It's time for another Meatless Monday. Here are today's six vegetarian recipes to start off your week just right, including East Coast Grill’s Cornbread and Coffee Oatmeal Bites. Enjoy!
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
EAST COAST GRILL’S CORNBREAD
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
GREEN TEA RICE PUDDING
This recipe and the next two (Earl Grey Latte and Coffee Oatmeal Bites) are from the June 2016 issue of Runner’s World. The recipes begin, “The caffeine in coffee, tea, and even chocolate can do more than energize your day—it can boost your workout by reducing perceived exertion. So it’s good news that the newly released 2015-2020 Dietary Guidelines for Americans give the go-ahead for most adults to consume 400 milligrams caffeine daily, or the amount in three to five cups of coffee.
“It’s also good news that Runner’s World now has its own coffee for sale. Check out the medium-roast Runner’s World Blend or the light-roast Runner’s World Marathon Blend.”
Both of these recipes can be found here.
This recipe begins, “The EGCG flavonoid in green tea may help improve your memory.”
Ingredients
1/2 cup light coconut milk
1/2 cup cooked brown rice
1 1/2 tsp. honey
Salt
1 green tea bag
1/4 cup diced mango
Instructions
Heat 1/2 cup canned light coconut milk with 1/2 cup cooked brown rice, 1 1/2 tsp. honey, and a pinch of salt. Steep 1 green tea bag in simmered liquid 2 to 3 minutes. Remove and squeeze tea bag, and stir in 1/4 cup diced mango. Eat warm, or cover and refrigerate until cold.
Nutrition Information: Calories: 242; Protein: 3 g; Carbs: 44 g; Fiber: 3 g; Sugar: 17 g; Total fat: 7 g; Saturated fat: 5 g; Sodium: 185 mg
EARL GREY LATTE
This begins, “Black tea, such as Earl Grey, can fight cavities by strengthening tooth enamel.”
Ingredients
1 cup 2% milk
1 tsp. vanilla extract
1 black tea bag
1 peach
Instructions
Heat 1 cup 2% milk with 1 tsp. vanilla extract. Pour into mug and steep with 1 tea bag for 3 to 4 minutes. Serve with 1 peach. Makes 1 serving.
Nutrition Information: Calories: 194; Protein: 9 g; Carbs: 27 g;Fiber: 2 g; Sugar: 24 g; Total fat: 5 g; Saturated fat: 3 g; Sodium: 116 mg
COFFEE OATMEAL BITES
This recipe begins, “Oatmeal is packed with soluble fiber, which has been shown to reduce blood pressure.”
Ingredients
2 large eggs
1 1/4 cups 2% milk
3/4 cup unsweetened applesauce
2 tsp. vanilla extract
3 Tbsp. honey
3 cups quick-cooking oats
1 tsp. baking soda
1 1/2 Tbsp. instant coffee
1 1/2 tsp. cinnamon
Salt
2/3 cup dried cranberries
1/2 cup chopped pecans
Instructions
Mix 2 large eggs with 1 1/4 cups 2% milk, 3/4 cup unsweetened applesauce, 2 tsp. vanilla extract, and 3 Tbsp. honey in a bowl. Stir in 3 cups quick-cooking oats, 1 tsp. baking soda, 1 1/2 Tbsp. instant coffee,
1 1/2 tsp. cinnamon, and a pinch of salt. Combine with 2/3 cup dried cranberries and 1/2 cup chopped pecans. Pour into greased muffin tin and bake for 20 minutes at 350 degrees. Makes 12 servings.
Nutrition Information: Calories: 187; Protein: 5 g; Carbs: 29 g; Fiber: 4 g; Sugar: 12 g; Total fat: 6 g; Saturated fat: 1 g; Sodium: 142 mg
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
To view this online, click here.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
Showing posts with label East Coast Grill’s Cornbread. Show all posts
Showing posts with label East Coast Grill’s Cornbread. Show all posts
Monday, April 2, 2018
Tuesday, December 27, 2016
Tuesday Recipes
Here are today's six recipes to help you through the day. Enjoy!
SIMPLEST ROAST CHICKEN
Is there anything better than a good meal that’s simple to fix, tastes good, and is good for you? This comes from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.” Yield: 4 servings; Time: 50 to 60 minutes.
This was featured in “The Minimalist: Simplest Roast Chicken” and can be viewed online here. Also, you might want to check out Melissa Clark’s guide, “How to Roast Chicken.”
Ingredients
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Preparation
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
EAST COAST GRILL’S CORNBREAD
This also comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
EASY LAYERED PUMPKIN CHEESECAKE
This is from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “ This cheesecake is completely homemade, and it takes just minutes to prepare.
“From the homemade cinnamon-spiced graham cracker crust to the luscious double layer pumpkin filling, this cheesecake will look (and taste!) like you spent half the day in the kitchen!
“The cheesecake is made in a 9 1/2- X1 3/4-inch deep dish pie plate. If your pie plate is slightly smaller, you might have a little extra filling. There's very little expansion, so you can fill it nearly to the rim. Just be careful moving it to the oven!
“If you do plan to use a smaller ‘ready’ crust, I listed the measurements for a smaller amount of filling below the recipe.
“Make this cheesecake at least 4 hours before you plan to serve it to give it plenty of chilling time.” Prep Time: 15 minutes; Cook Time: 57 minutes; Total Time: 72 minutes; Yield: Serves8.
