Meatless Monday

If it's Monday (and it is), then it's time for six vegetarian recipes. Enjoy!

PASTA, BEANS AND TOMATOES

This comes from Mark Bittman in The New York Times Cooking e-newsletter. Mark writes, “Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.” Time: 10 minutes

To view this online, go to http://cooking.nytimes.com/recipes/12219-pasta-beans-and-tomatoes.

Ingredients

1 pound cooked Penne pasta

2 cups Fresh or canned tomatoes

1 1/2 cups Canned or 1 cup cooked white beans

Garlic

Olive oil

Basil

Preparation

Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.

Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.

Add a little more minced garlic, then a pound of cooked penne pasta.

Add fresh basil and a bit more oil and serve.

SIMPLE PROVENCAL WINTER SQUASH GRATIN

This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “I’ve offered a few winter squash gratin recipes over the years, but none as simple as this one. There’s little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can’t get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney’s book “Simple French Food.” Time: 2 hours; makes 6 servings.

To view this online, go to http://cooking.nytimes.com/recipes/1015468-simple-provencal-winter-squash-gratin.

Ingredients

3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice

4 garlic cloves, minced

1/4 cup bread crumbs

1/2 cup finely chopped fresh parsley

1 tablespoon fresh thyme leaves

Salt and freshly ground pepper

3 tablespoons extra virgin olive oil

Preparation

Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.Tip: Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator.

CURRIED YELLOW SPLIT PEAS AND CAULIFLOWER

I love cauliflower, as well as curry. This fits both bills. It's from the January 2003 issue of Vegetarian Times, page 22, and begins, “Looking for something exotic and fast for dinner? This robust main course is both colorful and packed with flavor. For added zest, serve this with your favorite chutney and a scoop of unflavored yogurt. Round out the meal with sliced seasonal fruit, such as pineapple, oranges or apples, plus shortbread cookies and hot spiced tea.” Serves 4.

To view this online, go to http://www.vegetariantimes.com/recipe/curried-yellow-split-peas-and-cauliflower/.

1 cup dried yellow split peas, well rinsed

3 cups water

3 Tbs. vegetable oil

1 Tbs. ground turmeric

1 tsp. curry powder or to taste

1 onion, diced

1/2 head cauliflower, trimmed to florets

1 to 1 1/2 cups vegetable stock, or as needed

1 cup green peas, fresh or frozen

1/2 red bell pepper, seeded and diced

2 Tbs. shredded coconut

1/2 cup raisins

Salt to taste

In large saucepan, combine split peas and water, and bring to a boil over medium heat. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.

Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.

Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more. Stir in coconut, raisins and salt to taste. Serve hot.

GNOCCHI WITH SAUTEED VEGETABLES

This also comes the January 2003 issue of Vegetarian Times, page 22. It begins, “Traditionally, the Italian classic eggplant relish caponata is flavored with anchovies, so look for a vegetarian version in your market. Serve this with a tossed green salad dressed with a garlic vinaigrette and hot Italian focaccia or French bread, which you can dunk in olive oil. A fruit sorbet and orange-flavored cookies make a pleasing, light dessert.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/gnocchi-with-saut-ed-vegetables/

1 lb. baby white potatoes, rinsed, unpeeled and quartered

13 oz. fresh gnocchi

2 Tbs. olive oil

1 Tbs. minced garlic

2 large red bell peppers, diced

1 zucchini or summer squash, cubed

5 Tbs. caponata

Crushed red pepper to taste

Salt and freshly ground black pepper to taste

1 cup shredded low-fat mozzarella cheese

Fill large saucepan with lightly salted water, and add potatoes. Bring to a boil over medium-high heat, and cook potatoes until tender, about 20 minutes.

Meanwhile, in second saucepan, fill with lightly salted water and bring to a boil over medium-high heat. Cook gnocchi for about 5 minutes, or according to package directions. Remove from heat, rinse, drain and set aside.

