It's Monday, time to get started for the work week. It's also time for another Meatless Monday. Today's six yummy vegetarian recipes include Vegan Lasagna and Flourless Black Bean Brownies. Enjoy!
BANANA RUM VEGAN CHEESECAKE WITH MAPLE RUM SAUCE
This is from Jolinda Hackett, who used to write for The Spruce Eats. She wrote, “This gourmet banana rum vegan cheesecake with maple rum sauce has several steps, but the bananas, pecan crust and rum sauce can all be prepared in advance. Then, the only thing left is to blend the vegan cream cheese and the other ingredients and bake. Easy! If you're looking for a gourmet vegan cheesecake recipe, this is the one to try.”
Ingredients
4 very ripe bananas
16 ounces nondairy cream cheese
3/4 cup firmly packed light brown sugar
3/4 teaspoon ground cinnamon
1/2 cup dark rum
2 tablespoons cornstarch
1/4 teaspoon salt
Prepared pecan pie crust (recipe follows)
Prepared maple rum sauce (recipe follows)
Toasted pecan halves for garnish
Preparation
Preheat the oven to 325 degrees.Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins.
Turn oven up to 400 degrees.
Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add nondairy cream cheese, brown sugar, cinnamon, rum, cornstarch and salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.
Pour the filling into the prepared pecan pie crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.
Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.
Drizzle with prepared maple rum sauce just before serving and garnish with extra toasted pecan halves.
PECAN PIE CRUST
Jolinda Hackett's pecan pie crust can be used for either cheesecake or as a regular pie crust, and can be viewed online here.
Ingredients
1 cup pecan nut flour (see instructions below)
1/2 cup spelt flour (white or whole wheat )
1 tablespoon firmly packed light brown sugar
4 Tbsp vegan margarine, partially melted
1/8 teaspoon ground cardamom
1/2 teaspoon ground ginger
Pinch of sea salt
Preparation
Note: To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.pre-heat oven to 400 degrees.
Combine all ingredients in a bowl and mix until well combined and incorporated.
Press the mixture into a 9-inch springform pan and put in freezer for 5 minutes.
Bake for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely before using in a recipe.
VEGAN MAPLE RUM SAUCE RECIPE
Jolinda wrote, “Use this vegan maple rum sauce recipe to drizzle on top of a banana rum cheesecake or on top of ice cream or chocolate brownies.Yum!” To view this online, click here.
Ingredients
1 cup real maple syrup (grade B organic is best in this recipe)
4 tablespoons Earth Balance vegan butter
Sea salt
1 tablespoon dark rum
Preparation
In a small saucepan, combine maple syrup, vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.
Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.
Cool to room temperature, then transfer to a squeeze bottle.If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”
Yield: 4 to 6 servings; Time: about 1 hour
To view this online at the Times’ website, click here.
Ingredients
For the Macaroni and Cheese:
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
For the Topping (Optional):
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper
Preparation
Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Showing posts with label Flourless Black Bean Brownies. Show all posts
Showing posts with label Flourless Black Bean Brownies. Show all posts
Monday, March 9, 2020
Tuesday, March 3, 2020
Brownies - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with brownies.
If you're looking for something chocolatey (but not a candy bar) and cake-like (but not cake), brownies fit the bill nicely. Here are six yummy brownie recipes to get you through the day (and make good gift-giving, too), including Easy Chocolate Saucepan Brownies and Pumpkin Patch Brownies. Enjoy!
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
DOUBLE CHOCOLATE BROWNIES
This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”
Recipe Yield: Yield: 16 brownies
Source: Equal
Recipe and image appear courtesy of Equal.
View this online at https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies.
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 starch, 1 fat
EASY CHOCOLATE SAUCEPAN BROWNIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “Chocolate saucepan brownies are a quick, super-easy and delicious preparation. Just melt the butter and chocolate, beat in the sugar, eggs, and dry ingredients, then bake. That's all there is to it!”
Total: 35 mins; Prep: 10 mins; Cook: 25 mins; Yield: 16 Brownies (16 servings)
To view this yummy brownie online, click here.
Ingredients
6 tablespoons butter
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup chopped pecans or walnuts
Directions
Heat oven to 325 F. Grease and flour an 8-inch square baking pan.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar. Whisk in eggs, one at a time, beating well after each addition.
Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture.
Stir in the chopped nuts, if using, blending well. Spoon into the prepared pan and spread evenly.
