Wednesday Recipes

Enjoy!

LOW FAT SLOPPY JOES

This is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona writes, "Turkey sloppy Joes make a great weeknight meal or a great game-day treat. For an extra nutritional punch, serve with whole-grain rolls instead of regular rolls, and offer baby carrots and grapes on the side."

Cook Time: 25 minutes; Total Time: 25 minutes

Ingredients:

2 tsp canola oil

1 cup finely chopped onion

1/2 green bell pepper, chopped

1/2 small yellow bell pepper, chopped

3/4 pound lean ground turkey

1 tbsp chili powder

1 tsp oregano

1 14.5 ounce can no-salt-added tomato sauce

1/4 cup ketchup

2 tbsp tomato paste

1 tbsp Worcestershire sauce

12 small Kaiser rolls

Preparation:

Heat oil in a large nonstick skillet over medium heat. Sauté onions and peppers until softened. Add ground turkey and cook until no longer pink. Stir in chili powder and oregano and cook for 1 minute. Add tomato sauce, ketchup, tomato paste and Worcestershire sauce. Cook for 15-20 minutes.

Spoon about 1/3 cup of the turkey mixture into the bottom half of a small roll. Add top of roll, then serve.

Makes 12 servings

Per Serving: Calories 167, Calories from Fat 41, total Fat 4.5g (sat 0.9g), Cholesterol 22mg, Sodium 438mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 8.9g

Per Serving using extra-lean ground turkey: Calories 158, Calories from Fat 24, Total Fat 2.6g (sat 0.3g), Cholesterol 11mg, Sodium 427mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 11g

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This is from 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." Serves 4 in 30 minutes or less.

To view online, click here.

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

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.

nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan

RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES

This comes from the November 2013 issue of Vegetarian Times, page 55. It starts off, “Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.” Serves 12.

To view this online, click here.

3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided

12 oz. white or cremini mushrooms, quartered (6 cups)

3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)

12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)

1 lb. uncooked rigatoni

4 Tbs. butter

1/4 cup all-purpose flour

1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods

2 cups grated Swiss or Gruyère cheese, divided

1 tsp. truffle oil, plus more for drizzling, optional

1 cup low-fat ricotta cheese

Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.

Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.

Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.

Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)

Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.

nutritional information Per 1-cup serving: Calories: 334; Protein: 15 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 45 g; Cholesterol: 33 mg; Sodium: 296 mg; Fiber: 3 g; Sugar: 8 g

VIOLET BAKERY RYE BROWNIES

This comes from Melissa Clark in The New York Times' Cooking e-newsletter. (By the way, if you haven't signed up for their cooking e-newsletter, I highly recommend it!) Melissa writes, “You wouldn’t necessarily think adding rye flour to brownies would be a good idea, but it’s fabulous. The flour lends a deep earthiness that works wonderfully with the bittersweet depth of the chocolate. A sprinkle of flaky sea salt on top makes it taste even more chocolaty. These brownies are extremely moist, so don’t overbake them; they should still be a bit wobbly in the center when you pull them from the oven. They’ll solidify as they cool.” Time: 45 minutes, plus cooling; makes 12 brownies.

To view these decadent brownies online, click here.

Note: According to the newsletter that this recipe appeared in, the Violet Bakery is in London – one of the places I'd love to travel to some day. And if I ever do, I'll most likely check out the Violet Bakery!

Ingredients

11 tablespoons unsalted butter, cut into 1/2-inch cubes, more for greasing pan

10 1/2 ounces bittersweet chocolate (60 to 70 percent cocoa), chopped

1 1/2 cups whole grain rye flour

1/2 cup unsweetened Dutch-process cocoa powder

1/2 teaspoon baking powder

1 teaspoon fine sea salt

4 large eggs

1 cup granulated sugar

1 cup light brown sugar

1 tablespoon vanilla extract

1 teaspoon flaky sea salt, such as Maldon, for sprinkling on top

Preparation

Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan.

Using a double boiler, or in a metal bowl set over a saucepan containing an inch of simmering water (do not let bottom of bowl touch the water), melt the butter and chocolate, stirring with a heatproof rubber spatula. Let cool.

In a separate bowl, whisk together rye flour, cocoa, baking powder and sea salt.

Using an electric mixer, beat eggs, granulated and brown sugars and vanilla until light and fluffy, about 2 minutes. Beat in melted chocolate mixture until smooth. Beat in flour mixture.

Pour batter into prepared pan and smooth the top. Sprinkle lightly with flaky salt and bake until brownies are mostly firm, but with a very slight wobble in the center, about 25 minutes. (Note that a tester inserted in the center will not come out clean.) Let cool completely before cutting into squares. Serve within 1 day of baking.

RASPBERRY ROSE RUGELACH

This also comes from Melissa Clark in the same New York Times Cooking e-newsletter. (This is from Chicago's HotChocolate restaurant.) Melissa writes, “With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.” Time: 4 hours; makes 4 dozen rugelach

To view this yummy recipe online, click here.

Ingredients

1 cup plus 1 tablespoon granulated sugar

1 1/2 teaspoons rose water

2 cups all-purpose flour, plus more for rolling

1 teaspoon kosher salt

1 teaspoon flaky sea salt

8 ounces unsalted butter (2 sticks), at room temperature

8 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

Nonstick spray

1 1/2 cups raspberry jam

1 large egg white, lightly beaten

Preparation

In a medium bowl, combine 1/2 cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)

Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.

In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.

With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.

Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.

Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.

Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.

Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.

Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.

Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.

CHOCOLATE PEPPERMINT WHOOPIE PIES

This comes from Katie Lee on The Food Network. Total Time: 3 hr 15 min; Prep: 45 min; Inactive: 2 hr; Cook: 30 min; Yield: 20 to 24 whoopie pies; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/katie-lee/chocolate-peppermint-whoopie-pies.print.html?oc=linkback

Ingredients

Cookies:

2 cups all-purpose flour

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, at room temperature

1 large egg

1 teaspoon pure vanilla extract

1 cup milk

Nonstick cooking spray, for spraying the parchment

Filling:

2 cups confectioners' sugar

2/3 cup vegetable shortening

1 cup marshmallow creme

1 to 2 tablespoons milk

1/4 to 1/2 teaspoon peppermint extract

About 12 candy canes, crushed

Directions

For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Sift into another large bowl.

Beat the granulated sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Alternate adding the dry mixture and the milk, beginning and ending with the dry mixture. Mix until just incorporated. Refrigerate the dough until chilled, about 1 hour.

Adjust the oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment and lightly coat with cooking spray.

Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). Keep the remaining batter chilled while working.

Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with parchment, lightly coat with cooking spray and bake the remaining batter in batches (cool, reline and spray the baking sheets each time).

For the filling: Beat the confectioners' sugar and shortening in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk and peppermint extract and beat until light and airy, about 5 minutes.

Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. Put the crushed candy canes on a plate and roll the sides of the whoopie pies in the candy.