Finally, it's Friday! Here are six recipes to help you through the weekend. Enjoy!
STRAWBERRY FOOL
This comes from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional
Preparation
Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
LOW-CALORIE GLUTEN-FREE SWEET POTATO LASAGNA
This recipe was on The Today Show on May 18, 2016. The recipe begins, “This delicious main course from Kevin Curry, found of Fit Men Cook, is gluten-free and day lower in carbs than classic lasagna.”
To view this online, click here.
Ingredients
2 large sweet potatoes
1 pound extra-lean ground beef or 97% ground turkey
Olive oil
1 clove garlic
2 cups homemade or store-bought marinara sauce, or 4 or 5 roasted vine tomatoes
1 tablespoon Italian seasoning
Fresh basil, to taste
Sea salt and pepper
1 cup low-fat ricotta cheese or 2% cottage cheese mixed with 1 egg white
1/2 cup reduced-fat mozzarella cheese
Preparation
Preheat the oven to 400°.
Using a mandolin, slice the raw sweet potatoes to about the thickness of a dime coin.
In a large nonstick skillet, cook the lean beef, making sure that is finely chopped. Transfer the cooked meat to a large bowl and drain any visible grease. Set aside.
Heat the same skillet to medium-high heat and add the olive oil and thinly sliced garlic. After about 3 to 5 minutes of cooking, add the store-bought marinara or roasted tomatoes, Italian seasoning, basil and salt and pepper. Cook for about 5 minutes.
You can either add the ground meat to the marinara and mix together or you can add the meat and marinara to a blender and pulse to create an easy-to-spread restaurant-style meat sauce.
In a cast-iron skillet or casserole dish, add a few slices of the sweet potato to cover the bottom. Add a layer of the meat sauce, then top with a layer of the ricotta-egg mixture. Repeat again in the same order: the sweet potato slices, then the meat sauce and ricotta mixture. Top with the remaining sweet potato slices, then the final layer of meat sauce. Finish the dish with the mozzarella cheese.
Cover the skillet with foil and bake in the oven for at least 50 minutes. Remove the foil for the final 5 minutes of baking so that the cheese slightly browns. Cool for 5 minutes before serving.
GRILLED ROAST CHICKEN WITH SPINACH-RICOTTA CROSTINI
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill. To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate. Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly. The skillet helps to distribute the heat and captures the juices, which would otherwise incinerate in the fire. Those juices are then put to good use as a cooking medium for dill-flecked, garlicky spinach. The greens absorb all of the chicken drippings before being heaped upon ricotta-smeared crostini. Added bonus: You don’t have to worry about setting off your smoke detector. Here, the smoke stays in the grill with the bird, which is exactly where you want it.” Yield: 4 servings.
Want to learn how to grill? Check out ”How to Grill”, by Sam Sifton.
To view the recipe online, click here.
Ingredients
2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper
1/4 teaspoon high-quality chile powder (ancho or New Mexican are nice)
Finely grated zest of 1 lemon (save the zested lemon to juice over the crostini)
1 whole chicken (3 1/2 to 4 pounds), patted dry
Extra-virgin olive oil, as needed
2 garlic cloves, thinly sliced
2 anchovies (optional)
Pinch red pepper flakes
1 pound mature spinach leaves, cleaned (12 cups)
1 cup chopped dill
4 slices crusty country-style bread, 1/2-inch thick
Fresh ricotta, for serving
Preparation
In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.
Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).
Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.
Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.
Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.
Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn’t get too dark; it will continue to brown even as it cooks over indirect heat. You’re looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.
Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You’ll need to keep your eye on the grill heat as you cook. If you’ve got a thermometer on your grill cover, you’re looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it’s not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.
Transfer chicken from the skillet to a cutting board, and tent with foil to rest.
Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.
Place bread slices on grill and cook until lightly charred, about 1 minute per side.
To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.
