Weekend Recipes

Finally, the weekend! Here are today's offerings. Enjoy!

CHERRY VANILLA CRISP

This comes from The Baker Chick's newsletter. If you haven't signed up for her newsletter, I highly recommend doing so. I have several favorite food newsletters that I always look forward to; this is one of them.

This recipe, which yields 8 to 10 servings, can be viewed online by clicking here.

Ingredients

4 cups fresh pitted cherries

1/4-1/2 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon vanilla bean paste or extract

1 stick plus 1 tablespoon of butter, melted (9 tablespoons)

3/4 cup brown sugar

3/4 cup old-fashioned whole-rolled oats (not quick cook or instant)

3/4 cup all-purpose flour

pinch of cinnamon

pinch of salt

Instructions

Preheat oven to 350F.

In an 8x8 baking dish or 9 inch pie dish, gently toss together the cherries, sugar, cornstarch and vanilla.

In a small bowl, toss together the brown sugar, oats, flour, cinnamon, pinch of salt and melted butter. Stir with a fork until evenly moistened and crumbly. Sprinkle over the cherries.

Place baking dish on top of a cookie sheet to prevent drips. Bake for 45-55 minutes, or until fruit is bubbly and the topping is crispy and golden.

Serve warm with vanilla ice cream!

SLOW-COOKER STRAWBERRY-RHUBARB CRISP

When I was a kid, my parents bought a place in the northeast corner of Connecticut. (Actually, two places, both with plenty of memories.) The second place had a good-sized garden that the previous owners had put in; the fresh fruits and veggies were wonderful. One of the garden's offerings was rhubarb, which threatened to overtake the garden. It was the first time I'd had rhubarb; I've been a fan ever since. Whenever I run across a recipe that includes rhubarb as an ingredient, I'm reminded many wonderful memories.

This recipe comes from Tablespoon.com, and begins, “Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner.” Prep Time: 10 min; Total Time: 2 hr 40 min; Makes 6 servings.

To view this online, click here.

Ingredients

3 cups sliced strawberries

3 cups sliced rhubarb

1/2 cup sugar

1 tablespoon grated orange peel

1 cup Betty Crocker™ SuperMoist™ yellow cake mix (dry)

1 cup old-fashioned oats

1/4 teaspoon ground cinnamon

1/2 cup cold butter, cut into cubes

Whipped cream, if desired

Directions

In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.

In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.

Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

GRILLED CAULIFLOWER STEAK WTIH ISRAELI COUSCOUS AND OLIVES

This yummy recipe comes from The Food Network. It begins, “Summer means steak on the grill, even if you are going meatless. Wrapping cauliflower rubbed with harissa (a North African spiced chile paste) in foil before you grill it helps it become tender quickly, but it still chars nicely right through the foil. Israeli couscous studded with raisins, almonds and feta and dressed with lemon juice is a summery mash-up of pilaf and salad to go with the veggie steaks.”

The recipe calls for harissa, a hot sauce that can be found in Middle Eastern markets. If you don't have access to it, you could make this recipe without the harissa; just keep in mind that the flavor won't be the same.

Total Time: 35 min; Prep: 10 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-cauliflower-steak-with-israeli-couscous-and-olives.html?oc=linkback

Ingredients

1/3 cup sliced almonds

1 large head cauliflower

2 tablespoons harissa

7 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt

2 cloves garlic, minced

2 teaspoons minced ginger

2 cups Israeli couscous

1/4 cup golden raisins

Juice of 2 lemons and zest of 1 lemon, plus more for serving

2/3 cup crumbled feta

1/3 cup roughly chopped fresh parsley

Freshly ground black pepper

12 large green olives, smashed

Directions

Prepare a grill for high heat. Tear off two 18-inch-long pieces of aluminum foil.

Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted.

Remove the bottom leaves of the cauliflower, and trim the stem down to the base. Turn the cauliflower on its side. Starting near the stem end, cut the cauliflower crosswise to make two 1-inch-thick rounds. (If you start near the top, the cauliflower will crumble.) Cut each round in half so you have 4 semicircles. Save any trimmings for another use.

Whisk together the harissa and 3 tablespoons of the olive oil in a small bowl. Place 2 cauliflower steaks on each piece of foil. Brush both sides of each steak with the harissa mixture, and sprinkle on a little salt. Wrap the steaks up to make foil packets as flat as possible, for maximum contact with the grill.

Place the 2 foil packets on the hot grill, sealed-side down, and grill for 12 minutes. Flip the packets, and open them up with tongs to allow the steam to escape. Cook the cauliflower in the opened foil until tender and nicely browned on the bottom, 6 to 8 minutes.

Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the garlic and ginger, and stir for about 1 minute. Add the couscous, 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl, and stir with a fork to break up any clumps and release excess steam. Let sit for 5 minutes to cool slightly.

