Soup

When it's cold outside, is there anything better to warm up with than a bowl of homemade soup? Maybe...maybe not. But if soup is your thing, today's post is sure to please. Check out the Roasted Autumn Vegetable Soup, the Italian White Bean and Kale Soup, or any of the other yummy soups in today's post. Enjoy!

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Ingredients

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt and pepper to taste

Directions

Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

ITALIAN WHITE BEAN AND KALE SOUP

This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”

View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.

Servings 4

Ingredients

10 thawed Slow-Roasted Tomatoes (1 cup)

1 Tbs. olive oil, plus more for drizzling

1 large onion, finely chopped (2 cups)

6 oz. lacinato kale, coarsely chopped

1 cup cooked white beans

Directions

Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.

VEGAN FENNEL AND PUMPKIN POTAGE

This recipe from Vegetarian Times begins, "Potage is the French term for a thick, blended soup that’s usually served at the start of a meal. A single potato gives this vegan pumpkin potage recipe a rich, creamy texture — without the cream. Fennel gives the soup a sophisticated, anise-like flavor that compliments the rich pumpkin and a bit of tomato paste keeps things from getting too heavy.

"While we can certainly imagine setting down to a big bowl of this on a chilly evening and enjoying it all on its own, it certainly shines as intended, as the first course of an elevated cold-weather dinner menu. Consider serving it for a harvest-time gathering before the lentil-nut loaf and butternut lasagna hit the table."

Makes 6 servings.

To view this online, go to https://www.vegetariantimes.com/recipes/fennel-pumpkin-potage/.

Ingredients

2 Tbs. olive oil

1 medium onion, coarsely chopped (1-1/2 cups)

1 medium bulb fennel, trimmed, fronds reserved, cut into 1-inch chunks (1-1/2 cups)

1/4 cup white wine

2 cups pumpkin purée or canned pumpkin

1 medium Yukon gold potato (5 oz.), peeled and cut into chunks

2 cloves garlic, peeled

1 Tbs. tomato paste

2 tsp. Italian seasoning

Directions

Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and fennel, and cook 7 to 10 minutes, or until beginning to turn deep brown, stirring occasionally. Add white wine, and stir to deglaze pan, scraping up any browned, stuck-on bits.

Stir in 4 cups water, pumpkin purée, potato, garlic, tomato paste, Italian seasoning, and 3 cups water. Season with 1 tsp. salt and ¼ tsp. black pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 30 minutes, or until potatoes and fennel are very tender.

Purée soup in batches in blender or food processor until smooth, adding more water or broth if necessary to obtain desired consistency. Reheat as needed, and serve garnished with fennel fronds.

CORN CHOWDER

This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes

Ingredients

4 to 6 ears of corn

4 cups water

1 tablespoon butter or neutral oil, like canola or grapeseed

1 medium onion, chopped

2 medium potatoes, peeled and chopped

Salt and freshly ground black pepper

2 tomatoes, cored, seeded, and chopped

1 cup milk

1/2 cup chopped parsley leaves, optional

Directions

Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.

Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.

After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.

ROASTED AUTUMN VEGETABLE SOUP

This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”

POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy

Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.

Ingredients

1 large onion, cut into large chunks

4 large carrots, peeled and cut into 1 1/2-inch pieces

6 medium parsnips, peeled and cut into 1 1/2-inch pieces

4 cups winter squash, cubed

2 servings cooking spray (5 one-second sprays per serving)

3 cups fat-free vegetable broth

1/2 cup fat-free evaporated milk

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

Directions

Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.

Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.

Notes

You can add more water or broth to the pureed soup to achieve desired thickness.

FENNEL AND TOMATO SOUP

This comes from page 28 of the January/February 2012 issue of Vegetarian Times. It begins, “Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.” Serves 6 in 30 minutes or less.

To view this online, click here.

Note: The recipe originally calls for 2 Tbs. dry vermouth, dry white wine, or water. Since I don’t keep alcohol around the house - except for rubbing alcohol - I left the vermouth and/or white wine out of the recipe and substituted water.

