It's Meatless Monday, time to check out vegetarian recipes. Here are today's six recipes to help you through the day, including Samosa Stuffed Peppers and Carrot Cake. Enjoy!
PERSIAN JEWELED RICE
This is from David Tanis in The New York Times cooking email. David wrote, “This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.
“You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.”
Yield: 6 servings; Time: About 1 hour 15 minutes.
This was featured in “Buried Beneath Jewels, an Aromatic Treasure” and can be viewed online here..
Ingredients
2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios
Preparation
Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)
Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
SAMOSA STUFFED PEPPERS
This comes from the March 2014 issue of Vegetarian Times, page 71. It starts off, “The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.” Serves 8.
To view this online, click here.
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
nutritional information Per Stuffed pepper: Calories: 288; Protein: 10 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 241 mg; Fiber: 8 g; Sugar: 8 g; Vegan; Gluten-Free
LEMON SPIKED GARLIC GREENS
Recipe Yield: Yield: 4 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Title: 1,001 Delicious Recipes for People with Diabetes
View online at https://diabeticgourmet.com/diabetic-recipe/lemon-spiked-garlic-greens.
Ingredients
Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.
Notes:
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.
Nutritional Information Per Serving: Calories: 58; Fat: 1.7 g; Sodium: 43 mg; Cholesterol: 53.3 mg; Protein: 5.9 g; Carbohydrates: 7 g
Diabetic Exchanges: 2 Vegetable
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
CARROT CAKE
This comes from Alton Brown of the Food Network show Good Eats.
Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy
To view this online, click here.
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
Showing posts with label Blackberry Ice Cream. Show all posts
Showing posts with label Blackberry Ice Cream. Show all posts
Monday, July 8, 2019
Wednesday, May 9, 2018
Ice Cream
With the weather warming up (finally!), can summer be far behind? And with warmer weather, I start thinking of homemade ice cream.
There's a reason for this. When I was growing up, my dad bought an ice cream maker and started making homemade ice cream every 4th of July, as well as other random weekends.
Of course, back then, the ice cream makers were hand-cranked, and took plenty of arm-power (which is where my brother, sister, and I came in; if we wanted the good stuff, we had to help out!).
Dad and Mom, circa 1964/1965
If you'd like to see how to use a hand crank ice cream maker, check out this post from New Life on a Homestead (which has tons of great posts; I highly recommend checking it out!). If you'd like to buy a hand crank ice cream maker, here's a good place to check out. And if you want to buy an electric ice cream maker (a lot easier on the arms!), you can pick one up almost anywhere.
Anyway, here are today's six ice cream recipes to check out, including Blackberry Ice Cream and Mocha Chip Banana Ice Cream. Enjoy!
HONEY PISTACHIO ICE CREAM
I have a sneaking suspicion that my dad would have loved this recipe (from Anita Schecter, About.com’s Middle Eastern Food expert), as he loved both ice cream and pistachios.
Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.
“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.
“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.
“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.
“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.
“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”
Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings
To view this online, click here.
Ingredients
1 Cup whole milk
2 Cups heavy cream
1/2 Cup honey
1/4 Cup sugar
1 Tablespoon vanilla (vanilla paste is best, if you have it)
1/4 Teaspoon Salt
1 Cup shelled roasted and salted pistachios
Preparation
In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.
Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.
CLASSIC HOT FUDGE SUNDAE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”
Yield: 4 to 6 servings; Time: 35 minutes
To view this online, click here.
Check out Melissa Clark’s guide “How to Make Ice Cream”.
Ingredients
For the Fudge Sauce:
3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
For Assembly:
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)
Preparation
In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
MOCHA CHIP BANANA ICE CREAM
This is from Kaleigh McMordie on VeryWell. (Kaleigh also has her own food blog, Lively Table. Check it out!)
This recipe begins, “Ice cream is a delicious dessert, but probably not something you want to eat daily if you are trying to get healthy. Though one pint seems small it actually contains four servings. It may be time to introduce an alternative If you often find yourself at the bottom with no idea where all of the ice cream went.
“Banana ice cream, or ‘nice cream’ as it is sometimes called, is a healthy ice cream alternative made by blending frozen banana slices in a blender to yield a smooth, creamy, and naturally sweet treat. You can add any other flavor you like.
“This mocha chip banana ice cream is blended with coffee and dark chocolate and swirled with mini chocolate chips. It’s vegan if you use dairy-free chocolate chips, and it’s the perfect healthy dessert for when you need something cool and creamy. As a bonus, you also get a serving of fruit and antioxidants in your dessert!”
Total Time: 10 min; Prep: 10 min; Cook: 0 min; Servings: 2 (1/2 cup each)
To view this online, click here.
Ingredients
2 sliced bananas, frozen
1 tablespoon unsweetened cocoa powder
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk (or milk of choice)
2 teaspoons semi-sweet mini chocolate chips
Preparation
In a high-powered blender or food processor, blend all ingredients except for chocolate chips. You may need to add more milk to get bananas to blend.
Stir in chocolate chips.
Serve immediately, or for a firmer consistency, pour into a shallow container and freeze 10 to 15 minutes before scooping.
Ingredient Variations and Substitutions
For vegan and dairy-free, use vegan chocolate chips and dairy-free milk.
Cooking and Serving Tips
Bananas will take a little while to blend. Be patient and add milk by the tablespoon as needed.
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
MOCHA SHERBET FREEZE
Here’s a recipe from that infamous long-since-forgotten emailing list.
