It's time to start the week off with another Meatless Monday. Here are six yummy vegetarian recipes to get you started, including Broccoli and Cheese Crustless Quiche and Basic Vegetable Soup. Enjoy!
AL ROKER'S VEGETABLE LASAGNA
This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."
Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes
To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
CINNAMON-MAPLE APPLESAUCE
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."
Yield: 3 cups; Time: 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.
Ingredients
3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady
2 tablespoons lemon juice
2 tablespoons maple syrup, plus more as needed
3/4 teaspoon ground cinnamon
Pinch of kosher salt (about 1/8 teaspoon)
Preparation
In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.
Tip
To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
BASIC VEGETABLE SOUP
This is from Weight Watchers, and begins, "Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar."
Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes; Serves: 12; Serving Size: 1 cup; Difficulty: Easy
To view this online, click here.
Ingredients
2 medium cloves garlic, minced
2 medium uncooked carrots, diced
2 small uncooked zucchini, diced
2 cups uncooked savoy cabbage, shredded, or other variety, shredded
2 cups uncooked Swiss chard, chopped
2 cups uncooked cauliflower, small floret
2 cups uncooked broccoli, small florets
1 medium uncooked onion, diced
1 medium sweet red pepper, diced
1 rib medium uncooked celery, diced
2 tsp fresh thyme, chopped
6 cups fat free reduced sodium vegetable broth
2 Tbsp fresh parsley, or fresh chives, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp Fresh lemon juice, optional
Directions
Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
HEARTY BROCCOLI AND ORECCHIETTE
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.
Ingredients
1 cup orecchiette pasta
6 cups small broccoli florets
2 Tbs. olive oil
3 cups sliced button mushrooms
1 Soyrizo sausage (6 oz.), chopped
1 clove garlic, minced (1 tsp.)
Preparation
Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.
Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.
Showing posts with label Broccoli and Cheese Crustless Quiche. Show all posts
Showing posts with label Broccoli and Cheese Crustless Quiche. Show all posts
Monday, July 28, 2025
Monday, July 21, 2025
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef and Pinto Bean Chili and Broccoli and Cheese Crustless Quiche. Enjoy!
CLASSIC MEATLOAF WITH OATMEAL
This is from Kristina Vanni for The Spruce Eats. Kristina wrote, " This classic meatloaf with oatmeal recipe is an easy recipe that is quick to assemble. Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish. Do not use steel-cut oats in a meatloaf, since they will remain hard and inedible.
"Meatloaf tastes great when served alongside buttery mashed potatoes and your choice of green vegetable such as string beans. Any leftovers can be stored in the refrigerator or freezer. It is common to transform leftover meatloaf into a delicious meatloaf sandwich the next day."
Prep Time: 15 minutes; Cook Time: 70 minutes; Rest: 15 minutes; Total Time: 100 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/meatloaf-with-oatmeal-recipe-5089174.
Ingredients
For the Meatloaf:
2 pounds ground beef
3/4 cup quick-cooking rolled oats
1 cup finely chopped onion
3/4 cup milk
2 large eggs, slightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For the Glaze:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
Directions
Gather the ingredients. Preheat oven to 350 F.
In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.
Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.
In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.
Spoon half of the glaze over the meatloaf.
Bake (uncovered) for about 1 hour.
Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.
Let stand on a wire rack for 15 minutes before slicing and serving.
Slice, serve, and enjoy!
Tips
When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.
Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.
Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.
Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.
Recipe Variations
You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.
Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.
Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.
Try topping the meatloaf with barbecue sauce instead of the glaze.
How to Store and Freeze
Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.
Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.
Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.
When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.
What Is the Best Beef for Meatloaf?
One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.
Why Does Meatloaf Fall Apart?
There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.
MEATLESS TEX-MEX SLOPPY JOES
This comes from Old El Paso, and begins, "Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.
Ingredients
1 package (12 oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)
4 burger buns, toasted
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1 cup shredded iceberg lettuce
1 medium avocado, pitted, peeled and sliced
1/2 cup chopped tomatoes
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.
We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.
Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.
Nutrition: 1 Sandwich: Calories: 500 (Calories from Fat: 230); Total Fat: 26g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 30mg; Sodium 1240mg; Total Carbohydrate 41g (Dietary Fiber 6g, Sugars 7g); Protein 25g
% Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 40%; Iron 35%
Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 2 1/2 Very Lean Meat, 1/2 High-Fat Meat, 4 Fat
Carbohydrate Choices: 3
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
SALTED MARGARITA BARS
This is from Vaughn Vreeland in The New York Times cooking newsletter. Vaughn wrote, "This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake."
