Here's to the start of another week. Today's yummy vegetarian offerings include Three Sisters Soup and Vegetarian Mexican Inspired Stuffed Peppers. Enjoy!
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
ALAMO MUFFINS
This yummy recipe is from the infamous long-since-forgotten emailing list. It was posted with the note, "A nice change from tacos or tortillas to accompany Mexican meals. Makes 1-1/2 dozen."
Apparently, the poster was named Carolyn, who added, "*Carolyn's Note: I would just use a can of chopped green chilies, drained, if fresh ones are not convenient."
Yield: 18 servings
Ingredients
1 1/2 cup yellow cornmeal
1 tbs sugar
1 tbs baking powder(double-acting)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
2 eggs; slightly beaten
1 cup yogurt; plain
1 can cream-style corn; (8-3/4 ounce)
1/4 cup green chili peppers,* seeded and minced (see note above)
Instructions
Preheat oven to 450F. Mix together the cornmeal, sugar, baking powder, baking soda, and salt. Using pastry blender, cut in the shortening until the consistency is grainy. Beat the eggs into the yogurt, then add to the cornmeal mixture. Add the cream-style corn and chili peppers, mixing just until moistened.
Divide the batter evenly among 18 greased or paper-lined muffin cups. Bake until lightly browned, about 12 to 15 minutes.
THREE SISTERS SOUP
This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.
“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup
Note: This recipe calls for either chicken or vegetable stock on the American Heart Association web site. However, since this is a vegetarian blog, I'm keeping it at only the veggie broth. Also, if you're looking for quite a few yummy heart-healthy recipes, check out the AHA's site and follow around to their recipes.
Ingredients
6 cups fat-free, low-sodium vegetable stock
16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed
16 oz. canned, low-sodium kidney beans (drained, rinsed)
1 small onion (chopped)
1 rib celery (chopped)
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves
OR
1/2 tsp. dried sage
1/2 tsp. curry powder
Directions
Bring veggie stock to a slow boil.
Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.
Ingredients
1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Cook's Note:
I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!
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.
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.
Monday, May 8, 2023
Friday, May 5, 2023
Friday Recipes
It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Easy Sweet Potato Enchiladas and Primavera Pasta with Breadcrumb Topping. Enjoy!
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
PRIMAVERA PASTA WITH BREADCRUMB TOPPING
This is from the March 2006 issue of Vegetarian Times, page 78. It begins, "Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/primavera-pasta-with-breadcrumb-topping/.
Ingredients
8 oz. fusilli or rotini pasta
3 Tbs. olive oil
1/2 lb. green beans, trimmed
1/2 large yellow onion, chopped
4 cloves garlic, chopped
1/2 tsp. crushed red pepper
3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned
2 large red bell peppers, julienned
1/4 cup finely chopped basil
1 tsp. chopped fresh oregano
1 cup plain dry breadcrumbs
Preparation
Cook pasta according to package directions.
Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.
Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.
Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.
Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
EASY SWEET POTATO ENCHILADAS
This comes from Old El Paso, and begins, "Enchilada dinners are a great way to use up fillings and try out new flavors—take our Easy Sweet Potato Enchiladas, for example. Full of roasted sweet potatoes, spinach and chickpeas and spiced with chili powder, these vegetarian enchiladas with sweet potato are a game-changer when you want to introduce a vegetarian dish into your weekday lineup. You'll love that it takes just 30 minutes of prep time to get tasty vegetarian sweet potato enchiladas wrapped up and in the oven. Make them saucy with Old El Paso™ Mild Red Enchilada Sauce, and don't forget the cheese!"
Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-sweet-potato-enchiladas.
Ingredients
1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 teaspoon chili powder
3 cups packed fresh baby spinach leaves
1 can (15.5 oz) chickpeas, drained, rinsed
2 cups Old El Paso™ Shredded Mexican 4 Cheese Blend (8 oz)
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)
2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
Fresh chopped cilantro and Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.
Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.
Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.
Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.
Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.
Expert Tips
Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce in your Easy Sweet Potato Enchiladas.
For this Easy Sweet Potato Enchiladas recipe, look for sweet potatoes with red skin and orange flesh.
Cooking vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Add a fresh squeeze of lime to your vegetarian sweet potato enchiladas, if desired.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
PRIMAVERA PASTA WITH BREADCRUMB TOPPING
This is from the March 2006 issue of Vegetarian Times, page 78. It begins, "Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/primavera-pasta-with-breadcrumb-topping/.
Ingredients
8 oz. fusilli or rotini pasta
3 Tbs. olive oil
1/2 lb. green beans, trimmed
1/2 large yellow onion, chopped
4 cloves garlic, chopped
1/2 tsp. crushed red pepper
3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned
2 large red bell peppers, julienned
1/4 cup finely chopped basil
1 tsp. chopped fresh oregano
1 cup plain dry breadcrumbs
Preparation
Cook pasta according to package directions.
Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.
Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.
Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.
Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
EASY SWEET POTATO ENCHILADAS
This comes from Old El Paso, and begins, "Enchilada dinners are a great way to use up fillings and try out new flavors—take our Easy Sweet Potato Enchiladas, for example. Full of roasted sweet potatoes, spinach and chickpeas and spiced with chili powder, these vegetarian enchiladas with sweet potato are a game-changer when you want to introduce a vegetarian dish into your weekday lineup. You'll love that it takes just 30 minutes of prep time to get tasty vegetarian sweet potato enchiladas wrapped up and in the oven. Make them saucy with Old El Paso™ Mild Red Enchilada Sauce, and don't forget the cheese!"
Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-sweet-potato-enchiladas.
Ingredients
1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 teaspoon chili powder
3 cups packed fresh baby spinach leaves
1 can (15.5 oz) chickpeas, drained, rinsed
2 cups Old El Paso™ Shredded Mexican 4 Cheese Blend (8 oz)
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)
2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
Fresh chopped cilantro and Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.
Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.
Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.
Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.
Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.
Expert Tips
Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce in your Easy Sweet Potato Enchiladas.
For this Easy Sweet Potato Enchiladas recipe, look for sweet potatoes with red skin and orange flesh.
Cooking vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Add a fresh squeeze of lime to your vegetarian sweet potato enchiladas, if desired.
Thursday, May 4, 2023
Breakfast
When I was growing up, it seemed that there were rules about meals: breakfast was in the morning, lunch, around noon, dinner (or supper) in the evening.
As an adult with my own family, I've been known to mix it up a little. The morning after a holiday, I've been known to have pie with my coffee ("Hey, it's breakfast! It has fruit, crust, and whipped cream!"). My other thing is that if I feel like having breakfast for dinner, that's cool, too.
To that end, here are six breakfast recipes that you can fix any time you want (including in the morning!), and include Egg and Potato Breakfast Tacos and Fried Eggs and Potatoes. Enjoy!
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
Ingredients
1-2 eggs
1-2 pieces of bread
margarine for the pan
Directions
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
BAKED STEEL-CUT OATS WITH NUT BUTTER
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "For a simple, filling breakfast, baked steel-cut oatmeal, enriched with almond butter and cinnamon, is a go-to recipe. This version is particularly adaptable: Use peanut butter or almond butter, steel-cut or cracked oats, or any number of warming spices that might be in your cupboard. Then, garnish as you wish."
Time: About 1 hour; Yield: 3 to 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020948-baked-steel-cut-oats-with-nut-butter.
Ingredients
1/4 cup peanut butter or almond butter
1 cup steel-cut or cracked oats
Pinch of salt
Cinnamon, nutmeg or cardamom, for sprinkling (optional)
Sliced bananas, raisins or dried fruit, chopped apple, maple syrup, honey, brown sugar or heavy cream, for garnishing (optional)
Preparation
Heat oven to 350 degrees and bring a kettle of water to a boil.
In a medium shallow casserole or baking dish, combine 3 cups boiling water and the nut butter and stir until smooth-ish. (Don’t worry about a few lumps.) Stir in oats. Season the mix with a big pinch of salt, and some cinnamon or nutmeg if you like.
Cover with foil and bake for 1 hour, stirring halfway through. Taste and if the oats aren’t cooked enough, let it bake for 5 to 10 minutes longer.
Garnish with whatever you like, and serve.
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP
This is from Old El Paso, and begins, "Bored of eating the same ol’ breakfast every morning? This irresistible Mexican breakfast casserole with hash browns will pull you out of your rut! With a golden, crunchy potato crust atop savory layers of eggs, cheese, tortilla, bell pepper and green chiles, this Mexican breakfast casserole recipe is too good not to try."
Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.
Ingredients
16 large eggs
3 cups shredded Mexican cheese blend
4 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
1 red bell pepper, seeded and chopped
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
4 tablespoons butter, melted
1/2 cup crema (optional)
Preparation
Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
Cut the tortillas into 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.
Expert Tips
Shredded Colby Jack cheese can be substituted for the Mexican blend cheese in this recipe.
Garnish your Mexican hash brown casserole with additional sliced green onions.
To give this casserole more of a kick, serve it with hot sauce or sliced hot peppers.
FRIED EGGS AND POTATOES
This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "This quick one-pan meal of fried eggs and potatoes hits the spot any time of day, and especially if you like breakfast for dinner. Golden onion, turmeric and tomato paste make a savory and rich bed for the potatoes and eggs to nestle in. Make sure to chop the potatoes evenly into small, 1/2-inch cubes and add a little water to speed up their cooking time. You can cook the yolks to your liking – just cover and check on them every minute. Serve with bread or a green salad, or both, for a complete meal."
Time: 30 minutes; Yield: 2 to 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023911-fried-eggs-and-potatoes. While you're there, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. If you're like me when it comes to food, you won't regret it.
Ingredients
1/4 cup extra-virgin olive oil
1 large yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
1/4 teaspoon ground turmeric
1 tablespoon tomato paste
1 large Yukon Gold potato (about 12 ounces), peeled and diced into 1/2-inch cubes
4 large eggs
Fresh herb of your choice, chopped, for garnish (optional)
Preparation
In a large (12-inch) nonstick pan with a lid, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 7 to 9 minutes. Season with salt, add the turmeric and stir until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.
Ingredients
Add the potatoes, season with about 1/2 teaspoon salt and a few grinds of pepper, and stir. Cook for about 2 minutes, stirring often, just until the potatoes are no longer raw. Add 1/4 cup water, stir and bring to a simmer. Cover, reduce heat to medium-low and cook, stirring occasionally and adding a tablespoon or two of water if the potatoes are browning too much, until the potatoes are just tender, 7 to 9 minutes. Taste the potatoes and add more salt and pepper to taste, being mindful that the eggs will also be seasoned.