BARBECUED RED ONION CHUTNEY
This comes from John Willoughby and Chris Schlesinger, also in The New York Times cooking e-newsletter. They wrote, “You'll need a medium-hot charcoal fire for this recipe. So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.” Yield: About 2 cups.
To view this online, click here.
Ingredients
3 large red onions, peeled and cut into half-inch circles
Vegetable oil for coating
1 tablespoon plus 1/2 cup brown sugar
1 tablespoon chile powder
1 tablespoon cumin powder
1 tablespoon curry powder
2 tablespoons extra-virgin olive oil
1/2 cup cider vinegar
Preparation
Coat onions lightly with oil. Mix together 1 tablespoon each brown sugar, chile powder, cumin and curry powder and rub onion circles all over with the mixture. (If you have metal skewers, thread two onion circles horizontally onto each skewer first, then coat with oil and seasoning.)
Place onions on grill over coals and cook until cut sides are golden brown streaked with black, 3 to 4 minutes per side. Move to side or back of grill where temperature is low and cook, flipping once or twice, until onions are soft enough to yield easily when squeezed with tongs, at least 15 and up to 40 minutes, removing smaller onions from grill as they become cooked to this stage. Remove from grill and, if not using immediately, refrigerate, covered, until ready to use.
To make chutney, roughly chop onions. Heat olive oil in large sauté pan over medium heat until shimmering. Add onions and cook until very soft, about 5 to 10 minutes. Add remaining 1/2 cup brown sugar and the cider vinegar, bring to a simmer and cook 10 minutes, until slightly thickened. This chutney keeps, covered and refrigerated, about 1 week.
CHEDDAR AND BACON TWICE BAKED POTATOES
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Bacon, cheese, and green onions add fabulous flavor to these twice baked potatoes. Use large baking potatoes for this recipe, preferably russets.
“These make an excellent side dish to serve with steaks, chops, ham, or a roast.”
Prep Time: 25 minutes;Cook Time: 75 minutes; Total Time: 100 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
4 large baking potatoes
olive oil
kosher salt
4 tablespoons butter
1 cup sour cream, plus more for serving
1/2 cup milk or half-and-half
8 ounces shredded sharp Cheddar cheese (2 cups), divided
4 tablespoons chopped green onions, divided
salt and freshly ground black pepper, to taste
8 strips bacon, cooked, drained, and crumbled, divided
Preparation
Heat the oven to 400° F.
Scrub the potatoes and pat dry; rub with olive oil and sprinkle with the kosher salt.
Arrange the potatoes on a baking sheet and prick all over with a sharp fork or skewer.
Bake until fork tender, about 1 hour. Reduce the oven temperature to 350° F.
Let the potatoes stand until cool enough to handle. Cut the potatoes in half lengthwise.
Scoop the potato out of the shells into a bowl.
Place the shells back on the baking sheet and set aside.
Mash the potatoes with the butter. Blend in the sour cream, milk or half-and-half, and half of the Cheddar cheese.Stir in 2 tablespoons of the chopped green onions. Add salt and freshly ground black pepper, to taste.
Spoon the mixture into the potato skin shells.
Combine the remaining 1 cup of shredded cheese with the remaining 2 tablespoons of green onion and half of the crumbled bacon.
Sprinkle each stuffed potato with 2 tablespoons of shredded cheese mixture; press down lightly to pack onto the potato.
Bake the potatoes until the cheese melts and the potato filling is set, about 15 minutes.
Sprinkle with the remaining bacon before serving.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
Showing posts with label Almond Joy. Show all posts
Showing posts with label Almond Joy. Show all posts
Friday, June 3, 2016
Monday, March 21, 2016
Meatless Monday
This is a replay from my vegetarian blog, Vegetarian Delights: A Confessions of a Foodie Offspring, from Tuesday, October 27, 2015.
