Here's to another weekend under our belts. Hopefully, this week will be a good one for all of us.
If you've followed this blog for a while, you know it's time for another Meatless Monday, where (if you're not a vegetarian) you try at least one day without meat. Believe it or not, it can be done! (If you want more vegetarian recipes, check out my Vegetarian Delights blog. Lots of yumminess!)
With all that in mind, here are six yummy vegetarian recipes to get you through the week, including Vegan Slow Cooker Red Beans and Rice and Pumpkin Spice Latte. Enjoy!
CAROLINA-STYLE BARBECUE SANDWICHES
This is from Vegetarian Times (posted on the website on May 9, 2017), and begins, "A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw."
Makes: 4 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/carolina-style-barbecue-sandwiches.
Ingredients
1 cup apple cider vinegar
2/3 cup no-salt-added ketchup, such as Heinz
1/4 cup yellow mustard
3 Tbs. dark brown sugar
1 Tbs. molasses
2 tsp. Louisiana-style hot sauce
2 tsp. black pepper
1 tsp. salt
12 oz. seitan, cut into thin strips
4 hamburger-style buns
12 pickle chips, optional
1 cup prepared coleslaw, optional
Directions
Bring vinegar, ketchup, mustard, brown sugar, molasses, hot sauce, black pepper, and salt to a simmer in saucepan over medium heat. Cook 5 minutes. Transfer 1 cup sauce to bowl, and set aside. Add seitan to saucepan, and cook 10 minutes. Divide among buns. Serve with pickle chips, coleslaw, and extra sauce, if using.
DEEP SOUTH SLAW
This is from Vegetarian Times (updated on the website on June 11, 2019), and begins, "The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper."
Makes: 8 Servings
This can be viewed online at https://www.vegetariantimes.com/recipes/deep-south-slaw.
Ingredients
2 medium carrots, grated
10 oz. green cabbage, thinly sliced (4 cups)
1 medium red bell pepper, thinly sliced (1 cup)
3 Tbs. vegan mayonnaise
2 Tbs. whole-grain mustard
1 Tbs. cider vinegar
1 Tbs. sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup parsley, chopped
Directions
Combine cabbage, carrots, and bell pepper in large bowl. Whisk together mayonnaise, mustard, cider vinegar, sugar, salt, and cayenne pepper in small bowl. Pour mayonnaise mixture over cabbage mixture, and toss to coat. Chill well. Sprinkle with parsley before serving.
ASIAN-FLAVORED QUINOA SALAD
This was in an old Weight Watchers email. The Weight Watchers PointsPlus was 6 per serving. Serves 4.
Ingredients
1 1/2 C canned chicken broth or water
3/4 C uncooked quinoa (+)
1 Tbsp rice wine vinegar
2 Tbsp orange marmalade
2 tsp dark sesame oil
1 Tbsp fresh, minced ginger root
1 tsp kosher salt
1 C trimmed & halved sugar snap peas (*)
1 C shredded carrots (*)
1 C shredded red cabbage (*)
1 small sweet red pepper, thinly sliced (*)
3 Tbsp fresh, chopped cilantro
2 TBSP thinly sliced scallions (*)
1 Tbsp toasted sesame seeds
Directions
In small saucepan, combine broth & quinoa; bring to boil over high heat. Reduce heat to low; cover & simmer for 10 minutes.
Meanwhile, to make dressing, in small bowl, whisk together vinegar, marmalade, oil, ginger, & salt; set aside.
After quinoa has cooked for 10 cooked for 10 minutes, toss in snap peas to partially steam them; cover & simmer until most of liquid has been absorbed, about 5 – 6 minutes.
Remove pan from heat & stir in carrots, cabbage, peppers, & dressing; mix to thoroughly combine. Garnish with cilantro, scallions & sesame seeds. Serve warm, room temperature, or chilled. Yields about 1 heaping cup per serving. Serves 4.
+ If quinoa is not “pre-rinsed,” rinse in colander before cooking to remove its outer coating.
Anything marked with an asterisk (*) is a filling food.
VEGAN SLOW COOKER RED BEANS AND RICE
This comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco."
Yield: 6 servings; Time: 7 1/2 hours
To view this absolute yumminess online, go to https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice.
Ingredients
1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving
Preparation
Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
PUMPKIN SPICE LATTE
This is from OneGreenPlanet, under the title “How to Make Your Own Pumpkin Spice Latte Without Nasty Ingredients”, by Heather McClees. Heather wrote about the benefits of making this, rather than buying it at your local coffee shop, and ends with, “Now, see how easy that was? This natural, vegan version won’t only taste better but it’s also cheaper, friendlier to your body, and it’s cruelty-free. Enjoy at breakfast with some pumpkin waffles or muffins and even brew some to enjoy with these Clean Eating Chocolate Chip Pumpkin Bars for dessert!”.