Bake the brownies for about 25 minutes.
Recipe Variations
Add chocolate chips or white chocolate chips
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
If you're looking for something chocolatey (but not a candy bar) and cake-like (but not cake), brownies fit the bill nicely. Here are six yummy brownie recipes to get you through the day (and make good gift-giving, too), including Easy Chocolate Saucepan Brownies and Pumpkin Patch Brownies. Enjoy!
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
DOUBLE CHOCOLATE BROWNIES
This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”
Recipe Yield: Yield: 16 brownies
Source: Equal
Recipe and image appear courtesy of Equal.
View this online at https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies.
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 starch, 1 fat
EASY CHOCOLATE SAUCEPAN BROWNIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “Chocolate saucepan brownies are a quick, super-easy and delicious preparation. Just melt the butter and chocolate, beat in the sugar, eggs, and dry ingredients, then bake. That's all there is to it!”
Total: 35 mins; Prep: 10 mins; Cook: 25 mins; Yield: 16 Brownies (16 servings)
To view this yummy brownie online, click here.
Ingredients
6 tablespoons butter
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup chopped pecans or walnuts
Directions
Heat oven to 325 F. Grease and flour an 8-inch square baking pan.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar. Whisk in eggs, one at a time, beating well after each addition.
Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture.
Stir in the chopped nuts, if using, blending well. Spoon into the prepared pan and spread evenly.
Bake the brownies for about 25 minutes.
Recipe Variations
Add chocolate chips or white chocolate chips
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
Friday, January 24, 2020
Friday Recipes
It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Enchaladas Con Carne and Flourless Black Bean Brownies. Enjoy!
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
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.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
JUICY GRILLED BURGERS
This perfect burger recipe comes from Diana Rattray on The Spruce Eats. Diana wrote, “These juicy grilled burgers are perfect for a summer cookout or holiday. Top them off with sliced tomatoes, pickles, and red onions, or add some bacon to your toppings.
“Tomato juice and Worcestershire sauce add to the flavor and juiciness of these hamburgers.
“If you like a flavorful burger, this recipe is an excellent choice. The burgers are made with a small amount of bread crumbs, grated onion, tomato juice (I use V-8), and some simple seasonings.
“See the tips and variations below the recipe for some extra flavor ideas and burger shaping and cooking tips.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 to 5 servings.
Ingredients
1 1/2 pounds chuck (ground, or ground round)
3 tablespoons breadcrumbs (plain, fine, dry)
2 teaspoons Worcestershire sauce
2 tablespoons onion (grated)
Optional: 1/2 teaspoon garlic powder
2 tablespoons tomato juice
Salt to taste (seasoned)
Pepper to taste
Optional: tomatoes (sliced)
Optional: pickles (sliced)
Optional: onion (sliced)
Optional: lettuce
Optional: condiments (as desired)
Directions
Combine the ground beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice; mix well. Shape the ground beef into 4 to 5 large burger patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.
Prepare your gas or charcoal grill for high heat and oil the grate with vegetable oil.
Place the burgers on a foil-lined pan. Cover and refrigerate until the grill is ready.
Put burgers on the prepared grill over direct heat. Grill the burgers for about 5 to 7 minutes on each side, or until done as desired.
Serve on split toasted buns with your choice of sliced vegetables and condiments.
Burger Shaping and Cooking Tips
Weigh your burgers as you shape them for uniform size and even cooking.
Using your thumb or a finger, make an indention in the center of each patty, especially if they're quite thick. This will help it stay flat and cook evenly.
Grind your own beef. Choose chuck steak or cubes or boneless short ribs, or another cut with good flavor and a decent amount of fat.
Use an instant-read food thermometer to check the burger temperature. An inexpensive instant-read thermometer is fine, but if you use a food thermometer frequently, consider the ThermoWorks Thermapen. It's super fast and reliable.
Burger Temperatures
Rare: 120 F to 125 F
Medium Rare: 130 F to 135 F
Medium: 140 F to 145 F
Medium Well: 150 F to 155 F
Well Done: 160 F to 165 F
Keep in mind that Foodsafety.gov recommends a minimum safe temperature of 160 F for ground beef, or 165 F for ground poultry.
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
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.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
JUICY GRILLED BURGERS
This perfect burger recipe comes from Diana Rattray on The Spruce Eats. Diana wrote, “These juicy grilled burgers are perfect for a summer cookout or holiday. Top them off with sliced tomatoes, pickles, and red onions, or add some bacon to your toppings.