Four Mac and Cheese recipes, as well as a dessert and apple cider. Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
GRANDMA'S MAC AND CHEESE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1 – 2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
CLASSIC BAKED MACARONI AND CHEESE
This comes from Tablespoon.com, and starts off, "This classic macaroni and cheese recipe is a perfect side dish for your fall meal." Personally, I think that this would work just fine for a rainy day in any season – as would any of the macaroni and cheese recipes here. Prep time: 20 minutes; total time: 50 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1 package (7 1/2 oz) elbow macaroni (2 1/2 cups)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
2 cups shredded sharp Cheddar cheese (8 oz)
Directions
Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, red pepper and 1 cup of the cheese. Stir in cooked macaroni.
Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
Bake uncovered 20 minutes or until bubbly. Let stand 10 minutes before serving.
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
Four Mac and Cheese recipes, as well as a dessert and apple cider. Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
GRANDMA'S MAC AND CHEESE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1 – 2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
CLASSIC BAKED MACARONI AND CHEESE
This comes from Tablespoon.com, and starts off, "This classic macaroni and cheese recipe is a perfect side dish for your fall meal." Personally, I think that this would work just fine for a rainy day in any season – as would any of the macaroni and cheese recipes here. Prep time: 20 minutes; total time: 50 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1 package (7 1/2 oz) elbow macaroni (2 1/2 cups)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
2 cups shredded sharp Cheddar cheese (8 oz)
Directions
Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, red pepper and 1 cup of the cheese. Stir in cooked macaroni.
Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
Bake uncovered 20 minutes or until bubbly. Let stand 10 minutes before serving.
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
Monday, July 27, 2015
Meatless Monday
I'm a little late posting this today (I usually try posting before noon, eastern US time), but not too bad. In the meantime, here are today's vegetarian offerings. Enjoy!
BERRY-APRICOT SALSA
This comes from the July/August 2014 issue of Vegetarian Times. It begins, “Not all salsas have to be savory. Try this sweet concoction as a toppy for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.” Makes 1 1/ 2 cups in 30 minutes or less.
To view this online, click here.
1 cup raspberries, divided
2 Tbs. apricot preserves
1 cup diced fresh apricots, nectarines, or peaches
1 cup fresh blackberries
3 Tbs. chopped candied ginger
Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base.
Add fresh apricots, remaining raspberries, blackberries, and ginger. Toss to coat, being careful to keep berries intact. Season with salt and pepper, if desired.
Let salsa stand 5 to 10 minutes to allow flavors to meld.
nutritional information Per 1/4-cup: Calories: 66; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 5 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
VEGETARIAN CURRIED CORN SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “A healthy a delicious recipe for curried corn soup topped with cheddar cheese and filled with flavorful shallots and spices. To make it vegan and lower in fat, simply omit the cheddar cheese, or use a dairy-free vegan cheese substitute.
“This curried corn and cheddar soup recipe is made with bell peppers, shallots, fresh or frozen corn, curry powder, and a bit of soy milk and cheddar cheese, and comes from the Soy Foods Council.
“Be sure to use a gluten-free or homemade vegetable broth, and this corn and cheese soup will be gluten-free too.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 3-4 servings
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
2 tsp curry powder, or to taste
1/2 tsp salt
3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups)
1 cup vegetable stock
1/2 tsp freshly ground pepper, or to taste
3 cups plain soymilk (or another non-dairy milk substitute), divided
1/2 cup shredded cheddar cheese, divided
Preparation
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes.
Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soymilk. Process until the mixture is nearly smooth.
Pour the puréed mixture into the saucepan; stir in the remaining soymilk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.
Sprinkle each serving with 2 tablespoons cheese.
Nutritional information: CALORIES 326 (47% from fat); Fat 17g (sat 3.9g, mono 5g, poly 7g); Protein 14.9g; Carbohydrate 35.7g; Fiber 6g; Cholesterol 16mg; Iron 1.4mg; Sodium 594mg; Calcium 60mg
SUMMER GUMBO
This comes from the June 2014 issue of Vegetarian Times, page 34. It begins, “Rather than use meat substitutes, we turned to pecans to give this gumbo its 'meaty' heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.” Serves 6.
To view this online, click here.
