Bread

There's something appealing about homemade bread. It just makes the house or apartment smell wonderful, it tastes great, and it feels good to have made something this yummy.

That said, here are six yummy bread recipes to help you through the day, including Buttermilk Cornbread with Corn Kernels, two blueberry muffin recipes, and Browned Butter Jalapeno Cornbread. Enjoy!

MAGIC CATERPILLAR PEANUT BUTTER BREAD

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.



Ingredients:

1 package Fleischmann's Active Dry Yeast

1/4 cup warm water

1 cup milk

3/4 cup chunky peanut butter

1/4 cup granulated sugar

1 teaspoon salt

3 1/4 to 3 1/2 cups all-purpose flour, divided

For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.

Directions:

Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.

Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.

Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.

Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)

About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.

Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.

Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.

EGG CINNAMON BREAD



I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.





Ingredients

2 envelopes yeast

1 C warm water

1-2 T honey

1 C milk (Note: 1 cup soy milk can be used in place of the milk)

1/2 C margarine (1 stick)

2 eggs, beaten

6-7 C unbleached white flour

1/4-1/2 C margarine (1 stick)

2-3 C cinnamon sugar

1/8 teaspoon salt

Directions

Stir honey into warm water. Stir in yeast. Set aside.

Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.

Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.

Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.

Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.

JORDAN MARSH'S BLUEBERRY MUFFINS

This is from Marian Burros in The New York Times cooking enewsletter. Marian wrote, "In 1985, The Times published a recipe for the blueberry muffins served at the Ritz-Carlton hotel in Boston, which Marian Burros, who adapted the recipe, judged among her favorite muffins in the city. A few years later, a reader wrote Marian to say that the best blueberry muffins in Boston were in fact from the now-closed Jordan Marsh department store. Marian tracked down and adapted that recipe so you can judge for yourself. But the origins of the Jordan Marsh recipe were unclear until 2023, when Mara Richmond of Burlington, Vt., wrote The Times to say that the developer of the Jordan Marsh blueberry muffin recipe was her father, Arnold Gitlin, then the executive food consultant for Allied Stores, which owned Jordan Marsh at the time. His recipe, Richmond said, was an adaptation from one in Esther Howland’s 1847 cookbook, “The New England Economical Housekeeper, and Family Receipt Book.” Everything old is new again. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. It also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer."

Time: 40 minutes; Yield: 12 muffins

This was featured in "De Gustibus: The Battle Over Blueberry Muffins", and can be viewed online at https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins.

Ingredients

1/2 cup softened butter

1-1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

2 cups blueberries, washed, drained and picked over

3 teaspoons sugar

Preparation

Preheat the oven to 375.

Cream the butter and 1-1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

THE RITZ-CARLTON'S BLUEBERRY MUFFINS

This is from Marian Burros in The New York Times cooking enewsletter. Marian wrote, "This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it opened in 1927, but in 1971, then pastry chef Charles Bonino set out to develop a better recipe. One of the city's best-known department stores, Gilchrist's – long since closed – was renowned for its version, so Mr. Bonino bought dozens of the muffins over the years and would analyze and try to replicate them. He was never totally happy with the results, even if the guests were. Gunther Moesinger, the pastry chef who succeeded Mr. Bonino in 1982, again made more changes, swapping out shortening for butter, increasing the eggs and blueberries and reducing the baking powder. This recipe is an adaptation of Mr. Moesinger's recipe which results in a plump, crusty-topped muffin. They're best eaten the day they are made.

"(After this article ran, a reader wrote in to argue that the department store Jordan Marsh's blueberry muffins were the best in Boston, not these. That recipe is here, so you can decide for yourself.)"

Time: About 40 mnutes; Yield: 15 to 16 large muffins

This was featured in "De Gustibus: Muffins Are a Special Way to Enjoy Blueberries", and can be viewed online at https://cooking.nytimes.com/recipes/2256-the-ritz-carltons-blueberry-muffins.

Ingredients

3-1/2 cups sifted all-purpose flour

2 tablespoons baking powder

3/4 cup sugar

Pinch salt, optional

5 eggs, slightly beaten

1/2 cup milk

5 ounces unsalted butter, melted and cooled

4 or 5 cups blueberries, fresh or frozen

Additional sugar for topping

Preparation

Heat oven to 425 degrees.

Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.

Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.

Reduce heat to 400 degrees, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool.

