If you're like me, the weekend is always too short. Friday afternoon, I have all sorts of plans for the weekend. I sit down and the next thing I know - Monday morning! Ah, well, such is life.
In the meantime, it's time for another Meatless Monday. Here are six vegetarian recipes to help you through the day, including Kale, Caramelized Onion and Parmesan Pizza and Fresh Berry Tart with Toasted Nut Crust. Enjoy!
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
BERRY-APRICOT SALSA
This comes from the July/August 2014 issue of Vegetarian Times. It starts off, “Not all salsas have to be savory. Try this sweet concoction as a topping 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.
Ingredients
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
Directions
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
ITALIAN WHITE BEAN AND KALE SOUP
This yummy soup comes from the September 2015 issue of Vegetarian Times, page 50. It starts off, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal. To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
nutritional information Per Per 2-cup serving: Calories: 236; Protein: 8 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 32 mg; Fiber: 7 g; Sugar: 8 g; Vegan; Gluten-Free
KALE, CARAMELIZED ONION, AND PARMESAN PIZZA
This also comes from the September 2015 issue of Vegetarian Times, page 60. It begins, “Grad school student Ben Dixon makes this kale pizza every Sunday night for his family and his dog (“He seems to like it especially!”) while listening to A Prairie Home Companion on the radio. Dixon recommends cooking the crust on a pizza stone before adding the toppings. 'This will make sure all of the crust is crisp and the pizza firm. Also drizzle plenty of olive oil over the whole pie before baking.'” Makes 1 pizza.
To view this online, click here.
Ingredients
6 Tbs. Eden Selected Spanish Extra Virgin Olive Oil, divided
2 large yellow onions, thinly sliced (4 cups)
3 cloves garlic, minced (1 Tbs.), or 1 Tbs. Amore Garlic Paste
1 12-oz. bunch Tuscan or dinosaur kale, thinly sliced into ribbons (5 cups)
1 16-oz. pkg. refrigerated or thawed frozen pizza dough
1/2 tsp. coarse sea salt, for sprinkling, optional
1/2 cup grated BelGioioso Vegetarian Parmesan
Directions
Preheat oven to 500°F. Place pizza stone on middle rack of oven, if using.
Heat 2 Tbs. oil in large skillet over medium heat. Add onions, and cook 10 to 20 minutes, or until at least half of onions are browned and caramelized, stirring occasionally. Add garlic and 1 Tbs. oil. Cook 1 minute, or until garlic begins to brown. Add kale to pan, and cook 5 to 6 minutes, or until kale has turned bright green, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.
Meanwhile, roll out pizza dough as thinly as possible. Place on pizza stone or baking sheet sprinkled with flour. Bake 4 minutes to ensure crust gets crisp (pop any bubbles with fork).
Drizzle crust with 2 Tbs. oil, sprinkle with sea salt (if using), and top with kale mixture. Sprinkle with Parmesan. Return pizza to oven, and bake 8 minutes more, or until cheese is golden, and crust is golden brown. Remove pizza from oven, drizzle with remaining 1 Tbs. oil, and slice into triangles.
nutritional information Per Per slice (1/8 pizza): Calories: 282; Protein: 6 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 4 mg; Sodium: 549 mg; Fiber: 3 g; Sugar: 2 g
SATAY NOODLE SALAD
This comes from the July/August 2013 issue of Vegetarian Times, page 30. It begins, “Lightly grilled vegetables are paired with fresh pasta and tossed in a creamy peanut sauce for a one-bowl meal that’s delicious hot or cold. Feel free to substitute your favorite seasonal vegetables for those in the recipe.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
3 oz. fresh fettuccine (1/3 9-oz. pkg.)
6 oz. stringless sugar snap peas
4 bunches baby bok choy, greens chopped, stem ends halved
6 radishes, trimmed and halved
2 medium Japanese eggplants, sliced diagonally
3 Tbs. natural creamy peanut butter
3 Tbs. unseasoned rice vinegar
3 Tbs. honey
1 Tbs. low-sodium soy sauce
1 tsp. chile sauce, such as sriracha
Directions
Coat grill pan or grill basket with cooking spray, and preheat over medium heat.
Cook noodles in boiling salted water 2 minutes. Add sugar snap peas, and cook 1 minute more. Drain, rinse with cold water, and drain again. Transfer to bowl.