1/4 cup vegetable oil
1/4 cup glutinous rice flour
1 small green bell pepper, diced (1 cup)
1 small onion, diced (1 cup)
1 cup diced celery
2-3 Tbs. Cajun seasoning
2 cups low-sodium vegetable broth
2 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
1 cup raw pecan halves
2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
1 1/2 cups halved radishes
6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
3 cups cooked brown or white rice
6 green onions, thinly sliced (2/3 cup)
Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.
nutritional information per 1 1/2-cup serving: Calaories: 394; Protein: 7g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 43 mg; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
GRILLED AMERICAN SANDWICH
This is also from the April 2005 issue of Vegetarian Times. This one begins, “Inspired by the beloved Monte Cristo—a French toast sandwich typically with a savory filling of ham, turkey or chicken and melted cheese—our unusual brunch version merits applause. The addition of strawberry jam may sound odd, but trust us: The effect is delicious.” Serves 4 in 30 minutes or less.
To view this online, click here.
3 large eggs
1/2 cup skim milk
2 tsp. vanilla extract
4 slices whole wheat bread
4 2-oz. slices soy “sausage” roll
4 slices vegan Swiss or cheddar cheese
4 Tbs. strawberry jam
4 or more large strawberries, sliced, for garnish
Sprinkling confectioners’ sugar
Beat together eggs, milk and vanilla in large baking pan. Soak bread in egg mixture 5 minutes, turning several times to ensure even absorption.
Meanwhile, spray 10-inch nonstick skillet with nonstick cooking spray, press “sausage” slices flat to fit circumference of bread and cook in skillet 2 minutes; turn, and brown second side. Remove from skillet, and set aside.
Respray skillet, and cook all bread on one side over medium heat. Turn bread, and layer “sausage” slice, cheese slice and remaining “sausage” slice on inside of cooked sides of 2 slices. Top filling with cooked sides of bread, making a sandwich, with uncooked sides facing out. Brown bottom slices, and, using spatula, turn sandwiches over to brown top slices. Press down on sandwiches with spatula, and when bottoms are golden, turn again and cook 2 minutes more, or until cheese begins to melt.
Put sandwiches on plates, top each with 1 Tbs. strawberry jam and strawberries. Sprinkle with confectioners’ sugar.
nutritional information Per SERVING: Calories: 310; Protein: 20 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 160 mg; Sodium: 680 mg; Fiber: 4 g; Sugar: 20 g
TOMATO-AND-WATERMELON SALAD
This came from Sam Sifton in an emailed newsletter from The New York Times. It begins, “Summer in a bowl: salty and sweet, with a hint of acidity. Makie it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.” Makes 6 to 8 servings in 15 minutes.
To view this online, click here.
Ingredients
4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles
Preparation
Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Whisk together the oil and vinegar and season with salt and pepper to taste.
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
BERRY-APRICOT SALSA
This comes from the July/August 2014 issue of Vegetarian Times. It begins, “Not all salsas have to be savory. Try this sweet concoction as a toppy for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.” Makes 1 1/ 2 cups in 30 minutes or less.
To view this online, click here.
1 cup raspberries, divided
2 Tbs. apricot preserves
1 cup diced fresh apricots, nectarines, or peaches
1 cup fresh blackberries
3 Tbs. chopped candied ginger
Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base.
Add fresh apricots, remaining raspberries, blackberries, and ginger. Toss to coat, being careful to keep berries intact. Season with salt and pepper, if desired.
Let salsa stand 5 to 10 minutes to allow flavors to meld.
nutritional information Per 1/4-cup: Calories: 66; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 5 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
VEGETARIAN CURRIED CORN SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “A healthy a delicious recipe for curried corn soup topped with cheddar cheese and filled with flavorful shallots and spices. To make it vegan and lower in fat, simply omit the cheddar cheese, or use a dairy-free vegan cheese substitute.
“This curried corn and cheddar soup recipe is made with bell peppers, shallots, fresh or frozen corn, curry powder, and a bit of soy milk and cheddar cheese, and comes from the Soy Foods Council.