“Tomato juice and Worcestershire sauce add to the flavor and juiciness of these hamburgers.
“If you like a flavorful burger, this recipe is an excellent choice. The burgers are made with a small amount of bread crumbs, grated onion, tomato juice (I use V-8), and some simple seasonings.
“See the tips and variations below the recipe for some extra flavor ideas and burger shaping and cooking tips.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 to 5 servings.
Ingredients
1 1/2 pounds chuck (ground, or ground round)
3 tablespoons breadcrumbs (plain, fine, dry)
2 teaspoons Worcestershire sauce
2 tablespoons onion (grated)
Optional: 1/2 teaspoon garlic powder
2 tablespoons tomato juice
Salt to taste (seasoned)
Pepper to taste
Optional: tomatoes (sliced)
Optional: pickles (sliced)
Optional: onion (sliced)
Optional: lettuce
Optional: condiments (as desired)
Directions
Combine the ground beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice; mix well. Shape the ground beef into 4 to 5 large burger patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.
Prepare your gas or charcoal grill for high heat and oil the grate with vegetable oil.
Place the burgers on a foil-lined pan. Cover and refrigerate until the grill is ready.
Put burgers on the prepared grill over direct heat. Grill the burgers for about 5 to 7 minutes on each side, or until done as desired.
Serve on split toasted buns with your choice of sliced vegetables and condiments.
Burger Shaping and Cooking Tips
Weigh your burgers as you shape them for uniform size and even cooking.
Using your thumb or a finger, make an indention in the center of each patty, especially if they're quite thick. This will help it stay flat and cook evenly.
Grind your own beef. Choose chuck steak or cubes or boneless short ribs, or another cut with good flavor and a decent amount of fat.
Use an instant-read food thermometer to check the burger temperature. An inexpensive instant-read thermometer is fine, but if you use a food thermometer frequently, consider the ThermoWorks Thermapen. It's super fast and reliable.
Burger Temperatures
Rare: 120 F to 125 F
Medium Rare: 130 F to 135 F
Medium: 140 F to 145 F
Medium Well: 150 F to 155 F
Well Done: 160 F to 165 F
Keep in mind that Foodsafety.gov recommends a minimum safe temperature of 160 F for ground beef, or 165 F for ground poultry.
Monday, November 4, 2019
Meatless Monday
If it's Monday, it's time to get started for the work week. It's also time to check out another edition of Meatless Monday, where we explore how yummy vegetarian food can be. Today's six yummy recipes include Vegan Lasagna and Flourless Black Bean Brownies. Enjoy!
BANANA RUM VEGAN CHEESECAKE WITH MAPLE RUM SAUCE
This comes from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, she wrote, “This gourmet banana rum vegan cheesecake with maple rum sauce has several steps, but the bananas, pecan crust and rum sauce can all be prepared in advance. Then, the only thing left is to blend the vegan cream cheese and the other ingredients and bake. Easy! If you're looking for a gourmet vegan cheesecake recipe, this is the one to try.”
Note: Unfortunately, the recipe for this, as well as the next two recipes from Jolinda are no longer available. If/when I find them, I'll repost with the links.
Ingredients
4 very ripe bananas
16 ounces nondairy cream cheese
3/4 cup firmly packed light brown sugar
3/4 teaspoon ground cinnamon
1/2 cup dark rum
2 tablespoons cornstarch
1/4 teaspoon salt
Prepared pecan pie crust (recipe follows)
Prepared maple rum sauce (recipe follows)
Toasted pecan halves for garnish
Preparation
Preheat the oven to 325 degrees.Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins.
Turn oven up to 400 degrees.
Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add nondairy cream cheese, brown sugar, cinnamon, rum, cornstarch and salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.
Pour the filling into the prepared pecan pie crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.
Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.
Drizzle with prepared maple rum sauce just before serving and garnish with extra toasted pecan halves.
PECAN PIE CRUST
Jolinda Hackett's pecan pie crust can be used for either cheesecake or as a regular pie crust.
Ingredients
1 cup pecan nut flour (see instructions below)
1/2 cup spelt flour (white or whole wheat )
1 tablespoon firmly packed light brown sugar
4 Tbsp vegan margarine, partially melted
1/8 teaspoon ground cardamom
1/2 teaspoon ground ginger
Pinch of sea salt
Preparation
Note: To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.pre-heat oven to 400 degrees.