Heat olive oil in large skillet over medium heat. When hot, sauté garlic, red peppers and zucchini until softened, about 5 minutes. Reduce heat to low, stir in caponata, crushed red pepper, salt, pepper and gnocchi.

Remove potatoes from heat, drain and add to mixture in skillet. Stir well but gently, and top with shredded cheese. Cook 2 minutes more and serve.

nutritional information Per Serving: Calories: 300; Protein: 11 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 15 mg; Sodium: 610 mg; Fiber: 5 g; Sugar: 3 g

CRANBERRY PIE

Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie. The Pumpkin Pie and Apple Pie recipes can be found in the November 13, 2015 blog posting.



This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

DOUBLE CHOCOLATE MOCHA MUFFINS

This comes from Today's Food Club. It begins, “These double chocolate mocha muffins are SO delicious. You will not believe that they are lightened up. They are husband and kid approved!”

To view this online, go to http://community.today.com/foodclub/recipe/double-chocolate-mocha-muffins.

Ingredients

1 1/3 cups whole wheat pastry flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3 Tablespoons instant coffee powder

2 eggs

2 Tablespoons coconut oil, melted

2/3 cup plain fat free Greek yogurt

1/2 cup skim milk

1 teaspoon pure vanilla extract

1/4 cup semisweet chocolate chips

Instructions

Preheat oven to 350 degrees.

Mix the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.

Using an electric mixer, mix the eggs, sugar, instant coffee powder, yogurt, coconut oil, milk and vanilla on low until combined, about 1 minute.

Add the dry ingredients, and mix until incorporated, about another minute on low.

Fold in the chocolate chips.

Pour batter into a standard 12-cup muffin tin, about half full in each cup.

Bake at 350 degrees until toothpick inserted comes out clean, about 23 minutes.

Tuesday Recipes

Today's post starts off with a three Recall Notices: Braga Organic Farms is recalling their pistachios sold both online and in retail stores because of a potential Salmonella contamination risk. Read more here.

Also being recalled are meal replacements by Garden of Life. You can read more here.

And finally, there is a nationwide cough syrup recall, as morphine was detected in Pamona, CA, Mater Herbs, Inc. product. All lots of their Licorice Coughing Liquid have been recalled. Read that recall here.

And now for today's six recipes. Enjoy!

DOUBLE CHOCOLATE MOCHA MUFFINS

This comes from Today's Food Club. It begins, “These double chocolate mocha muffins are SO delicious. You will not believe that they are lightened up. They are husband and kid approved!”

To view this online, go to http://community.today.com/foodclub/recipe/double-chocolate-mocha-muffins.

Ingredients

1 1/3 cups whole wheat pastry flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3 Tablespoons instant coffee powder

2 eggs

2 Tablespoons coconut oil, melted

2/3 cup plain fat free Greek yogurt

1/2 cup skim milk

1 teaspoon pure vanilla extract

1/4 cup semisweet chocolate chips

Instructions

Preheat oven to 350 degrees.

Mix the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.

Using an electric mixer, mix the eggs, sugar, instant coffee powder, yogurt, coconut oil, milk and vanilla on low until combined, about 1 minute.

Add the dry ingredients, and mix until incorporated, about another minute on low.

Fold in the chocolate chips.

Pour batter into a standard 12-cup muffin tin, about half full in each cup.

Bake at 350 degrees until toothpick inserted comes out clean, about 23 minutes.

CHOCOVADO PUDDING

This also comes from Today's Food Club. Lindsey Smith, who created this, wrote, “When I was a kid, pudding packs were staples in my lunchbox. However, they are often full of sugar and other ingredients. As I got older, I wanted to recreate something that tasted like pudding and had the same consistency, except with a healthy flair. That’s when I created this easy Chocovado Pudding using whole foods and simple ingredients. You can even jar the finished product and create your own pudding packs for your lunchbox.” Yield: 2 Servings; Prep Time: 5 minutes; Cooking Time: 5 minutes

To view this online, go to http://community.today.com/foodclub/recipe/chocovado-pudding.

