Thursday Recipes

Okay, it's Thursday, which means Double Post Thursday. Here are six recipes to help you through the day, including Red Velvet Mini Cupcakes and General Tso’s Chicken. Enjoy!

FRESH VEGGIE PASTA

This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

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

Ingredients

1 lb. thin spaghetti or angel hair pasta

4 medium tomatoes, chopped

1/2 small white onion, finely chopped

1 lb. shelled edamame, steamed

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper

Instructions

Cook pasta according to package directions. Place tomato, onion, and edamame in large bowl. Drain pasta and add to bowl. Add oil, and salt and pepper to taste. Toss to combine. Makes 6 to 8 servings.

Nutrition Information: Calories per serving (for 6): 511; Protein: 19 g; Carbs: 69 g; Fiber: 8 g; Sugar: 5 g; Total fat: 17 g; Saturated fat: 2 g; Sodium: 136 mg

SPAGHETTI WITH EGGS

This was in the October 2016 issue Runner's World, page 47. Makes 4 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

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

Ingredients

3 cups tomato sauce

4 Tbsp. butter

1 medium onion, peeled

6 large hardboiled eggs, peeled

1 lb. spaghetti

Grated Romano cheese

Instructions

In a deep, medium saucepan, heat the sauce over low heat until warmed through. Add butter and onion and stir until butter is melted and combined. Add eggs and cook over low heat. Separately, cook the pasta according to package. Drain and divide among 4 serving bowls. Discard onion and divide sauce, adding 3 egg halves to each bowl. Top with cheese and serve. Makes 4 servings.

Nutrition Information: Calories per serving: 749; Protein: 29 g; Carbs: 102 g; Fiber: 9 g; Sugar: 15 g; Total fat: 25 g; Saturated fat: 11 g; Sodium: 697 mg

FROZEN BLUEBERRY BREAKFAST BARS

This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10

To view this online, click here.

Ingredients

2 1/2 cups Cascadian Farm® organic oats & honey granola

1/4 cup butter, melted

3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt

1/4 cup fresh blueberries

2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed

Directions

Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.

Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.

Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.

*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

ROASTED CARROT AND RED LENTIL RAGOUT

This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.”

Yield: 6 servings; Time: 1 hour 15 minutes.

This was featured in “Food; Simmer Down” and can be viewed online here. Also, check out Melissa Clark’s guide, titled “How to Cook Beans” to help with the cooking process.

Ingredients

1 1/2 pounds carrots, peeled

5 tablespoons olive oil

2 1/2 teaspoons kosher salt

Freshly ground black pepper to taste

1 medium onion, sliced thin

3/4 teaspoon ancho chili powder

3/4 teaspoon chipotle chili powder

1/8 teaspoon cayenne pepper

1 cup red lentils

5 cups chicken stock

Preparation

Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.

Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.

GENERAL TSO’S CHICKEN

I recently saw a post on Facebook where the person asked, “Who is General Tso, and why do we have his chicken?”

This is from Fuchsia Dunlop, also in The New York Times cooking e-newsletter. The recipe begins, “In this Taiwanese version, the dish is hot and sour and lacks the sweetness of its Americanized counterpart.”

Yield: 2 to 3 servings; Time: About 40 minutes.

This recipe was featured in “Hunan Resources”, which helps answer the above mentioned question of who General Tso was and why this was named after him. It can also be viewed online here.

Ingredients

For the Sauce:

1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water

1 tablespoon of water

1/2 teaspoon potato flour

1/2 teaspoon dark soy sauce

1 1/2 teaspoons light soy sauce

1 tablespoon rice vinegar

3 tablespoons chicken stock or water

For the Chicken:

12 ounces (about 4 to 5) skinless, boneless chicken thighs

1/2 teaspoon dark soy sauce

2 teaspoons light soy sauce

1 egg yolk

2 tablespoons potato flour

1 quart peanut oil, more as needed

6 to 10 dried red chilies

2 teaspoons finely chopped ginger

2 teaspoons minced garlic

2 teaspoons sesame oil

Scallions, thinly sliced, for garnish

Preparation

Make the sauce by combining all the ingredients in a small bowl. Set aside.

To prepare the chicken, unfold the chicken thighs and lay them on a cutting board. Remove as much of the sinew as possible. (If some parts are very thick, cut them in half horizontally.) Slice a few shallow crosshatches into the meat. Cut each thigh into roughly 1/4-inch slices and place in a large bowl. Add the soy sauces and egg yolk and mix well. Stir in the potato flour and 2 teaspoons peanut oil and set aside. Using scissors, snip the chilies into 3/4-inch pieces, discarding the seeds. Set aside.

Pour 3 1/2 cups peanut oil into a large wok, or enough oil to rise 1 1/2 inches from the bottom. Set over high heat until the oil reaches 350 to 400 degrees. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the second batch. Pour the oil into a heatproof container and wipe the wok clean.

Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice.

RED VELVET MINI CUPCAKES

This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”

Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe

Ingredients

1 1/2 cups white whole wheat flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon fine salt

3/4 cup canola oil

3/4 cup granulated sugar

1 large egg

1 tablespoon red food coloring

1 teaspoon pure vanilla extract

1/2 cup lowfat (1-percent) buttermilk

1 teaspoon baking soda

1 teaspoon distilled white vinegar

Nonstick cooking spray, for coating ice cream scoop

8 ounces reduced-fat cream cheese, at room temperature

1 cup confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.

Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.

On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.

Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.

Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.