“Be sure to use a gluten-free or homemade vegetable broth, and this corn and cheese soup will be gluten-free too.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 3-4 servings
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
2 tsp curry powder, or to taste
1/2 tsp salt
3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups)
1 cup vegetable stock
1/2 tsp freshly ground pepper, or to taste
3 cups plain soymilk (or another non-dairy milk substitute), divided
1/2 cup shredded cheddar cheese, divided
Preparation
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes.
Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soymilk. Process until the mixture is nearly smooth.
Pour the puréed mixture into the saucepan; stir in the remaining soymilk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.
Sprinkle each serving with 2 tablespoons cheese.
Nutritional information: CALORIES 326 (47% from fat); Fat 17g (sat 3.9g, mono 5g, poly 7g); Protein 14.9g; Carbohydrate 35.7g; Fiber 6g; Cholesterol 16mg; Iron 1.4mg; Sodium 594mg; Calcium 60mg
SUMMER GUMBO
This comes from the June 2014 issue of Vegetarian Times, page 34. It begins, “Rather than use meat substitutes, we turned to pecans to give this gumbo its 'meaty' heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.” Serves 6.
To view this online, click here.
1/4 cup vegetable oil
1/4 cup glutinous rice flour
1 small green bell pepper, diced (1 cup)
1 small onion, diced (1 cup)
1 cup diced celery
2-3 Tbs. Cajun seasoning
2 cups low-sodium vegetable broth
2 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
1 cup raw pecan halves
2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
1 1/2 cups halved radishes
6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
3 cups cooked brown or white rice
6 green onions, thinly sliced (2/3 cup)
Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.
nutritional information per 1 1/2-cup serving: Calaories: 394; Protein: 7g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 43 mg; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
GRILLED AMERICAN SANDWICH
This is also from the April 2005 issue of Vegetarian Times. This one begins, “Inspired by the beloved Monte Cristo—a French toast sandwich typically with a savory filling of ham, turkey or chicken and melted cheese—our unusual brunch version merits applause. The addition of strawberry jam may sound odd, but trust us: The effect is delicious.” Serves 4 in 30 minutes or less.
To view this online, click here.
3 large eggs
1/2 cup skim milk
2 tsp. vanilla extract
4 slices whole wheat bread
4 2-oz. slices soy “sausage” roll
4 slices vegan Swiss or cheddar cheese
4 Tbs. strawberry jam
4 or more large strawberries, sliced, for garnish
Sprinkling confectioners’ sugar
Beat together eggs, milk and vanilla in large baking pan. Soak bread in egg mixture 5 minutes, turning several times to ensure even absorption.
Meanwhile, spray 10-inch nonstick skillet with nonstick cooking spray, press “sausage” slices flat to fit circumference of bread and cook in skillet 2 minutes; turn, and brown second side. Remove from skillet, and set aside.
Respray skillet, and cook all bread on one side over medium heat. Turn bread, and layer “sausage” slice, cheese slice and remaining “sausage” slice on inside of cooked sides of 2 slices. Top filling with cooked sides of bread, making a sandwich, with uncooked sides facing out. Brown bottom slices, and, using spatula, turn sandwiches over to brown top slices. Press down on sandwiches with spatula, and when bottoms are golden, turn again and cook 2 minutes more, or until cheese begins to melt.
Put sandwiches on plates, top each with 1 Tbs. strawberry jam and strawberries. Sprinkle with confectioners’ sugar.
nutritional information Per SERVING: Calories: 310; Protein: 20 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 160 mg; Sodium: 680 mg; Fiber: 4 g; Sugar: 20 g
TOMATO-AND-WATERMELON SALAD
This came from Sam Sifton in an emailed newsletter from The New York Times. It begins, “Summer in a bowl: salty and sweet, with a hint of acidity. Makie it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.” Makes 6 to 8 servings in 15 minutes.
To view this online, click here.
