Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Stir-Fried Kung Pao Chicken with Chili Peppers and Easy Pastitsio (Greek Lasagna). Enjoy!

VEGETARIAN TORTILLA SOUP

This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”

Yield: 4 servings; Time: 1 1/4 hours

To view this online, click here.

Ingredients

For the Soup:

2 tablespoons vegetable oil

1 large yellow onion, finely chopped

4 cloves garlic, finely chopped

1 jalapeño, seeds removed, finely chopped

Kosher salt and freshly ground pepper

1 1/2 teaspoons chile powder

2 chipotles in adobo, finely chopped

1 (28-ounce) can whole peeled tomatoes, drained and crushed

4 cups vegetable broth

2 cups corn kernels, fresh or frozen and thawed

For the Tortillas and Assembly:

2 cups vegetable oil

8 small corn tortillas, cut into 1/4-inch strips

Kosher salt

1 avocado, pitted and cut into 1/2-inch pieces

3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack

3/4 cup sour cream or crema

1/2 cup chopped cilantro

1/4 red or yellow onion, finely chopped

Lime wedges, for serving

Preparation

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.

Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.

Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS

This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”

Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.

To view this online, click here.

Ingredients

2 chicken breasts (boneless, skinless, 7 to 8 ounces each)

8 small dried red chili peppers

2 cloves garlic

2 green onions (spring onions, scallions)

4 tablespoons oil (for stir-frying, or as needed)

Optional: 1 teaspoon Szechuan peppercorn

1/2 cup peanuts (or cashews)

Optional: few drops sesame oil

For the Marinade:

2 teaspoons soy sauce

2 teaspoons Chinese rice wine (or dry sherry)

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch

For the Sauce:

2 tablespoons dark soy sauce

1 tablespoon Chinese rice wine (or dry sherry)

1 teaspoon sugar

Directions

Cut the chicken into 1-inch cubes.

Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.

Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil.

When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).

Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil.

Add the chicken back into the pan. Stir in the peanuts and the green onion.

Remove from the heat and stir in the sesame oil. Serve hot.

SLOW COOKER JAMBALAYA

This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”

To view this online, click here.

Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes

Ingredients

Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth

1 tablespoon Creole seasoning

1 large green pepper, diced (about 1 1/2 cups)

1 large onion, diced (about 1 cup)

2 cloves garlic, minced

1/2 teaspoon ground black pepper

2 large stalks celery, diced (about 1 cup)

1 can (about 14 1/2 ounces) diced tomatoes

1 pound kielbasa, diced (about 3 cups)

3/4 pound skinless, boneless chicken thigh, cut into cubes

1 cup uncooked regular long-grain white rice

1/2 pound fresh medium shrimp, peeled and deveined

Directions

Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.

Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

EASY PASTITSIO (GREEK LASAGNA)

This recipe is from tbsp.com, and begins, “This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend.”

Prep: 45 minutes; Total: 1 hour 30 minutes; Servings: 8

View this online here.

Ingredients

Pasta

12 oz uncooked penne pasta (4 cups)

2 tablespoons olive oil

1 lb extra-lean (at least 90%) ground beef

1 large onion, chopped

4 cloves garlic, finely chopped

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

1/2 cup grated Parmesan cheese

3 eggs, beaten

Topping

1/4 cup butter

1/3 cup Gold Medal™ all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg

3 cups whole milk

1/2 cup grated Parmesan cheese

1 egg, beaten

Directions

Heat oven to 350°F. Cook and drain pasta as directed on package.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.

Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.

In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.

Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.

ALL-IN-ONE CHOCOLATE CAKE

This comes from Nigella Lawson, from The New York Times cooking e-newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for greasing baking pans

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup best-quality cocoa powder

6 ounces (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla

3/4 cup sour cream, at room temperature

For the Frosting:

6 ounces good-quality semisweet chocolate, broken into small pieces

3 ounces ( 3/4 stick) unsalted butter

1 tablespoon light corn syrup

1/2 cup sour cream

1 teaspoon vanilla

2 1/2 cups confectioners' sugar, sifted

Preparation

For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.

Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.

For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.

Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.

Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Also from Tablespoon.com, this starts off, “Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch.” Prep Time: 15 min; Total Time: 4 hr. 0 min; Servings: 8

To view this online, click here.

Ingredients

1 cup mashed ripe bananas (2 medium)

2 teaspoons lemon juice

1/2 cup Original Bisquick™ mix

1/4 cup sugar

1 tablespoon butter or margarine, softened

1/2 teaspoon vanilla

2 eggs

1 can (14 oz) sweetened condensed milk

3/4 cup frozen (thawed) whipped topping

1/4 cup coarsely chopped walnuts, if desired

Caramel topping, warmed, if desired

Directions

Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.

In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.

Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.

Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

Friday Food

Enjoy

HERBED ZUCCHINI PIE

This comes from Tablespoon.com, and starts off, “Use up summer's favorite vegetable in this crowd-pleasing, savory veggie pie.” Prep Time: 15 min; Total Time: 2 hr. 0 min; Servings: 12

To view this online, click here.