Ingredients
Graham Cracker Crust
2 cups fine graham cracker crumbs
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
8 tablespoons melted butter (1 stick)
Vanilla and Pumpkin Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
whipped cream or whipped topping for serving, optional
caramel sauce or butterscotch sauce for serving, optional
Preparation
Heat the oven to 375° F.
For the crust, combine the graham cracker crumbs, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 8 tablespoons of melted butter in a large bowl. Mix thoroughly until all crumbs are blended into the butter.
Spread the crumbs in a 9- to 10-inch pie plate and tamp down firmly over the bottom and the sides.
Bake for 12 minutes. Remove to a rack to cool.
Reduce the oven temperature to 325° F.
In a large mixing bowl with electric mixer, beat the cream cheese with the 3/4 cup of brown sugar until smooth and creamy. Add the vanilla and eggs and beat until well blended. Pour 1 1/2 cups of the cream cheese mixture into the cooled crust.
Into the remaining cream cheese mixture, beat the pumpkin, 1 teaspoon of cinnamon, and the nutmeg. Spread over the first layer.
Bake the pie for 40 to 50 minutes, until set and just slightly jiggly in the center.
Cool on a rack. Cover and refrigerate until thoroughly chilled (about 3 to 4 hours) before slicing.
Serve topped with whipped cream and drizzle with caramel or butterscotch sauce, if desired.
Serves 8, or up to 12 if slices are quite small.
Filling amounts for a smaller pie:
2 packages (8 ounces each) cream cheese, softened
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla extract
2/3 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Follow the directions above, using 1 cup of the plain vanilla filling for the bottom layer.
Bake for about 35 to 40 minutes.
Top the whole pie with whipped cream or whipped topping before serving, or add a generous dollop to each serving.
SLOWCOOKER MACARONI AND CHEESE – CROCK POT
From a long-since-forgotten-emailing-list. Time to make 1 1/2 hours; 20 min prep; 4 servings
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
CREAM CHEESE COOKIES
This recipe, from The Food Network, begins, “A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.” Total Time: 3 hr 25 min; Prep: 40 min; Inactive: 1 hr. 30 min; Cook: 1 hr 15 min; Yield: 3 dozen cookies; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cream-cheese-cookies.html?oc=linkback
Ingredients
2 3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1 1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3 1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional
Directions
Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
Special equipment: a 1-ounce ice cream scoop, optional
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
SIMPLEST ROAST CHICKEN
Is there anything better than a good meal that’s simple to fix, tastes good, and is good for you? This comes from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.” Yield: 4 servings; Time: 50 to 60 minutes.
This was featured in “The Minimalist: Simplest Roast Chicken” and can be viewed online here. Also, you might want to check out Melissa Clark’s guide, “How to Roast Chicken.”
Ingredients
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Preparation
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
EAST COAST GRILL’S CORNBREAD
This also comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
EASY LAYERED PUMPKIN CHEESECAKE
This is from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “ This cheesecake is completely homemade, and it takes just minutes to prepare.
“From the homemade cinnamon-spiced graham cracker crust to the luscious double layer pumpkin filling, this cheesecake will look (and taste!) like you spent half the day in the kitchen!
“The cheesecake is made in a 9 1/2- X1 3/4-inch deep dish pie plate. If your pie plate is slightly smaller, you might have a little extra filling. There's very little expansion, so you can fill it nearly to the rim. Just be careful moving it to the oven!
“If you do plan to use a smaller ‘ready’ crust, I listed the measurements for a smaller amount of filling below the recipe.
“Make this cheesecake at least 4 hours before you plan to serve it to give it plenty of chilling time.” Prep Time: 15 minutes; Cook Time: 57 minutes; Total Time: 72 minutes; Yield: Serves8.
Ingredients
Graham Cracker Crust
2 cups fine graham cracker crumbs
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
8 tablespoons melted butter (1 stick)
Vanilla and Pumpkin Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
whipped cream or whipped topping for serving, optional
caramel sauce or butterscotch sauce for serving, optional
Preparation
Heat the oven to 375° F.
For the crust, combine the graham cracker crumbs, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 8 tablespoons of melted butter in a large bowl. Mix thoroughly until all crumbs are blended into the butter.
Spread the crumbs in a 9- to 10-inch pie plate and tamp down firmly over the bottom and the sides.
Bake for 12 minutes. Remove to a rack to cool.
Reduce the oven temperature to 325° F.
In a large mixing bowl with electric mixer, beat the cream cheese with the 3/4 cup of brown sugar until smooth and creamy. Add the vanilla and eggs and beat until well blended. Pour 1 1/2 cups of the cream cheese mixture into the cooled crust.
Into the remaining cream cheese mixture, beat the pumpkin, 1 teaspoon of cinnamon, and the nutmeg. Spread over the first layer.
Bake the pie for 40 to 50 minutes, until set and just slightly jiggly in the center.
Cool on a rack. Cover and refrigerate until thoroughly chilled (about 3 to 4 hours) before slicing.
Serve topped with whipped cream and drizzle with caramel or butterscotch sauce, if desired.
Serves 8, or up to 12 if slices are quite small.
Filling amounts for a smaller pie:
2 packages (8 ounces each) cream cheese, softened
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla extract
2/3 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Follow the directions above, using 1 cup of the plain vanilla filling for the bottom layer.