Ingredients

1 avocado


1 banana (preferably frozen)


1/2 cup almond milk or rice milk


1 tablespoon raw cacao powder

1/2 tablespoon honey or maple syrup (or more if you like it sweet!)

Ice cubes (if desired)

Preparation

In a blender, combine the avocado, banana, almond or rice milk, cacao, and honey or maple syrup until smooth. Add ice for a thicker texture, if desired.

Serve immediately.

ONE POT BBQ CHEESEBURGER PASTA

This comes from the Tablespoon e-newsletter. It begins, “Try this delicious meat-lovers meal with a barbeque twist! Not only will it serve a large family, but it will be a favorite with everyone.” Prep Time: 15 min; Total Time: 20 min; Makes 10 servings.

To view this online, click here.

Ingredients

1 lb ground turkey

2 cups hot water

4 cups milk

1 box (11.6 oz) Hamburger Helper™ cheeseburger macaroni Twin Pack

1 cup shredded Cheddar cheese

1/2 cup bacon bits

1/4 cup barbecue sauce

Directions

In 12-inch skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in cheese and 1/4 cup bacon bits. Cover; simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle remaining bacon bits and drizzle barbecue sauce over top of skillet. Stir before serving.

ONE-PAN PASTA AND MEATBALLS

This also comes from the Tablespoon e-newsletter, and begins, “Four ingredients is all you need for an easy Italian night!” Prep Time: 5 min; Total Time: 30 min; Makes 4 servings.

To view this online, click here.

Ingredients

1 cup water

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any flavor)

1 1/2 cups uncooked elbow macaroni

20 frozen cooked Italian-style or regular meatballs (1 inch)

1 can (2 1/4 oz) sliced ripe olives, drained

Grated Parmesan cheese, if desired

Directions

In 10-inch skillet, heat water and pasta sauce to boiling. Stir in macaroni, meatballs and olives. Return to boiling.

Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese.

CREAMY MACARONI AND CHEESE

This comes from Julia Moskin in The New York Times Cooking e-newsletter. The recipe begins, “Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.” Time: 1 hour 40 minutes; makes 6 to 8 servings.

To view this oneline, click here.

Ingredients

2 tablespoons butter

1 cup cottage cheese (not lowfat)

2 cups milk (not skim)

1 teaspoon dry mustard

Pinch cayenne

Pinch freshly grated nutmeg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound sharp or extra-sharp cheddar cheese, grated

1/2 pound elbow pasta, uncooked

Preparation

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

NAKED BANANA CAKE

This comes from The Baker Chick (otherwise known as Audra). Makes 12 servings.

To view this online, click here.

Ingredients

3/4 cup butter, softened

1 cup white sugar

3 eggs – room temperature

1 teaspoon vanilla extract

3/4 cup buttermilk – room temperature

1 cup mashed ripe bananas Ii got this from 2 large bananas)

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

For the Frosting:

12 oz cream cheese, softened

8 oz butter, softened

1 teaspoon vanilla bean paste or extract

4 cups powdered sugar

Instructions

Preheat over to 375F. Prepare your cake pans by greasing, dusting with flour and lining with a parchment round. Set aside. (I used 3- 6inch pans for this cake, thinner layer in an 8 or 9 inch pan would work too.)

In a large mixing bowl cream together the butter and sugar. Add the vanilla and then the eggs, one at a time, beating well after each addition. Mix in the buttermilk and bananas until well-combined.

In a smaller bowl, stir together the dry ingredients. Add them to the batter and beat on low, mixing until almost combined, finishing off mixing by hand, making sure to not over-mix the batter.

Divide batter evenly amongst the 3 pans, and bake for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow cakes to cool before removing from pans and frosting.

For the Frosting:

Cream together the cream cheese and butter until smooth. Add the vanilla and the powdered sugar, a little at a time until the frosting is smooth and creamy. Add more powdered sugar if you want a more stiff-textured frosting.