Ingredients
2-1/4 cups strongly brewed coffee or espresso
3/4 cup sugar
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
3/4 cup whole milk
Preparation
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing: To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, 115 g) in a blender along with 1/2 cup (125 ml) very strongly brewed coffee or espresso, 1-1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream.
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarts; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
There's a reason for this. When I was growing up, my dad bought an ice cream maker and started making homemade ice cream every 4th of July, as well as other random weekends.
Of course, back then, the ice cream makers were hand-cranked, and took plenty of arm-power (which is where my brother, sister, and I came in; if we wanted the good stuff, we had to help out!).
Dad and Mom, circa 1964/1965
If you'd like to see how to use a hand crank ice cream maker, check out this post from New Life on a Homestead (which has tons of great posts; I highly recommend checking it out!). If you'd like to buy a hand crank ice cream maker, here's a good place to check out. And if you want to buy an electric ice cream maker (a lot easier on the arms!), you can pick one up almost anywhere.
Anyway, here are today's six ice cream recipes to check out, including Blackberry Ice Cream and Mocha Chip Banana Ice Cream. Enjoy!
HONEY PISTACHIO ICE CREAM
I have a sneaking suspicion that my dad would have loved this recipe (from Anita Schecter, About.com’s Middle Eastern Food expert), as he loved both ice cream and pistachios.
Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.
“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.
“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.
“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.
“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.
“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”
Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings
To view this online, click here.
Ingredients
1 Cup whole milk
2 Cups heavy cream
1/2 Cup honey
1/4 Cup sugar
1 Tablespoon vanilla (vanilla paste is best, if you have it)
1/4 Teaspoon Salt
1 Cup shelled roasted and salted pistachios
Preparation
In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.
Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.
CLASSIC HOT FUDGE SUNDAE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”
Yield: 4 to 6 servings; Time: 35 minutes
To view this online, click here.
Check out Melissa Clark’s guide “How to Make Ice Cream”.
Ingredients
For the Fudge Sauce:
3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
For Assembly:
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)
Preparation
In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
MOCHA CHIP BANANA ICE CREAM
This is from Kaleigh McMordie on VeryWell. (Kaleigh also has her own food blog, Lively Table. Check it out!)
This recipe begins, “Ice cream is a delicious dessert, but probably not something you want to eat daily if you are trying to get healthy. Though one pint seems small it actually contains four servings. It may be time to introduce an alternative If you often find yourself at the bottom with no idea where all of the ice cream went.
“Banana ice cream, or ‘nice cream’ as it is sometimes called, is a healthy ice cream alternative made by blending frozen banana slices in a blender to yield a smooth, creamy, and naturally sweet treat. You can add any other flavor you like.
“This mocha chip banana ice cream is blended with coffee and dark chocolate and swirled with mini chocolate chips. It’s vegan if you use dairy-free chocolate chips, and it’s the perfect healthy dessert for when you need something cool and creamy. As a bonus, you also get a serving of fruit and antioxidants in your dessert!”
Total Time: 10 min; Prep: 10 min; Cook: 0 min; Servings: 2 (1/2 cup each)
To view this online, click here.
Ingredients
2 sliced bananas, frozen
1 tablespoon unsweetened cocoa powder
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk (or milk of choice)
2 teaspoons semi-sweet mini chocolate chips
Preparation
In a high-powered blender or food processor, blend all ingredients except for chocolate chips. You may need to add more milk to get bananas to blend.
Stir in chocolate chips.
Serve immediately, or for a firmer consistency, pour into a shallow container and freeze 10 to 15 minutes before scooping.
Ingredient Variations and Substitutions
For vegan and dairy-free, use vegan chocolate chips and dairy-free milk.
Cooking and Serving Tips
Bananas will take a little while to blend. Be patient and add milk by the tablespoon as needed.
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
MOCHA SHERBET FREEZE
Here’s a recipe from that infamous long-since-forgotten emailing list.
Ingredients
2-1/4 cups strongly brewed coffee or espresso
3/4 cup sugar
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
3/4 cup whole milk
Preparation
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing: To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, 115 g) in a blender along with 1/2 cup (125 ml) very strongly brewed coffee or espresso, 1-1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream.
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarts; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Friday, April 27, 2018
Friday Recipes
It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Meatloaf with a Twist and Cheesy Taco Noodles. Enjoy!
SLOW COOKER CREAMY BEEF STROGANOFF
This is from Campbell’s, and begins, “Your slow cooker gets the job done with this savory stroganoff recipe featuring fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home ready to serve a delicious dish the whole family will enjoy!”
Prep Time: 20 minutes; Total Time: 8 hours 20 minutes; Serves 8 people.
To view this online, click here.
Ingredients
2 cans Campbell's® Condensed Cream of Mushroom Soup
1/4 cup Swanson® Beef Broth or Swanson® Beef Stock
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon ground black pepper
12 ounces white mushrooms, sliced (about 4 cups)
3 medium onion, coarsely chopped (about 1 1/2 cups)
2 pounds boneless beef round steak, cut into thin strips
1/2 cup sour cream
12 ounces (about 7 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley (optional)
Directions
Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.
Recipe Tips
Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.
COCONUT RICE
This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”
Yield: 3 to 4 servings; Time: 35 minutes
To view this recipe online, click here.
LEARN: How to Make Rice
Ingredients
1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water
Preparation
Rinse the rice a few times, until the water that drains away runs almost completely clear.
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
MEATLOAF WITH A TWIST
This is from FamilyTime, and begins, “This moist and flavorful meatloaf gets an extra kick from picante sauce...it takes just 10 minutes of your time before you bake it, so it's as easy as it is good to eat!”
Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 65 minutes
To view this online, click here.