Bake for about 35 to 40 minutes.
Top the whole pie with whipped cream or whipped topping before serving, or add a generous dollop to each serving.
SLOWCOOKER MACARONI AND CHEESE – CROCK POT
From a long-since-forgotten-emailing-list. Time to make 1 1/2 hours; 20 min prep; 4 servings
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
CREAM CHEESE COOKIES
This recipe, from The Food Network, begins, “A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.” Total Time: 3 hr 25 min; Prep: 40 min; Inactive: 1 hr. 30 min; Cook: 1 hr 15 min; Yield: 3 dozen cookies; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cream-cheese-cookies.html?oc=linkback
Ingredients
2 3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1 1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3 1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional
Directions
Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
Special equipment: a 1-ounce ice cream scoop, optional
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Thursday, December 22, 2016
Thursday Recipes
Here are today's six recipes, all great choices for holiday meals, or any time. Enjoy!
Note: Diabetic Thursday will return next week.
SIMPLEST ROAST CHICKEN
Is there anything better than a good meal that’s simple to fix, tastes good, and is good for you? This comes from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.” Yield: 4 servings; Time: 50 to 60 minutes.
This was featured in “The Minimalist: Simplest Roast Chicken” and can be viewed online here. Also, you might want to check out Melissa Clark’s guide, “How to Roast Chicken.”
Ingredients
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Preparation
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
EAST COAST GRILL’S CORNBREAD
This also comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
EASY LAYERED PUMPKIN CHEESECAKE
This is from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “ This cheesecake is completely homemade, and it takes just minutes to prepare.
“From the homemade cinnamon-spiced graham cracker crust to the luscious double layer pumpkin filling, this cheesecake will look (and taste!) like you spent half the day in the kitchen!
“The cheesecake is made in a 9 1/2- X1 3/4-inch deep dish pie plate. If your pie plate is slightly smaller, you might have a little extra filling. There's very little expansion, so you can fill it nearly to the rim. Just be careful moving it to the oven!
“If you do plan to use a smaller ‘ready’ crust, I listed the measurements for a smaller amount of filling below the recipe.
“Make this cheesecake at least 4 hours before you plan to serve it to give it plenty of chilling time.” Prep Time: 15 minutes; Cook Time: 57 minutes; Total Time: 72 minutes; Yield: Serves8.
Ingredients
Graham Cracker Crust
2 cups fine graham cracker crumbs
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
8 tablespoons melted butter (1 stick)
Vanilla and Pumpkin Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
whipped cream or whipped topping for serving, optional
caramel sauce or butterscotch sauce for serving, optional
Preparation
Heat the oven to 375° F.
For the crust, combine the graham cracker crumbs, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 8 tablespoons of melted butter in a large bowl. Mix thoroughly until all crumbs are blended into the butter.
Spread the crumbs in a 9- to 10-inch pie plate and tamp down firmly over the bottom and the sides.
Bake for 12 minutes. Remove to a rack to cool.
Reduce the oven temperature to 325° F.
In a large mixing bowl with electric mixer, beat the cream cheese with the 3/4 cup of brown sugar until smooth and creamy. Add the vanilla and eggs and beat until well blended. Pour 1 1/2 cups of the cream cheese mixture into the cooled crust.
Into the remaining cream cheese mixture, beat the pumpkin, 1 teaspoon of cinnamon, and the nutmeg. Spread over the first layer.
Bake the pie for 40 to 50 minutes, until set and just slightly jiggly in the center.
Cool on a rack. Cover and refrigerate until thoroughly chilled (about 3 to 4 hours) before slicing.
Serve topped with whipped cream and drizzle with caramel or butterscotch sauce, if desired.
Serves 8, or up to 12 if slices are quite small.
Filling amounts for a smaller pie:
2 packages (8 ounces each) cream cheese, softened
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla extract
2/3 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Follow the directions above, using 1 cup of the plain vanilla filling for the bottom layer.
Bake for about 35 to 40 minutes.
Top the whole pie with whipped cream or whipped topping before serving, or add a generous dollop to each serving.
SLOWCOOKER MACARONI AND CHEESE – CROCK POT
From a long-since-forgotten-emailing-list. Time to make 1 1/2 hours; 20 min prep; 4 servings
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
CREAM CHEESE COOKIES
This recipe, from The Food Network, begins, “A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.” Total Time: 3 hr 25 min; Prep: 40 min; Inactive: 1 hr. 30 min; Cook: 1 hr 15 min; Yield: 3 dozen cookies; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cream-cheese-cookies.html?oc=linkback
Ingredients
2 3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1 1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3 1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional
Directions
Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
Special equipment: a 1-ounce ice cream scoop, optional
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Note: Diabetic Thursday will return next week.
SIMPLEST ROAST CHICKEN
Is there anything better than a good meal that’s simple to fix, tastes good, and is good for you? This comes from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.” Yield: 4 servings; Time: 50 to 60 minutes.
This was featured in “The Minimalist: Simplest Roast Chicken” and can be viewed online here. Also, you might want to check out Melissa Clark’s guide, “How to Roast Chicken.”
Ingredients
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Preparation
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
EAST COAST GRILL’S CORNBREAD
This also comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
EASY LAYERED PUMPKIN CHEESECAKE
This is from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “ This cheesecake is completely homemade, and it takes just minutes to prepare.