Combine all ingredients in a bowl and mix until well combined and incorporated.
Press the mixture into a 9-inch springform pan and put in freezer for 5 minutes.
Bake for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely before using in a recipe.
VEGAN MAPLE RUM SAUCE RECIPE
Jolinda wrote, “Use this vegan maple rum sauce recipe to drizzle on top of a banana rum cheesecake or on top of ice cream or chocolate brownies.Yum!”
Ingredients
1 cup real maple syrup (grade B organic is best in this recipe)
4 tablespoons Earth Balance vegan butter
Sea salt
1 tablespoon dark rum
Preparation
In a small saucepan, combine maple syrup, vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.
Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.
Cool to room temperature, then transfer to a squeeze bottle.If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”
Yield: 4 to 6 servings; Time: about 1 hour
To view this online at the Times’ website, click here.
Ingredients
For the Macaroni and Cheese:
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
For the Topping (Optional):
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper
Preparation
Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
BANANA RUM VEGAN CHEESECAKE WITH MAPLE RUM SAUCE
This comes from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, she wrote, “This gourmet banana rum vegan cheesecake with maple rum sauce has several steps, but the bananas, pecan crust and rum sauce can all be prepared in advance. Then, the only thing left is to blend the vegan cream cheese and the other ingredients and bake. Easy! If you're looking for a gourmet vegan cheesecake recipe, this is the one to try.”
Note: Unfortunately, the recipe for this, as well as the next two recipes from Jolinda are no longer available. If/when I find them, I'll repost with the links.
Ingredients
4 very ripe bananas
16 ounces nondairy cream cheese
3/4 cup firmly packed light brown sugar
3/4 teaspoon ground cinnamon
1/2 cup dark rum
2 tablespoons cornstarch
1/4 teaspoon salt
Prepared pecan pie crust (recipe follows)
Prepared maple rum sauce (recipe follows)
Toasted pecan halves for garnish
Preparation
Preheat the oven to 325 degrees.Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins.
Turn oven up to 400 degrees.
Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add nondairy cream cheese, brown sugar, cinnamon, rum, cornstarch and salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.
Pour the filling into the prepared pecan pie crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.
Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.
Drizzle with prepared maple rum sauce just before serving and garnish with extra toasted pecan halves.
PECAN PIE CRUST
Jolinda Hackett's pecan pie crust can be used for either cheesecake or as a regular pie crust.
Ingredients
1 cup pecan nut flour (see instructions below)
1/2 cup spelt flour (white or whole wheat )
1 tablespoon firmly packed light brown sugar
4 Tbsp vegan margarine, partially melted
1/8 teaspoon ground cardamom
1/2 teaspoon ground ginger
Pinch of sea salt
Preparation
Note: To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.pre-heat oven to 400 degrees.
Combine all ingredients in a bowl and mix until well combined and incorporated.
Press the mixture into a 9-inch springform pan and put in freezer for 5 minutes.
Bake for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely before using in a recipe.
VEGAN MAPLE RUM SAUCE RECIPE
Jolinda wrote, “Use this vegan maple rum sauce recipe to drizzle on top of a banana rum cheesecake or on top of ice cream or chocolate brownies.Yum!”
Ingredients
1 cup real maple syrup (grade B organic is best in this recipe)
4 tablespoons Earth Balance vegan butter
Sea salt
1 tablespoon dark rum
Preparation
In a small saucepan, combine maple syrup, vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.
Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.
Cool to room temperature, then transfer to a squeeze bottle.If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”
Yield: 4 to 6 servings; Time: about 1 hour
To view this online at the Times’ website, click here.
Ingredients
For the Macaroni and Cheese:
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
For the Topping (Optional):
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper
Preparation
Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Monday, April 1, 2019
Meatless Monday
It's Monday, time to get started for the work week. It's also time for another Meatless Monday. Today's six yummy vegetarian recipes include Vegan Lasagna and Flourless Black Bean Brownies. Enjoy!
BANANA RUM VEGAN CHEESECAKE WITH MAPLE RUM SAUCE
This is from Jolinda Hackett, who used to write for The Spruce Eats. She wrote, “This gourmet banana rum vegan cheesecake with maple rum sauce has several steps, but the bananas, pecan crust and rum sauce can all be prepared in advance. Then, the only thing left is to blend the vegan cream cheese and the other ingredients and bake. Easy! If you're looking for a gourmet vegan cheesecake recipe, this is the one to try.”