Arrange bok choy stems, radishes, and eggplant slices on grill pan or in grill basket. Season with salt and pepper, if desired. Cook 6 minutes, turning once.
Meanwhile, whisk together peanut butter, vinegar, honey, soy sauce, and chile sauce in small bowl. Season with salt and pepper, if desired.
Cut eggplant into strips. Slice bok choy stems and radishes. Add vegetables to noodle mixture, and toss with peanut sauce.
nutritional information Per 2 1/2-cup serving: Calories: 256; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 17 mg; Sodium: 362 mg; Fiber: 7 g; Sugar: 21 g
FRESH BERRY TART WITH TOASTED NUT CRUST
This recipe is from the July 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.”
Ingredients
Crust
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. chilled unsalted butter, diced
1 large egg yolk
Filling
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs. light brown sugar
1 tsp. vanilla extract
1/4 tsp. grated orange zest
1 cup blueberries
1 cup raspberries
1 Tbs. orange juice
Directopms
To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.
Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
nutritional information Per Slice: Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g
Showing posts with label Berry-Apricot Salsa. Show all posts
Showing posts with label Berry-Apricot Salsa. Show all posts
Monday, July 18, 2022
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 14, 2015
Tuesday Recipes
Today's offerings include two salsa recipes, as well as baked spaghetti, two more side/main dishes and dessert. Enjoy!
FAVORITE BAKED SPAGHETTI
This comes from Taste of Home's newsletter. Prep Time: 25 minutes; Bake: 1 hour; Makes 10 servings.
To view this online, click here.
Ingredients
1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) part-skim shredded mozzarella cheese
Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 3-qt, baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Nutritional Facts: 1-1/4 cups equals 526 calories, 24 g fat (13 g saturated fat), 127 mg cholesterol, 881 mg sodium, 45 g carbohydrate, 3 g fiber, 31 g protein.
WATERMELON SALSA
This comes from country star Trish Yearwood, who also stars in The Food Network's Trisha's Southern Kitchen. Total Time: 15 minutes; Yield: 3 cups; Level: easy.
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/watermelon-salsa-recipe.print.html?oc=linkback
Ingredients
1 1/2 teaspoons lime zest (from about 1 lime)
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving
Directions
Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
Add the garlic salt just before serving. Serve with chips.
BERRY-APRICOT SALSA
This second salsa recipe 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
PEANUT BUTTER PIE
There’s also a story that goes along with the Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
TURKEY AND RICE QUICHE
This comes from the semi-infamous long-since-forgotten-emailing-list. Yield: Makes 8 servings (2 triangles each)
Ingredients
3 cups cooked rice, cooled to room temperature
1 1/2 cups cooked turkey cubes
3/4 cup finely diced fresh tomatoes
1/4 cup sliced green onions
1/4 cup finely diced green pepper
1 tablespoon chopped fresh basil
1/2 teaspoon seasoned salt
1/8 to 1/4 teaspoon ground red pepper
4 eggs, beaten
1/2 cup milk
3/4 cup (3 ounces) shredded Cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
Directions
Combine rice, turkey, tomatoes, onions, green pepper, basil, salt, red pepper, eggs and milk in greased 9x13-inch pan.
Top with cheeses.
Bake at 350 degrees 20 to 25 minutes or until knife inserted near center comes out clean.
To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.
RATATOUILLE WITH SUMMER HERBS
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "This is a simple recipe that uses lots of summer vegetables and fresh herbs. This aromatic dish works wonderfully as a first course or as a light entree. Reprinted with permission from Small Plates, Perfect Wines by Lori Lyn Narlock (Andrews McMeel 2007)." Prep Time: 20 minutes; Cook Time: 50 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 globe eggplant (about 1 pound), unpeeled and cut into 1-inch cubes
Kosher salt for sprinkling, plus 1 teaspoon
1/2 cup olive oil
1 sweet onion, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
1/2 red bell pepper, seeded and cut into 1-inch squares
1 tablespoon minced garlic
1 pound ripe tomatoes, seeded and chopped
1/3 cup tomato paste
3 tablespoons minced fresh basil
1 tablespoon minced fresh sage
1 tablespoon minced fresh oregano
Freshly ground black pepper
Preparation
Preheat the oven to 400°F. Put the eggplant in a colander and sprinkle with the salt. Let stand until moisture begins to bead on the surface of the eggplant, about 15 minutes. Pat the eggplant dry. Spread on a sided baking sheet and pour 1/4 cup of the olive oil over the eggplant. Toss to coat evenly. Sprinkle with the 1 teaspoon salt. Bake, turning once or twice, until tender, 25 to 30 minutes.