“From the homemade cinnamon-spiced graham cracker crust to the luscious double layer pumpkin filling, this cheesecake will look (and taste!) like you spent half the day in the kitchen!
“The cheesecake is made in a 9 1/2- X1 3/4-inch deep dish pie plate. If your pie plate is slightly smaller, you might have a little extra filling. There's very little expansion, so you can fill it nearly to the rim. Just be careful moving it to the oven!
“If you do plan to use a smaller ‘ready’ crust, I listed the measurements for a smaller amount of filling below the recipe.
“Make this cheesecake at least 4 hours before you plan to serve it to give it plenty of chilling time.” Prep Time: 15 minutes; Cook Time: 57 minutes; Total Time: 72 minutes; Yield: Serves8.
Ingredients
Graham Cracker Crust
2 cups fine graham cracker crumbs
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
8 tablespoons melted butter (1 stick)
Vanilla and Pumpkin Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
whipped cream or whipped topping for serving, optional
caramel sauce or butterscotch sauce for serving, optional
Preparation
Heat the oven to 375° F.
For the crust, combine the graham cracker crumbs, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 8 tablespoons of melted butter in a large bowl. Mix thoroughly until all crumbs are blended into the butter.
Spread the crumbs in a 9- to 10-inch pie plate and tamp down firmly over the bottom and the sides.
Bake for 12 minutes. Remove to a rack to cool.
Reduce the oven temperature to 325° F.
In a large mixing bowl with electric mixer, beat the cream cheese with the 3/4 cup of brown sugar until smooth and creamy. Add the vanilla and eggs and beat until well blended. Pour 1 1/2 cups of the cream cheese mixture into the cooled crust.
Into the remaining cream cheese mixture, beat the pumpkin, 1 teaspoon of cinnamon, and the nutmeg. Spread over the first layer.
Bake the pie for 40 to 50 minutes, until set and just slightly jiggly in the center.
Cool on a rack. Cover and refrigerate until thoroughly chilled (about 3 to 4 hours) before slicing.
Serve topped with whipped cream and drizzle with caramel or butterscotch sauce, if desired.
Serves 8, or up to 12 if slices are quite small.
Filling amounts for a smaller pie:
2 packages (8 ounces each) cream cheese, softened
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla extract
2/3 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Follow the directions above, using 1 cup of the plain vanilla filling for the bottom layer.
Bake for about 35 to 40 minutes.
Top the whole pie with whipped cream or whipped topping before serving, or add a generous dollop to each serving.
SLOWCOOKER MACARONI AND CHEESE – CROCK POT
From a long-since-forgotten-emailing-list. Time to make 1 1/2 hours; 20 min prep; 4 servings
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
CREAM CHEESE COOKIES
This recipe, from The Food Network, begins, “A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.” Total Time: 3 hr 25 min; Prep: 40 min; Inactive: 1 hr. 30 min; Cook: 1 hr 15 min; Yield: 3 dozen cookies; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cream-cheese-cookies.html?oc=linkback
Ingredients
2 3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1 1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3 1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional
Directions
Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
Special equipment: a 1-ounce ice cream scoop, optional
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Monday, December 5, 2016
Meatless Monday
It's Meatless Monday. Here are today's six vegetarian recipes. Enjoy!
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
EAST COAST GRILL’S CORNBREAD
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
GREEN TEA RICE PUDDING
This recipe and the next two (Earl Grey Latte and Coffee Oatmeal Bites) are from the June 2016 issue of Runner’s World. The recipes begin, “The caffeine in coffee, tea, and even chocolate can do more than energize your day—it can boost your workout by reducing perceived exertion. So it’s good news that the newly released 2015-2020 Dietary Guidelines for Americans give the go-ahead for most adults to consume 400 milligrams caffeine daily, or the amount in three to five cups of coffee.
“It’s also good news that Runner’s World now has its own coffee for sale. Check out the medium-roast Runner’s World Blend or the light-roast Runner’s World Marathon Blend.”
Both of these recipes can be found here.
This recipe begins, “The EGCG flavonoid in green tea may help improve your memory.”
Ingredients
1/2 cup light coconut milk
1/2 cup cooked brown rice
1 1/2 tsp. honey
Salt
1 green tea bag
1/4 cup diced mango
Instructions
Heat 1/2 cup canned light coconut milk with 1/2 cup cooked brown rice, 1 1/2 tsp. honey, and a pinch of salt. Steep 1 green tea bag in simmered liquid 2 to 3 minutes. Remove and squeeze tea bag, and stir in 1/4 cup diced mango. Eat warm, or cover and refrigerate until cold.
Nutrition Information: Calories: 242; Protein: 3 g; Carbs: 44 g; Fiber: 3 g; Sugar: 17 g; Total fat: 7 g; Saturated fat: 5 g; Sodium: 185 mg
EARL GREY LATTE
This begins, “Black tea, such as Earl Grey, can fight cavities by strengthening tooth enamel.”
Ingredients
1 cup 2% milk
1 tsp. vanilla extract
1 black tea bag
1 peach
Instructions
Heat 1 cup 2% milk with 1 tsp. vanilla extract. Pour into mug and steep with 1 tea bag for 3 to 4 minutes. Serve with 1 peach. Makes 1 serving.