Ingredients
4 very ripe bananas
16 ounces nondairy cream cheese
3/4 cup firmly packed light brown sugar
3/4 teaspoon ground cinnamon
1/2 cup dark rum
2 tablespoons cornstarch
1/4 teaspoon salt
Prepared pecan pie crust (recipe follows)
Prepared maple rum sauce (recipe follows)
Toasted pecan halves for garnish
Preparation
Preheat the oven to 325 degrees.Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins.
Turn oven up to 400 degrees.
Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add nondairy cream cheese, brown sugar, cinnamon, rum, cornstarch and salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.
Pour the filling into the prepared pecan pie crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.
Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.
Drizzle with prepared maple rum sauce just before serving and garnish with extra toasted pecan halves.
PECAN PIE CRUST
Jolinda Hackett's pecan pie crust can be used for either cheesecake or as a regular pie crust, and can be viewed online here.
Ingredients
1 cup pecan nut flour (see instructions below)
1/2 cup spelt flour (white or whole wheat )
1 tablespoon firmly packed light brown sugar
4 Tbsp vegan margarine, partially melted
1/8 teaspoon ground cardamom
1/2 teaspoon ground ginger
Pinch of sea salt
Preparation
Note: To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.pre-heat oven to 400 degrees.
Combine all ingredients in a bowl and mix until well combined and incorporated.
Press the mixture into a 9-inch springform pan and put in freezer for 5 minutes.
Bake for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely before using in a recipe.
VEGAN MAPLE RUM SAUCE RECIPE
Jolinda wrote, “Use this vegan maple rum sauce recipe to drizzle on top of a banana rum cheesecake or on top of ice cream or chocolate brownies.Yum!” To view this online, click here.
Ingredients
1 cup real maple syrup (grade B organic is best in this recipe)
4 tablespoons Earth Balance vegan butter
Sea salt
1 tablespoon dark rum
Preparation
In a small saucepan, combine maple syrup, vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.
Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.
Cool to room temperature, then transfer to a squeeze bottle.If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”
Yield: 4 to 6 servings; Time: about 1 hour
To view this online at the Times’ website, click here.
Ingredients
For the Macaroni and Cheese:
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
For the Topping (Optional):
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper
Preparation
Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
BANANA RUM VEGAN CHEESECAKE WITH MAPLE RUM SAUCE
This is from Jolinda Hackett, who used to write for The Spruce Eats. She wrote, “This gourmet banana rum vegan cheesecake with maple rum sauce has several steps, but the bananas, pecan crust and rum sauce can all be prepared in advance. Then, the only thing left is to blend the vegan cream cheese and the other ingredients and bake. Easy! If you're looking for a gourmet vegan cheesecake recipe, this is the one to try.”
Ingredients
4 very ripe bananas
16 ounces nondairy cream cheese
3/4 cup firmly packed light brown sugar
3/4 teaspoon ground cinnamon
1/2 cup dark rum
2 tablespoons cornstarch
1/4 teaspoon salt
Prepared pecan pie crust (recipe follows)
Prepared maple rum sauce (recipe follows)
Toasted pecan halves for garnish
Preparation
Preheat the oven to 325 degrees.Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins.
Turn oven up to 400 degrees.
Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add nondairy cream cheese, brown sugar, cinnamon, rum, cornstarch and salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.
Pour the filling into the prepared pecan pie crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.
Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.
Drizzle with prepared maple rum sauce just before serving and garnish with extra toasted pecan halves.
PECAN PIE CRUST
Jolinda Hackett's pecan pie crust can be used for either cheesecake or as a regular pie crust, and can be viewed online here.
Ingredients
1 cup pecan nut flour (see instructions below)
1/2 cup spelt flour (white or whole wheat )
1 tablespoon firmly packed light brown sugar
4 Tbsp vegan margarine, partially melted
1/8 teaspoon ground cardamom
1/2 teaspoon ground ginger
Pinch of sea salt
Preparation
Note: To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.pre-heat oven to 400 degrees.
Combine all ingredients in a bowl and mix until well combined and incorporated.
Press the mixture into a 9-inch springform pan and put in freezer for 5 minutes.
Bake for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely before using in a recipe.
VEGAN MAPLE RUM SAUCE RECIPE
Jolinda wrote, “Use this vegan maple rum sauce recipe to drizzle on top of a banana rum cheesecake or on top of ice cream or chocolate brownies.Yum!” To view this online, click here.