Ingredients
1 can (10 1/2 ounces) Campbell's® Mushroom Gravy
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup Pace® Picante Sauce
Directions
Thoroughly mix 1/4 cup gravy, beef, bread crumbs, egg and 1/4 cup picante sauce in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through.
Heat 2 tablespoons drippings, the remaining gravy and the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy mixture with the meatloaf.
Serving Suggestion: Serve the meatloaf with hot mashed potatoes.
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.
Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
SLOW COOKER CREAMY BEEF STROGANOFF
This is from Campbell’s, and begins, “Your slow cooker gets the job done with this savory stroganoff recipe featuring fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home ready to serve a delicious dish the whole family will enjoy!”
Prep Time: 20 minutes; Total Time: 8 hours 20 minutes; Serves 8 people.
To view this online, click here.
Ingredients
2 cans Campbell's® Condensed Cream of Mushroom Soup
1/4 cup Swanson® Beef Broth or Swanson® Beef Stock
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon ground black pepper
12 ounces white mushrooms, sliced (about 4 cups)
3 medium onion, coarsely chopped (about 1 1/2 cups)
2 pounds boneless beef round steak, cut into thin strips
1/2 cup sour cream
12 ounces (about 7 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley (optional)
Directions
Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.
Recipe Tips
Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.
COCONUT RICE
This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”
Yield: 3 to 4 servings; Time: 35 minutes
To view this recipe online, click here.
LEARN: How to Make Rice
Ingredients
1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water
Preparation
Rinse the rice a few times, until the water that drains away runs almost completely clear.
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
MEATLOAF WITH A TWIST
This is from FamilyTime, and begins, “This moist and flavorful meatloaf gets an extra kick from picante sauce...it takes just 10 minutes of your time before you bake it, so it's as easy as it is good to eat!”
Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 65 minutes
To view this online, click here.
Ingredients
1 can (10 1/2 ounces) Campbell's® Mushroom Gravy
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup Pace® Picante Sauce
Directions
Thoroughly mix 1/4 cup gravy, beef, bread crumbs, egg and 1/4 cup picante sauce in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through.
Heat 2 tablespoons drippings, the remaining gravy and the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy mixture with the meatloaf.
Serving Suggestion: Serve the meatloaf with hot mashed potatoes.
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.
Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
Monday, May 18, 2015
Meatless Monday
I don't know about you, but weekends are never quite long enough for everything I want to get done. No matter, there's always next weekend. In the meantime, here are today's vegetarian recipes for Meatless Monday. Enjoy!
SOY-SESAME BOK CHOY ROLLS
This comes from the June 2013 issue off Vegetarian Times, page 37. It starts off, “If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.” Serves 4 in 30 minutes or less.
To view this online, click here.
16 large bok choy leaves (about 12 oz.)
7 1/2 oz. sprouted tofu, drained and cut into small cubes (1 1/2 cups)
1 cup shredded carrots
4 green onions, thinly sliced (1/2 cup)
1/4 cup plus 1 Tbs. low-sodium teriyaki sauce
Trim stems from bok choy leaves. Finely chop stems, and toss in bowl with tofu cubes, carrots, green onions, and teriyaki sauce.
Place 1 bok choy leaf on work surface with stem end closest to you. Spoon 2 Tbs. tofu mixture in “cup” of leaf near tip end. Roll leaf around filling like a burrito, folding in sides. Secure with toothpick. Repeat with remaining ingredients.
nutritional information Per Serving (4 rolls): Calories: 95; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 477 mg; Fiber: 3 g; Sugar: 5 g; Vegan
CARROT DIP WITH CRUSHED WALNUTS AND OLIVES
This comes from the June 2013 issue of Vegetarian Times, page 44. It sarts off, “Laced with harissa, a Tunisian chile sauce, this dip offers a spicy, low-fat alternative to hummus. Serve it with pita wedges or pita chips. Leftover dip makes a great sandwich spread or pasta sauce.” Makes about 2 cups in 30 minutes or less.
To view this online, click here.
1 1/2 lb. carrots, peeled and cut into ½-inch-thick rounds (4 cups)
3 cloves garlic, peeled
2 tsp. whole coriander seeds
2 Tbs. olive oil
1 Tbs. lemon juice
1 Tbs. harissa
3 Tbs. chopped toasted walnuts
1/4 cup oil-cured black olives
Place carrots and garlic in large pot, and add enough salted water to cover by 2 inches. Bring to a simmer, reduce heat to medium-low, and partially cover. Cook 15 to 20 minutes, or until carrots are tender. Drain, and place in bowl of food processor.
Toast coriander in small skillet over medium heat 3 minutes, or until fragrant. Grind toasted coriander in coffee or spice grinder, or crush with mortar and pestle, and add to carrots.
Add oil, lemon juice, and harissa. Pulse until smooth. Season with salt and pepper, if desired. Spoon into shallow bowl, and garnish with walnuts and olives.
nutritional information Per 1/4-cup serving: Calories: 99; Protein: 1 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 132 mg; Fiber: 3 g; Sugar: 4 g; Vegan; Gluten-Free
SPINACH SALAD WITH CHERRIES AND CANDIED CASHEWS
This one comes from the April/May 2014 issue of Vegetarian Times, page 74. It begins, “Candying nuts in the oven is a snap when you coat them with a mixture of egg white, sugar, and spices. The nuts keep well in a sealed glass jar, so you might want to make extra for future salads. Candied nuts for dessert? Simply omit the thyme, salt, and pepper in the Candied Cashews recipe above, and you have a crunchy dessert topping.” Serves 6.
To view this online, click here.
