how to make the perfect veggie burger.

"This black bean burger recipe is courtesy of Bush's® Beans. It's a great veggie burger recipe that's also vegan and easy to prepare."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/vegetarian-and-vegan-black-bean-burgers-3378619.

Ingredients

2 (15-oz.) cans black beans (rinsed and drained)

1/2 cup whole wheat (or all-purpose) flour

1/4 cup yellow cornmeal

1/2 cup salsa

2 tsp. ground cumin

1 tsp. garlic salt

8 hamburger buns

Directions

Place beans in food processor and process them until they are fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined.

Spoon the mixture into six balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.

Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch-wide patty about 1/2-inch thick. Place the patties on the grill or in a pan and then cook until browned and heated through. This should take about 4 to 5 minutes per side.

Serve your black bean cornmeal patties on hamburger buns with your favorite toppings.

Tips

Don't use raw veggies in the burger. They contain a lot of moisture that, when heated, is released. This can lead to a soggy burger―a big no-no!

Avoid the crumble. In this spicy black bean burger recipe, we use cornmeal to keep things together and prevent the patty from breaking into pieces. Depending on your diet, adding eggs to a mixture of ground flax and water, oats, breadcrumbs or wheat germ works too.

Season the burger. Meat is flavorful and quite simply, beans aren't so much. That's why we include spices like the cumin, salsa and garlic salt. Avoid seasoning them with vinegar, Worcestershire sauce or soy sauce, as those can add too much mushy texture to the burger.

TURKEY VEGGIE SLOPPY JOES

I know, I know: This is a vegetarian blog, and this one is titled Turkey Veggie Sloppy Joes. But hold onto your heart. It’s from The Mayo Clinic, and it does give you the option (a big one) to use soy-based crumbles, rather than “1 pound lean ground turkey breast meat.” I’ve opted to leave the turkey meat off here (you can breathe a sigh of relief now). But I did want to forewarn you about this. Of course, if you want to view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.

Serves 10; Serving size: 1 sandwich

Ingredients

1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)

1/2 medium onion, finely chopped (about 3/4 cup)

1 medium carrot, finely chopped

1/2 medium green bell pepper, chopped

1 1/2 cups zucchini, chopped

3 garlic cloves, minced

1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water

1 tablespoon mild chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns

Directions

In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.

Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.

Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.

Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.

Dessert

Is there anyone out there who doesn't love dessert?

Maybe so, just not anyone I'm familiar with.

Today's desserts, with possibly the exception of the Simple Watermelon Ice Cream, could be considered autumn desserts, since they include apples, cranberries, and/or pumpkins in them. (Okay, the Perfect Chocolate Chip Cookies don't have any of those in them, but they do make good holiday gifts.)

Without any further introduction, here are six yummy desserts, including Apple-Cranberry Dessert and Caramel Apple Bars. Enjoy!

APPLE-PUMPKIN BROWN BETTY

This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.

Ingredients

1 2-to-3-pound sugar pumpkin

3 tablespoons unsalted butter

1 cup cubed bread (preferably from a baguette)

2 Gala apples, peeled and cut into 1/2-inch pieces

1/4 cup packed light brown sugar

1/4 cup golden raisins

1 tablespoon rum (optional)

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Kosher salt

Maple syrup, for drizzling

Directions

Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.

Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.

APPLE-CRANBERRY DESSERT

This comes from the infamous long-since-forgotten emailing list, and begins, “Bake someone happy with a cranberry-studded apple dessert crowned with a crunchy topping.”

Ingredients

6 cups sliced peeled apples (about 6 medium)

2/3 cup sweetened dried cranberries

1 teaspoon ground cinnamon

2 tablespoons maple-flavored syrup

1 tablespoon lemon juice

2/3 cup quick-cooking oats

1/2 cup packed brown sugar

1/2 cup Original Bisquick® mix

1/4 cup chopped walnuts

1/4 cup butter or margarine, softened Vanilla ice cream, if desired

Directions

Heat oven to 375ºF. In large bowl, mix apples, cranberries, cinnamon, syrup and lemon juice. Spoon into ungreased 8-inch square baking dish.

In medium bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.

Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Cool about 30 minutes. Serve warm with ice cream.
High Altitude (3500-6500 ft):

Bake 43 to 48 minutes.

PUMPKIN CHOCOLATE CHIP COOKIES

This is from the Food Network, and begins, "Get ready to meet your new favorite fall cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don't spread much in the oven, so flattening the dough is key."

Active Time: 15 minutes; Total Time: 55 minutes; Yield: About 4 dozen cookies; Level: Easy

View this online at https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-chocolate-chip-cookies-8899244.

Ingredients

2 1/2 cups all-purpose flour (see Cook's Note)

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 sticks (1 cup) unsalted butter, at room temperature

1 cup packed light brown sugar

2 large eggs

1 cup canned pure pumpkin puree

1 teaspoon pure vanilla extract

One 12-ounce bag semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F and line two baking sheets with parchment.

Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl.

Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined.

With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.

Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking.

Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.

When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

CARAMEL APPLE BARS

This comes from the infamous long-since-forgotten emailing list, and begins, “Do you have extra apples but don’t feel like making a pie? Try this easy-to-make bar with layers of brown sugar and oats surrounding apples and melted caramel.”

Ingredients

1 cup packed brown sugar

1/2 cup butter or margarine, softened

1/4 cup shortening

1 3/4 cups Gold Medal® all-purpose flour

1 1/2 cups quick-cooking oats

1 teaspoon salt

1/2 teaspoon baking soda

4 1/2 cups coarsely chopped peeled tart apples (3 medium)

3 tablespoons Gold Medal® all-purpose flour

1 bag (14 ounces) caramels

Directions

Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.

Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.

Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

The recipe ends with, “Did You Know...

“Rolled oats are whole oats that have been steamed and flattened.

“Quick-cooking oats differ from regular—or old-fashioned—oats in that they’re cut into pieces before being steamed and are rolled into thinner flakes.”

PERFECT CHOCOLATE CHIP COOKIES

This is from Ravneet Gill and adapted by Charlotte Druckman at The New York Times cooking e-newsletter. Charlotte wrote, "What makes these cookies truly 'perfect' isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do."

Time: 30 minutes, plus 12 hours' chilling; Yield: 14 cookies

This was featured in "A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It", and can be viewed online at https://cooking.nytimes.com/recipes/1021435-perfect-chocolate-chip-cookies.

Note: The article that this recipe was in ("A 'Perfect' Chocolate…, link above) is well worth the read. Check it out!

Ingredients

1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), softened

Scant 3/4 cup dark brown sugar

2/3 cup superfine sugar

1 large egg

1 3/4 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon Maldon sea salt (or kosher salt)

6 ounces dark (bittersweet) chocolate, chopped into large chunks

Preparation

Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)

Add the egg and beat over medium speed until evenly combined.

In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.

Add the chopped chocolate and fold into the dough until evenly distributed.

Immediately scoop out heaping 1/4-cup portions, roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)

The next day, heat the oven to 350 degrees.

Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.

Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

SIMPLE WATERMELON ICE CREAM

This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes

To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).

Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.

Ingredients

1-inch piece fresh ginger, peeled/grated

2 cups fresh watermelon chunks

4 fresh mint leaves

3 cups heavy whipping cream

1 (14-oz) can sweetened condensed milk

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

Plastic wrap

Directions

Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.

Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.

Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)