Wednesday Recipes

It's the middle of the work week...Hooray! Here are six recipes to help you through the day. Enjoy!

EASY 3-INGREDIENT COCONUT MACAROONS

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These easy coconut macaroons are made with only 3 ingredients. Line the baking sheets with parchment paper for best results.” Prep Time: 10 minutes; Cook Time: 8 minutes; Total Time: 18 minutes; Yield: 4 dozen

To view this online, click here.

Ingredients

14 ounces shredded coconut (about 5 1/3 cups)

1 can (14 ounces) sweetened condensed milk

2 teaspoons vanilla extract

Preparation

Heat the oven to 325° F. Line baking sheets with parchment paper.

Combine all ingredients in a bowl; blend well.

Drop by teaspoonfuls onto the prepared baking sheets.

Bake for 10 to 12 minutes, until lightly browned around the edges.

Remove to rack to cool.

IRISH CABBAGE AND POTATO SLAW

Makes 16 servings

View recipe: http://diabeticgourmet.com/recipes/html/640.shtml

Ingredients

2 medium white potatoes (8 oz.), peeled and cut in 1/2" slices

1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage

1 carrot, shredded

4 scallions, green part only, chopped

2 Tbsp. distilled white vinegar

1-1/2 tsp. dry mustard powder

1 tsp. sugar

1 tsp. salt

1/8 tsp. ground black pepper, or to taste

1 Tbsp. canola oil

1/4 cup fat-free or low-fat buttermilk

Directions

Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat.

When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2" strips and set aside.

While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips (there should be about 6 cups).

Place cabbage in a large mixing bowl. Add carrots and scallions.

In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again.

Cover slaw and set aside for 15 minutes to wilt cabbage.

Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.

Nutritional Information Per Serving: Calories: 35; Protein: 1 g; Fat: 1 g; Sodium: 196 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 6 g

LEMON CHIFFON CAKE

This comes from TasteofHome.com. Prep Time: 25 min; Bake: 50 min + cooling. Makes 12 - 16 servings.

To view this online, go to http://www.tasteofhome.com/recipes/lemon-chiffon-cake.

Ingredients

7 eggs, separated

2 cups all-purpose flour

1-1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 cup water

1/2 cup canola oil

4 teaspoons grated lemon peel

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

Lemon Frosting:

1/3 cup butter, softened

3 cups confectioners' sugar

1/4 cup lemon juice

4-1/2 teaspoons grated lemon peel

Dash salt

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes.

Place oven rack in the lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 servings.

Nutritional Facts: 1 slice equals 345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.

BAKED VEGETABLES

This comes from the now-infamous long-since-forgotten-emailing-list.

2 potatoes, peeled and cubed

4 carrots, sliced

1 head fresh broccoli, cut into florets

4 zucchinis, sliced

salt to taste

1 tablespoon olive oil

1 (1 ounce) package dry onion soup mix

you can also use cauliflower and mushrooms

Preheat oven to 400 degrees F. Lightly grease a large baking dish.

Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil until well coated. Sprinkle with dry soup mix.

Bake for 30 to 45 minutes, or until vegetables are tender.


LASAGNA PRIMAVERA

This comes from FamilyTime.com, and starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Serves: 8 (about 1 1/2 cups each); Prep time: 40 minutes; Cook time: 45 minutes

To view this online, click here.

Ingredients

4 tablespoons light butter

2 tablespoons all-purpose flour

1 1/2 cups skim milk

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)

1 package (10 ounces) cremini mushroom, , sliced (about 3 3/4 cups)

1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)

1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)

3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce

12 oven-ready lasagna noodle, (no boil)

Directions

Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.

Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.

Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.

Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
VEGAN PUMPKIN RISOTTO

I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”

Ingredients:

1 onion. diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

Wednesday Recipes

Enjoy!

TIRAMISU

This comes from a long-since-forgotten emailing list. It begins, “A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling.”

Ingredients

1 sponge cake (10-12 inch), about 3" tall

1/3 cup strong black coffee

5 tablespoons rum or brandy, good quality

1 1/2 pounds cream cheese or mascarpone cheese, room temperature

1 to 1/2 cups superfine or powdered sugar

sifted unsweetened cocoa powder

Preparation

Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much. Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.