Make four wells in the potatoes and crack an egg in each well; season the eggs with salt and pepper. With a wooden spoon, gently poke the egg whites (without disturbing the yolk) to make them spread and cook faster. Cover and check every 30 seconds to a minute, until the whites are cooked and the yolk is to your liking, 3 to 5 minutes for a softer yolk. Remove from the heat, sprinkle with herbs, if using, and serve.
EGG AND POTATO BREAKFAST TACOS
This is from the Food Network, and begins, "Quick and easy to assemble, it makes sense why tacos are enjoyed during any time of the day in Mexico. Roast potatoes with poblano peppers and onions until golden brown, then enjoy on warm tortillas with buttery scrambled eggs."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/egg-and-potato-breakfast-tacos-3363842.
Ingredients
8 large eggs
1 teaspoon chili powder
Kosher salt
2 Yukon gold potatoes (about 1 pound), diced
1 onion, diced
1 poblano chile pepper, thinly sliced
Cooking spray
3 plum tomatoes, diced
1/2 cup chopped fresh cilantro
2 tablespoons jalapeno hot sauce
1 tablespoon unsalted butter
12 white corn tortillas
Directions
Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.
Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.
Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.
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
As an adult with my own family, I've been known to mix it up a little. The morning after a holiday, I've been known to have pie with my coffee ("Hey, it's breakfast! It has fruit, crust, and whipped cream!"). My other thing is that if I feel like having breakfast for dinner, that's cool, too.
To that end, here are six breakfast recipes that you can fix any time you want (including in the morning!), and include Egg and Potato Breakfast Tacos and Fried Eggs and Potatoes. Enjoy!
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
Ingredients
1-2 eggs
1-2 pieces of bread
margarine for the pan
Directions
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
BAKED STEEL-CUT OATS WITH NUT BUTTER
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "For a simple, filling breakfast, baked steel-cut oatmeal, enriched with almond butter and cinnamon, is a go-to recipe. This version is particularly adaptable: Use peanut butter or almond butter, steel-cut or cracked oats, or any number of warming spices that might be in your cupboard. Then, garnish as you wish."
Time: About 1 hour; Yield: 3 to 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020948-baked-steel-cut-oats-with-nut-butter.
Ingredients
1/4 cup peanut butter or almond butter
1 cup steel-cut or cracked oats
Pinch of salt
Cinnamon, nutmeg or cardamom, for sprinkling (optional)
Sliced bananas, raisins or dried fruit, chopped apple, maple syrup, honey, brown sugar or heavy cream, for garnishing (optional)
Preparation
Heat oven to 350 degrees and bring a kettle of water to a boil.
In a medium shallow casserole or baking dish, combine 3 cups boiling water and the nut butter and stir until smooth-ish. (Don’t worry about a few lumps.) Stir in oats. Season the mix with a big pinch of salt, and some cinnamon or nutmeg if you like.
Cover with foil and bake for 1 hour, stirring halfway through. Taste and if the oats aren’t cooked enough, let it bake for 5 to 10 minutes longer.
Garnish with whatever you like, and serve.
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP
This is from Old El Paso, and begins, "Bored of eating the same ol’ breakfast every morning? This irresistible Mexican breakfast casserole with hash browns will pull you out of your rut! With a golden, crunchy potato crust atop savory layers of eggs, cheese, tortilla, bell pepper and green chiles, this Mexican breakfast casserole recipe is too good not to try."
Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.
Ingredients
16 large eggs
3 cups shredded Mexican cheese blend
4 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
1 red bell pepper, seeded and chopped
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
4 tablespoons butter, melted
1/2 cup crema (optional)
Preparation
Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
Cut the tortillas into 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.
Expert Tips
Shredded Colby Jack cheese can be substituted for the Mexican blend cheese in this recipe.
Garnish your Mexican hash brown casserole with additional sliced green onions.
To give this casserole more of a kick, serve it with hot sauce or sliced hot peppers.
FRIED EGGS AND POTATOES
This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "This quick one-pan meal of fried eggs and potatoes hits the spot any time of day, and especially if you like breakfast for dinner. Golden onion, turmeric and tomato paste make a savory and rich bed for the potatoes and eggs to nestle in. Make sure to chop the potatoes evenly into small, 1/2-inch cubes and add a little water to speed up their cooking time. You can cook the yolks to your liking – just cover and check on them every minute. Serve with bread or a green salad, or both, for a complete meal."
Time: 30 minutes; Yield: 2 to 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023911-fried-eggs-and-potatoes. While you're there, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. If you're like me when it comes to food, you won't regret it.
Ingredients
1/4 cup extra-virgin olive oil
1 large yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
1/4 teaspoon ground turmeric
1 tablespoon tomato paste
1 large Yukon Gold potato (about 12 ounces), peeled and diced into 1/2-inch cubes
4 large eggs
Fresh herb of your choice, chopped, for garnish (optional)
Preparation
In a large (12-inch) nonstick pan with a lid, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 7 to 9 minutes. Season with salt, add the turmeric and stir until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.
Ingredients
Add the potatoes, season with about 1/2 teaspoon salt and a few grinds of pepper, and stir. Cook for about 2 minutes, stirring often, just until the potatoes are no longer raw. Add 1/4 cup water, stir and bring to a simmer. Cover, reduce heat to medium-low and cook, stirring occasionally and adding a tablespoon or two of water if the potatoes are browning too much, until the potatoes are just tender, 7 to 9 minutes. Taste the potatoes and add more salt and pepper to taste, being mindful that the eggs will also be seasoned.