Ingredients
1/2 cup of unsweetened non-dairy milk (check labels to ensure they include no carrageenan)
2 tablespoons of pure pumpkin puree (organic is best)
dash of pumpkin pie spice
natural sweetener like pure stevia, which is sugar-free and chemical-free (or your choice sweetener)
dash of alcohol-free vanilla extract
4-6 ounces of hot, brewed coffee (preferably organic and espresso strength)
Directions
Brew your coffee if you haven’t already.
Grab a small pot and add the milk, pumpkin, vanilla, and pumpkin pie spice. Bring to a low heat and stir together.
Let the mixture warm on the stove for a minute or two just until the milk is warm.
Pour into a large coffee mug, add the coffee and stevia, and stir together.
Enjoy as it is, or add a dollop of soy or coconut whipped cream if you wish.
Add a touch of pumpkin spice as a garnish or a fresh cinnamon stick.
Showing posts with label Pumpkin Spice Latte. Show all posts
Showing posts with label Pumpkin Spice Latte. Show all posts
Monday, August 24, 2020
Wednesday, December 11, 2019
Drinks
As much as we need food to get through the day, we also need drinks.
I can almost hear someone thinking, Drinks? Why do I need recipes for drinks? There's coffee, tea, water, and more...
Okay, true. But just as one might want a new way to fix lasagna, say, or stuffed peppers, there are other ways to find something yummy to drink.
So check out today's post, which includes Cafe De Olla, Pumpkin Spice Latte, and other yummy drinks. Enjoy!
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CHERRY SMOOTHIE
This comes from Yishane Lee in the July 2012 issue of Runner’s World, page 48. I couldn’t find a link for it…
Ingredients
1 cup pitted cherries
3/4 cup plain yogurt
2 tablespoons honey
3/4 cup ice
Preparation
Place ingredients in blender and blend. Yum!
CREAMY PINEAPPLE ORANGE REFRESHER PUNCH
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 - 46 oz. can of pineapple juice
1 1/2 pints vanilla ice cream
1 quart orange sherbet
2 liters ginger ale
Directions
In a punch bowl, place the vanilla ice cream and orange sherbet. Slowly add & stir in pineapple juice & then ginger ale.
CHOCOLATE AVOCADO SMOOTHIE
This is from Christel Oerum on DiabeteStrong. Christel wrote, “Avocado and chocolate are a killer combination in this easy chocolate avocado smoothie with coconut milk recipe! This recipe is low-carb, gluten-free, and vegan!”
Prep Time: 5 minutes; Cook Time: 0 minutes; Total Time: 5 minutes; Servings: 2
To view this online, go to https://diabetesstrong.com/chocolate-avocado-smoothie/.
Ingredients
1/2 ripe avocado
3 tbsp. cocoa powder
1 cup full fat coconut milk
1/2 cup water
1 tsp. lime juice
pinch mineral salt
6-7 drops liquid Stevia
Fresh mint (for decoration)
Instructions
Add all of the ingredients to a blender. Chopping the ingredients beforehand will help the blender process everything better.
Blend on high speed until smooth and creamy. You can adjust the taste to your liking by adding more avocado for creaminess or liquid Stevia for more sweetness.
Serve immediately with fresh mint and a straw.
Recipe Notes
You can store this smoothie in the refrigerator for up to 2 days.
PUMPKIN SPICE LATTE
This is from OneGreenPlanet, under the title “How to Make Your Own Pumpkin Spice Latte Without Nasty Ingredients”, by Heather McClees. Heather wrote about the benefits of making this, rather than buying it at your local coffee shop, and ends with, “Now, see how easy that was? This natural, vegan version won’t only taste better but it’s also cheaper, friendlier to your body, and it’s cruelty-free. Enjoy at breakfast with some pumpkin waffles or muffins and even brew some to enjoy with these Clean Eating Chocolate Chip Pumpkin Bars for dessert!”.
Ingredients
1/2 cup of unsweetened non-dairy milk (check labels to ensure they include no carrageenan)
2 tablespoons of pure pumpkin puree (organic is best)
dash of pumpkin pie spice
natural sweetener like pure stevia, which is sugar-free and chemical-free (or your choice sweetener)
dash of alcohol-free vanilla extract
4-6 ounces of hot, brewed coffee (preferably organic and espresso strength)
Directions
Brew your coffee if you haven’t already.
Grab a small pot and add the milk, pumpkin, vanilla, and pumpkin pie spice. Bring to a low heat and stir together.
Let the mixture warm on the stove for a minute or two just until the milk is warm.