Ingredients
4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles
Preparation
Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Whisk together the oil and vinegar and season with salt and pepper to taste.
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
Tuesday, July 21, 2015
Tuesday Recipes
Hot-weather meals tend to be a little different from cold-weather meals: lighter, with less time over the stove. But we still want something satisfying. These recipes fit the bill. Enjoy!
NO-BAKE ICEBOX CAKE
This comes from one of my favorite websites, The Kitchn.com. This and its sibling site, Apartment Therapy, are really pretty cool, and have great newsletters. If you haven't already signed up, I highly encourage you to. (And no, I'm not getting paid to endorce this.)
Anyway, the No-Bake Icebox Cake serves 8 to 12, and can be viewed online by clicking here.
2 pounds fresh strawberries, washed and patted dry
3 3/4 cups heavy cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon rosewater, optional
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan, or a similarly sized platter. Lay down 6 graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with additional berries.
Recipe Notes
Building the cake on a platter instead of in a pan: You can build this cake in a 9x13-inch pan as I mention above, or you can build it up on a platter as shown here. Either way works nicely. The 9x13-inch pan makes it easier to transport the cake, but if you're staying at home, the platter makes it look a little fancier. You don't need to do anything differently when building it on a platter. I do, though, like to smear a bit of cream on the bottom of each cracker as I add it to the stack to keep it steady and in place.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
SIMPLEST TOMATO, CORN, BASIL AND MOZZARELLA PASTA SALAD
This comes from Katie Workman, About.com's Cooking for Kids expert. She writes, “One of the things I need to constantly remind myself of, and relearn and relearn is the art of NOT adding one more thing to a recipe. It’s often so tempting – there’s that jar of artichoke hearts! There’s that leftover tapenade! It’s not that these ingredients wouldn’t be welcome in the dish…it’s that the dish is just perfectly awesome without them.
“There is no better time to re-establish this important rule of cooking than the middle of summer. Tomatoes. Corn. Basil. Hard stop. And so, I fought the urge to throw another half dozen ingredients into this pasta salad, contenting myself with some fresh mozzarella and a light balsamic olive oil dressing. And oh, my dears, if this Tomato, Corn, Basil and Mozzarella Pasta Salad isn’t summertime eating at its finest, I don’t know what is.
“There is nothing like a fresh picked tomato from the garden. Any tomato lover worth their salt (and p.s. a sliced tomato sprinkled with salt is one of the best meals ever, full stop) know the flavor of a store bought tomato is incomparable to that of the freshly grown tomato. So if you have garden tomatoes, this is the recipe to make use of them! If you don't have a back yard bounty of tomatoes, head to a farmers' market, or these days many supermarkets carry local tomatoes, so we can all enjoy tomatoes as they should taste. However you get them, this fresh, herby pasta salad will not disappoint.” While this is definitely worth remembering when cooking for kids, there are many times when adults could enjoy simplicity in foods; this is one of those times!
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: Serves 6 – 8.
To view this online, click here.
Ingredients
1 pounds dried pasta, any chunky shape
4 ears fresh corn, shucked
6 cups cubed ripe tomatoes
1 pounds fresh mozzarella, diced
1/2 cups slivered fresh basil leaves
1/3 cups cup extra virgin olive oil
6 cloves roasted garlic (see Cooking Tip)
2 tablespoons balsamic vinegar
Kosher or coarse salt and freshly ground pepper to taste
Preparation
Bring a large pot of water to a boil. Generously salt the water and return to a boil. Cook the pasta according to package directions. During the last two minutes of cooking add the ears of corn. When you drain the pasta, take out the ears of corn and let cool. Quickly rinse the pasta in cool water to stop the cooking, drain well, and turn into a serving bowl.
Remove the corn from the cobs with a knife. Add the corn, tomatoes, mozzarella, and basil to the pasta.
In a small container combine the olive oil, balsamic vinegar, salt and pepper and sake to combine. Pour the dressing over the pasta salad and toss well to combine. Taste and adjust seasonings (be generous with the salt). Serve at room temperature.
