Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy recipes to help you through the day, including Italian Wedding Soup and 15-Minute Fried Herbed Chicken. Enjoy!

VEGAN PUMPKIN CHEESECAKE BROWNIES

This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”

Servings: 16; Calories 254 kcal; Author Alissa Saenz

To view this online, click here.

Ingredients

For the Brownie Layer

1/2 cup coconut oil, melted

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup organic granulated sugar

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegan chocolate chips

For the Pumpkin Cheesecake Layer

1 cup raw cashews, soaked in water 4-8 hours and drained

1/2 cup canned pumpkin puree

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 1/2 teaspoons powdered ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegan chocolate chips

Instructions

Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.

To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.

Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.

While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.

When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.

Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.

CAPPUCCINO COOLER

This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”

POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

1/2 cup 1% low-fat milk

1/2 cup fat-free vanilla frozen yogurt

1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature

1/4 cup ice cube(s), about 3 cubes

1/2 tsp sugar, superfine

1/4 tsp ground cinnamon

Directions

In a blender, combine all ingredients; puree until smooth.

Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.

ITALIAN WEDDING SOUP

This is from the infamous long-since-forgotten-emailing-list.

Prep Time 15 minutes; Cooking Time 60 minutes; Serves 10

Ingredients

1 pound lean ground beef

1 egg, (or 2 egg whites)

1/2 cup fresh bread crumbs

3 tablespoons grated Parmesan cheese

2 tablespoons grated onion

1 teaspoon salt

1/4 teaspoon pepper

6 cups chicken broth

6 cups water

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon celery salt

2/3 cup orzo, (tiny rice shaped grains of pasta)

2 cups thinly sliced escarole

grated Parmesan cheese

Directions

Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.

Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.

Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.

Add the escarole. Add the meatballs back to the soup pot, heat and serve.

Top with Parmesan cheese.

Tips

The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!

ONE PAN LEMON CHICKEN WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

This is from Chungah Rhee on her site, Damn Delicious. Chungah wrote, “An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!”

Yield: 4 servings; Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes

To view this online, click here.

Ingredients:

4 tablespoons olive oil, divided

2 tablespoons unsalted butter, melted

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon Dijon mustard

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Zest of 1 lemon

Zest of 1 orange

Kosher salt and freshly ground black pepper, to taste

1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks

1 1/2 pounds brussels sprouts, halved

4 boneless, skinless chicken breasts

2 tablespoons chopped fresh parsley leaves

Directions:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano, basil, lemon zest and orange zest; season with salt and pepper, to taste. Set aside.

Place butternut squash and brussels sprouts in a single layer onto the prepared baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast with honey mixture.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with parsley, if desired.

15-MINUTE FRIED HERBED CHICKEN

This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.

To view this online, click here.

Ingredients

2 to 3 cloves garlic

1 medium onion, roughly chopped

1 to 2 tablespoons mixed fresh herbs, like tarragon and sage

2 tablespoons tahini or peanut butter

1/4 cup olive oil, more for frying

Flour for dredging

6 boneless, skinless chicken thighs or 4 half-breasts

Chopped fresh parsley leaves for garnish

Lemon wedges for serving

Salt to taste

Preparation

In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.

Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.

Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

GARLIC MASHED POTATOES

Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.

To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.

Ingredients

3 pounds Idaho potatoes, peeled

6 cloves garlic, peeled

3/4 cup hot milk

Salt and freshly ground black pepper

6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil

Preparation

Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.

Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.