Ingredients

3 Tbs. olive oil

1 large fennel bulb, diced (4 cups)

3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)

1 tsp. fennel seeds

2 Tbs. water

4 cups low-sodium vegetable broth

1 28-oz. can crushed tomatoes, preferably San Marzano

3 Tbs. chopped fresh Italian parsley

Preparation

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

nutritional information Per 1 2/3-cup serving: Calories: 163; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 19 g; Cholesterol: 0 mg; Sodium: 380 mg; Fiber: 5 g; Sugar: 2 g; Vegan

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because, believe it or not, not everyone loves tacos). Today's yumminess includes Strawberry Sorbet and Gjelina's Roasted Yams. Enjoy!

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

GJELINA’S ROASTED YAMS

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.”

Yield: Serves 3 - 6; Time: 1 hour.

This was featured in “A New California Cuisine”, and can be viewed online here.

Ingredients

3 large yams

2 tablespoons honey

1 tablespoon Espelette pepper, or crushed red-pepper flakes

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup Greek-style yogurt

4 tablespoons fresh lime juice, approximately 2 limes

2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Preparation

Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, 1/2 tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.

Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.

As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.

When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

BLACK BEAN AND MANGO SALAD

This is from Jolinda Hackett on The Spruce Eats. She wrote, "Black beans and mangoes combine with fresh bell pepper, fresh jalapeno peppers and fresh cilantro in this simple vegetarian, vegan, high-protein, and gluten-free bean salad recipe. The flavors are simple yet powerful, and the combination is quite tasty.

"This black bean and mango salad recipe is vegetarian, vegan and gluten-free, and, with just one tablespoon of olive oil divided among four servings, it's also relatively low in fat. With less than 200 calories per serving, this bean salad also qualifies as a low-calorie recipe."

Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Makes 4 servings

To view this online, go to https://www.thespruceeats.com/black-bean-and-mango-salad-recipe-3378314.

Ingredients

1 (15.8-ounce) can black beans (drained and rinsed)

1 cup sweet red, orange, or yellow bell pepper (diced)

6 green onions (thinly sliced)

1 jalapeno pepper (seeded and minced) or hot sauce to taste

1/4 cup cilantro leaves (chopped)

1/4 cup fresh lime juice

1 tablespoon olive oil

2 cups mango (diced)

Sea salt or kosher salt (to taste)

Prepartions

Gather the ingredients.

In a large bowl, combine the drained and rinsed black beans, the diced bell pepper, green onions, minced jalapeno pepper, and fresh cilantro.

In a separate small bowl, whisk together the olive oil and lime juice (and the hot sauce if you're using hot sauce instead of fresh jalapeno pepper).

Pour the olive oil and lime juice mixture over the bean mix, and gently toss together until well mixed.

Once the ingredients are well combined, carefully and gently fold in the diced mango and season lightly with sea salt or kosher salt.

You may want to taste, and adjust the seasonings, or add a bit more salt before serving.

Tips

Use sea salt or kosher salt for the best taste, instead of regular table salt. Similarly, use the best quality olive oil you have, and use freshly squeezed lime juice instead of bottled, if possible, for the best flavor.

ROASTED CAULIFLOWER SNOWFLAKES

This is part of Vegetarian Times site, and is originally from Barefoot Contessa (Ina Garten). Serves 4

You can view this online at https://barefootcontessa.com/recipes/roasted-cauliflower-snowflakes.

Ingredients

1 head cauliflower (about 2 1/2 pounds)

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup panko (Japanese bread flakes)

1/2 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 425 degrees.

Remove the leaves and trim the stem of the cauliflower but leave the core intact. With a sharp slicing knife, cut the whole cauliflower in large (1/2-inch-thick) slices. Don’t worry if the slices fall apart; they’ll look like snowflakes. Place the cauliflower on a sheet pan, drizzle with 3 tablespoons of olive oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower for 15 minutes.

Toss the panko with 1 tablespoon of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the Parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan. Serve hot or at room temperature.

WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA

This comes from the Food Network, and begins, "Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have."

Active Time: 15 minutes; Total Time: 35 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/whole30-veggie-packed-breakfast-frittata-3908443.

Ingredients

2 tablespoons extra-virgin olive oil

1 small green bell pepper, diced

1 small red bell pepper, diced

1/2 small red onion, thinly sliced

2 cups packed baby spinach

1/4 cup sun-dried tomatoes (not packed in oil), chopped

1 clove garlic, sliced

10 large eggs, beaten

Kosher salt and freshly ground black pepper

Hot sauce, for serving

Directions

Preheat the oven to 375 degrees F.

Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.

Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.

Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.

BAKED RISOTTO WITH GREENS AND PEAS

This comes from Kay Chun on The New York Times cooking site. Kay wrote, "This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy."

Yield: 4 servings; Time: 30 minutes

To view t his online, go to https://cooking.nytimes.com/recipes/1021287-baked-risotto-with-greens-and-peas.

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped yellow onion

1 small garlic clove, minced

1 cup Arborio rice (about 7 ounces)

Kosher salt and black pepper

4 ounces green or lacinato kale (about 1/3 bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)

3 1/2 cups low-sodium chicken broth

4 ounces baby spinach (about 4 packed cups)

1 cup frozen peas, thawed

3/4 cup grated Parmesan (3 ounces), plus more for garnish

3 tablespoons unsalted butter

1 tablespoon lemon juice

Preparation

Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.

Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.

Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.

Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Smoky Cauliflower Tacos with Avocado Crema, Adobo Tofu and Portobello Tacos with Chunky Guacamole and Summer Tacos with Corn, Green Beans and Tomatillo Salsa. Enjoy!

ROASTED ROOT VEGGIE BREAKFAST TACOS

This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)

To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.

Ingredients

1 small sweet potatoes, cubed (1/4” - 1/2” pieces)

1 medium carrot, peeled and sliced (1/4” rounds)

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon salt

Zest of 1/2 lime

1 cup canned black beans (mashed)

2 (6-inch) corn tortillas

Preparation

Preheat oven to 350 F and line a small baking sheet with parchment paper.

In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.

Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.

See the serving tips below for additional topping suggestions.

Ingredient Substitutions and Variations

Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.

You can also use a different kind of bean if you don’t have the black variety handy.

Cooking and Serving Tips

The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.

You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.

To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa."

Yield: Serves 4; Time: 20 minutes

This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016745-summer-tacos-with-corn-green-beans-and-tomatillo-salsa.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

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).

STAND 'N STUFF BREAKFAST TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.

Ingredients

6 eggs

1/4 cup half-and-half

1/4 teaspoon salt

2 teaspoons butter

1 can (15 oz) Progresso™ black beans, drained, rinsed

4 medium green onions, sliced (1/2 cup)

6 Old El Paso™ Soft Tortilla Bowls

1 cup shredded Cheddar cheese (4 oz)

1/3 cup Old El Paso™ Thick 'n Chunky salsa

1 avocado, pitted, peeled and diced

1/3 cup sour cream

Preparation

In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.

Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Expert Tips

Complete this fabulous meal with a delicious fresh fruit salad.

VEGETARIAN BUFFALO CHICKPEA QUESADILLAS

This is from Old El Paso, and begins, "Enjoy this vegetarian take on fan-favorite, Buffalo chicken wings! This chickpea quesadilla recipe layers chickpeas, hot sauce, cheese, green onions and tomatoes into a folded tortilla to create Vegetarian Buffalo Chickpea Quesadillas. Don't forget to serve with Old El Paso™ Zesty Ranch Sauce on the side!"

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/vegetarian-buffalo-chickpeas-quesadillas.