CONFETTI CORN
This simple and yummy recipe comes from The Food Network's Ina Garten, also known as the Barefoot Contessa. Personally, I wouldn't mind having dinner at her place!
Total Time: 30 min; Prep: 15 min; Cook: 15 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/confetti-corn-recipe4.print.html?oc=linkback
Ingredients
2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Directions
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
VEGETABLE FRITTATA
This comes from Elaine Lemm, About.com's British & Irish Food expert. She writes, “Vegetable Frittata makes a super-quick, delicious supper dish It may not be a classic British food but it is one that is much-loved here.
“Frittata can be eaten warm with a side salad, or left to cool and makes a great lunch-box treat or for sliced for picnics and parties.
“For a Frittata you can use any cooked vegetables you have to hand or to use up which makes it a surprisingly cheap dish. My favorites are cold diced potato, peppers, courgettes (zucchini), and shredded leeks. The frittata is your palette to create whatever flavors you like.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 4
To view this online, click here.
Ingredients
2 tbsp olive oil
1 small onion, peeled and finely sliced
2 garlic cloves, peeled and minced
9 oz mixed, diced, cooked vegetables of your choice
1 cup cavolo nero or spring cabbage, shredded
6 large eggs, lightly beaten
1 tbsp flat leaf parsley, finely chopped
4 oz soft goats' cheese, crumbled
Sea salt and freshly ground black pepper
Preparation
Heat 1 tbsp of the olive oil in a 9 in/23cm frying pan and cook the onion on a low heat for about 5 minutes until soft. Add the garlic, stir, then add the cooked vegetables and cabbage. Cook for a further 2 mins.
Season the beaten eggs with a twist of black pepper and a little salt, tip the eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
Turn the heat down to low and cook until the sides and center of the omlette is barely set. Turn the frittata onto a large plate, then transfer back to the frying pan uncooked side down.
Sprinkle the goats cheese over and cook for a further 5 minutes (alternatively transfer the frittata to the grill and cook for 10 minutes) or until the frittata is golden and firm.
Remove from the heat, and leave to cool slightly. Cut into wedges and serve with a green salad.
NO-BAKE ICEBOX CAKE
This comes from one of my favorite websites, The Kitchn.com. This and its sibling site, Apartment Therapy, are really pretty cool, and have great newsletters. If you haven't already signed up, I highly encourage you to. (And no, I'm not getting paid to endorce this.)
Anyway, the No-Bake Icebox Cake serves 8 to 12, and can be viewed online by clicking here.
2 pounds fresh strawberries, washed and patted dry
3 3/4 cups heavy cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon rosewater, optional
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan, or a similarly sized platter. Lay down 6 graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with additional berries.
Recipe Notes
Building the cake on a platter instead of in a pan: You can build this cake in a 9x13-inch pan as I mention above, or you can build it up on a platter as shown here. Either way works nicely. The 9x13-inch pan makes it easier to transport the cake, but if you're staying at home, the platter makes it look a little fancier. You don't need to do anything differently when building it on a platter. I do, though, like to smear a bit of cream on the bottom of each cracker as I add it to the stack to keep it steady and in place.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
SIMPLEST TOMATO, CORN, BASIL AND MOZZARELLA PASTA SALAD
This comes from Katie Workman, About.com's Cooking for Kids expert. She writes, “One of the things I need to constantly remind myself of, and relearn and relearn is the art of NOT adding one more thing to a recipe. It’s often so tempting – there’s that jar of artichoke hearts! There’s that leftover tapenade! It’s not that these ingredients wouldn’t be welcome in the dish…it’s that the dish is just perfectly awesome without them.
“There is no better time to re-establish this important rule of cooking than the middle of summer. Tomatoes. Corn. Basil. Hard stop. And so, I fought the urge to throw another half dozen ingredients into this pasta salad, contenting myself with some fresh mozzarella and a light balsamic olive oil dressing. And oh, my dears, if this Tomato, Corn, Basil and Mozzarella Pasta Salad isn’t summertime eating at its finest, I don’t know what is.