Candied Cashews
1 large egg white
1/2 cup brown sugar
1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
1 tsp. salt
1/4 tsp. ground black pepper
1 1/2 cups raw cashews
Cherry Vinaigrette
1 cup halved and pitted fresh cherries (about 22 cherries)
2 Tbs. olive oil
2 tsp. Dijon mustard
1 tsp. fresh thyme leaves
1 tsp. white wine vinegar
Spinach Salad
8 cups baby spinach
1/2 cup halved and pitted fresh cherries
1/2 cup crumbled Gorgonzola cheese
1/4 cup dried cherries
To make Candied Cashews: Preheat oven to 300°F. Line large baking sheet with parchment paper, and lightly spray with cooking spray.
Whisk together egg white and 1 Tbs. water in large bowl. Whisk in brown sugar, thyme, salt, and pepper. Add cashews, and stir to thoroughly coat cashews.
Spread cashews on prepared baking sheet in single layer. Bake 15 minutes, then stir cashews on tray, and bake 15 minutes more, checking every 5 minutes to avoid burning. Cool.
To make Cherry Vinaigrette: blend all ingredients in blender until smooth, thinning with 1 to 2 Tbs. water, if desired.
To assemble Spinach Salad: Toss together all ingredients in large bowl with 1/4 cup Cherry Vinaigrette. (Reserve remaining vinaigrette for another use.) Sprinkle with Candied Cashews.
nutritional information Per 1 1/2-cup serving: Calories: 325; Protein: 9 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 38 g; Cholesterol: 8 mg; Sodium: 598 mg; Fiber: 5 g; Sugar: 25 g; Gluten-Free
TABIL-SPICED POTATO-AND-EGG CIGARS
From the July 2013 issue of Vegetarian Times, page 44. It starts out, “Savory pastries made with rolled and foled brek pastry leaves, or warka, are common starters in North Africa. Here, easy-to-find phyyllo sheets replace the specialty brek leaves and encase a savory potato-and-egg filling.” Makes 14 cigars
1 large Yukon gold potato (3/4 lb.), peeled and sliced
1 Tbs. olive oil
1/2 large onion, chopped (1/2 cup)
1 Tbs. tabil spice blend, or 2 Tbs. ground coriander
1 tsp. granulated garlic
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
2 hard-boiled eggs, peeled and chopped
2 Tbs. grated Parmesan cheese
7 frozen phyllo sheets, thawed
3 Tbs. melted butter
Place potato slices in medium pot, and cover with water. Bring to a simmer over high heat, reduce heat to medium, and cook 12 to 15 minutes, or until tender. Drain. Transfer to large bowl, and coarsely mash with fork.
Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.
Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.
nutritional information Per Cigar: Calories: 101; Protein: 3 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 47 mg; Sodium: 95 mg; Fiber: less than 1 g; Sugar: less than 1 g
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
NEAPOLITAN TARTLETS
This comes from the June 2013 issue of Vegetarian Times, page 60. It starts off, "Chocolate, vanilla, and strawberry are the classic Neapolitan flavor combination (like the ice cream). Here they’re showcased in chocolate tartlets filled with vanilla-flavored strawberries. Baking the tartlets on double-stacked baking sheets (aka double panning) ensures that the tart shells bake evenly, with no burned bottoms." Makes 4 4-1/2-inch tartlets.
To view this online, click here.
Dough
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder, plus more for dusting tarts
4 Tbs. sugar
1/4 tsp. salt
6 Tbs. cold trans fat–free margarine or unsalted butter, cut into 1/4-inch pieces
2 Tbs. semisweet chocolate chips
Filling
2 lb. strawberries, hulled and thickly sliced
2 Tbs. sugar
2 Tbs. cornstarch
1 tsp. lemon juice
2 vanilla beans, or 2 tsp. vanilla extract
To make Dough: Pulse flour, cocoa powder, sugar, and salt in food processor 10 times, or until combined. Add margarine, and pulse 10 times, or until mixture is crumbly. Add 2 Tbs. water, and pulse 5 times, or until Dough comes together.
Divide Dough into 4 equal pieces, shape into disks, wrap in plastic wrap, and chill 1 hour, or overnight.
Preheat oven to 400°F. Roll out Dough disks to 1/8-inch-thick rounds on lightly floured work surface. Press rounds into 4 1/2-inch tart pans with removable bottoms, and trim away excess. (Excess Dough can be rerolled to make small cookies, if desired.) Prick bottoms of tart shells 8 to 10 times each with fork, and place on 2 stacked baking sheets. Bake 20 minutes, or until tart shells begin to pull away from sides of pan. Remove from oven, and sprinkle 1 1/2 tsp. chocolate chips into each shell. Spread melting chips into thin chocolate layer with pastry brush.
To make Filling: Combine strawberry slices, sugar, cornstarch, and lemon juice in medium bowl. Halve vanilla beans, and scrape seeds into strawberry mixture; stir to combine (reserve vanilla pods for another use), or stir in vanilla extract. Let stand 30 minutes. Stir to combine juices and strawberries.
Layer 1/2 cup strawberry slices into each tart shell, pressing down lightly. (Tarts will be very full.) Return tarts to oven on double-stacked baking sheets, and bake 20 minutes, or until Filling bubbles around edges. Cool 10 minutes on wire rack before removing tarts from pans. Dust tarts with cocoa powder.
nutritional information Per Tartlet: Calories: 464; Protein: 6 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 70 g; Cholesterol: 0 mg; Sodium: 331 mg; Fiber: 7 g; Sugar: 33 g
SOY-SESAME BOK CHOY ROLLS
This comes from the June 2013 issue off Vegetarian Times, page 37. It starts off, “If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.” Serves 4 in 30 minutes or less.