Make four wells in the potatoes and crack an egg in each well; season the eggs with salt and pepper. With a wooden spoon, gently poke the egg whites (without disturbing the yolk) to make them spread and cook faster. Cover and check every 30 seconds to a minute, until the whites are cooked and the yolk is to your liking, 3 to 5 minutes for a softer yolk. Remove from the heat, sprinkle with herbs, if using, and serve.
EGG AND POTATO BREAKFAST TACOS
This is from the Food Network, and begins, "Quick and easy to assemble, it makes sense why tacos are enjoyed during any time of the day in Mexico. Roast potatoes with poblano peppers and onions until golden brown, then enjoy on warm tortillas with buttery scrambled eggs."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/egg-and-potato-breakfast-tacos-3363842.
Ingredients
8 large eggs
1 teaspoon chili powder
Kosher salt
2 Yukon gold potatoes (about 1 pound), diced
1 onion, diced
1 poblano chile pepper, thinly sliced
Cooking spray
3 plum tomatoes, diced
1/2 cup chopped fresh cilantro
2 tablespoons jalapeno hot sauce
1 tablespoon unsalted butter
12 white corn tortillas
Directions
Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.
Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.
Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.
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
Wednesday, May 3, 2023
Wednesday Recipes
We're half-way through the week already, and already into May. Is it really possible we're that far along in the week and year?
Well, we still need to eat. Here are six yummy vegetarian recipes to help you through the day, including Veggie Chili Cornbread Casserole and Sweet and Sour Cabbage Soup. Enjoy!
FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]
This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!
Serves: 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.
Ingredients
For the Collard Green Rolls:
8 collard green leaves
1-1/2 cups cooked wild rice
1 cup acorn or butternut squash, roasted and diced
1/4 cup dried cranberry
1/4 cup pecans
Salt and pepper, to taste
1 cup shredded carrot
For the Cranberry-Balsamic Sauce:
1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon balsamic vinegar
Preparation
Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.
In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).
Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.
SPICY BEAN CHILI WITH LEFTOVER ROAST POTATOES [VEGAN]
This is from Niki Webster at One Green Planet. Niki wrote, "What to do with leftover potatoes? This tasty, hearty, and healthy meal is the answer! A little bit of sweetness and a touch of savory flavor make this spicy chili the perfect go-to meal for cold days."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/spicy-bean-chili-with-leftover-roast-potatoes/.
Ingredients
Leftover roast potatoes
Ingredients
For the Paste:
Ingredients
1 onion roughly chopped
1/2 teaspoon chili flakes
1 teaspoon cumin seeds
4 cloves garlic sliced
1/2 teaspoon ancho chili powder
1 teaspoon smoked paprika
1 tablespoon olive oil
5 organic plum tomatoes, roughly chopped
2 cups water
For the Chili:
1 teaspoon balsamic vinegar
2 teaspoon maple syrup
Good pinch sea salt and black pepper
2 15-ounce cans organic cannelloni beans
1 15-ounce can organic red kidney beans
Preparation
Make a paste by adding all the ingredients into a mini chopper or food processor to pulse to a paste.
Add the paste a large saucepan with 1 tablespoon olive oil, fry for 4-5 minutes on a medium heat Add in the tomatoes, water, balsamic, maple syrup, tamari, and salt, and simmer for 10 minutes before adding in the beans.
Simmer for a minimum of 10 minutes – the longer you simmer, the more developed the flavor will become.
Great with leftover roast potatoes.
MAC AND CHEESE
This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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.
SWEET AND SOUR CABBAGE SOUP
This is from Micah Siva, RD in Simply Recipes. The recipe begins, "With lots of savory, sweet, and sour flavor, this easy-as-can-be sweet and sour cabbage soup will be your wintertime go-to. The vegetarian recipe freezes well, too."
Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Makes 8 servings
To view this (and Micah's wonderful dialogue about the recipe) online, go to https://www.simplyrecipes.com/sweet-and-sour-cabbage-soup-recipe-6835442.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
1 tablespoon sweet paprika
1 medium head green cabbage (about 2 pounds), core removed and thinly sliced
3 medium carrots, peeled and chopped into 1/2-inch pieces
1 bay leaf
8 cups low-sodium vegetable broth
1 (28-ounce) can crushed tomatoes
1/4 cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons lemon juice
Salt and pepper, to taste
1/4 cup chopped fresh parsley
Directions
Sauté the onion, garlic, tomato paste, and paprika:
Heat the oil in a large, heavy-bottomed pot (about 4 to 5 quarts) over medium heat. Add the onion and sauté until it softens slightly, about 3 minutes. Add the garlic, tomato paste, and paprika and stir. Cook for another minute.
Add the soup ingredients:
Add the cabbage, carrots, and bay leaf to the pot. Pour the broth, crushed tomatoes, vinegar, and brown sugar over the cabbage. Stir to combine.
Bring to a boil and adjust the heat to a simmer. Cover with a lid and simmer until the cabbage is fully cooked and tender, 25 to 30 minutes.
Finish and serve:
Add the lemon juice and season with salt and pepper to taste. Add more sugar or seasoning as needed.
Serve topped with fresh parsley and freshly ground pepper.
Store any leftovers in an airtight container in the fridge for up to 5 days.
