Friday Recipes

If your week has seemed as long as mine has, you're probably glad that it's finally Friday. (Can I get a yay?!)

And in celebration of that, here are six yummy recipes to help you through the weekend, including Vietnamese Beef and Vegetable Spring Rolls and Tuscan Tortellini Salad. Enjoy!

CORNY GREEN ENCHILADAS

This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes

Ingredients (use vegan versions):

12 corn tortillas

1 can of fiesta corn (drained)

1 can of black beans (drained)

1 can of green enchilada sauce

2 cups of vegan cheese

2 tablespoon cumin

1 teaspoon chili powder

Directions:

This is a layered casserole. You can vary the layers to your liking.

Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.

Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.

Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.

Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.

Serve with a salad, salsa and smoothie! Good eats!

TUSCAN TORTELLINI SALAD

This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”

Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.

To view this online, click here.

Ingredients

1 lb. fresh cheese tortellini

1/4 c. extra-virgin olive oil

2 tbsp. balsamic vinegar

1/2 tbsp. honey

kosher salt

Freshly ground black pepper

3/4 c. chopped salami or prosciutto

1/2 c. baby spinach

1/2 c. oil-packed sun-dried tomatoes, chopped

1/4 c. freshly grated Parmesan

Directions

In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.

Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.

To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.

Garnish with Parmesan.

SUMMER MINESTRONE WITH FRESH BASIL

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. The recipe begins, “You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it’s pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.”

Yield: 6 to 8 servings; Time: 1 hour 20 minutes.

This was featured in “Summer Minestrone with Fresh Basil” and can be viewed online here.

Ingredients

For the Soup

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, peeled and chopped

1 celery stalk, chopped

Salt

4 large garlic cloves, minced or pressed

1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid

1 medium turnip, peeled and diced

3/4 pound zucchini, diced

A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth

1 (15-ounce) can cannellini or borlotti beans, drained and rinsed

6 ounces green beans, cut into 1-inch lengths

1/2 cup soup pasta, such as elbow macaroni, or broken spaghetti, or 3/4 cup penne

Freshly ground pepper to taste

1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (see recipe; you'll need to subscribe to The New York Times cooking e-newsletter to get this)

Freshly grated Parmesan for garnish

Preparation

Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.

While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.

Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.

Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

THAI PEANUT CHICKEN

This recipe, from FamilyTime, begins, “This company-worthy, skillet dish is perfect for weeknight dinners too...it's ready in just 30 minutes and features a savory peanut sauce accented with garlic, lime and cilantro.”

Serves: 4 servings (about 1 1/4 cups each); Prep Time: 15 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

4 skinless, boneless chicken breast half (about 1 pound), cut into 1 1/2-inch pieces

4 teaspoons minced garlic

2 tablespoons lime juice

2 tablespoons finely chopped fresh cilantro leaves

2 tablespoons olive oil

1 large onion, thinly sliced (about 1 cup)

2 medium red, yellow or orange bell pepper, cut into 2-inch-long strips (about 3 cups)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup milk or water

1/4 cup creamy peanut butter

Hot cooked rice

Directions

Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken mixture and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.

Stir the soup, milk and peanut butter in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.

For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.

VIETNAMESE BEEF & VEGETABLE SPRING ROLLS

Makes 16 appetizers

See the recipe with photo here: http://diabeticgourmet.com/recipes/html/979.shtml

Ingredients

16 thin slices deli roast beef (about 12 ounces)

1 cup shredded carrots

1/2 cup chopped jicama

3/4 cup torn fresh cilantro

1/2 cup torn fresh basil

1/4 cup torn fresh mint

8 rice paper wrappers (8-1/2-inch diameter)

8 green leaf lettuce leaves, ribs removed

Dipping Sauce:

1/4 cup seasoned rice vinegar

2 tablespoons red jalapeno pepper jelly

1 teaspoon soy sauce

Directions

Whisk dipping sauce ingredients in small microwave-safe bowl until blended. Microwave on HIGH 20 to 40 seconds or until warm; do not boil. Set aside to cool.

Toss carrots and jicama with 2 tablespoons of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.

Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.

Place 1 lettuce leaf at bottom of wrapper, leaving 1-inch border on right and left sides. Top with 2 slices roast beef, 2 tablespoons carrot mixture and 1/8 of herb mixture (about 1/4 cup). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly.

Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out.

Cut each spring roll diagonally in half. Serve with dipping sauce.

Nutritional Information Per Serving: Calories: 77; Protein: 7 g; Fat: 1 g ; Sodium: 120 mg; Cholesterol: 19 mg; Saturated Fat: 0 g; Dietary Fiber: 0.6 g; Carbohydrates: 9 g

STUPID CHICKEN

This is from a free e-cookbook from RecipeLion, and begins, “Don't be fooled by the name of this dish... it may be stupidly easy to prepare, but the end result is brilliantly delicious. If you've been looking for a foolproof slow cooker chicken recipe to add to your collection of easy weeknight dinner ideas, this is it!”

Ingredients

4 skinless boneless chicken breasts

1 (28-ounce) can Italian-seasoned diced tomatoes

1 envelope Herb and Garlic Recipe soup mix (Lipton’s or similar>

Hot cooked rice or pasta

Parmesan cheese, grated

Instructions

Cut chicken into bite-size pieces. Mix chicken, tomatoes and soup mix together, and pour into slow cooker.

Cook on LOW for 6 to 8 hours.

Serve over rice or bow tie pasta and sprinkle with Parmesan cheese.

Notes

If you have an oven, you can do this in an oven-browning bag. Bake for about 45 minutes at 350 degrees F.

Zucchini and mushrooms are nice additions to the recipe.