Ingredients

1/4 cup butter

1 cup chopped onions

2 cloves garlic, finely chopped

1 can (15 to 15.5 oz) chickpeas, drained, rinsed

1/4 cup original cayenne pepper sauce

4 Old El Paso™ Flour Tortillas For Burritos (8 inch)

1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)

1/2 cup chopped green onions (8 medium)

1/2 cup chopped tomatoes

2 teaspoons vegetable oil

1/2 cup Old El Paso™ Zesty Ranch Sauce (from 9-oz bottle)

Preparation

In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onions and garlic; cook 2 to 3 minutes or until vegetables begin to soften. Add chickpeas; continue to cook 4 to 6 minutes or until vegetables and chickpeas begin to brown. Remove from heat. Add hot sauce; roughly mash chickpeas with fork, leaving some whole.

On half of each tortilla, layer about 1/4 cup of the chickpea mixture, 1/4 cup cheese, 2 tablespoons green onions and 2 tablespoons tomatoes. Fold tortillas in half. Brush top of each quesadilla with about 1/4 teaspoon of the oil.

Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/4 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown. Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas.

Cut each quesadilla in half; serve with zesty ranch sauce on the side.

Expert Tips

Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Dial up the heat by adding sliced jalapeños to the chickpea quesadilla filling, along with the green onions and tomatoes.

This Buffalo chickpea quesadilla is hearty enough to serve on its own, but for a bit of added crunch, try serving with a side of tortilla chips.

This recipe uses Frank's™ RedHot™ original sauce, but you're welcome to use another variety of hot sauce.

Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 Very Lean Meat, 1/2 High-Fat Meat, 3 1/2 Fat

Carbohydrate Choices: 2

ADOBO TOFU & PORTOBELLO TACOS WITH CHUNKY GUACAMOLE

This is from Vegetarian Times. Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes; Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/adobo-tofu-portobello-tacos/.

Ingredients

1 14-oz pkg organic extra-firm tofu, drained

1 1/2 tbsp finely chopped canned chipotle chiles in adobo

1 tbsp fresh orange juice

2 tsp raw honey (TRY: Wholesome! Organic Raw Honey)

8 6-inch corn tortillas

1 large red bell pepper, cut into 1/4-inch strips

1 large portobello mushroom, stem discarded, cut into 1/2-inch-thick slices

1/4 sweet onion, cut into 1/4-inch slices

2 tsp safflower oil

1/4 tsp sea salt

1/2 tsp ground black pepper

Guacamole

3 tbsp finely chopped sweet onion

2 tbsp chopped fresh cilantro

1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)

1 small avocado, peeled, pitted and diced

1 tsp fresh lime juice

1/4 tsp sea salt

Preparation

Cut tofu block into 4 slabs. Arrange on a paper towel–lined baking sheet, cover with more paper towels and top with another baking sheet. Using cans, weigh the baking sheet down and set aside at room temperature for 30 minutes to drain.

Meanwhile, prepare guacamole: On a cutting board, mash onion, cilantro and jalapeño with a fork until onion is mashed. In a small bowl, combine onion mixture with avocado, lime juice and 1/4 tsp salt. Cover and set aside.

In a small bowl, combine chipotle chiles, orange juice and honey. Remove cans and top baking sheet from tofu and discard paper towels. Rub mixture on all sides of tofu and set aside on baking sheet.

Heat a grill pan or grill on medium-high. Add tortillas and grill until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.

Mist grill pan with cooking spray or grease grill grate (still on medium-high). In a single layer, add tofu and grill until browned and heated through, 3 minutes per side. Transfer to a cutting board, then cut tofu into 2-inch strips, cover with foil and set aside.

In a large bowl, toss bell pepper, mushroom and onion slices with oil, 1/4 tsp salt and black pepper. Add to grill pan or a grill basket (for outdoor grill) and cook on medium-high, tossing occasionally, until mushrooms are soft and peppers and onions are crisp-tender, about 5 minutes. Divide tofu and vegetables among tortillas and top with dollops of guacamole.

Monday Recipes

It's Monday...Hope your weekend was good. Here are six recipes to help you through the day, including Vegetarian Chili and Cheese-Stuffed Shells in Marinara Sauce. Enjoy!

SPINACH MACARONI AND CHEESE

There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “t's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!

Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.

To view this yumminess online, click here.

Ingredients

2 cups macaroni pasta, cooked

1 cup chopped cooked spinach

2 cups hot milk

1/4 cup flour

1/4 cup butter

2 tablespoons horseradish

1 tablespoon Dijon mustard

2 cups grated sharp white cheddar cheese

salt and pepper, to taste

freshly grated nutmeg, to taste

Directions

Preheat the oven to 425.

In medium sized pot, over medium heat, melt butter.

Add the flour and cook for 3 minutes.

Pour in the hot milk and cook until thickened.

Add the spinach, cheese, seasonings, horseradish and mustard.

Mix well.

Combine with the cooked pasta.

Place in a greased cassarole dish.

Bake in oven for 15 minutes or until bubbling.

SWEET POTATO-PECAN PIE

This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

VEGETARIAN CHILI

This comes from Ken Stross on Runner’s World website. The recipe begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, click here.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

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

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

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

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

FRESH PEAS WITH MINT

Makes 8 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml

Ingredients

2 cups sugar snap peas, blanched

2 cups frozen peas, thawed

1/4 cup sliced green onion

2 tablespoons butter

1 tablespoon fresh mint, finely chopped

Salt and pepper, to taste

Directions

In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.

Stir in mint.

Season with salt and pepper.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g

TOMATO AND MOZZARELLA PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta, such as rigatoni

5 Tbsp. extra virgin olive oil

1-2 cloves garlic, finely chopped

5-6 small tomatoes, chopped

8 oz. fresh mozzarella, torn into small pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

Freshly ground black pepper

Grated Pecorino cheese

Instructions

Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.

Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Friday Recipes

Is it possible that it's the last Friday of August? This year has just flown by, so far.

Here are six yummy recipes to help you through the weekend, including Roasted Vegetable Chili with Cornbread Biscuits, BBQ Tempe Burgers, and Roast Veggie Pasta. Enjoy!

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

GREEK-INSPIRED VEGGIE BURGERS

This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy

To view this online, click here.

Ingredients

4 sprays cooking spray

1 serving frozen vegetarian burger(s)

1 English muffin, grilled or toasted

2 Tbsp Tzatziki

1/4 cup Roasted red peppers (packed in water), thinly sliced

1/4 cup Cucumbers, cut in ribbons with a peeler

Directions

Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.

On English muffin, layer tzatziki, burger, red peppers, and cucumber.

BBQ TEMPEH BURGERS

This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”

Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings

Ingredients

2 tsp oil

1 cup onions, chopped

1 cup carrots, chopped

1/4 tsp salt

2 cloves garlic, chopped

1 cup cooked or canned pinto beans, rinsed and drained

1/4 cup wheat germ

juice of 1/2 lime

1 tbsp tomato paste

1 tbsp almond or peanut butter

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp chili powder

1/4 tsp liquid smoke, optional

1 (8 oz) package tempeh, cubed

2 tbsp sesame seeds

4 hamburger buns

1/3 cup low-sugar barbecue sauce

1 cup roasted red peppers, sliced

2 cups cabbage, shredded

Directions

Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.

Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg

Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.

Mexican Recipes

If you love Mexican food, today's post is sure to please. Check out the Sweet Potato and Black Bean Enchiladas, the Mexican Pizza, as well as the other recipes in today's post. Enjoy!

SPICY BEAN & RICE BURRITOS

This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4

To view this online, click here.

Ingredients

16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans

1 Tbsp Eden Extra Virgin Olive Oil

1 clove garlic, minced

1/4 cup onions, minced

1/4 cup red bell pepper, minced

1 cup cooked brown rice

4 whole whole grain flour tortillas

1/2 cup prepared salsa

Directions

Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.

Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.

Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.

Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium

MEXICAN PIZZA

This comes from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.