SWISS VEGETABLE MEDLEY
This is from Better Homes and Gardens, and begins, "Frozen vegetables make this side dish casserole recipe super simple to assemble. Choose from several combinations of vegetables."
Prep Time: 15 minutes; Bake Time: 35 minutes; Total Time: 50 minutes; Servings: 12
View this online at https://www.bhg.com/recipe/vegetables/swiss-vegetable-medley/.
Ingredients
2 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots, thawed
2 10.75 ounce can condensed cream of mushroom soup
2 cup (8 oz.) shredded Swiss cheese
2/3 cup dairy sour cream
1/2 teaspoon black pepper
2 2.8 ounce can French-fried onions
Directions
In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.
To Tote:
Cover tightly. Transport in an insulated carrier.
For 6 Servings:
Prepare using the method above, except spoon vegetable mixture into a 2-quart square baking dish.
Well, we still need to eat. Here are six yummy vegetarian recipes to help you through the day, including Veggie Chili Cornbread Casserole and Sweet and Sour Cabbage Soup. Enjoy!
FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]
This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!
Serves: 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.
Ingredients
For the Collard Green Rolls:
8 collard green leaves
1-1/2 cups cooked wild rice
1 cup acorn or butternut squash, roasted and diced
1/4 cup dried cranberry
1/4 cup pecans
Salt and pepper, to taste
1 cup shredded carrot
For the Cranberry-Balsamic Sauce:
1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon balsamic vinegar
Preparation
Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.
In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).
Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.
SPICY BEAN CHILI WITH LEFTOVER ROAST POTATOES [VEGAN]
This is from Niki Webster at One Green Planet. Niki wrote, "What to do with leftover potatoes? This tasty, hearty, and healthy meal is the answer! A little bit of sweetness and a touch of savory flavor make this spicy chili the perfect go-to meal for cold days."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/spicy-bean-chili-with-leftover-roast-potatoes/.
Ingredients
Leftover roast potatoes
Ingredients
For the Paste:
Ingredients
1 onion roughly chopped
1/2 teaspoon chili flakes
1 teaspoon cumin seeds
4 cloves garlic sliced
1/2 teaspoon ancho chili powder
1 teaspoon smoked paprika
1 tablespoon olive oil
5 organic plum tomatoes, roughly chopped
2 cups water
For the Chili:
1 teaspoon balsamic vinegar
2 teaspoon maple syrup
Good pinch sea salt and black pepper
2 15-ounce cans organic cannelloni beans
1 15-ounce can organic red kidney beans
Preparation
Make a paste by adding all the ingredients into a mini chopper or food processor to pulse to a paste.
Add the paste a large saucepan with 1 tablespoon olive oil, fry for 4-5 minutes on a medium heat Add in the tomatoes, water, balsamic, maple syrup, tamari, and salt, and simmer for 10 minutes before adding in the beans.
Simmer for a minimum of 10 minutes – the longer you simmer, the more developed the flavor will become.
Great with leftover roast potatoes.
MAC AND CHEESE
This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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.
SWEET AND SOUR CABBAGE SOUP
This is from Micah Siva, RD in Simply Recipes. The recipe begins, "With lots of savory, sweet, and sour flavor, this easy-as-can-be sweet and sour cabbage soup will be your wintertime go-to. The vegetarian recipe freezes well, too."
Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Makes 8 servings
To view this (and Micah's wonderful dialogue about the recipe) online, go to https://www.simplyrecipes.com/sweet-and-sour-cabbage-soup-recipe-6835442.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
1 tablespoon sweet paprika
1 medium head green cabbage (about 2 pounds), core removed and thinly sliced
3 medium carrots, peeled and chopped into 1/2-inch pieces
1 bay leaf
8 cups low-sodium vegetable broth
1 (28-ounce) can crushed tomatoes
1/4 cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons lemon juice
Salt and pepper, to taste
1/4 cup chopped fresh parsley
Directions
Sauté the onion, garlic, tomato paste, and paprika:
Heat the oil in a large, heavy-bottomed pot (about 4 to 5 quarts) over medium heat. Add the onion and sauté until it softens slightly, about 3 minutes. Add the garlic, tomato paste, and paprika and stir. Cook for another minute.
Add the soup ingredients:
Add the cabbage, carrots, and bay leaf to the pot. Pour the broth, crushed tomatoes, vinegar, and brown sugar over the cabbage. Stir to combine.
Bring to a boil and adjust the heat to a simmer. Cover with a lid and simmer until the cabbage is fully cooked and tender, 25 to 30 minutes.
Finish and serve:
Add the lemon juice and season with salt and pepper to taste. Add more sugar or seasoning as needed.
Serve topped with fresh parsley and freshly ground pepper.
Store any leftovers in an airtight container in the fridge for up to 5 days.
SWISS VEGETABLE MEDLEY
This is from Better Homes and Gardens, and begins, "Frozen vegetables make this side dish casserole recipe super simple to assemble. Choose from several combinations of vegetables."
Prep Time: 15 minutes; Bake Time: 35 minutes; Total Time: 50 minutes; Servings: 12
View this online at https://www.bhg.com/recipe/vegetables/swiss-vegetable-medley/.
Ingredients
2 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots, thawed
2 10.75 ounce can condensed cream of mushroom soup
2 cup (8 oz.) shredded Swiss cheese
2/3 cup dairy sour cream
1/2 teaspoon black pepper
2 2.8 ounce can French-fried onions
Directions
In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.