“There is nothing like a fresh picked tomato from the garden. Any tomato lover worth their salt (and p.s. a sliced tomato sprinkled with salt is one of the best meals ever, full stop) know the flavor of a store bought tomato is incomparable to that of the freshly grown tomato. So if you have garden tomatoes, this is the recipe to make use of them! If you don't have a back yard bounty of tomatoes, head to a farmers' market, or these days many supermarkets carry local tomatoes, so we can all enjoy tomatoes as they should taste. However you get them, this fresh, herby pasta salad will not disappoint.” While this is definitely worth remembering when cooking for kids, there are many times when adults could enjoy simplicity in foods; this is one of those times!
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: Serves 6 – 8.
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Ingredients
1 pounds dried pasta, any chunky shape
4 ears fresh corn, shucked
6 cups cubed ripe tomatoes
1 pounds fresh mozzarella, diced
1/2 cups slivered fresh basil leaves
1/3 cups cup extra virgin olive oil
6 cloves roasted garlic (see Cooking Tip)
2 tablespoons balsamic vinegar
Kosher or coarse salt and freshly ground pepper to taste
Preparation
Bring a large pot of water to a boil. Generously salt the water and return to a boil. Cook the pasta according to package directions. During the last two minutes of cooking add the ears of corn. When you drain the pasta, take out the ears of corn and let cool. Quickly rinse the pasta in cool water to stop the cooking, drain well, and turn into a serving bowl.
Remove the corn from the cobs with a knife. Add the corn, tomatoes, mozzarella, and basil to the pasta.
In a small container combine the olive oil, balsamic vinegar, salt and pepper and sake to combine. Pour the dressing over the pasta salad and toss well to combine. Taste and adjust seasonings (be generous with the salt). Serve at room temperature.
CONFETTI CORN
This simple and yummy recipe comes from The Food Network's Ina Garten, also known as the Barefoot Contessa. Personally, I wouldn't mind having dinner at her place!
Total Time: 30 min; Prep: 15 min; Cook: 15 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/confetti-corn-recipe4.print.html?oc=linkback
Ingredients
2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Directions
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
VEGETABLE FRITTATA
This comes from Elaine Lemm, About.com's British & Irish Food expert. She writes, “Vegetable Frittata makes a super-quick, delicious supper dish It may not be a classic British food but it is one that is much-loved here.
“Frittata can be eaten warm with a side salad, or left to cool and makes a great lunch-box treat or for sliced for picnics and parties.
“For a Frittata you can use any cooked vegetables you have to hand or to use up which makes it a surprisingly cheap dish. My favorites are cold diced potato, peppers, courgettes (zucchini), and shredded leeks. The frittata is your palette to create whatever flavors you like.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 4
To view this online, click here.
Ingredients
2 tbsp olive oil
1 small onion, peeled and finely sliced
2 garlic cloves, peeled and minced
9 oz mixed, diced, cooked vegetables of your choice
1 cup cavolo nero or spring cabbage, shredded
6 large eggs, lightly beaten
1 tbsp flat leaf parsley, finely chopped
4 oz soft goats' cheese, crumbled
Sea salt and freshly ground black pepper
Preparation
Heat 1 tbsp of the olive oil in a 9 in/23cm frying pan and cook the onion on a low heat for about 5 minutes until soft. Add the garlic, stir, then add the cooked vegetables and cabbage. Cook for a further 2 mins.
Season the beaten eggs with a twist of black pepper and a little salt, tip the eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
Turn the heat down to low and cook until the sides and center of the omlette is barely set. Turn the frittata onto a large plate, then transfer back to the frying pan uncooked side down.
Sprinkle the goats cheese over and cook for a further 5 minutes (alternatively transfer the frittata to the grill and cook for 10 minutes) or until the frittata is golden and firm.
Remove from the heat, and leave to cool slightly. Cut into wedges and serve with a green salad.
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