Yield: 16 bars; Time: 45 minutes, plus 2 hours' freezing
To view this online, go to https://cooking.nytimes.com/recipes/1022342-salted-margarita-bars.
Ingredients
For the Crust:
1/2 cup unsalted butter (1 stick), melted, plus more for greasing the pan
About 40 saltine crackers (from one 4-ounce sleeve)
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the Filling:
2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)
1/4 cup tequila (preferably blanco)
2 tablespoons orange liqueur, such as Grand Marnier
Pinch of kosher salt
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
Flaky salt, for finishing
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
Transfer to a rack to cool slightly, then freeze for at least 2 hours.
After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!
SIMPLE, PERFECT CHILI
This is from Ree Drummond on the Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
BEEF AND PINTO BEAN CHILI
This is from WW, and begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: about 1 1/4 cups; Difficulty: Easy
To view this online, click here.
Ingredients
2 tsp canola oil
14 oz Frozen pepper strips with onions
1 large clove Garlic, minced
1 pound uncooked lean ground beef
15 1/2 oz Canned pinto beans, rinsed and drained
14 1/2 oz Canned tomatoes with green chilis
1 cup Canned crushed tomatoes fire roasted
2 tsp chili powder
1/4 tsp Dried oregano, crumbled
1/4 tsp Table salt
1/4 tsp Black pepper
Directions
Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.
Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.
CLASSIC MEATLOAF WITH OATMEAL
This is from Kristina Vanni for The Spruce Eats. Kristina wrote, " This classic meatloaf with oatmeal recipe is an easy recipe that is quick to assemble. Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish. Do not use steel-cut oats in a meatloaf, since they will remain hard and inedible.
"Meatloaf tastes great when served alongside buttery mashed potatoes and your choice of green vegetable such as string beans. Any leftovers can be stored in the refrigerator or freezer. It is common to transform leftover meatloaf into a delicious meatloaf sandwich the next day."
Prep Time: 15 minutes; Cook Time: 70 minutes; Rest: 15 minutes; Total Time: 100 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/meatloaf-with-oatmeal-recipe-5089174.
Ingredients
For the Meatloaf:
2 pounds ground beef
3/4 cup quick-cooking rolled oats
1 cup finely chopped onion
3/4 cup milk
2 large eggs, slightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For the Glaze:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
Directions
Gather the ingredients. Preheat oven to 350 F.
In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.
Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.
In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.
Spoon half of the glaze over the meatloaf.
Bake (uncovered) for about 1 hour.
Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.
Let stand on a wire rack for 15 minutes before slicing and serving.
Slice, serve, and enjoy!
Tips
When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.
Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.
Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.
Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.
Recipe Variations
You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.
Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.
Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.
Try topping the meatloaf with barbecue sauce instead of the glaze.
How to Store and Freeze
Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.
Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.
Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.
When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.
What Is the Best Beef for Meatloaf?
One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.
Why Does Meatloaf Fall Apart?
There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.
MEATLESS TEX-MEX SLOPPY JOES
This comes from Old El Paso, and begins, "Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.
Ingredients
1 package (12 oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)
4 burger buns, toasted
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1 cup shredded iceberg lettuce
1 medium avocado, pitted, peeled and sliced
1/2 cup chopped tomatoes
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.
We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.
Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.
Nutrition: 1 Sandwich: Calories: 500 (Calories from Fat: 230); Total Fat: 26g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 30mg; Sodium 1240mg; Total Carbohydrate 41g (Dietary Fiber 6g, Sugars 7g); Protein 25g
% Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 40%; Iron 35%
Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 2 1/2 Very Lean Meat, 1/2 High-Fat Meat, 4 Fat
Carbohydrate Choices: 3
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
SALTED MARGARITA BARS
This is from Vaughn Vreeland in The New York Times cooking newsletter. Vaughn wrote, "This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake."
Yield: 16 bars; Time: 45 minutes, plus 2 hours' freezing
To view this online, go to https://cooking.nytimes.com/recipes/1022342-salted-margarita-bars.