To Tote:
Cover tightly. Transport in an insulated carrier.
For 6 Servings:
Prepare using the method above, except spoon vegetable mixture into a 2-quart square baking dish.
Tuesday, May 2, 2023
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Baked Risotto With Greens and Peas, Spinach, Peppers and Cherry Tomatoes with Penne Rigate, and Chocolate Church Cake (because we could all use some chocolatey dessert!). Enjoy!
RED LENTIL SOUP WITH LEMON
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”
Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.
The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.
Note: This recipe originally called for 1 quart chicken or vegetable broth. For obvious reasons, I've limited it to the veggie broth.
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
KEY LIME PIE MILKSHAKES
If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)
One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)
While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.
This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).
To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.
Ingredients
3 slices Bakery Key Lime Pie
4 cups vanilla ice cream
1 cup whole milk
1/4 cup Key Lime juice
Graham crackers, for serving (optional)
8 tablespoons whipped topping, for serving
Lime for zest, for serving (optional)
Directions
Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.
Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.
Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.
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.
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.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
CHOCOLATE CHURCH CAKE
This comes from Lisa Donovan in The New York Times cooking e-newsletter. Lisa wrote, "Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this — and because layer cakes may be as close as some will ever get to a holy experience — they’re often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there’s no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don’t be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company."
Yield: One 9-inch layger cake; Time: 1 hour, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1023117-chocolate-church-cake.
Ingredients
For the Frosting:
1-1/2 cups/ granulated sugar
1-1/2 cups heavy cream
8 ounces unsweetened chocolate
6 ounces grams unsalted butter
1 teaspoon vanilla paste or extract
For the Cake:
Nonstick cooking spray
1 cup unsweetened cocoa powder, dark (Dutch-processed) if available, plus more for pans
3-1/2 cups granulated sugar
2-3/4 cups all-purpose flour (see Tip)
2 teaspoons baking powder
2 teaspoons baking soda
1-1/2 teaspoons fine salt
3 large eggs, beaten
1-1/2 cups buttermilk, preferably cultured whole buttermilk
3/4 cup/145 grams canola or other neutral oil
2 teaspoons pure vanilla extract
Preparation
Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut 3 rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1-1/2 cups water to a boil while you prepare your wet ingredients.
Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.
Tip
You can substitute an equal amount of a gluten-free baking blend.
RED LENTIL SOUP WITH LEMON
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”
Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.
The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.
Note: This recipe originally called for 1 quart chicken or vegetable broth. For obvious reasons, I've limited it to the veggie broth.
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
KEY LIME PIE MILKSHAKES
If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)
One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)
While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.
This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).
To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.
Ingredients
3 slices Bakery Key Lime Pie
4 cups vanilla ice cream
1 cup whole milk
1/4 cup Key Lime juice
Graham crackers, for serving (optional)
8 tablespoons whipped topping, for serving
Lime for zest, for serving (optional)
Directions
Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.
Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.
Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.
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.
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.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
CHOCOLATE CHURCH CAKE
This comes from Lisa Donovan in The New York Times cooking e-newsletter. Lisa wrote, "Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this — and because layer cakes may be as close as some will ever get to a holy experience — they’re often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there’s no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don’t be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company."
Yield: One 9-inch layger cake; Time: 1 hour, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1023117-chocolate-church-cake.
Ingredients
For the Frosting:
1-1/2 cups/ granulated sugar
1-1/2 cups heavy cream
8 ounces unsweetened chocolate
6 ounces grams unsalted butter
1 teaspoon vanilla paste or extract
For the Cake:
Nonstick cooking spray
1 cup unsweetened cocoa powder, dark (Dutch-processed) if available, plus more for pans
3-1/2 cups granulated sugar
2-3/4 cups all-purpose flour (see Tip)
2 teaspoons baking powder
2 teaspoons baking soda
1-1/2 teaspoons fine salt
3 large eggs, beaten
1-1/2 cups buttermilk, preferably cultured whole buttermilk
3/4 cup/145 grams canola or other neutral oil
2 teaspoons pure vanilla extract
Preparation
Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut 3 rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1-1/2 cups water to a boil while you prepare your wet ingredients.
Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.
Tip
You can substitute an equal amount of a gluten-free baking blend.
Taco Tuesday
If you love tacos (I know I do!), you won't mind that it's time for another Taco Tuesday.
For those of us who grew up thinking that tacos had to be a ground-beef-lettuce-tomatoes-and-shredded-cheese concoction, the idea of vegetarian tacos might seem a little strange. (Not that there's anything wrong with the aforementioned concoction, especially if you still eat meat.) These six yummy meatless tacos, though, could help even the die-hard meat-eater have an occasional vegetarian taco. Check out the Chipotle Quinoa Sweet Potato Tacos, the Crunchy Black Bean Tacos, and the rest of today's taco recipes. Enjoy!
BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos
Relish adapted from The New York Times
Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/
Ingredients
1 medium butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
12 small corn tortillas
2 cups cooked black beans
For the Cranberry-Jalapeño Relish:
1 (12-ounce) package fresh cranberries
1-1/2 pounds tart apples, peeled and cut into 1/2-inch cubes
1/2 cup sugar
2 tablespoons apple cider vinegar
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Instructions
Preheat oven to 450°F.
In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.
Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.
Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.
Notes
Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.
MAPO TOFU TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Alice Choi and her wonderul blog, Hip Foodie Mom.