Ingredients
1 cup real maple syrup (grade B organic is best in this recipe)
4 tablespoons Earth Balance vegan butter
Sea salt
1 tablespoon dark rum
Preparation
In a small saucepan, combine maple syrup, vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.
Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.
Cool to room temperature, then transfer to a squeeze bottle.If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”
Yield: 4 to 6 servings; Time: about 1 hour
To view this online at the Times’ website, click here.
Ingredients
For the Macaroni and Cheese:
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
For the Topping (Optional):
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper
Preparation
Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Friday, August 24, 2018
Friday Recipes
It's Friday, and if you're looking for some yummy food to try your hand at, today's six recipes (including Spicy Buffalo-Style Meatballs and Grilled Pineapple Sundaes) fit the bill nicely. Enjoy!
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
SPICY BUFFALO-STYLE MEATBALLS
Recipe Yield: Makes 32 appetizer servings.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/spicy-buffalo-style-meatballs
Ingredients
1 pound 95% lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks
Directions
Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.
Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.
Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.
Cook's Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.
Nutritional Information Per Serving: Calories: 33; Fat: 2 g; Sodium: 78 mg; Cholesterol: 16 mg; Protein: 3 g; Carbohydrates: 1 g
LOW-CAL FETTUCCINE ALFREDO
This is from The Food Network Kitchen.
Total: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper
Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
FRESH VEGETABLE PITA PIZZA
This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 lb. fresh tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian seasonings, divided
2 cups shredded part-skim mozzarella cheese, divided
1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced
1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced
1/4 cup thinly sliced sweet red or white onion
Directions
Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
GRILLED PINEAPPLE SUNDAES
This comes from Delish.
Prep Time: 10 minutes; Total Time: 10 minutes.
To view this online, click here.
Ingredients
4 pineapple slices
4 scoops vanilla ice cream
Dulce de leche, for drizzling
2 tbsp. sweetened shredded coconut, toasted
Directions
Heat grill to high. Grill pineapple until charred, 1 minute per side.
Top each pineapple slice with vanilla ice cream and drizzle with dulce de leche or caramel. Top with shredded coconut and serve immediately.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
SPICY BUFFALO-STYLE MEATBALLS
Recipe Yield: Makes 32 appetizer servings.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/spicy-buffalo-style-meatballs
Ingredients
1 pound 95% lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks
Directions
Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.
Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.
Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.
Cook's Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.
Nutritional Information Per Serving: Calories: 33; Fat: 2 g; Sodium: 78 mg; Cholesterol: 16 mg; Protein: 3 g; Carbohydrates: 1 g
LOW-CAL FETTUCCINE ALFREDO
This is from The Food Network Kitchen.
Total: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper
Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
FRESH VEGETABLE PITA PIZZA
This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 lb. fresh tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian seasonings, divided
2 cups shredded part-skim mozzarella cheese, divided
1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced
1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced
1/4 cup thinly sliced sweet red or white onion
Directions
Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
GRILLED PINEAPPLE SUNDAES
This comes from Delish.
Prep Time: 10 minutes; Total Time: 10 minutes.
To view this online, click here.
Ingredients
4 pineapple slices
4 scoops vanilla ice cream
Dulce de leche, for drizzling
2 tbsp. sweetened shredded coconut, toasted
Directions
Heat grill to high. Grill pineapple until charred, 1 minute per side.
Top each pineapple slice with vanilla ice cream and drizzle with dulce de leche or caramel. Top with shredded coconut and serve immediately.
Friday, June 15, 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 Enchaladas Con Carne and Flourless Black Bean Brownies. Enjoy!
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
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.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredientsbr />
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
JUICY GRILLED BURGERS
This perfect burger recipe comes from Diana Rattray on The Spruce Eats. Diana wrote, “These juicy grilled burgers are perfect for a summer cookout or holiday. Top them off with sliced tomatoes, pickles, and red onions, or add some bacon to your toppings.
“Tomato juice and Worcestershire sauce add to the flavor and juiciness of these hamburgers.
“If you like a flavorful burger, this recipe is an excellent choice. The burgers are made with a small amount of bread crumbs, grated onion, tomato juice (I use V-8), and some simple seasonings.
“See the tips and variations below the recipe for some extra flavor ideas and burger shaping and cooking tips.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 to 5 servings.