TEX-MEX CORNBREAD

This yummy recipe is from Diana Rattray, who has contributed to About.com and The Spruce Eats for years. For this recipe, she wrote, "This is a moist and delicious cornbread, perfect to serve with beans, a bowl of chili, or a hearty soup or stew. Add more or less minced jalapeño to suit your taste. A cast-iron skillet makes the best crust, but a heavy baking pan could be used if necessary."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/tex-mex-cornbread-3054149.

Ingredients

1/4 cup canola oil plus 1 tablespoon for the skillet

3 large eggs

1 cup plus 2 tablespoons buttermilk, 9 ounces

1 small can (8 ounces) cream-style corn, or about 1 cup

1 tablespoon finely minced onion, red or yellow

2 tablespoons finely minced jalapeño peppers

1 1/2 cups stone-ground cornmeal

1/4 cup all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup (4 ounces) finely shredded Cheddar Jack cheese blend or a mild or sharp Cheddar cheese

Directions

Put 1 tablespoon of oil in a 10-inch cast iron skillet and put it in the oven. Heat the oven to 425 F.

In a large bowl, whisk the eggs with the remaining 1/4 cup of oil, the buttermilk, cream-style corn, minced onion, and minced jalapeño peppers.

In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.

Carefully take the hot skillet out of the oven and set it on a metal rack.

Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.

Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.

Cut into wedges and serve.

Tips

A cast iron skillet will make the best crust, but a 9-inch baking pan can be substituted.

Use fresh jalapeño or canned, minced finely.

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.

ENCHILADA 'LASAGNA'

This is from Vegetarian Times, and begins, "Do you like enchiladas? Do you like lasagna? We’re going to assume you’re not a monster and thus said yes to both. Ergo, you will probably like this fun casserole that takes some inspiration from both. Tortillas are used instead of pasta, but you still get the gorgeous striations of cheese, tomato, and carb. Want to make this enchilada dish plant-based? Swap in your favorite vegan egg and shredded mozzarella, and whip up a batch of tofu ricotta for the filling."

Prep Time: 40 minutes; Cook Time: 25 minutes; Total Time: 65 minutes; Servings 8

To view this online, go to https://www.vegetariantimes.com/recipes/enchilada-lasagna-combines-two-family-favorites-in-one/.

Ingredients

1/4 cup olive oil, divided

1 yellow onion, chopped

1 zucchini, diced

1 green bell pepper, diced

2 pinches ground black pepper, divided

1 large clove garlic, minced

1 24-oz jar unsalted pureed strained tomatoes (aka passata)

3/4 cup low-sodium vegetable broth

4 tsp ground cumin

1 tbsp chile powder

1 tsp chipotle chile powder

1/2 tsp sea salt

15-oz tub whole-milk ricotta cheese

1 large egg, lightly beaten

15 6-inch corn tortillas, divided

1 cup shredded Mexican cheese blend or mozzarella cheese

Directions

Preheat oven to 375 degrees fahrenheit. In a large skillet on medium, heat 2 tbsp oil. Add onion, zucchini, bell pepper and pinch black pepper and cook, stirring often, until vegetables are tender, 6 to 8 minutes. Set aside.

Meanwhile, prepare sauce: In a small saucepan on medium-low, heat remaining 2 tbsp oil. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add strained tomatoes, broth, cumin, chile powder, chipotle chile powder, salt and remaining pinch black pepper. Bring to a simmer: cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Set aside.

In a bowl, stir together ricotta and egg. Into a 13 x 9-inch baking dish, pour 1/2 cup sauce. Arrange 5 tortillas in a single layer over top of sauce, overlapping slightly to fit. Dollop half of the ricotta mixture over top, spreading gently.

Spoon half of the vegetable mixture evenly over ricotta and spread 3/4 cup sauce over top. Arrange 5 tortillas in a single layer over top, overlapping slightly. Repeat layers with remaining ricotta mixture and vegetable mixture, then 3/4 cup sauce over top.

Arrange remaining 5 tortillas in a single layer over top, overlapping slightly. Spread remaining sauce over top. Sprinkle with cheese blend. Bake until bubble and cheese is melted, 25 to 30 minutes.

Dessert

I want something snacky!