Alice wrote, “While in college, mapo tofu was one of the first dishes I learned to make. . . well, kind of. You have to remember, I was in college and needed to eat quickly so I could go back to playing or studying or whatever I was doing so I was hardly ever in the kitchen cooking. Ever.”
Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; servings: 5 - 6.
To view this recipes online, as well as the rest of Alice’s description of this recipe, go to https://hipfoodiemom.com/2013/02/07/mapo-tofu-tacos/. And while you’re there, check out the rest of the site. I think you’ll be glad you did!
Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.
Ingredients
For the baked tofu:
1-2 cups all purpose flour
2 eggs; slightly beaten
about 2 cups panko breadcrumbs
1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes
For the mapo sauce:
1 tablespoon soy bean paste
1 tablespoon sesame oil
1-2 tablespoons szechuan sauce start with 1 tablespoon
1 tablespoon low sodium soy sauce
2 gloves garlic minced
1/2 cup water
Salt to taste; if needed
For the tacos:
corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas
shredded carrots
shredded cabbage
scallions; diced for garnish
sriracha sauce
Instructions
Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.
Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.
After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.
While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.
When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
POTATO TACOS
Potato Tacos? Sure, why not? This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
A while back, I discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
For those of us who grew up thinking that tacos had to be a ground-beef-lettuce-tomatoes-and-shredded-cheese concoction, the idea of vegetarian tacos might seem a little strange. (Not that there's anything wrong with the aforementioned concoction, especially if you still eat meat.) These six yummy meatless tacos, though, could help even the die-hard meat-eater have an occasional vegetarian taco. Check out the Chipotle Quinoa Sweet Potato Tacos, the Crunchy Black Bean Tacos, and the rest of today's taco recipes. Enjoy!
BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos
Relish adapted from The New York Times
Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/
Ingredients
1 medium butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
12 small corn tortillas
2 cups cooked black beans
For the Cranberry-Jalapeño Relish:
1 (12-ounce) package fresh cranberries
1-1/2 pounds tart apples, peeled and cut into 1/2-inch cubes
1/2 cup sugar
2 tablespoons apple cider vinegar
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Instructions
Preheat oven to 450°F.
In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.
Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.
Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.
Notes
Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.
MAPO TOFU TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Alice Choi and her wonderul blog, Hip Foodie Mom.
Alice wrote, “While in college, mapo tofu was one of the first dishes I learned to make. . . well, kind of. You have to remember, I was in college and needed to eat quickly so I could go back to playing or studying or whatever I was doing so I was hardly ever in the kitchen cooking. Ever.”
Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; servings: 5 - 6.
To view this recipes online, as well as the rest of Alice’s description of this recipe, go to https://hipfoodiemom.com/2013/02/07/mapo-tofu-tacos/. And while you’re there, check out the rest of the site. I think you’ll be glad you did!
Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.
Ingredients
For the baked tofu:
1-2 cups all purpose flour
2 eggs; slightly beaten
about 2 cups panko breadcrumbs
1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes
For the mapo sauce:
1 tablespoon soy bean paste
1 tablespoon sesame oil
1-2 tablespoons szechuan sauce start with 1 tablespoon
1 tablespoon low sodium soy sauce
2 gloves garlic minced
1/2 cup water
Salt to taste; if needed
For the tacos:
corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas
shredded carrots
shredded cabbage
scallions; diced for garnish
sriracha sauce
Instructions
Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.
Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.
After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.
While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.
When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
POTATO TACOS
Potato Tacos? Sure, why not? This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
A while back, I discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
Monday, May 1, 2023
Monday Recipes
Here we are, starting another week. If you're like me, your weekend wasn't quite long enough. Fortunately, there's always next weekend.
Here are six yummy vegetarian recipes to get your week started off just right, including Curried Apples and “Chicken” and Sweet Potato-Coconut Curry with Chickpeas and Spinach. Enjoy!
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
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.
PEAS PLEASE
This is from the September 2004 issue of Vegetarian Times, page 24. It begins, "Healthful and nourishing, this easy-to-prepare salad may be seasoned with your choice of dressing. Pigeon peas are available dry or canned in most supermarkets and can be found fresh or frozen in Hispanic markets. Add a side of crusty bread and cups of green tea, and conclude the meal with lemon bars or fruit cookies."
Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peas-please/.
Ingredients
1 3/4 cups black-eyed peas, drained and rinsed
1 3/4 cups chickpeas, drained and rinsed
1 3/4 cups pigeon peas, drained and rinsed
1 avocado, peeled and diced
1 pint grape tomatoes
1 bunch scallions, thinly sliced
8 cups mixed salad greens such as mesclun
Preparation
Pat the peas dry with paper towels. Combine the peas in a large serving bowl, and add the avocado, tomatoes and scallions. Season to taste, dress with your favorite dressing and toss.
To serve, arrange equal portions of greens on individual plates, and spoon equal portions of the pea mixture onto beds of lettuce.
PEPPERS GALORE
This is from the September 2004 issue of Vegetarian Times, page 23. It begins, "This colorful sauté is so versatile that it works well as a light main course or as a side dish, depending on your menu. And depending on your tolerance for heat, you can fire up this dish with the addition of sliced jalapeño chiles, cherry peppers and Hungarian wax peppers - or even a few incendiary habanero chiles. Be sure to vary the color of the sweet peppers, substituting purple or white for one of the other sweet peppers, if you wish. Serve this dish with a tortilla and beer, and end the meal with cut-up fresh fruit."