BUTTERMILK CORNBREAD WITH CORN KERNELS

This is from the infamous long-since-forgotten emailing list, though it states that it's from The Working Family's Cookbook.

Prep Time: 10 minutes; Cooking Time: 30 minutes; Serves 6 to 8

Ingredients

3 tablespoons butter or margarine

1 1/4 cups yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup fresh, or frozen and defrosted corn kernels

1 cup buttermilk

2 medium-size eggs, lightly beaten

Directions

Heat the oven to 400 degrees F. Put 1 tablespoon of butter in a 9-inch cast iron or ovenproof frying pan or a square baking pan and heat in the oven until it is hot and the butter is melted.

Meanwhile, combine the cornmeal, flour, sugar, salt, baking powder, baking soda and corn kernels in a bowl and mix to blend. Melt the remaining 2 tablespoons of butter and combine with the buttermilk and eggs in a bowl. Pour this mixture into the dry ingredients and stir just to combine (do not overmix).

Swirl the butter in the frying pan to coat the sides and pour the batter into the pan. Smooth the top of the batter and bake for 25 to 30 minutes until a knife inserted in the center of the cornbread comes out clean.

BROWNED BUTTER JALAPENO CORNBREAD

This incomes from the Spring/Summer 2019 issue of Renew by UnitedHealthcare, page 26. It begins, "Browned butter adds nutty depth and jalapeno adds a kick to this classic crowd-pleaser, made mildly sweet with honey and moist with yogurt." Makes 9 servings

Ingredients

1/4 cup better

1/3 cup honey

1 egg, lightly beaten

1 cup plain yogurt

1/2 cup milk

1 cup flour

1 cup yellow cornmeal

1 teaspoon salt

2 teaspoon baking powder

1 jalapeno, seeded and chopped

Directions

Heat oven to 400 degrees F. In a small skillet, melt butter over medium heat, swirling the pan occasionally, until the butter foams, then turns to a toasty brown color, about 2 minutes. Remove rom heat. Add 1 tablespoon of the browned butter to a 9X9 inch baking pan, swirling to coat the bottom.

In a medium bowl, combine the remaining butter, honey, egg, yogurt and milk, whisking to combine.

Add the flour, cornmeal, salt and baking powder all at once. Stir together only until combined. Stir in the halapeno. Spread batter in prepared pan.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.

Nutrition: Calories: 207, Total Fat: 6.6 g; Saturated Fat: 3.8 g; Cholesterol: 36.5 mg; Sodium: 87 mg; Carbs: 33.6 g; Dietary Fiber: 1.5 g; Protein: 4.3 g

Meatless Monday

It's Monday, time to get the work week started (unless you have to work Sundays, too). I don't know about you, but weekends just don't seem long enough to get everything done. Thank goodness, there's always next weekend.

Since it is Monday, we'll start off with Meatless Monday. Here are six vegetarian recipes to help get your week started just right, including Vegan Quinoa-Cranberry Stuffed Acorn Squash, Al Roker's Vegetable Lasagna, and Buttermilk Cornbread with Corn Kernels. Enjoy!

"STROKE OF MIDNIGHT" PUMPKIN BREAD

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

Preparation time: About 1 hr; Serves: 8 - 10

Ingredients

1 1/3 cups, sugar

1/3 cup, shortening (I use Smart Balance *Vegan*)

1/2 cup, applesauce

1 cup, pumpkin

1 2/3 cups, flour (I use a combo of wheat and soy)

1/4 teaspoon, baking powder

1 teaspoon, baking soda

1/3 cup, water

dash of salt

dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)

Directions

Preheat the oven to 350 degrees.

Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.

Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.

Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done

BUTTERMILK CORNBREAD WITH CORN KERNELS

This also comes from the infamous long-since-forgotten emailing list, though it states that it's from The Working Family's Cookbook.

Prep Time: 10 minutes; Cooking Time: 30 minutes; Serves 6 to 8

Ingredients

3 tablespoons butter or margarine

1 1/4 cups yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup fresh, or frozen and defrosted corn kernels

1 cup buttermilk

2 medium-size eggs, lightly beaten

Directions

Heat the oven to 400 degrees F. Put 1 tablespoon of butter in a 9-inch cast iron or ovenproof frying pan or a square baking pan and heat in the oven until it is hot and the butter is melted.