Ingredients
For the Crust:
1/2 cup unsalted butter (1 stick), melted, plus more for greasing the pan
About 40 saltine crackers (from one 4-ounce sleeve)
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the Filling:
2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)
1/4 cup tequila (preferably blanco)
2 tablespoons orange liqueur, such as Grand Marnier
Pinch of kosher salt
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
Flaky salt, for finishing
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
Transfer to a rack to cool slightly, then freeze for at least 2 hours.
After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!
SIMPLE, PERFECT CHILI
This is from Ree Drummond on the Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
BEEF AND PINTO BEAN CHILI
This is from WW, and begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: about 1 1/4 cups; Difficulty: Easy
To view this online, click here.
Ingredients
2 tsp canola oil
14 oz Frozen pepper strips with onions
1 large clove Garlic, minced
1 pound uncooked lean ground beef
15 1/2 oz Canned pinto beans, rinsed and drained
14 1/2 oz Canned tomatoes with green chilis
1 cup Canned crushed tomatoes fire roasted
2 tsp chili powder
1/4 tsp Dried oregano, crumbled
1/4 tsp Table salt
1/4 tsp Black pepper
Directions
Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.
Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.
Monday, May 5, 2025
Meatless Monday
It's Monday, time to get the week started. I just wish the weekend was a little longer! (Sound familiar?) Of course, there's always next weekend.
In the meantime, we need to eat. Since it is Monday, that means it's time for another Meatless Monday. Here are six vegetarian recipes to get your week started off just right, including Broccoli and Cheese Crustless Quiche and African-Style Sweet Potato and Butternut Squash Stew. Enjoy!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1-1/2 cups all-purpose flour
1/3 cup/40 grams confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
BARBECUE COWBOY PINTO BEANS (SLOW COOKER)
This is from the infamous long-since-forgotten emailing list.
Ingredients
16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1-1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
Directions
In crock pot, mix together the beans, hot water, onions, & chili powder. Cover & cook on low heat setting about 7 hours, or until the beans are tender but not falling apart.
Drain off all cooking liquid. Stir in barbecue sauce, ketchup, mustard, & Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1-1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2-1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2-1/2 to 3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
In the meantime, we need to eat. Since it is Monday, that means it's time for another Meatless Monday. Here are six vegetarian recipes to get your week started off just right, including Broccoli and Cheese Crustless Quiche and African-Style Sweet Potato and Butternut Squash Stew. Enjoy!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1-1/2 cups all-purpose flour
1/3 cup/40 grams confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
BARBECUE COWBOY PINTO BEANS (SLOW COOKER)
This is from the infamous long-since-forgotten emailing list.
Ingredients
16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1-1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
Directions
In crock pot, mix together the beans, hot water, onions, & chili powder. Cover & cook on low heat setting about 7 hours, or until the beans are tender but not falling apart.
Drain off all cooking liquid. Stir in barbecue sauce, ketchup, mustard, & Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1-1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2-1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2-1/2 to 3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
Monday, September 23, 2024
Meatless Monday
It's Monday, time to get the week off to a good start with another Meatless Monday. Today's yummy vegetarian recipes include Jambalaya with Sausage (with vegetarian sausage, of course) and Panda Express Chow Mein Copycat. Enjoy!
CALLALOO
This is from page 81 of the June 2008 issue of Vegetarian Times. It begins, "Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/callaloo-with-hot-pepper-vinegar/.
Ingredients
Callaloo
3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 lb. collard greens, chopped
1 lb. spinach, stems trimmed
5 cloves garlic, minced (1 1/2 Tbs.)
Hot pepper vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 to 1 Scotch bonnet chile, minced
1/2 cup cider vinegar
1/2 tsp. sugar
Preparation
To make Callaloo: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
Add collard greens, spinach, and garlic; cover, and increase heat to medium-high. Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt. Add 2 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender. Season with salt and pepper.
To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Cool.
To serve: top each serving of Callaloo with Hot Pepper Vinegar.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
SPRING TWISTS
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 48 twists
Ingredients
Dough
3 3/4 cups all-purpose flour, divided
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/4 cup water
1 (8-ounce) container sour cream
1 cup butter or margarine
2 eggs, large
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sugar
Vanilla Glaze:
2 cups powdered sugar, sifted
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup finely chopped almonds
Directions
In a large bowl, combine 1 1/4 cups flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle; sprinkle with 3 tablespoons sugar. Fold ends of dough over center (like folding a letter). Repeat rolling, sprinkling with sugar, and folding procedure twice more. Roll dough to 12 x 6-inch rectangle. Cut into 24 strips, 6 inches long and 1 / 2-inch wide. Twist each strip 3 to 4 times; place on greased baking sheets. Repeat with remaining dough and sugar.