To view this online, click here.
16 large bok choy leaves (about 12 oz.)
7 1/2 oz. sprouted tofu, drained and cut into small cubes (1 1/2 cups)
1 cup shredded carrots
4 green onions, thinly sliced (1/2 cup)
1/4 cup plus 1 Tbs. low-sodium teriyaki sauce
Trim stems from bok choy leaves. Finely chop stems, and toss in bowl with tofu cubes, carrots, green onions, and teriyaki sauce.
Place 1 bok choy leaf on work surface with stem end closest to you. Spoon 2 Tbs. tofu mixture in “cup” of leaf near tip end. Roll leaf around filling like a burrito, folding in sides. Secure with toothpick. Repeat with remaining ingredients.
nutritional information Per Serving (4 rolls): Calories: 95; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 477 mg; Fiber: 3 g; Sugar: 5 g; Vegan
CARROT DIP WITH CRUSHED WALNUTS AND OLIVES
This comes from the June 2013 issue of Vegetarian Times, page 44. It sarts off, “Laced with harissa, a Tunisian chile sauce, this dip offers a spicy, low-fat alternative to hummus. Serve it with pita wedges or pita chips. Leftover dip makes a great sandwich spread or pasta sauce.” Makes about 2 cups in 30 minutes or less.
To view this online, click here.
1 1/2 lb. carrots, peeled and cut into ½-inch-thick rounds (4 cups)
3 cloves garlic, peeled
2 tsp. whole coriander seeds
2 Tbs. olive oil
1 Tbs. lemon juice
1 Tbs. harissa
3 Tbs. chopped toasted walnuts
1/4 cup oil-cured black olives
Place carrots and garlic in large pot, and add enough salted water to cover by 2 inches. Bring to a simmer, reduce heat to medium-low, and partially cover. Cook 15 to 20 minutes, or until carrots are tender. Drain, and place in bowl of food processor.
Toast coriander in small skillet over medium heat 3 minutes, or until fragrant. Grind toasted coriander in coffee or spice grinder, or crush with mortar and pestle, and add to carrots.
Add oil, lemon juice, and harissa. Pulse until smooth. Season with salt and pepper, if desired. Spoon into shallow bowl, and garnish with walnuts and olives.
nutritional information Per 1/4-cup serving: Calories: 99; Protein: 1 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 132 mg; Fiber: 3 g; Sugar: 4 g; Vegan; Gluten-Free
SPINACH SALAD WITH CHERRIES AND CANDIED CASHEWS
This one comes from the April/May 2014 issue of Vegetarian Times, page 74. It begins, “Candying nuts in the oven is a snap when you coat them with a mixture of egg white, sugar, and spices. The nuts keep well in a sealed glass jar, so you might want to make extra for future salads. Candied nuts for dessert? Simply omit the thyme, salt, and pepper in the Candied Cashews recipe above, and you have a crunchy dessert topping.” Serves 6.
To view this online, click here.
Candied Cashews
1 large egg white
1/2 cup brown sugar
1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
1 tsp. salt
1/4 tsp. ground black pepper
1 1/2 cups raw cashews
Cherry Vinaigrette
1 cup halved and pitted fresh cherries (about 22 cherries)
2 Tbs. olive oil
2 tsp. Dijon mustard
1 tsp. fresh thyme leaves
1 tsp. white wine vinegar
Spinach Salad
8 cups baby spinach
1/2 cup halved and pitted fresh cherries
1/2 cup crumbled Gorgonzola cheese
1/4 cup dried cherries
To make Candied Cashews: Preheat oven to 300°F. Line large baking sheet with parchment paper, and lightly spray with cooking spray.
Whisk together egg white and 1 Tbs. water in large bowl. Whisk in brown sugar, thyme, salt, and pepper. Add cashews, and stir to thoroughly coat cashews.
Spread cashews on prepared baking sheet in single layer. Bake 15 minutes, then stir cashews on tray, and bake 15 minutes more, checking every 5 minutes to avoid burning. Cool.
To make Cherry Vinaigrette: blend all ingredients in blender until smooth, thinning with 1 to 2 Tbs. water, if desired.
To assemble Spinach Salad: Toss together all ingredients in large bowl with 1/4 cup Cherry Vinaigrette. (Reserve remaining vinaigrette for another use.) Sprinkle with Candied Cashews.
nutritional information Per 1 1/2-cup serving: Calories: 325; Protein: 9 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 38 g; Cholesterol: 8 mg; Sodium: 598 mg; Fiber: 5 g; Sugar: 25 g; Gluten-Free
TABIL-SPICED POTATO-AND-EGG CIGARS
From the July 2013 issue of Vegetarian Times, page 44. It starts out, “Savory pastries made with rolled and foled brek pastry leaves, or warka, are common starters in North Africa. Here, easy-to-find phyyllo sheets replace the specialty brek leaves and encase a savory potato-and-egg filling.” Makes 14 cigars
1 large Yukon gold potato (3/4 lb.), peeled and sliced
1 Tbs. olive oil
1/2 large onion, chopped (1/2 cup)
1 Tbs. tabil spice blend, or 2 Tbs. ground coriander
1 tsp. granulated garlic
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
2 hard-boiled eggs, peeled and chopped
2 Tbs. grated Parmesan cheese
7 frozen phyllo sheets, thawed
3 Tbs. melted butter
Place potato slices in medium pot, and cover with water. Bring to a simmer over high heat, reduce heat to medium, and cook 12 to 15 minutes, or until tender. Drain. Transfer to large bowl, and coarsely mash with fork.
Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.
Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.
nutritional information Per Cigar: Calories: 101; Protein: 3 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 47 mg; Sodium: 95 mg; Fiber: less than 1 g; Sugar: less than 1 g
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
NEAPOLITAN TARTLETS
This comes from the June 2013 issue of Vegetarian Times, page 60. It starts off, "Chocolate, vanilla, and strawberry are the classic Neapolitan flavor combination (like the ice cream). Here they’re showcased in chocolate tartlets filled with vanilla-flavored strawberries. Baking the tartlets on double-stacked baking sheets (aka double panning) ensures that the tart shells bake evenly, with no burned bottoms." Makes 4 4-1/2-inch tartlets.
To view this online, click here.
Dough
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder, plus more for dusting tarts
4 Tbs. sugar
1/4 tsp. salt
6 Tbs. cold trans fat–free margarine or unsalted butter, cut into 1/4-inch pieces
2 Tbs. semisweet chocolate chips
Filling
2 lb. strawberries, hulled and thickly sliced
2 Tbs. sugar
2 Tbs. cornstarch
1 tsp. lemon juice
2 vanilla beans, or 2 tsp. vanilla extract
To make Dough: Pulse flour, cocoa powder, sugar, and salt in food processor 10 times, or until combined. Add margarine, and pulse 10 times, or until mixture is crumbly. Add 2 Tbs. water, and pulse 5 times, or until Dough comes together.
Divide Dough into 4 equal pieces, shape into disks, wrap in plastic wrap, and chill 1 hour, or overnight.
Preheat oven to 400°F. Roll out Dough disks to 1/8-inch-thick rounds on lightly floured work surface. Press rounds into 4 1/2-inch tart pans with removable bottoms, and trim away excess. (Excess Dough can be rerolled to make small cookies, if desired.) Prick bottoms of tart shells 8 to 10 times each with fork, and place on 2 stacked baking sheets. Bake 20 minutes, or until tart shells begin to pull away from sides of pan. Remove from oven, and sprinkle 1 1/2 tsp. chocolate chips into each shell. Spread melting chips into thin chocolate layer with pastry brush.
To make Filling: Combine strawberry slices, sugar, cornstarch, and lemon juice in medium bowl. Halve vanilla beans, and scrape seeds into strawberry mixture; stir to combine (reserve vanilla pods for another use), or stir in vanilla extract. Let stand 30 minutes. Stir to combine juices and strawberries.
Layer 1/2 cup strawberry slices into each tart shell, pressing down lightly. (Tarts will be very full.) Return tarts to oven on double-stacked baking sheets, and bake 20 minutes, or until Filling bubbles around edges. Cool 10 minutes on wire rack before removing tarts from pans. Dust tarts with cocoa powder.
nutritional information Per Tartlet: Calories: 464; Protein: 6 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 70 g; Cholesterol: 0 mg; Sodium: 331 mg; Fiber: 7 g; Sugar: 33 g
Monday, September 8, 2014
Meatless Monday
It's wonderful how well Meatless Monday has caught on around the U.S., for a number of reasons: It opens up a new way of eating (for those who usually eat meat), it's healthy (yes, you can get all the nutrients you need without meat), it's relatively inexpensive (the better, healthier cuts of meat tend to be a little pricey), and it can be very good-tasting. Yes, I tend to be a vegetarian (does it show?), so I might be a little biased here. Either way, here are some meatless recipes for today. Enjoy!
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
Tofu, straight from the package
Crumbled
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
onions, peppers and garlic
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Chili, cooking
Make sure to stir periodically to keep chili from burning
YUM!
APRICOT-PISTACHIO BISCOTTI
This comes from the December 2013 issue of Vegetarian Times, page 57. It starts off, “Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.” Makes 5 dozen biscotti.
1 cup blanched whole pistachios
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup millet flour
1/4 cup corn flour or masa harina
1 1/4 cups sugar
1 Tbs. baking powder
1/2tsp. salt
8 dried apricots, finely chopped (1/2 cup)
3 large eggs
4 Tbs. vegetable oil
1/2 tsp. almond extract
Preheat oven to 350°F. Toast pistachios on ungreased baking sheet 4 to 6 minutes, or until pale brown and fragrant. Cool, and finely chop. Reduce oven temperature to 325°F.
Stir together flours, sugar, baking powder, and salt in large bowl. Stir in pistachios and apricots.
Whisk together eggs, oil, and almond extract in small bowl until smooth. Stir just enough of liquid into flour mixture until dry, shaggy dough forms. Reserve remaining liquid.
Divide dough in 2 pieces. Wet hands with water to prevent sticking, and roll each piece of dough into 12-inch log, flattening tops of logs so they’re each about 1 1/2 inches high. Line large baking sheet with parchment paper, and place logs at least 5 inches apart on sheet. Brush tops with remaining liquid mixture.
Bake logs 25 to 30 minutes, or until edges are browned and firm, and centers have puffed and developed a skin, but are still slightly soft. Cool 30 minutes, then slice crosswise on the bias into 1/2-inch-wide slices using serrated knife.