Nutrition Information: Calories: 194; Protein: 9 g; Carbs: 27 g;Fiber: 2 g; Sugar: 24 g; Total fat: 5 g; Saturated fat: 3 g; Sodium: 116 mg
COFFEE OATMEAL BITES
This recipe begins, “Oatmeal is packed with soluble fiber, which has been shown to reduce blood pressure.”
Ingredients
2 large eggs
1 1/4 cups 2% milk
3/4 cup unsweetened applesauce
2 tsp. vanilla extract
3 Tbsp. honey
3 cups quick-cooking oats
1 tsp. baking soda
1 1/2 Tbsp. instant coffee
1 1/2 tsp. cinnamon
Salt
2/3 cup dried cranberries
1/2 cup chopped pecans
Instructions
Mix 2 large eggs with 1 1/4 cups 2% milk, 3/4 cup unsweetened applesauce, 2 tsp. vanilla extract, and 3 Tbsp. honey in a bowl. Stir in 3 cups quick-cooking oats, 1 tsp. baking soda, 1 1/2 Tbsp. instant coffee, 1 1/2 tsp. cinnamon, and a pinch of salt. Combine with 2/3 cup dried cranberries and 1/2 cup chopped pecans. Pour into greased muffin tin and bake for 20 minutes at 350 degrees. Makes 12 servings.
Nutrition Information: Calories: 187; Protein: 5 g; Carbs: 29 g; Fiber: 4 g; Sugar: 12 g; Total fat: 6 g; Saturated fat: 1 g; Sodium: 142 mg
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
To view this online, click here.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
EAST COAST GRILL’S CORNBREAD
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
GREEN TEA RICE PUDDING
This recipe and the next two (Earl Grey Latte and Coffee Oatmeal Bites) are from the June 2016 issue of Runner’s World. The recipes begin, “The caffeine in coffee, tea, and even chocolate can do more than energize your day—it can boost your workout by reducing perceived exertion. So it’s good news that the newly released 2015-2020 Dietary Guidelines for Americans give the go-ahead for most adults to consume 400 milligrams caffeine daily, or the amount in three to five cups of coffee.
“It’s also good news that Runner’s World now has its own coffee for sale. Check out the medium-roast Runner’s World Blend or the light-roast Runner’s World Marathon Blend.”
Both of these recipes can be found here.
This recipe begins, “The EGCG flavonoid in green tea may help improve your memory.”
Ingredients
1/2 cup light coconut milk
1/2 cup cooked brown rice
1 1/2 tsp. honey
Salt
1 green tea bag
1/4 cup diced mango
Instructions
Heat 1/2 cup canned light coconut milk with 1/2 cup cooked brown rice, 1 1/2 tsp. honey, and a pinch of salt. Steep 1 green tea bag in simmered liquid 2 to 3 minutes. Remove and squeeze tea bag, and stir in 1/4 cup diced mango. Eat warm, or cover and refrigerate until cold.
Nutrition Information: Calories: 242; Protein: 3 g; Carbs: 44 g; Fiber: 3 g; Sugar: 17 g; Total fat: 7 g; Saturated fat: 5 g; Sodium: 185 mg
EARL GREY LATTE
This begins, “Black tea, such as Earl Grey, can fight cavities by strengthening tooth enamel.”
Ingredients
1 cup 2% milk
1 tsp. vanilla extract
1 black tea bag
1 peach
Instructions
Heat 1 cup 2% milk with 1 tsp. vanilla extract. Pour into mug and steep with 1 tea bag for 3 to 4 minutes. Serve with 1 peach. Makes 1 serving.
Nutrition Information: Calories: 194; Protein: 9 g; Carbs: 27 g;Fiber: 2 g; Sugar: 24 g; Total fat: 5 g; Saturated fat: 3 g; Sodium: 116 mg
COFFEE OATMEAL BITES
This recipe begins, “Oatmeal is packed with soluble fiber, which has been shown to reduce blood pressure.”
Ingredients
2 large eggs
1 1/4 cups 2% milk
3/4 cup unsweetened applesauce
2 tsp. vanilla extract
3 Tbsp. honey
3 cups quick-cooking oats
1 tsp. baking soda
1 1/2 Tbsp. instant coffee
1 1/2 tsp. cinnamon
Salt
2/3 cup dried cranberries
1/2 cup chopped pecans
Instructions
Mix 2 large eggs with 1 1/4 cups 2% milk, 3/4 cup unsweetened applesauce, 2 tsp. vanilla extract, and 3 Tbsp. honey in a bowl. Stir in 3 cups quick-cooking oats, 1 tsp. baking soda, 1 1/2 Tbsp. instant coffee, 1 1/2 tsp. cinnamon, and a pinch of salt. Combine with 2/3 cup dried cranberries and 1/2 cup chopped pecans. Pour into greased muffin tin and bake for 20 minutes at 350 degrees. Makes 12 servings.
Nutrition Information: Calories: 187; Protein: 5 g; Carbs: 29 g; Fiber: 4 g; Sugar: 12 g; Total fat: 6 g; Saturated fat: 1 g; Sodium: 142 mg
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
To view this online, click here.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
Tuesday, August 16, 2016
Tuesday Recipes
I'm getting a late start today, but at least I'm here! In the meantime, here are today's six recipes to try out. Enjoy!