Let's face it: most of us love dessert. There's something about dessert (something nicely snacky) that just hits the spot.

That said, here are six desserts to get your attention, including Homemade Baked Churros and Mini Cheesecakes with Mango-Raspberry Sauce. Enjoy!

BLUEBERRY CRUMBLE

This is from the Food Network. Prep Time: 20 minutes; Inactive: 10 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/blueberry-crumble-recipe-1956497.

Ingredients

Filling:

1 teaspoon unsalted butter, softened

2 pints blueberries, or any other berry

1/2 cup granulated sugar

1 tablespoon cornstarch

1/2 cup apple cider or orange juice

1 teaspoon vanilla extract

Streusel Topping:

1 cup all-purpose flour

1/2 cup brown sugar

1/2 cup granulated sugar

6 tablespoons unsalted butter, cold and cut into cubes

1/2 cup toasted oats

1/2 cup chopped, toasted almonds

Directions

Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.

For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.

For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.

Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

MELT-IN-YOUR-MOUTH BERRY TRIFLE

This is from September 2006 issue of Vegetarian Times (page 85), and begins, "Even though you can use fresh berries in this trifle, frozen work better because they give off more juicy goodness for the chunks of pound cake to absorb." Makes 16 servings

To view this online, go to https://www.vegetariantimes.com/recipes/melt-in-your-mouth-berry-trifle/.

Ingredients

2 10-oz. bags organic frozen strawberries, thawed

2 10-oz. bags organic frozen blueberries, thawed

1/2 cup sugar

1/4 cup lemon juice

3 cups low-fat vanilla yogurt

2/3 cup low-fat sour cream

1 tsp. vanilla extract

1 16-oz. fat-free pound cake

1 cup raspberry jam

Preparation

Toss together strawberries, blueberries, sugar and lemon juice in large bowl. Combine yogurt, sour cream and vanilla in separate bowl.

Stand pound cake on side. Cut cake into 4 thin slices lengthwise. Spread first slice with 1/4 cup jam, and top with second slice. Continue with remaining slices and jam, and finish with layer of jam on top of cake. Cut into 1/4-inch-thick slices.

Line bottom and sides of clear trifle dish or large glass soufflé dish with prepared cake slices. Spoon in half of fruit. Top with half of yogurt mixture. Layer with remaining cake slices, fruit and yogurt mixtures. Cover with plastic wrap, and chill 4 hours, or overnight, to allow trifle to set.

MINI CHEESECAKES WITH MANGO-RASPBERRY SAUCE

This was in the September 2006 (?) issue of Vegetarian Times, page 41. It begins, "These individual cheesecakes wowed us with their simplicity and their flavor. Have both the egg and the cream cheese at room temperature before you use them to ensure a smooth texture."

Makes 2 servings

To view this online, go to https://www.vegetariantimes.com/recipes/mini-cheesecakes-with-mango-raspberry-sauce/.

Ingredients

Mango-raspberry sauce

1/2 cup frozen raspberries, thawed

1/2 cup frozen mango chunks, thawed

1/4 cup mango-apricot nectar or orange juice

1 Tbs. sugar

Mini cheesecakes

6 oz. fat-free or low-fat cream cheese, softened

3 Tbs. fat-free condensed milk

2 Tbs. mango-apricot nectar or orange juice

1 large egg, at room temperature

1/2 tsp. vanilla extract

2 round sugar cookies, such as Pepperidge Farm Sugar Cookies

Preparation

To make Mango-Raspberry Sauce: Purée all ingredients in blender until smooth. Strain, and set aside.

To make Mini Cheesecakes: Preheat oven to 325F. Coat 2 6-oz. ramekins with cooking spray. Beat cream cheese with electric beater until smooth. Add condensed milk, and blend until smooth. Add nectar, egg and vanilla, and beat just until smooth.

Set 1 cookie in bottom of each ramekin. Fill ramekins with cream cheese mixture. Place ramekins in 9-inch square ovenproof dish, and add hot water to come halfway up sides of ramekins. Place dish in oven, and bake 35 to 40 minutes, or until just set.