Bake at 375 degrees for 15 to 17 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Vanilla Glaze; sprinkle with chopped almonds.
Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla extract. Stir until smooth.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
CALLALOO
This is from page 81 of the June 2008 issue of Vegetarian Times. It begins, "Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/callaloo-with-hot-pepper-vinegar/.
Ingredients
Callaloo
3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 lb. collard greens, chopped
1 lb. spinach, stems trimmed
5 cloves garlic, minced (1 1/2 Tbs.)
Hot pepper vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 to 1 Scotch bonnet chile, minced
1/2 cup cider vinegar
1/2 tsp. sugar
Preparation
To make Callaloo: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
Add collard greens, spinach, and garlic; cover, and increase heat to medium-high. Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt. Add 2 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender. Season with salt and pepper.
To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Cool.
To serve: top each serving of Callaloo with Hot Pepper Vinegar.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
SPRING TWISTS
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 48 twists
Ingredients
Dough
3 3/4 cups all-purpose flour, divided
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/4 cup water
1 (8-ounce) container sour cream
1 cup butter or margarine
2 eggs, large
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sugar
Vanilla Glaze:
2 cups powdered sugar, sifted
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup finely chopped almonds
Directions
In a large bowl, combine 1 1/4 cups flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle; sprinkle with 3 tablespoons sugar. Fold ends of dough over center (like folding a letter). Repeat rolling, sprinkling with sugar, and folding procedure twice more. Roll dough to 12 x 6-inch rectangle. Cut into 24 strips, 6 inches long and 1 / 2-inch wide. Twist each strip 3 to 4 times; place on greased baking sheets. Repeat with remaining dough and sugar.
Bake at 375 degrees for 15 to 17 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Vanilla Glaze; sprinkle with chopped almonds.
Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla extract. Stir until smooth.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
Tuesday, August 20, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Beef and Pinto Bean Chili and a yummy Grilled Onion Burger. Enjoy!
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
CRESCENT MOON EMPANADAS
This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "For on-the-go snacks or hand-held appetizers, these classic Spanish empanadas are easy to make, using familiar ingredients like corn, Progresso™ beans and Old El Paso™ chiles."
Prep Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes 34 servings
To view this online, click here.
Ingredients
1/2 lb ground beef round
2 teaspoons Old El Paso™ taco seasoning mix (from 1.25-oz package)
1/4 cup water
1 cup shredded Mexican cheese blend (4 oz)
1/4 cup frozen corn (from 12-oz bag) thawed
1/4 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, slightly beaten
3/4 cup sour cream
3/4 cup Old El Paso™ Thick ‘n Chunky salsa
Directions
Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles
Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.
Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.
Expert Tips
Make these empanadas main-dish pastries by cutting out larger rounds and filling them with more meat mixture. Baking time will be longer.
BEEF AND PINTO BEAN CHILI
This is from WW, and begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: about 1 1/4 cups; Difficulty: Easy
To view this online, click here.
Ingredients
2 tsp canola oil
14 oz Frozen pepper strips with onions
1 large clove Garlic, minced
1 pound uncooked lean ground beef
15 1/2 oz Canned pinto beans, rinsed and drained
14 1/2 oz Canned tomatoes with green chilis
1 cup Canned crushed tomatoes fire roasted
2 tsp chili powder
1/4 tsp Dried oregano, crumbled
1/4 tsp Table salt
1/4 tsp Black pepper
Directions
Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.
Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.
GRILLED ONION BURGER
Recipe Yield: Makes 4 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online, go to https://diabeticgourmet.com/diabetic-recipes/grilled-onion-burger.
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Notes:
Here’s a healthier version of a classic burger topped with grilled onions and all the fixings.
Nutritional Information Per Serving: Calories: 368; Fat: 10 g; Saturated Fat: 4 g; Fiber: 2 g; Sodium: 324 mg; Protein: 39 g; Carbohydrates: 27 g
CHEESY CHORIZO FRITTATA
This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."
Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.