GRILLED SAUSAGES, ONIONS AND PEPPERS
Doesn’t the sound of this make your mouth water? It makes mine, and I’m a vegetarian! (Guess I could use vegetarian sausages.) This delectable recipe comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as a bed on which to serve the links. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.” Yield: 6 servings; Time: 40 minutes.
This recipe was featured in “Mixed Grill, the American Way” and can be found online by clicking here.
Ingredients
1 pound sweet peppers (green, red and yellow, if available) seeded and cut into eighths
2 large yellow onions, peeled and cut into large coins
3 to 4 tablespoons extra-virgin olive oil, more to taste
1/4 teaspoon salt, more to taste
2 pounds sweet or hot Italian sausages, or bratwurst or other fresh sausage
Preparation
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.
EAST COAST GRILL’S CORNBREAD
This also comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
EGG WITH GRITS AND MUSHROOMS
This recipe and the next two are from the May 2016 issue of Runner’s World. The recipes begin, “If eggs aren’t a staple in your diet, they should be. One of the purest forms of protein, they contain brain-benefiting choline and muscle-repairing leucine. Each of these quick-and-easy snacks offers more than eight grams of protein, more than eight grams of carbohydrates, and about 200 calories, to help you recover after a run. And while you may have been cautious about eggs due to their high cholesterol content (200 mg), recent U.S. dietary guidelines lifted the 300 mg daily limit, citing research that has shown dietary cholesterol doesn’t increase the risk of heart disease. “Most people can safely have one egg a day,” says Tara Collingwood, R.D.N., C.S.S.D, official nutritionist for runDisney. And be sure to eat the whole package: The yolk carries much of the egg’s protein, all of its fat-soluble vitamins, and the antioxidants lutein and zeaxanthin—important for keeping your vision healthy so you can clearly see that finish line.”
All three can be found by clicking here.
This recipe begins, “Stay perky. Shiitake mushrooms are a good source of B vitamins, which help create energy from carbs.”
Ingredients
1/4 cup instant grits
1/4 tsp. minced garlic
3 sliced medium shiitake mushroom caps
1/4 cup low sodium vegetable broth
1 large egg
Salt
Pepper
Instructions
Combine 1/4 cup instant grits in a bowl with 1/4 tsp. minced garlic. Microwave with water, according to package directions. Saute 3 sliced medium shiitake mushroom caps in pan with 1/4 cup low-sodium vegetable broth over medium-high heat until most liquid is absorbed, stirring occasionally.
Fry 1 large egg sunny-side up over low to medium heat in a small nonstick pan with spray oil. Combine grits with mushrooms and egg. Season with black pepper and salt.
SWEET BERRY OMELET
This recipe begins, “Protect your ticker. Berries, high in antioxidants, are good for your heart. Research found that women who ate 1 1/2-plus cups of berries weekly had a lower risk of heart attack.” That alone is a great reason to fix this!
Ingredients
1 large egg
1/4 tsp. vanilla extract
3/4 cup blueberries, raspberries, and strawberries
1 1/2 Tbsp. part-skim ricotta
1 Tbsp. chopped pecans
Cinnamon
Instructions
Mix 1 large egg with 1/4 tsp. vanilla extract in small bowl. Cook omelet over medium heat in a nonstick pan with spray oil. Pan-fry 3/4 cup blueberries, raspberries, and strawberries over medium-high heat, in another pan coated with spray oil, until fruit begins to cook. Top omelet with 1 1/2 Tbsp. part-skim ricotta, 1 Tbsp. chopped pecans, and fruit. Dust with cinnamon.
HUMMUS DEVILED EGG
This recipe begins, “Cure the cold. Lemons are an excellent source of immunity-boosting vitamin C.”
Ingredients
1 large egg
1 tsp. store-bought hummus
1 tsp. lemon juice
1/8 tsp. lemon zest
Chopped parsley
Pepper
6 whole-grain crackers
Instructions
Slice 1 large shelled and hard-boiled egg lengthwise, and remove yolk. Place yolk in a bowl with 1 tsp. store-bought hummus and 1 tsp. lemon juice. Mash with a fork, mixing in 1/8 tsp. lemon zest. Sprinkle with chopped parsley and black pepper to taste. Serve with six whole-grain crackers.
GRILLED SAUSAGES, ONIONS AND PEPPERS
Doesn’t the sound of this make your mouth water? It makes mine, and I’m a vegetarian! (Guess I could use vegetarian sausages.) This delectable recipe comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as a bed on which to serve the links. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.” Yield: 6 servings; Time: 40 minutes.
This recipe was featured in “Mixed Grill, the American Way” and can be found online by clicking here.
Ingredients
1 pound sweet peppers (green, red and yellow, if available) seeded and cut into eighths
2 large yellow onions, peeled and cut into large coins
3 to 4 tablespoons extra-virgin olive oil, more to taste
1/4 teaspoon salt, more to taste
2 pounds sweet or hot Italian sausages, or bratwurst or other fresh sausage
Preparation
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.