LOW FAT BLACK MAGIC BANANA CUPCAKES

Another recipe from that infamous long-since-forgotten emailing list. Serves 12

2 medium extra-ripe bananas, peeled

1 egg

1/2 cup buttermilk

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup sugar

3/4 cup all-purpose flour, plus 2 tbsps

6 tablespoons unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Place bananas in blender or food processor container. Cover and blend until smooth. Makes about 1 cup. Stir together bananas, egg, buttermilk, oil and vanilla in large bowl; set aside.

Combine sugar, flour, cocoa, soda, baking powder and salt in medium bowl; stir into banana mixture. Stir just until moistened. Line 12 muffin cups with paper liners. Lightly coat with vegetable spray. Fill two-thirds full with batter.

Bake at 350° F, 25 minutes or until toothpick inserted comes out clean.

IRISH CABBAGE AND POTATO SLAW

Makes 16 servings

View recipe: http://diabeticgourmet.com/recipes/html/640.shtml

Ingredients

2 medium white potatoes (8 oz.), peeled and cut in 1/2" slices

1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage

1 carrot, shredded

4 scallions, green part only, chopped

2 Tbsp. distilled white vinegar

1-1/2 tsp. dry mustard powder

1 tsp. sugar

1 tsp. salt

1/8 tsp. ground black pepper, or to taste

1 Tbsp. canola oil

1/4 cup fat-free or low-fat buttermilk

Directions

Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat.

When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2" strips and set aside.

While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips (there should be about 6 cups).

Place cabbage in a large mixing bowl. Add carrots and scallions.

In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again.

Cover slaw and set aside for 15 minutes to wilt cabbage.

Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.

Nutritional Information Per Serving: Calories: 35; Protein: 1 g; Fat: 1 g; Sodium: 196 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 6 g

LEMONY RICOTTA PASTA WITH BASIL

If you've been following this blog for a while, you no doubt know that one of my favorite emailing lists is TheKitchn. This yummy recipe comes from TheKitchn and starts off, “The pasta shapes that best complement this sauce are small shaped pieces like rotini, penne, fusilli, and gemelli; these shapes hold the sauce. Again, quality makes a big difference here. Now's a time to spring for something better than plain-wrap spaghetti. However, if it's all you have, you'll still be eating well.” Serves 6.

To view this online, click here.

1 pound pasta, small shapes (see Recipe Note)

2 cups ricotta cheese, preferrably freshly-made

1 cup freshly grated Parmesan cheese

2 tablespoons good-quality olive oil

Juice and zest of one lemon

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1/2 cup loosely packed basil leaves, sliced into a chiffonade (see second note)

Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.

In a metal bowl wide enough to fit over the top of the pot, mix together the ricotta, Parmesan, olive oil, juice and zest of lemon, salt, and black pepper. When there are about 2 minutes remaining in the pasta's cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms. When the pasta is al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve immediately.

Recipe Note:

Use a good-quality pasta here. Small shapes like rotini, penne, fusilli, and gemelli are best; these shapes hold the sauce.

Note: chiffonade 
[shihf-uh-NAHD; shihf-uh-NAYD]

Literally translated, this French term means "made of rags." In the kitchen, it refers to thin strips or shreds of leafy vegetables (lettuce, sorrel, basil), either raw, lightly sautéed or used raw to garnish soups.

To make a chiffonade, pile up leaves neatly, role them up lengthwise like a cigar, and slice them with a very sharp knife cross-wise. We find ourselves using the technique most often with basil leaves for tossing in salads or garnishing soups and pasta dishes.

LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN

This comes from the September 2013 issue of Vegetarian Times, page 61, and starts out, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.

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

SUMMER VEGGIE KEBABS WITH FRESH CORN RELISH

This comes from the July/August 2013 issue of Vegetarian Times, page 32. It serves 4 in 30 minutes or less, and starts out, “Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.”

Corn Relish

1 Tbs. olive oil

1 medium yellow tomato, diced (2/3 cup)1 large ear corn, kernels removed (1 1/3 cups kernels)1 1/2 Tbs. white balsamic or white wine vinegar

1/4 tsp. dry mustard powder

2 Tbs. coarsely chopped fresh basil

Kebabs

1/4 cup olive oil

2 Tbs. white balsamic or white wine vinegar

3/4 tsp. dry mustard powder, divided

1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces

1 medium zucchini, halved and cut into 12 slices

1/2 small red onion, cut into 12 chunks

12 whole cremini mushrooms

12 grape or cherry tomatoes

Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.

Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.

Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.

nutritional information Per Serving (3 kebabs and 1/2 cup relish): Calories: 247; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free