Remove from water bath, and set on cooling rack for 30 minutes. Transfer to refrigerator, and chill 4 hours, or up to 2 days. Serve cheesecakes with Mango-Raspberry Sauce.

HOMEMADE BAKED CHURROS

This is from Old El Paso, and begins, "These homemade churros take just 15 minutes of prep time so that you can enjoy the flavor of classic Mexican churros without all the frying fuss. What's the trick? Use Pillsbury™ Crescent Rolls to turn them into crescent churros! They're simple to pull together; brush the crescent rolls with butter, sprinkle with cinnamon sugar, and twist for a fun and easy way to make a churro. Melted chocolate adds even more decadence to this sweet baked churros treat."

Prep Time: 15 minutes; Total Time: 35 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/homemade-baked-churros.

Ingredients

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1 can (8 oz) refrigerated Pillsbury™ Crescent Rolls (8 count)

1 tablespoon butter, melted

1/4 cup semisweet chocolate chips

Preparation

Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.

On lightly floured work surface, unroll dough; press into 13x8-inch rectangle. Firmly press perforations to seal. Brush top of dough with some of the melted butter. Sprinkle cinnamon sugar on one half of short side of rectangle.

Fold dough over top. Press to seal. With rolling pin, lightly roll dough to press layers together. Brush remaining butter on top. With sharp knife or pizza cutter, cut lengthwise into 8 strips. Twist each strip 3 times; place on ungreased large cookie sheet.

Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.

Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle melted chocolate over tops.

Expert tips

Traditional churros are strips of dough that are deep-fried and rolled in cinnamon and sugar. We simplify them by sprinkling cinnamon sugar on crescent dough, twisting it into strips, and baking.

For a more casual look for your Homemade Baked Churros, dip the fork into the melted chocolate, and quickly move your wrist back and forth to create a zigzag pattern.

It’s handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.

If you love these Baked Crescent Churros, try these Mini Churro Doughnut Holes. It's the cinnamon-sugar fair food you can make right in your kitchen.

Looking for something a little more decadent? Try this recipe for Dulce de Leche Mocha Ice Cream Dessert. It's a make-ahead treat that will go fast!

BLACKOUT CAKE

This recipe, on The New York Times cooking site, is from Ebinger's, and adapted by The New York Times. It begins, "This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, 'The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,' that this version got the thumbs-up from 'a panel of twelve Ebingerites.' That's enough for us."

Yield: 1 cake; Time: 3 hours plus chilling

This recipe was featured in "The Cake Box From Heaven (Brooklyn, of Course) is Back" and can be viewed online at https://cooking.nytimes.com/recipes/1018772-blackout-cake.

Ingredients

For the cake:

1/2 cup unsweetened Dutch-process cocoa

1/4 cup boiling water

2 ounces unsweetened chocolate, chopped

3/4 cup milk

2 cups sugar

2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans

4 eggs, separated

2 teaspoons vanilla

2 cups flour, plus 1 tablespoon for the cake pans

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

For the filling:

2 tablespoons unsweetened Dutch-process cocoa

2 cups boiling water

3/4 cup plus 1 tablespoon sugar

1 ounce bittersweet chocolate, chopped

1/4 cup cornstarch

1 tablespoon cold water

1/4 teaspoon salt

1 teaspoon vanilla

2 tablespoons butter

For the frosting:

12 ounces semisweet chocolate, chopped

3/4 cup unsalted butter

1/2 cup hot water

1 tablespoon corn syrup

1 tablespoon vanilla

Preparation

Heat the oven to 375 degrees.

To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.

In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.

Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.

Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.

While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.

Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.

Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.

Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.

Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

DULCE DE LECHE BANANA PIE

This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!

Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.

Ingredients

1 cup Gold Medal™ all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

1 can (13.4 oz) dulce de leche

3 ripe medium bananas

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup semisweet chocolate chips

1 teaspoon vegetable oil

Preparation

Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.