When ready to serve, add the remaining 3 tablespoons oil, the lemon juice and zest, feta, almonds, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Divide the couscous and cauliflower steaks among 4 plates. Scatter 3 olives on each plate. Drizzle the cauliflower with oil, and add a squeeze of lemon juice.



GRILLED PEACH AND RASPBERRY FRUIT

This comes from the July/August 2015 issue of Vegetarian Times, page 66. It begins, “The play of temperatures and textures, plus the surprise addition of tomatoes, gives this simple salad extra flavor.” Serves 8.

To view this online, click here.

1 pt. fresh raspberries, divided

2 Tbs. lemon juice

1 1/2 Tbs. agave nectar

1 Tbs. grated lemon zest

1 Tbs. chopped fresh mint, plus more for garnish

8 firm, ripe peaches, halved and pitted

4 tsp. vegetable oil, plus more for grill or grill pan

1 Tbs. sugar

1/4 tsp. ground cinnamon

1 pinch freshly ground black pepper

2 small or 1 large heirloom tomato, cut into wedges (2 cups)

2/3 cup toasted pecan halves (2 oz.)

Mash 1 cup raspberries with fork in bowl. Stir in lemon juice, agave nectar, lemon zest, and mint. Set aside.

Brush cut sides of peaches with oil. Combine sugar, cinnamon, and pepper in bowl; sprinkle cut side of peaches with sugar mixture. Set aside.

Preheat grill or grill pan to medium-high heat.

Lightly grease grill plates. Place peaches cut side down on grill or grill pan. Grill 3 to 5 minutes, or until grill marks appear and peaches are tender.

Divide peaches, tomato wedges, and remaining 1 cup raspberries among serving plates. Serve topped with raspberry sauce, pecans, and chopped mint.

Nutrition Per 1-cup serving: Calories: 176; Protein: 3 g; Total Fat: 9 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 2 mg; Fiber: 5 g; Sugar: 19 g; Vegan; Gluten-Free

VEGAN ROASTED BANANA ICE CREAM

This was in The New York Times (Vegan Ice Cream to Scream For, by Melissa Clark, page D1, Wednesday July 22, 2015). It is adapted from “Van Leeuwen Artisan Ice Cream,” by Laura O'Neill, Van Leeuwen and Pete Van Leeuwen, with Olga Massov. Time: 1 1/2 hours, plus overnight soaking and chilling times; Yield: about 1 1/2 quarts

Ingredients

1 1/2 cups/200 grams raw, unsalted cashews

4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices

6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil

2 tablespoons/28 grams dark brown sugar

1 teaspoon/5 grams plus a pinch kosher salt

3/4 cup/150 grams granulated sugar

1/2 cup/80 grams cocoa butter, available at baking supply stores and online

1 cup plus 2 tablespoons/266 milliliters coconut milk

1/2 cup/65 grams chopped walnuts, toasted (optional)

Preparation

To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.

In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.

To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.

Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.

Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.

GRILLED VEGETABLES WITH BALSAMIC GLAZE

This is from page 21 of the June 2015 issue of Taste For Life. Prep Time: 40 minutes; Serves: 4

1 cup balsamic vinegar

1 bunch asparagus, ends trimmed, cut into 1-inch pieces

1 zucchini, cut into large dice

1 yellow squash, cut into large dice

1 sweet or yellow onion, cut into 1-inch slices

2 bell peppers, seeded, ribs removed, and cut into 1-inch slices

1/4 cup extra-virgin olive oil, divided

1/ 2 tsp salt

1/ 2 tsp black pepper

2 Tbsp finely chopped fresh parsley

To make balsamic glaze, bring vinegar to a boil in a small saucepan over medium-high heat. Turn heat down to medium low and simmer until balsamic is reduced by about half, about 20 minutes. Remove from heat, allow to cool, and reserve. (You can do this up to a week ahead of time; store in a covered container at room temperature.)

To grill vegetables, preheat grill to high heat (500 degrees F). Place asparagus, zucchini, squash, onion, and bell peppers in a large bowl and drizzle in half of the oil. Toss or mix vegetables with your hands until they are well coated and place in a grill basket.

Place basket on grill and close lid. Grill for 15 to 20 minutes, shaking basket occasionally. Vegetables are done when peppers and onions are charred on edges and tender enough to eat.

Place vegetables in a serving bowl. Drizzle evening with 1/4 cup of glaze and remaining oil. Season with salt and pepper and garnish with parsley. Serve warm or at room temperature.

Kitchen Note: You can also slice the vegetables and grill them right on the grill slats. It's a little more work, but this method will impart those pretty char marks on your vegetables.

Per serving: Calories: 243; Protein: 5 g; Carbohydrates: 27 g; fiber: 6 g; total fat: 14 g (sat. fat: 2 g; mono: 10 g; poly: 2g); sodium: 323 mg