Ingredients
1 1/2 pounds chuck (ground, or ground round)
3 tablespoons breadcrumbs (plain, fine, dry)
2 teaspoons Worcestershire sauce
2 tablespoons onion (grated)
Optional: 1/2 teaspoon garlic powder
2 tablespoons tomato juice
Salt to taste (seasoned)
Pepper to taste
Optional: tomatoes (sliced)
Optional: pickles (sliced)
Optional: onion (sliced)
Optional: lettuce
Optional: condiments (as desired)
Directions
Combine the ground beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice; mix well. Shape the ground beef into 4 to 5 large burger patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.
Prepare your gas or charcoal grill for high heat and oil the grate with vegetable oil.
Place the burgers on a foil-lined pan. Cover and refrigerate until the grill is ready.
Put burgers on the prepared grill over direct heat. Grill the burgers for about 5 to 7 minutes on each side, or until done as desired.
Serve on split toasted buns with your choice of sliced vegetables and condiments.
Burger Shaping and Cooking Tips
Weigh your burgers as you shape them for uniform size and even cooking.
Using your thumb or a finger, make an indention in the center of each patty, especially if they're quite thick. This will help it stay flat and cook evenly.
Grind your own beef. Choose chuck steak or cubes or boneless short ribs, or another cut with good flavor and a decent amount of fat.
Use an instant-read food thermometer to check the burger temperature. An inexpensive instant-read thermometer is fine, but if you use a food thermometer frequently, consider the ThermoWorks Thermapen. It's super fast and reliable.
Burger Temperatures
Rare: 120 F to 125 F
Medium Rare: 130 F to 135 F
Medium: 140 F to 145 F
Medium Well: 150 F to 155 F
Well Done: 160 F to 165 F
Keep in mind that Foodsafety.gov recommends a minimum safe temperature of 160 F for ground beef, or 165 F for ground poultry.
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
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.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredientsbr />
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
JUICY GRILLED BURGERS
This perfect burger recipe comes from Diana Rattray on The Spruce Eats. Diana wrote, “These juicy grilled burgers are perfect for a summer cookout or holiday. Top them off with sliced tomatoes, pickles, and red onions, or add some bacon to your toppings.
“Tomato juice and Worcestershire sauce add to the flavor and juiciness of these hamburgers.
“If you like a flavorful burger, this recipe is an excellent choice. The burgers are made with a small amount of bread crumbs, grated onion, tomato juice (I use V-8), and some simple seasonings.
“See the tips and variations below the recipe for some extra flavor ideas and burger shaping and cooking tips.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 to 5 servings.
Ingredients
1 1/2 pounds chuck (ground, or ground round)
3 tablespoons breadcrumbs (plain, fine, dry)
2 teaspoons Worcestershire sauce
2 tablespoons onion (grated)
Optional: 1/2 teaspoon garlic powder
2 tablespoons tomato juice
Salt to taste (seasoned)
Pepper to taste
Optional: tomatoes (sliced)
Optional: pickles (sliced)
Optional: onion (sliced)
Optional: lettuce
Optional: condiments (as desired)
Directions
Combine the ground beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice; mix well. Shape the ground beef into 4 to 5 large burger patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.
Prepare your gas or charcoal grill for high heat and oil the grate with vegetable oil.
Place the burgers on a foil-lined pan. Cover and refrigerate until the grill is ready.
Put burgers on the prepared grill over direct heat. Grill the burgers for about 5 to 7 minutes on each side, or until done as desired.
Serve on split toasted buns with your choice of sliced vegetables and condiments.
Burger Shaping and Cooking Tips
Weigh your burgers as you shape them for uniform size and even cooking.
Using your thumb or a finger, make an indention in the center of each patty, especially if they're quite thick. This will help it stay flat and cook evenly.
Grind your own beef. Choose chuck steak or cubes or boneless short ribs, or another cut with good flavor and a decent amount of fat.
Use an instant-read food thermometer to check the burger temperature. An inexpensive instant-read thermometer is fine, but if you use a food thermometer frequently, consider the ThermoWorks Thermapen. It's super fast and reliable.
Burger Temperatures
Rare: 120 F to 125 F
Medium Rare: 130 F to 135 F
Medium: 140 F to 145 F
Medium Well: 150 F to 155 F
Well Done: 160 F to 165 F
Keep in mind that Foodsafety.gov recommends a minimum safe temperature of 160 F for ground beef, or 165 F for ground poultry.
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