Reduce oven temperature to 300°F. Return sliced biscotti to baking sheet, bottom-side down and spaced at least 1/4 inch apart, and bake 20 to 30 minutes more, or until golden, crisp, and dry.
nutritional information Per Biscotti: Calories: 61; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 9 mg; Sodium: 52 mg; Fiber: less than 1 g; Sugar: 5 g
TABIL-SPICED POTATO-AND-EGG CIGARS
From the July 2013 issue of Vegetarian Times, page 44. It starts out, “Savory pastries made with rolled and foled brek pastry leaves, or warka, are common starters in North Africa. Here, easy-to-find phyyllo sheets replace the specialty brek leaves and encase a savory potato-and-egg filling.” Makes 14 cigars
1 large Yukon gold potato (3/4 lb.), peeled and sliced
1 Tbs. olive oil
1/2 large onion, chopped (1/2 cup)
1 Tbs. tabil spice blend, or 2 Tbs. ground coriander
1 tsp. granulated garlic
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
2 hard-boiled eggs, peeled and chopped
2 Tbs. grated Parmesan cheese
7 frozen phyllo sheets, thawed
3 Tbs. melted butter
Place potato slices in medium pot, and cover with water. Bring to a simmer over high heat, reduce heat to medium, and cook 12 to 15 minutes, or until tender. Drain. Transfer to large bowl, and coarsely mash with fork.
Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.
Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.
nutritional information Per Cigar: Calories: 101; Protein: 3 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 47 mg; Sodium: 95 mg; Fiber: less than 1 g; Sugar: less than 1 g
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
Tofu, straight from the package
Crumbled
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
onions, peppers and garlic
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Chili, cooking
Make sure to stir periodically to keep chili from burning
YUM!
APRICOT-PISTACHIO BISCOTTI
This comes from the December 2013 issue of Vegetarian Times, page 57. It starts off, “Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.” Makes 5 dozen biscotti.
1 cup blanched whole pistachios
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup millet flour
1/4 cup corn flour or masa harina
1 1/4 cups sugar
1 Tbs. baking powder
1/2tsp. salt
8 dried apricots, finely chopped (1/2 cup)
3 large eggs
4 Tbs. vegetable oil
1/2 tsp. almond extract
Preheat oven to 350°F. Toast pistachios on ungreased baking sheet 4 to 6 minutes, or until pale brown and fragrant. Cool, and finely chop. Reduce oven temperature to 325°F.
Stir together flours, sugar, baking powder, and salt in large bowl. Stir in pistachios and apricots.
Whisk together eggs, oil, and almond extract in small bowl until smooth. Stir just enough of liquid into flour mixture until dry, shaggy dough forms. Reserve remaining liquid.
Divide dough in 2 pieces. Wet hands with water to prevent sticking, and roll each piece of dough into 12-inch log, flattening tops of logs so they’re each about 1 1/2 inches high. Line large baking sheet with parchment paper, and place logs at least 5 inches apart on sheet. Brush tops with remaining liquid mixture.
Bake logs 25 to 30 minutes, or until edges are browned and firm, and centers have puffed and developed a skin, but are still slightly soft. Cool 30 minutes, then slice crosswise on the bias into 1/2-inch-wide slices using serrated knife.
Reduce oven temperature to 300°F. Return sliced biscotti to baking sheet, bottom-side down and spaced at least 1/4 inch apart, and bake 20 to 30 minutes more, or until golden, crisp, and dry.
nutritional information Per Biscotti: Calories: 61; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 9 mg; Sodium: 52 mg; Fiber: less than 1 g; Sugar: 5 g
TABIL-SPICED POTATO-AND-EGG CIGARS
From the July 2013 issue of Vegetarian Times, page 44. It starts out, “Savory pastries made with rolled and foled brek pastry leaves, or warka, are common starters in North Africa. Here, easy-to-find phyyllo sheets replace the specialty brek leaves and encase a savory potato-and-egg filling.” Makes 14 cigars
1 large Yukon gold potato (3/4 lb.), peeled and sliced
1 Tbs. olive oil
1/2 large onion, chopped (1/2 cup)
1 Tbs. tabil spice blend, or 2 Tbs. ground coriander
1 tsp. granulated garlic
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
2 hard-boiled eggs, peeled and chopped
2 Tbs. grated Parmesan cheese
7 frozen phyllo sheets, thawed
3 Tbs. melted butter
Place potato slices in medium pot, and cover with water. Bring to a simmer over high heat, reduce heat to medium, and cook 12 to 15 minutes, or until tender. Drain. Transfer to large bowl, and coarsely mash with fork.
Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.
Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.
nutritional information Per Cigar: Calories: 101; Protein: 3 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 47 mg; Sodium: 95 mg; Fiber: less than 1 g; Sugar: less than 1 g
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
Sunday, May 18, 2014
Yummy Impressive Desserts
There are times when we want really yummy food that also impresses those we fix it for. Today's offerings were from several email lists that I subscribe to. I've added where each have come from.
BIG CHOCOLATE BIRTHDAY CAKE
Recipe courtesy of Ree Drummond, whose The Pioneer Woman airs on the Food Network.
Total Time: 1 hr 45 min; Prep: 20 min; Inactive: 1 hr; Cook: 25 min; Yield: 12 to 14 servings; Level: Easy
Ingredients
Cake:
4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
Frosting:
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract
Directions
For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
In a mixing bowl, combine the flour, sugar and salt.
In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing. Refrigerate the layers after cooling for best results.
For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
Frost the cake in between each layer, on the top and around the sides.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/big-chocolate-birthday-cake-recipe.print.html?oc=linkback.
PEANUT BUTTER BARS
This comes from the Diabetic Gourmet.
Yield: 36 pieces
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
Info: http://diabeticgourmet.com/book_archive/details/2.shtml
Ingredients
1/4 cup margarine
1/2 teaspoon sugar substitute
2 eggs
Rind of 1/2 lemon, grated
2 cups sifted all-purpose flour
1-1/2 teaspoons cinnamon
1 8-ounce can salted peanuts
Directions
Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well. Add flour and cinnamon. Mix well. Add peanuts and stir.
Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly.Cover with waxed paper and allow to dry overnight.
Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool.
Nutritional Information Per Serving (per piece):
Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat
BLUEBERRY LEMON CHEESECAKE BARS
From Ocean Spray.
By the way, does anyone else like Ocean Spray's commercials as much as I do? They're among the few commercials that I actually watch.
Prep Time 20 minutes; Cook Time 45 minutes; Yield Makes 32 bars
Ingredients
Crust
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup powdered sugar
1 cup cold butter, cut into small cubes
Filling
1 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
3/4 cup Ocean Spray® Blueberry Juice Cocktail
1 8-ounce package cream cheese, softened
3/4 cup granulated sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
2 large eggs
2 tablespoons all-purpose flour
Topping
2 tablespoons powdered sugar
Directions
Preheat oven to 350°F.
TO MAKE CRUST: Combine flour, oats and powdered sugar in large bowl. Using electric mixer, beat at low speed. Add butter; increase speed to medium-low. Beat until crumbly and mixture starts to stick together. Pat into bottom of 13 x 9-inch baking pan. Bake for 20 to 25 minutes or until starting to brown.
TO MAKE FILLING: Meanwhile, combine sweetened dried cranberries and blueberry juice cocktail in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until juice is absorbed and cranberries are soft. Set aside to cool.
Combine cream cheese and granulated sugar in large bowl. Beat at medium speed until smooth and creamy. Add lemon zest and lemon juice; beat, scraping side of bowl if needed, until smooth. Add eggs and flour; beat until smooth. Drop cranberry filling by small spoonfuls over crust; spread out. (Will not completely cover crust.) Pour lemon filling evenly over cranberry filling. Bake for 20 to 25 minutes or until set in center. Cool completely.
Store covered in refrigerator. Sift 2 tablespoons powdered sugar over filling before serving. Run knife around edges of pan to loosen bars before cutting.
Makes 32 bars.
BLACKBERRY ICE CREAM: NO FAT AND LOW SUGAR
From One Green Planet.
This recipe is Dairy Free, Vegan
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chunks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by little. Don’t add too much or you’ll just end up with a frozen smoothie; you want to add just a few splashes when necessary. Depending on the speed of your blender or food processor, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
BIG CHOCOLATE BIRTHDAY CAKE
Recipe courtesy of Ree Drummond, whose The Pioneer Woman airs on the Food Network.
Total Time: 1 hr 45 min; Prep: 20 min; Inactive: 1 hr; Cook: 25 min; Yield: 12 to 14 servings; Level: Easy
Ingredients
Cake:
4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
Frosting:
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract
Directions
For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
In a mixing bowl, combine the flour, sugar and salt.
In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing. Refrigerate the layers after cooling for best results.
For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
Frost the cake in between each layer, on the top and around the sides.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/big-chocolate-birthday-cake-recipe.print.html?oc=linkback.
PEANUT BUTTER BARS
This comes from the Diabetic Gourmet.
Yield: 36 pieces
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
Info: http://diabeticgourmet.com/book_archive/details/2.shtml
Ingredients
1/4 cup margarine
1/2 teaspoon sugar substitute
2 eggs
Rind of 1/2 lemon, grated
2 cups sifted all-purpose flour
1-1/2 teaspoons cinnamon
1 8-ounce can salted peanuts
Directions
Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well. Add flour and cinnamon. Mix well. Add peanuts and stir.
Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly.Cover with waxed paper and allow to dry overnight.
Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool.
Nutritional Information Per Serving (per piece):
Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat
BLUEBERRY LEMON CHEESECAKE BARS
From Ocean Spray.
By the way, does anyone else like Ocean Spray's commercials as much as I do? They're among the few commercials that I actually watch.
Prep Time 20 minutes; Cook Time 45 minutes; Yield Makes 32 bars
Ingredients
Crust
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup powdered sugar
1 cup cold butter, cut into small cubes
Filling
1 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
3/4 cup Ocean Spray® Blueberry Juice Cocktail
1 8-ounce package cream cheese, softened
3/4 cup granulated sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
2 large eggs
2 tablespoons all-purpose flour
Topping
2 tablespoons powdered sugar
Directions
Preheat oven to 350°F.
TO MAKE CRUST: Combine flour, oats and powdered sugar in large bowl. Using electric mixer, beat at low speed. Add butter; increase speed to medium-low. Beat until crumbly and mixture starts to stick together. Pat into bottom of 13 x 9-inch baking pan. Bake for 20 to 25 minutes or until starting to brown.
TO MAKE FILLING: Meanwhile, combine sweetened dried cranberries and blueberry juice cocktail in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until juice is absorbed and cranberries are soft. Set aside to cool.
Combine cream cheese and granulated sugar in large bowl. Beat at medium speed until smooth and creamy. Add lemon zest and lemon juice; beat, scraping side of bowl if needed, until smooth. Add eggs and flour; beat until smooth. Drop cranberry filling by small spoonfuls over crust; spread out. (Will not completely cover crust.) Pour lemon filling evenly over cranberry filling. Bake for 20 to 25 minutes or until set in center. Cool completely.
Store covered in refrigerator. Sift 2 tablespoons powdered sugar over filling before serving. Run knife around edges of pan to loosen bars before cutting.
Makes 32 bars.
BLACKBERRY ICE CREAM: NO FAT AND LOW SUGAR
From One Green Planet.
This recipe is Dairy Free, Vegan
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chunks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by little. Don’t add too much or you’ll just end up with a frozen smoothie; you want to add just a few splashes when necessary. Depending on the speed of your blender or food processor, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
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