In a large skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
Add the onion and sauté until browned, 5 to 7 minutes. Add the zucchini, bell pepper, and garlic. Reduce the heat to medium and sauté until the pepper is tender, about 10 minutes. Stir in the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have melted, about 20 minutes. Add the eggplant and cook until the flavors meld, about 10 minutes. Stir in the basil, sage, and oregano. Season with pepper and adjust the seasonings to taste. Divide among 6 small plates and serve.
FAVORITE BAKED SPAGHETTI
This comes from Taste of Home's newsletter. Prep Time: 25 minutes; Bake: 1 hour; Makes 10 servings.
To view this online, click here.
Ingredients
1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) part-skim shredded mozzarella cheese
Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 3-qt, baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Nutritional Facts: 1-1/4 cups equals 526 calories, 24 g fat (13 g saturated fat), 127 mg cholesterol, 881 mg sodium, 45 g carbohydrate, 3 g fiber, 31 g protein.
WATERMELON SALSA
This comes from country star Trish Yearwood, who also stars in The Food Network's Trisha's Southern Kitchen. Total Time: 15 minutes; Yield: 3 cups; Level: easy.
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/watermelon-salsa-recipe.print.html?oc=linkback
Ingredients
1 1/2 teaspoons lime zest (from about 1 lime)
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving
Directions
Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
Add the garlic salt just before serving. Serve with chips.
BERRY-APRICOT SALSA
This second salsa recipe 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
PEANUT BUTTER PIE
There’s also a story that goes along with the Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
TURKEY AND RICE QUICHE
This comes from the semi-infamous long-since-forgotten-emailing-list. Yield: Makes 8 servings (2 triangles each)
Ingredients
3 cups cooked rice, cooled to room temperature
1 1/2 cups cooked turkey cubes
3/4 cup finely diced fresh tomatoes
1/4 cup sliced green onions
1/4 cup finely diced green pepper
1 tablespoon chopped fresh basil
1/2 teaspoon seasoned salt
1/8 to 1/4 teaspoon ground red pepper
4 eggs, beaten
1/2 cup milk
3/4 cup (3 ounces) shredded Cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
Directions
Combine rice, turkey, tomatoes, onions, green pepper, basil, salt, red pepper, eggs and milk in greased 9x13-inch pan.
Top with cheeses.
Bake at 350 degrees 20 to 25 minutes or until knife inserted near center comes out clean.
To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.
RATATOUILLE WITH SUMMER HERBS
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "This is a simple recipe that uses lots of summer vegetables and fresh herbs. This aromatic dish works wonderfully as a first course or as a light entree. Reprinted with permission from Small Plates, Perfect Wines by Lori Lyn Narlock (Andrews McMeel 2007)." Prep Time: 20 minutes; Cook Time: 50 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 globe eggplant (about 1 pound), unpeeled and cut into 1-inch cubes
Kosher salt for sprinkling, plus 1 teaspoon
1/2 cup olive oil
1 sweet onion, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
1/2 red bell pepper, seeded and cut into 1-inch squares
1 tablespoon minced garlic
1 pound ripe tomatoes, seeded and chopped
1/3 cup tomato paste
3 tablespoons minced fresh basil
1 tablespoon minced fresh sage
1 tablespoon minced fresh oregano
Freshly ground black pepper
Preparation
Preheat the oven to 400°F. Put the eggplant in a colander and sprinkle with the salt. Let stand until moisture begins to bead on the surface of the eggplant, about 15 minutes. Pat the eggplant dry. Spread on a sided baking sheet and pour 1/4 cup of the olive oil over the eggplant. Toss to coat evenly. Sprinkle with the 1 teaspoon salt. Bake, turning once or twice, until tender, 25 to 30 minutes.
In a large skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
Add the onion and sauté until browned, 5 to 7 minutes. Add the zucchini, bell pepper, and garlic. Reduce the heat to medium and sauté until the pepper is tender, about 10 minutes. Stir in the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have melted, about 20 minutes. Add the eggplant and cook until the flavors meld, about 10 minutes. Stir in the basil, sage, and oregano. Season with pepper and adjust the seasonings to taste. Divide among 6 small plates and serve.
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