EAST COAST GRILL’S CORNBREAD
This also comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
EGG WITH GRITS AND MUSHROOMS
This recipe and the next two are from the May 2016 issue of Runner’s World. The recipes begin, “If eggs aren’t a staple in your diet, they should be. One of the purest forms of protein, they contain brain-benefiting choline and muscle-repairing leucine. Each of these quick-and-easy snacks offers more than eight grams of protein, more than eight grams of carbohydrates, and about 200 calories, to help you recover after a run. And while you may have been cautious about eggs due to their high cholesterol content (200 mg), recent U.S. dietary guidelines lifted the 300 mg daily limit, citing research that has shown dietary cholesterol doesn’t increase the risk of heart disease. “Most people can safely have one egg a day,” says Tara Collingwood, R.D.N., C.S.S.D, official nutritionist for runDisney. And be sure to eat the whole package: The yolk carries much of the egg’s protein, all of its fat-soluble vitamins, and the antioxidants lutein and zeaxanthin—important for keeping your vision healthy so you can clearly see that finish line.”
All three can be found by clicking here.
This recipe begins, “Stay perky. Shiitake mushrooms are a good source of B vitamins, which help create energy from carbs.”
Ingredients
1/4 cup instant grits
1/4 tsp. minced garlic
3 sliced medium shiitake mushroom caps
1/4 cup low sodium vegetable broth
1 large egg
Salt
Pepper
Instructions
Combine 1/4 cup instant grits in a bowl with 1/4 tsp. minced garlic. Microwave with water, according to package directions. Saute 3 sliced medium shiitake mushroom caps in pan with 1/4 cup low-sodium vegetable broth over medium-high heat until most liquid is absorbed, stirring occasionally.
Fry 1 large egg sunny-side up over low to medium heat in a small nonstick pan with spray oil. Combine grits with mushrooms and egg. Season with black pepper and salt.
SWEET BERRY OMELET
This recipe begins, “Protect your ticker. Berries, high in antioxidants, are good for your heart. Research found that women who ate 1 1/2-plus cups of berries weekly had a lower risk of heart attack.” That alone is a great reason to fix this!
Ingredients
1 large egg
1/4 tsp. vanilla extract
3/4 cup blueberries, raspberries, and strawberries
1 1/2 Tbsp. part-skim ricotta
1 Tbsp. chopped pecans
Cinnamon
Instructions
Mix 1 large egg with 1/4 tsp. vanilla extract in small bowl. Cook omelet over medium heat in a nonstick pan with spray oil. Pan-fry 3/4 cup blueberries, raspberries, and strawberries over medium-high heat, in another pan coated with spray oil, until fruit begins to cook. Top omelet with 1 1/2 Tbsp. part-skim ricotta, 1 Tbsp. chopped pecans, and fruit. Dust with cinnamon.
HUMMUS DEVILED EGG
This recipe begins, “Cure the cold. Lemons are an excellent source of immunity-boosting vitamin C.”
Ingredients
1 large egg
1 tsp. store-bought hummus
1 tsp. lemon juice
1/8 tsp. lemon zest
Chopped parsley
Pepper
6 whole-grain crackers
Instructions
Slice 1 large shelled and hard-boiled egg lengthwise, and remove yolk. Place yolk in a bowl with 1 tsp. store-bought hummus and 1 tsp. lemon juice. Mash with a fork, mixing in 1/8 tsp. lemon zest. Sprinkle with chopped parsley and black pepper to taste. Serve with six whole-grain crackers.
Friday, August 12, 2016
Friday Recipes
I'm back...I know, I didn't post any Thursday recipes. My computer was down since Wednesday afternoon; it's now up and running. (Yay!) So here are today's six recipes to try out. Enjoy!
GRILLED SAUSAGES, ONIONS AND PEPPERS
Doesn’t the sound of this make your mouth water? It makes mine, and I’m a vegetarian! (Guess I could use vegetarian sausages.) This delectable recipe comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as a bed on which to serve the links. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.” Yield: 6 servings; Time: 40 minutes.
This recipe was featured in “Mixed Grill, the American Way” and can be found online by clicking here.
Ingredients
1 pound sweet peppers (green, red and yellow, if available) seeded and cut into eighths
2 large yellow onions, peeled and cut into large coins
3 to 4 tablespoons extra-virgin olive oil, more to taste
1/4 teaspoon salt, more to taste
2 pounds sweet or hot Italian sausages, or bratwurst or other fresh sausage
Preparation
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.
EAST COAST GRILL’S CORNBREAD
This also comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
TEX-MEX MACARONI AND GROUND BEEF CASSEROLE
This comes from Diana Rattray, Southern Food expert at About.com. Diana wrote, “Taco seasoning and nacho cheese soup help to flavor this easy, tasty casserole. Serve this casserole with cornbread or biscuits.This is a great casserole to make for a family meal or potluck dinner.” Serves 6 to 8.
To view this online, click here.
Ingredients
8 ounces elbow macaroni or mini ziti
1 cup chopped onion
1 pound lean ground beef
1 large green bell pepper, chopped
1 clove garlic, minced
1 package (1 ounce) taco seasoning
1 can (about 10 1/2 ounces) nacho cheese soup
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes, undrained
2 cups shredded Mexican blend of cheeses, such as Cheddar Jack
Preparation
Cook macaroni or mini ziti in boiling water as directed on the package. Drain and rinse with hot water; set aside.
Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish or spray with nonstick cooking spray.
In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened. Add the bell pepper and continue cooking, stirring, until beef is no longer pink. Add the garlic and taco seasoning and cook for 1 minute longer.
Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly. Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.
Note: If you cover and refrigerate earlier in the day, allow more time for warming the casserole.