Makes 4 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peppers-galore/.
Ingredients
1 1-lb. pkg. baked tofu, preferably Italian-flavored
2 red bell peppers, stemmed, halved and seeded
1 green bell pepper, stemmed, halved and seeded
1 yellow bell pepper, stemmed, halved and seeded
1 orange bell pepper, stemmed, halved and seeded
3 Tbs. olive oil
1 tsp. dried oregano
4 oz. crumbled gorgonzola
Preparation
Slice the baked tofu lengthwise into 24 thin strips, and set aside. Slice the peppers lengthwise from stem to rounded end into thin strips about 1/2-inch wide, and set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add tofu and oregano. Carefully stirring, cook until tofu begins to brown, for about 5 minutes. Remove from heat, and set aside.
Add about half the peppers to the skillet, and, using tongs to prevent breaking strips, sauté over medium heat for about 5 minutes, or until the peppers begin to soften and the edges brown slightly. Remove from the skillet.
Add the remaining oil, and add remaining pepper strips and the hot peppers, if using. Cook for about 5 minutes, remove from the skillet and place on top of the tofu strips. Season with salt and pepper, sprinkle with gorgonzola and serve.
SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH
This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.
Ingredients
2 medium-size sweet potatoes, cut into 3/4-inch pieces
2 Tbsp melted coconut oil, divided
Salt and freshly ground black pepper
3 garlic cloves, chopped
1 Tbsp peeled and chopped ginger
2 tsp curry powder
1 (15 oz) can chickpeas, drained and rinsed
1 (14.5 oz) can diced tomatoes with their juices
1 cup low-sodium vegetable stock
1 (13.5 oz) can coconut milk
3 cup chopped baby spinach
1 Tbsp lime juice
Directions
Preheat oven to 425°.
Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
Here are six yummy vegetarian recipes to get your week started off just right, including Curried Apples and “Chicken” and Sweet Potato-Coconut Curry with Chickpeas and Spinach. Enjoy!
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
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.
PEAS PLEASE
This is from the September 2004 issue of Vegetarian Times, page 24. It begins, "Healthful and nourishing, this easy-to-prepare salad may be seasoned with your choice of dressing. Pigeon peas are available dry or canned in most supermarkets and can be found fresh or frozen in Hispanic markets. Add a side of crusty bread and cups of green tea, and conclude the meal with lemon bars or fruit cookies."
Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peas-please/.
Ingredients
1 3/4 cups black-eyed peas, drained and rinsed
1 3/4 cups chickpeas, drained and rinsed
1 3/4 cups pigeon peas, drained and rinsed
1 avocado, peeled and diced
1 pint grape tomatoes
1 bunch scallions, thinly sliced
8 cups mixed salad greens such as mesclun
Preparation
Pat the peas dry with paper towels. Combine the peas in a large serving bowl, and add the avocado, tomatoes and scallions. Season to taste, dress with your favorite dressing and toss.
To serve, arrange equal portions of greens on individual plates, and spoon equal portions of the pea mixture onto beds of lettuce.
PEPPERS GALORE
This is from the September 2004 issue of Vegetarian Times, page 23. It begins, "This colorful sauté is so versatile that it works well as a light main course or as a side dish, depending on your menu. And depending on your tolerance for heat, you can fire up this dish with the addition of sliced jalapeño chiles, cherry peppers and Hungarian wax peppers - or even a few incendiary habanero chiles. Be sure to vary the color of the sweet peppers, substituting purple or white for one of the other sweet peppers, if you wish. Serve this dish with a tortilla and beer, and end the meal with cut-up fresh fruit."
Makes 4 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peppers-galore/.
Ingredients
1 1-lb. pkg. baked tofu, preferably Italian-flavored
2 red bell peppers, stemmed, halved and seeded
1 green bell pepper, stemmed, halved and seeded
1 yellow bell pepper, stemmed, halved and seeded
1 orange bell pepper, stemmed, halved and seeded
3 Tbs. olive oil
1 tsp. dried oregano
4 oz. crumbled gorgonzola
Preparation
Slice the baked tofu lengthwise into 24 thin strips, and set aside. Slice the peppers lengthwise from stem to rounded end into thin strips about 1/2-inch wide, and set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add tofu and oregano. Carefully stirring, cook until tofu begins to brown, for about 5 minutes. Remove from heat, and set aside.
Add about half the peppers to the skillet, and, using tongs to prevent breaking strips, sauté over medium heat for about 5 minutes, or until the peppers begin to soften and the edges brown slightly. Remove from the skillet.
Add the remaining oil, and add remaining pepper strips and the hot peppers, if using. Cook for about 5 minutes, remove from the skillet and place on top of the tofu strips. Season with salt and pepper, sprinkle with gorgonzola and serve.
SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH
This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.
Ingredients
2 medium-size sweet potatoes, cut into 3/4-inch pieces
2 Tbsp melted coconut oil, divided
Salt and freshly ground black pepper
3 garlic cloves, chopped
1 Tbsp peeled and chopped ginger
2 tsp curry powder
1 (15 oz) can chickpeas, drained and rinsed
1 (14.5 oz) can diced tomatoes with their juices
1 cup low-sodium vegetable stock
1 (13.5 oz) can coconut milk
3 cup chopped baby spinach
1 Tbsp lime juice
Directions
Preheat oven to 425°.
Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
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