Ingredients

4 zucchini

2 onions

1 Pillsbury™ Refrigerated Pie Crust (from box), softened as directed on box

3 eggs

1 1/4 cups milk

2 oz grated Parmesan cheese

1/2 teaspoon finely chopped fresh rosemary

Directions

With sharp knife or mandolin, slice zucchini and onions; place on large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover with plastic wrap; refrigerate at least 1 hour or up to 8 hours.

Heat oven to 350°F. Unroll pie crust in bottom of 11-inch quiche dish; press in bottom and up side of dish. Set aside.

Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with back of spoon with vegetables in strainer.) Arrange vegetable slices in quiche dish.

In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.

Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Also from Tablespoon.com, this starts off, “Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch.” Prep Time: 15 min; Total Time: 4 hr. 0 min; Servings: 8

To view this online, click here.

Ingredients

1 cup mashed ripe bananas (2 medium)

2 teaspoons lemon juice

1/2 cup Original Bisquick™ mix

1/4 cup sugar

1 tablespoon butter or margarine, softened

1/2 teaspoon vanilla

2 eggs

1 can (14 oz) sweetened condensed milk

3/4 cup frozen (thawed) whipped topping

1/4 cup coarsely chopped walnuts, if desired

Caramel topping, warmed, if desired

Directions

Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.

In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.

Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.

Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

This comes from The Baker Chick. Yield: 8 – 12 pancakes, depending on size.

To view this online, click here.

Ingredients

3/4 cup ricotta cheese

3 eggs separated

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1/4 cup milk

2/3 cup all-purpose flour

1/3 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

For the Blueberry Sauce:

1 cup blueberries

1/4 cup water

juice of a lemon

1/4 cup plus 1 tablespoon white sugar

1 tablespoon of corn starch dissolved in 2 tablespoons of water

zest of 1 lemon

instructions

First make the sauce:

In a small saucepan combine the blueberries, sugar, lemon juice, and water. Cook over medium-high heat, stirring gently until boiling.

Add the cornstarch/water mixture and without breaking the berries- carefully stir it in. Cook for 2-3 minutes over low heat, stirring until sauce is thick. Fold in lemon zest.

For the pancakes:

In a large bowl, whisk together the egg yolks, ricotta, milk, lemon juice and zest. Sprinkle the baking powder, baking soda, salt, sugar and flour over the ricotta mixture and gently fold in.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold 1/3 of the egg whites into the batter and then add the rest, gently folding until smooth and airy.

Spoon a little less than 1/4 cup of batter for each pancake onto a hot skillet or griddle (either use nonstick or add spray or butter before each batch.) Flip pancakes when tops are covered with bubbles and edges look cooked.

Serve pancakes with butter and blueberry sauce.

GRILLED TOMATO AND OLIVE PIZZA

This comes from page 20 of the June 2015 issue of Taste For Life, a magazine I picked up from Rollin' Oats Market & Cafe in St. Pete, Florida. Prep Time: 35 minutes; Serves 4. Originally from Summer Cooking by the Chicago Tribune staff.

1/2 pt cocktail or grape tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup olive oil, divided

3 Tbsp each: pitted, drained kalamata olives; chopped sun-dried tomatoes

1/2 tsp salt

Freshly ground pepper

1 package unbaked pizz dough, stretched into 12-inch round, or prepared (12-inch) pizza crust; see Note

2 Tbsp chopped fresh parsley

1/4 to 1/2 cup shredded fontina cheese

2 Tbsp each: torn basil leaves; shredded Parmesan cheese

Heat grill to high.

Combine tomatoes, onion, 3 tablespoons of the oil, the olives, sun-dried tomatoes, salt, and pepper to taste ina bowl, tossing with your hands to coat. Brush remaining 1 tablesppon of oil over both sides of crust.

Place dough over direct heat on grill. Cook until puffy, about 2 minutes. Turn over. Cook 2 minutes. Move crust to a cooler part of the grill. Top with tomato-olive mixture. Sprinkle parsley, dontina, and basil over top.

Cover grill. Cook until cheese melts, about 8 minutes. Sprinkle with Parmesan. Cover. Cook until cheese melts, about 2 minutes.

Remove from grill; cut into wedges.

Note: If you are using a prepared crust, follow directions on the package for cooking instructions.

Per serving: Calories: 227; Protein: 5 g; Carbohydrates: 11 g; Fiber: 1 g; Total fat: 19 g (sat. fat: 4 g; mono: 12 g; poly: 2 g); sodium: 270 mg; Vitamin K; calcium

MEATLESS-BALL SUBS

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

SPAGHETTI SAUCE

This recipe, as well as the Vegetarian Lasagna are from my e-cookbook, Off the Wall Cooking.

28 oz. can tomatoes (note)

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

3 onions, chopped

3 – 5 cloves garlic, crushed

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

2 T honey

1 T vinegar

1 T soy sauce

1/4 – 1/2 lb. grated cheese

Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day - if any is left!

Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.