Ingredients
1/2 lb ground pork
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
2 teaspoons vegetable oil
8 eggs, slightly beaten
1/3 cup milk
1/4 teaspoon salt
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 cup sliced green onions
1/4 cup chopped tomatoes
Chopped fresh cilantro leaves and sour cream, if desired
Preparation
Heat oven to 375°F.
In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.
Expert Tips
Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.
Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.
WEEKNIGHT TAMALE PIE
This comes from Old El Paso, and begins, "There is nothing worse than making a whole meal and sitting down to the table with the dinner prep mess all over the kitchen. But with a one skillet meal, like this Weeknight Tamale Pie, you only have the one skillet plus the prep dishes to clean up. And you have time to take care of all of the prep dishes while the tamale pie is in the oven. It’s a win for dinnertime and a win for cleanup!"
Prep Time: 10 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/weeknight-tamale-pie.
Ingredients
1 1/2 lbs ground beef
1/2 cup chopped onion
2 teaspoons Old El Paso™ Mild Taco Seasoning
1 teaspoon garlic powder
1 can (10 oz) Old El Paso™ Mild Enchilada Sauce
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons Old El Paso™ Mild Taco Seasoning
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/3 cup sour cream
2 tablespoons melted butter
1 tablespoon honey
2 cups shredded cheddar cheese
desired toppings (jalapeños, avocados, tomatoes, cilantro, sour cream, etc.)
Directions
Preheat the oven to 350ºF. Place an oven-safe skillet over medium heat. Add the ground beef and start to brown, breaking it up as it cooks. When it is almost cooked through, add the onions, taco seasoning and garlic powder and continue to cook until the beef is completely browned and cooked.
Pour in the enchilada sauce, the reduce the heat to a simmer. Simmer until slightly thickened, about 10 minutes.
While the beef simmers, prepare the cornbread topping. In a large bowl, stir together the flour, cornmeal, taco seasoning, baking powder and salt. Make a well in the center and add the egg and lightly beat it with a fork to break it up. Add the buttermilk, sour cream, melted butter and honey and stir just until combined. Stir in 1 cup of the cheese.
When the beef is finished, sprinkle the remaining 1 cup of cheese over the top. Dollop the cornbread topping over the top, then gently spread into an even layer. Bake the pie in the oven until the topping is set, 20-25 minutes.
Let the tamale pie sit for about 10 minutes before cutting into wedges to serve. Top with desired toppings.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
CRESCENT MOON EMPANADAS
This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "For on-the-go snacks or hand-held appetizers, these classic Spanish empanadas are easy to make, using familiar ingredients like corn, Progresso™ beans and Old El Paso™ chiles."
Prep Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes 34 servings
To view this online, click here.
Ingredients
1/2 lb ground beef round
2 teaspoons Old El Paso™ taco seasoning mix (from 1.25-oz package)
1/4 cup water
1 cup shredded Mexican cheese blend (4 oz)
1/4 cup frozen corn (from 12-oz bag) thawed
1/4 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, slightly beaten
3/4 cup sour cream
3/4 cup Old El Paso™ Thick ‘n Chunky salsa
Directions
Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles
Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.
Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.
Expert Tips
Make these empanadas main-dish pastries by cutting out larger rounds and filling them with more meat mixture. Baking time will be longer.
BEEF AND PINTO BEAN CHILI
This is from WW, and begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: about 1 1/4 cups; Difficulty: Easy
To view this online, click here.
Ingredients
2 tsp canola oil
14 oz Frozen pepper strips with onions
1 large clove Garlic, minced
1 pound uncooked lean ground beef
15 1/2 oz Canned pinto beans, rinsed and drained
14 1/2 oz Canned tomatoes with green chilis
1 cup Canned crushed tomatoes fire roasted
2 tsp chili powder
1/4 tsp Dried oregano, crumbled
1/4 tsp Table salt
1/4 tsp Black pepper
Directions
Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.
Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.
GRILLED ONION BURGER
Recipe Yield: Makes 4 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online, go to https://diabeticgourmet.com/diabetic-recipes/grilled-onion-burger.
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Notes:
Here’s a healthier version of a classic burger topped with grilled onions and all the fixings.
Nutritional Information Per Serving: Calories: 368; Fat: 10 g; Saturated Fat: 4 g; Fiber: 2 g; Sodium: 324 mg; Protein: 39 g; Carbohydrates: 27 g
CHEESY CHORIZO FRITTATA
This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."
Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.
Ingredients
1/2 lb ground pork
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
2 teaspoons vegetable oil
8 eggs, slightly beaten
1/3 cup milk
1/4 teaspoon salt
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 cup sliced green onions
1/4 cup chopped tomatoes
Chopped fresh cilantro leaves and sour cream, if desired
Preparation
Heat oven to 375°F.
In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.
Expert Tips
Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.
Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.
WEEKNIGHT TAMALE PIE
This comes from Old El Paso, and begins, "There is nothing worse than making a whole meal and sitting down to the table with the dinner prep mess all over the kitchen. But with a one skillet meal, like this Weeknight Tamale Pie, you only have the one skillet plus the prep dishes to clean up. And you have time to take care of all of the prep dishes while the tamale pie is in the oven. It’s a win for dinnertime and a win for cleanup!"
Prep Time: 10 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/weeknight-tamale-pie.
Ingredients
1 1/2 lbs ground beef
1/2 cup chopped onion
2 teaspoons Old El Paso™ Mild Taco Seasoning
1 teaspoon garlic powder
1 can (10 oz) Old El Paso™ Mild Enchilada Sauce
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons Old El Paso™ Mild Taco Seasoning
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/3 cup sour cream
2 tablespoons melted butter
1 tablespoon honey
2 cups shredded cheddar cheese
desired toppings (jalapeños, avocados, tomatoes, cilantro, sour cream, etc.)
Directions
Preheat the oven to 350ºF. Place an oven-safe skillet over medium heat. Add the ground beef and start to brown, breaking it up as it cooks. When it is almost cooked through, add the onions, taco seasoning and garlic powder and continue to cook until the beef is completely browned and cooked.
Pour in the enchilada sauce, the reduce the heat to a simmer. Simmer until slightly thickened, about 10 minutes.
While the beef simmers, prepare the cornbread topping. In a large bowl, stir together the flour, cornmeal, taco seasoning, baking powder and salt. Make a well in the center and add the egg and lightly beat it with a fork to break it up. Add the buttermilk, sour cream, melted butter and honey and stir just until combined. Stir in 1 cup of the cheese.
When the beef is finished, sprinkle the remaining 1 cup of cheese over the top. Dollop the cornbread topping over the top, then gently spread into an even layer. Bake the pie in the oven until the topping is set, 20-25 minutes.
Let the tamale pie sit for about 10 minutes before cutting into wedges to serve. Top with desired toppings.
Tuesday, April 2, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Simple Perfect Chili, Peach Tea, and Chocolate-Raspberry Muffins. Enjoy!
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
SIMPLE, PERFECT CHILI
This comes from Ree Drummond on the Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099.
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
CHOCOLATE-RASPBERRY MUFFINS
You may remember me posting about Rollin' Oats, one of my favorite places to shop. It has two stores in the Tampa Bay (Florida) area, one in Tampa, the other in St. Petersburg. Since I live way closer to St. Pete, I frequently go to that store. It's really one of my favorite places to shop. (Hint: If you live in the area, or are visiting, I highly recommend checking it out.)
Anyway, whenever I'm in Rollin' Oats, I pick up a copy of Taste For Life. This is from the March 2021 issue of Taste For Life (page 12). Prep Time: 35 minutes, plus 30 minutes cool time; Makes 9 muffins
To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-raspberry-muffins.
Ingredients
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/2 tsp baking soda
4 large eggs
1/4 cup oil, plus additional for greasing pan
1/2 cup honey
1 tsp vanilla extract
1/2 cup fresh or frozen raspberries
Directions
Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.
Scoop approximately 1/4 cup of batter into each greased muffin cup.
Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for 1/2 hour.
PEACH TEA
This comes from Vallery Iomas in The New York Times cooking newsletter. Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Yield: About 6 cups; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Ingredients
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
SIMPLE, PERFECT CHILI
This comes from Ree Drummond on the Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099.
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
CHOCOLATE-RASPBERRY MUFFINS
You may remember me posting about Rollin' Oats, one of my favorite places to shop. It has two stores in the Tampa Bay (Florida) area, one in Tampa, the other in St. Petersburg. Since I live way closer to St. Pete, I frequently go to that store. It's really one of my favorite places to shop. (Hint: If you live in the area, or are visiting, I highly recommend checking it out.)