Meanwhile, combine the cornmeal, flour, sugar, salt, baking powder, baking soda and corn kernels in a bowl and mix to blend. Melt the remaining 2 tablespoons of butter and combine with the buttermilk and eggs in a bowl. Pour this mixture into the dry ingredients and stir just to combine (do not overmix).

Swirl the butter in the frying pan to coat the sides and pour the batter into the pan. Smooth the top of the batter and bake for 25 to 30 minutes until a knife inserted in the center of the cornbread comes out clean.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

This yummy recipe, from the Food Network, begins, "This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries)."

Prep Time: 15 minutes; Inactive Time: 5 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Yield: 4 servings; Level: Intermediate

To view this online, click here.

Ingredients

2 medium acorn squash (2 to 2 1/4 pounds each)

3 tablespoons apple cider vinegar

3 tablespoons olive oil

2 tablespoons pure maple syrup

Kosher salt and freshly ground black pepper

1 small onion, chopped

1 cup red quinoa, rinsed well

1 teaspoon mild curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 cup dried cranberries

1 cup loosely packed fresh parsley leaves, chopped

1/4 cup roasted, salted and shelled pistachios, coarsely chopped

Directions

Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.

Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.

Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.

Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Cook’s Note

The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.

VEGAN LENTIL CHILI

This is from Chloe Coscarelli on The Today Show site. She wrote, "Hearty lentils and meaty mushroom take the place of animal protein in this rich chili. This healthy swap makes the dish so much better for you without leaving out any of the satisfying flavor or comforting texture from this cold weather classic."

Prep Time: 10 minutes; Cook Time: 15 minutes; Serves 6

To view this online, go to https://www.today.com/recipes/vegan-lentil-chili-recipe-t172426.

Technique Tip: Sacue will thicken as it sits; add a little water as needed.

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 green bell pepper, finely chopped

2-1/2 cups (8 ounces) mushrooms, finely chopped

4 cloves garlic, minced

1-1/2 teaspoons sea salt

1 teaspoon chili powder

1/4 teaspoon crushed red pepper flakes

One 15-ounce can lentils, drained and rinsed, or 1-1/2 cups cooked lentils

One 15-ounce can tomato sauce

2 tablespoons light brown sugar

Freshly ground black pepper

Preparation

In a large saucepan, heat the olive oil over medium-high heat. When it shimmers, add the onion and bell pepper and cook, stirring occasionally, for 5-7 minutes, until softened.

Add the mushrooms and cook, stirring frequently, for 8-10 minutes, until almost soft.

Add the garlic, salt, chili powder and red pepper flakes and cook for about 1 minute more, until fragrant.

Stir in the lentils, tomato sauce and brown sugar, scraping up any browned bits from the bottom of the pan. Season with black pepper and reduce the heat to medium.

Simmer, uncovered, stirring occasionally, for about 10 minutes, until the flavors come together. Taste and adjust the seasoning.

SILKEN TOFU WITH SPICY SOY DRESSING

This is from Hetty McKinnon in The New York Times cooking newsletter. Hetty wrote, "This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures."

Yield: 4 servings; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing.

Ingredients

For the Spicy Soy Dressing:

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon chile oil

2 teaspoons granulated sugar

1 tablespoon toasted white sesame seeds

1 scallion, green and white parts, finely sliced

For the Tofu:

2 (14-ounce) blocks silken tofu, cold

1 scallion, green and white parts, thinly sliced

Handful of cilantro leaves

Preparation

Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.

Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

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.

Meatless Monday

It's Meatless Monday, time to get the work week started (unless you have to work Sundays, too). I don't know about you, but weekends just don't seem long enough to get everything done. Thank goodness, there's always next weekend.

Since we do need to eat, here are six vegetarian recipes to help get your week started just right, including Vegan Quinoa-Cranberry Stuffed Acorn Squash, Al Roker's Vegetable Lasagna, and Buttermilk Cornbread with Corn Kernels. Enjoy!

"STROKE OF MIDNIGHT" PUMPKIN BREAD

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

Preparation time: About 1 hr; Serves: 8 - 10

Ingredients

1 1/3 cups, sugar

1/3 cup, shortening (I use Smart Balance *Vegan*)

1/2 cup, applesauce

1 cup, pumpkin

1 2/3 cups, flour (I use a combo of wheat and soy)

1/4 teaspoon, baking powder

1 teaspoon, baking soda

1/3 cup, water

dash of salt

dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)

Directions

Preheat the oven to 350 degrees.

Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.

Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.

Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done

BUTTERMILK CORNBREAD WITH CORN KERNELS

This also comes from the infamous long-since-forgotten emailing list, though it states that it's from The Working Family's Cookbook.

Prep Time: 10 minutes; Cooking Time: 30 minutes; Serves 6 to 8

Ingredients

3 tablespoons butter or margarine

1 1/4 cups yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup fresh, or frozen and defrosted corn kernels

1 cup buttermilk

2 medium-size eggs, lightly beaten

Directions

Heat the oven to 400 degrees F. Put 1 tablespoon of butter in a 9-inch cast iron or ovenproof frying pan or a square baking pan and heat in the oven until it is hot and the butter is melted.

Meanwhile, combine the cornmeal, flour, sugar, salt, baking powder, baking soda and corn kernels in a bowl and mix to blend. Melt the remaining 2 tablespoons of butter and combine with the buttermilk and eggs in a bowl. Pour this mixture into the dry ingredients and stir just to combine (do not overmix).

Swirl the butter in the frying pan to coat the sides and pour the batter into the pan. Smooth the top of the batter and bake for 25 to 30 minutes until a knife inserted in the center of the cornbread comes out clean.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

This yummy recipe, from the Food Network, begins, "This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries)."

Prep Time: 15 minutes; Inactive Time: 5 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Yield: 4 servings; Level: Intermediate

To view this online, click here.

Ingredients

2 medium acorn squash (2 to 2 1/4 pounds each)

3 tablespoons apple cider vinegar

3 tablespoons olive oil

2 tablespoons pure maple syrup

Kosher salt and freshly ground black pepper

1 small onion, chopped

1 cup red quinoa, rinsed well

1 teaspoon mild curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 cup dried cranberries

1 cup loosely packed fresh parsley leaves, chopped

1/4 cup roasted, salted and shelled pistachios, coarsely chopped

Directions

Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.

Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.

Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.

Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Cook’s Note

The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.

VEGAN LENTIL CHILI

This is from Chloe Coscarelli on The Today Show site. She wrote, "Hearty lentils and meaty mushroom take the place of animal protein in this rich chili. This healthy swap makes the dish so much better for you without leaving out any of the satisfying flavor or comforting texture from this cold weather classic."

Prep Time: 10 minutes; Cook Time: 15 minutes; Serves 6

To view this online, go to https://www.today.com/recipes/vegan-lentil-chili-recipe-t172426.

Technique Tip: Sacue will thicken as it sits; add a little water as needed.

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 green bell pepper, finely chopped

2-1/2 cups (8 ounces) mushrooms, finely chopped

4 cloves garlic, minced

1-1/2 teaspoons sea salt

1 teaspoon chili powder

1/4 teaspoon crushed red pepper flakes

One 15-ounce can lentils, drained and rinsed, or 1-1/2 cups cooked lentils

One 15-ounce can tomato sauce

2 tablespoons light brown sugar

Freshly ground black pepper

Preparation

In a large saucepan, heat the olive oil over medium-high heat. When it shimmers, add the onion and bell pepper and cook, stirring occasionally, for 5-7 minutes, until softened.

Add the mushrooms and cook, stirring frequently, for 8-10 minutes, until almost soft.

Add the garlic, salt, chili powder and red pepper flakes and cook for about 1 minute more, until fragrant.

Stir in the lentils, tomato sauce and brown sugar, scraping up any browned bits from the bottom of the pan. Season with black pepper and reduce the heat to medium.

Simmer, uncovered, stirring occasionally, for about 10 minutes, until the flavors come together. Taste and adjust the seasoning.

SILKEN TOFU WITH SPICY SOY DRESSING

This is from Hetty McKinnon in The New York Times cooking newsletter. Hetty wrote, "This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures."

Yield: 4 servings; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing.

Ingredients

For the Spicy Soy Dressing:

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon chile oil

2 teaspoons granulated sugar

1 tablespoon toasted white sesame seeds

1 scallion, green and white parts, finely sliced

For the Tofu:

2 (14-ounce) blocks silken tofu, cold

1 scallion, green and white parts, thinly sliced

Handful of cilantro leaves

Preparation

Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.

Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

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.