ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces (3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
DEEP-DISH SKILLET PIZZA
This comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
BUTTERNUT SQUASH AND SAGE RISOTTO
This comes from the January 2001 issue of Vegetarian Times, and begins, “Cubes of squash and wilted chard give this version of risotto a lovely appearance. For the most efficient use of time, heat the broth while you cut the shallots and herbs. Meal Plan: All this dish needs is some warm crusty bread.” Serves 4.
To view this online, click here.
7 cups vegetable broth
1/2 lb. butternut squash, cut into 1/2-inch cubes (1 2/3 cups)
1 Tbs. plus 1 tsp. olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 tsp. salt
1 cup dry white wine
3 cups chopped Swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh flat-leaf parsley
1/4 cup grated soy Parmesan or Romano cheese (optional)
In large saucepan, bring broth to a boil. Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm, about 3 minutes. Remove squash with slotted spoon and set aside. Reduce heat and let broth simmer.
In large, deep skillet, combine oil and shallots. Place over medium heat and stir to cook without browning, about 2 minutes. Add rice and salt. Stir until rice is coated with oil. Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of simmering broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese if using and serve hot.
nutritional information Per Serving: Calories: 433; Protein: 7 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 75 g; Sodium: 540 mg; Fiber: 3 g
DOWN-HOME VEGETABLE POT PIE
This comes from the January 2001 issue of Vegetarian Times, page 56. It begins, “This is like the one you remember from childhood, only without the chicken. The baking powder in the pastry gives it a light, flaky top.” Serves 8
To view this online, click here.
1 stalk celery, finely chopped (2/3 cup)
1 Tbs. vegetable oil
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup milk
1/2 tsp. dried thyme
1 large onion, finely chopped (1 1/2 cups)
Pastry topping
1 2/3 cups unbleached all-purpose flour
1 Tbs. sugar
/12 tsp. salt
1/2 tsp. baking powder
1 stick (8 Tbs.) cold unsalted butter, cut into small pieces
4 1/2 Tbs. ice-cold water
2 medium all-purpose potatoes, peeled and cut in 1/2-inch dice (2 1/3 cups)
2 large carrots, peeled and cut into 1/2-inch dice (1 cup)
1 1/2 cups frozen corn
1 1/2 cups frozen peas
1 1/2 Tbs. unsalted butter
Make pastry: In food processor, combine flour, sugar, salt and baking powder and pulse on/off until blended. Add butter and pulse on/off until mixture resembles fine crumbs. Add 3 tablespoons ice water. Pulse on/off until mixture is evenly dampened. Sprinkle with remaining 1 1/2 tablespoons water and process until dough forms large crumbs and can be easily packed.
Transfer dough to work surface and form into ball. Knead dough 2 or 3 times, then place on large sheet of plastic wrap. Flatten into 3/4-inch thick disk. Wrap in plastic and refrigerate 1 hour.
Preheat oven to 400 degrees F. Meanwhile, make filling. Bring medium pot of lightly salted water to a boil. Add potatoes, carrots, corn and peas; boil 5 minutes. Drain vegetables and transfer to medium bowl.
In medium saucepan, melt 1 1/2 tablespoons butter over medium heat. Add onion and celery and cook, stirring often, until onion has softened, 8 to 9 minutes. Stir in oil and flour and cook over low heat, stirring, 1 minute. Stir in vegetable broth. Increase heat to medium. Cook, stirring, until mixture thickens, about 2 minutes. Stir in milk and cook, stirring constantly, until thickened, about 1 1/2 minutes. Pour sauce over vegetables and stir to mix well. Season with thyme and salt and pepper to taste.
Transfer vegetables to 9 1/2- or 10-inch deep-dish pie pan; smooth top. Let cool 15 minutes. On a sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie pan. Invert pastry over pie pan and peel off paper. Tuck edges of pastry inside edge of pan; poke several steam vents in crust with knife. Bake until pastry is golden, 50 to 60 minutes. Let stand briefly before serving.
nutritional information Per Serving: Calories: 390; Protein: 8 g; Total Fat: 17 g; Saturated Fat: 9 g; Carbohydrates: 50 g; Cholesterol: 41 mg; Sodium: 431 mg; Fiber: 5 g
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