Anyway, whenever I'm in Rollin' Oats, I pick up a copy of Taste For Life. This is from the March 2021 issue of Taste For Life (page 12). Prep Time: 35 minutes, plus 30 minutes cool time; Makes 9 muffins
To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-raspberry-muffins.
Ingredients
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/2 tsp baking soda
4 large eggs
1/4 cup oil, plus additional for greasing pan
1/2 cup honey
1 tsp vanilla extract
1/2 cup fresh or frozen raspberries
Directions
Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.
Scoop approximately 1/4 cup of batter into each greased muffin cup.
Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for 1/2 hour.
PEACH TEA
This comes from Vallery Iomas in The New York Times cooking newsletter. Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Yield: About 6 cups; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Ingredients
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Monday, October 16, 2023
Meatless Monday
It's Monday, time for another Meatless Monday. Today's yummy vegetarian recipes include Jambalaya with Sausage (with vegetarian sausage, of course) and Panda Express Chow Mein Copycat. Enjoy!
CALLALOO
This is from page 81 of the June 2008 issue of Vegetarian Times. It begins, "Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/callaloo-with-hot-pepper-vinegar/.
Ingredients
Callaloo
3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 lb. collard greens, chopped
1 lb. spinach, stems trimmed
5 cloves garlic, minced (1 1/2 Tbs.)
Hot pepper vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 to 1 Scotch bonnet chile, minced
1/2 cup cider vinegar
1/2 tsp. sugar
Preparation
To make Callaloo: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
Add collard greens, spinach, and garlic; cover, and increase heat to medium-high. Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt. Add 2 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender. Season with salt and pepper.
To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Cool.
To serve: top each serving of Callaloo with Hot Pepper Vinegar.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1-1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
SPRING TWISTS
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 48 twists
Ingredients
Dough
3 3/4 cups all-purpose flour, divided
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/4 cup water
1 (8-ounce) container sour cream
1 cup butter or margarine
2 eggs, large
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sugar
Vanilla Glaze:
2 cups powdered sugar, sifted
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup finely chopped almonds
Directions
In a large bowl, combine 1 1/4 cups flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle; sprinkle with 3 tablespoons sugar. Fold ends of dough over center (like folding a letter). Repeat rolling, sprinkling with sugar, and folding procedure twice more. Roll dough to 12 x 6-inch rectangle. Cut into 24 strips, 6 inches long and 1 / 2-inch wide. Twist each strip 3 to 4 times; place on greased baking sheets. Repeat with remaining dough and sugar.
Bake at 375 degrees for 15 to 17 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Vanilla Glaze; sprinkle with chopped almonds.
Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla extract. Stir until smooth.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
CALLALOO
This is from page 81 of the June 2008 issue of Vegetarian Times. It begins, "Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/callaloo-with-hot-pepper-vinegar/.
Ingredients
Callaloo
3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 lb. collard greens, chopped
1 lb. spinach, stems trimmed
5 cloves garlic, minced (1 1/2 Tbs.)
Hot pepper vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 to 1 Scotch bonnet chile, minced
1/2 cup cider vinegar
1/2 tsp. sugar
Preparation
To make Callaloo: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
Add collard greens, spinach, and garlic; cover, and increase heat to medium-high. Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt. Add 2 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender. Season with salt and pepper.
To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Cool.
To serve: top each serving of Callaloo with Hot Pepper Vinegar.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1-1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
SPRING TWISTS
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 48 twists
Ingredients
Dough
3 3/4 cups all-purpose flour, divided
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/4 cup water
1 (8-ounce) container sour cream
1 cup butter or margarine
2 eggs, large
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sugar
Vanilla Glaze:
2 cups powdered sugar, sifted
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup finely chopped almonds
Directions
In a large bowl, combine 1 1/4 cups flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle; sprinkle with 3 tablespoons sugar. Fold ends of dough over center (like folding a letter). Repeat rolling, sprinkling with sugar, and folding procedure twice more. Roll dough to 12 x 6-inch rectangle. Cut into 24 strips, 6 inches long and 1 / 2-inch wide. Twist each strip 3 to 4 times; place on greased baking sheets. Repeat with remaining dough and sugar.
Bake at 375 degrees for 15 to 17 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Vanilla Glaze; sprinkle with chopped almonds.
Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla extract. Stir until smooth.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
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