SOUTHWESTERN QUINOA SALAD
This comes from Fiona Haynes, About.com’s Low Fat Cooking expert. Fiona wrote, “This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.” Prep time: 0 minutes; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
1 cup uncooked quinoa
2 cups fat-free, low-sodium gluten-free chicken broth
1 cup fresh or thawed frozen corn
1 15 ounce can low-sodium black beans
1 cup grape tomatoes, halved
1/4 cup finely chopped red onion
1 jalapeno pepper, finely chopped
1/4 cup chopped fresh cilantro
Juice of 1 large lime or 2 small ones (about 1/4 cup)
1 tbsp plus 1 tsp extra virgin olive oil
1/2 tsp cumin
Preparation
Rinse quinoa thoroughly to rid it of its bitter coating.
Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.
Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.
Whisk lime juice, oil, and cumin in a small bowl.
Drizzle over quinoa salad, then toss.
Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g
ITALIAN BEEF STUFFED SHELLS MARINARA
Makes 4 servings
View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml
Ingredients
12 ounces cooked beef pot roast or brisket
20 uncooked jumbo pasta shells (about 8 ounces)
Filling:
1 cup lowfat cottage cheese
3/4 cup grated Parmesan cheese, divided
1 large egg, slightly beaten
1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves
2 cloves garlic, minced
Sauce:
1 jar (24 ounces) pasta sauce
Salt and pepper (optional)
Chopped fresh basil (optional)
Directions
Preheat oven to 375F.
Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.
Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
Cover with aluminum foil.
Bake in 375F oven 20 minutes or until heated through.
Remove foil; sprinkle with remaining 1/4 cup cheese.
Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.
Season with salt and pepper, if desired. Garnish with basil, if desired.
Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g
GRILLED SAUSAGES, ONIONS AND PEPPERS
Doesn’t the sound of this make your mouth water? It makes mine, and I’m a vegetarian! (Guess I could use vegetarian sausages.) This delectable recipe comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as a bed on which to serve the links. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.” Yield: 6 servings; Time: 40 minutes.
This recipe was featured in “Mixed Grill, the American Way” and can be found online by clicking here.
Ingredients
1 pound sweet peppers (green, red and yellow, if available) seeded and cut into eighths
2 large yellow onions, peeled and cut into large coins
3 to 4 tablespoons extra-virgin olive oil, more to taste
1/4 teaspoon salt, more to taste
2 pounds sweet or hot Italian sausages, or bratwurst or other fresh sausage
Preparation
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.
EAST COAST GRILL’S CORNBREAD
This also comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
TEX-MEX MACARONI AND GROUND BEEF CASSEROLE
This comes from Diana Rattray, Southern Food expert at About.com. Diana wrote, “Taco seasoning and nacho cheese soup help to flavor this easy, tasty casserole. Serve this casserole with cornbread or biscuits.This is a great casserole to make for a family meal or potluck dinner.” Serves 6 to 8.
To view this online, click here.
Ingredients
8 ounces elbow macaroni or mini ziti
1 cup chopped onion
1 pound lean ground beef
1 large green bell pepper, chopped
1 clove garlic, minced
1 package (1 ounce) taco seasoning
1 can (about 10 1/2 ounces) nacho cheese soup
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes, undrained
2 cups shredded Mexican blend of cheeses, such as Cheddar Jack
Preparation
Cook macaroni or mini ziti in boiling water as directed on the package. Drain and rinse with hot water; set aside.
Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish or spray with nonstick cooking spray.
In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened. Add the bell pepper and continue cooking, stirring, until beef is no longer pink. Add the garlic and taco seasoning and cook for 1 minute longer.
Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly. Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.
Note: If you cover and refrigerate earlier in the day, allow more time for warming the casserole.
SOUTHWESTERN QUINOA SALAD
This comes from Fiona Haynes, About.com’s Low Fat Cooking expert. Fiona wrote, “This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.” Prep time: 0 minutes; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
1 cup uncooked quinoa
2 cups fat-free, low-sodium gluten-free chicken broth
1 cup fresh or thawed frozen corn
1 15 ounce can low-sodium black beans
1 cup grape tomatoes, halved
1/4 cup finely chopped red onion
1 jalapeno pepper, finely chopped
1/4 cup chopped fresh cilantro
Juice of 1 large lime or 2 small ones (about 1/4 cup)
1 tbsp plus 1 tsp extra virgin olive oil
1/2 tsp cumin
Preparation
Rinse quinoa thoroughly to rid it of its bitter coating.
Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.
Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.
Whisk lime juice, oil, and cumin in a small bowl.
Drizzle over quinoa salad, then toss.
Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g
ITALIAN BEEF STUFFED SHELLS MARINARA
Makes 4 servings
View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml
Ingredients
12 ounces cooked beef pot roast or brisket
20 uncooked jumbo pasta shells (about 8 ounces)
Filling:
1 cup lowfat cottage cheese
3/4 cup grated Parmesan cheese, divided
1 large egg, slightly beaten
1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves
2 cloves garlic, minced
Sauce:
1 jar (24 ounces) pasta sauce
Salt and pepper (optional)
Chopped fresh basil (optional)
Directions
Preheat oven to 375F.
Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.
Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
Cover with aluminum foil.
Bake in 375F oven 20 minutes or until heated through.
Remove foil; sprinkle with remaining 1/4 cup cheese.
Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.
Season with salt and pepper, if desired. Garnish with basil, if desired.
Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g
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