Pour into a large coffee mug, add the coffee and stevia, and stir together.
Enjoy as it is, or add a dollop of soy or coconut whipped cream if you wish.
Add a touch of pumpkin spice as a garnish or a fresh cinnamon stick.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
I can almost hear someone thinking, Drinks? Why do I need recipes for drinks? There's coffee, tea, water, and more...
Okay, true. But just as one might want a new way to fix lasagna, say, or stuffed peppers, there are other ways to find something yummy to drink.
So check out today's post, which includes Cafe De Olla, Pumpkin Spice Latte, and other yummy drinks. Enjoy!
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CHERRY SMOOTHIE
This comes from Yishane Lee in the July 2012 issue of Runner’s World, page 48. I couldn’t find a link for it…
Ingredients
1 cup pitted cherries
3/4 cup plain yogurt
2 tablespoons honey
3/4 cup ice
Preparation
Place ingredients in blender and blend. Yum!
CREAMY PINEAPPLE ORANGE REFRESHER PUNCH
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 - 46 oz. can of pineapple juice
1 1/2 pints vanilla ice cream
1 quart orange sherbet
2 liters ginger ale
Directions
In a punch bowl, place the vanilla ice cream and orange sherbet. Slowly add & stir in pineapple juice & then ginger ale.
CHOCOLATE AVOCADO SMOOTHIE
This is from Christel Oerum on DiabeteStrong. Christel wrote, “Avocado and chocolate are a killer combination in this easy chocolate avocado smoothie with coconut milk recipe! This recipe is low-carb, gluten-free, and vegan!”
Prep Time: 5 minutes; Cook Time: 0 minutes; Total Time: 5 minutes; Servings: 2
To view this online, go to https://diabetesstrong.com/chocolate-avocado-smoothie/.
Ingredients
1/2 ripe avocado
3 tbsp. cocoa powder
1 cup full fat coconut milk
1/2 cup water
1 tsp. lime juice
pinch mineral salt
6-7 drops liquid Stevia
Fresh mint (for decoration)
Instructions
Add all of the ingredients to a blender. Chopping the ingredients beforehand will help the blender process everything better.
Blend on high speed until smooth and creamy. You can adjust the taste to your liking by adding more avocado for creaminess or liquid Stevia for more sweetness.
Serve immediately with fresh mint and a straw.
Recipe Notes
You can store this smoothie in the refrigerator for up to 2 days.
PUMPKIN SPICE LATTE
This is from OneGreenPlanet, under the title “How to Make Your Own Pumpkin Spice Latte Without Nasty Ingredients”, by Heather McClees. Heather wrote about the benefits of making this, rather than buying it at your local coffee shop, and ends with, “Now, see how easy that was? This natural, vegan version won’t only taste better but it’s also cheaper, friendlier to your body, and it’s cruelty-free. Enjoy at breakfast with some pumpkin waffles or muffins and even brew some to enjoy with these Clean Eating Chocolate Chip Pumpkin Bars for dessert!”.
Ingredients
1/2 cup of unsweetened non-dairy milk (check labels to ensure they include no carrageenan)
2 tablespoons of pure pumpkin puree (organic is best)
dash of pumpkin pie spice
natural sweetener like pure stevia, which is sugar-free and chemical-free (or your choice sweetener)
dash of alcohol-free vanilla extract
4-6 ounces of hot, brewed coffee (preferably organic and espresso strength)
Directions
Brew your coffee if you haven’t already.
Grab a small pot and add the milk, pumpkin, vanilla, and pumpkin pie spice. Bring to a low heat and stir together.
Let the mixture warm on the stove for a minute or two just until the milk is warm.
Pour into a large coffee mug, add the coffee and stevia, and stir together.
Enjoy as it is, or add a dollop of soy or coconut whipped cream if you wish.
Add a touch of pumpkin spice as a garnish or a fresh cinnamon stick.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
Monday, March 14, 2016
Meatless Monday
It's Monday, which, of course, means Meatless Monday! Here are six vegetarian recipes for you to try your hand at. Enjoy!
POLENTA SQUARES WITH CRANBERRY MOSTARDA
This comes from the December 2013 issue of Vegetarian Times, p.51. It begins, "Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving." Makes 25 squares.
To view this online, click here.
Mostarda
1/3 cup sugar
1 1/2 cups frozen cranberries (do not thaw)
3/4 cup chopped red onion
1 1/2 Tbs. apricot preserves
1/4 tsp. red pepper flakes
4 tsp. prepared English mustard, plus more for serving
1/2 tsp. red wine vinegar
Chopped green onions, optional
Polenta Squares
1/2 cup frozen corn kernels, thawed
3/4 cup polenta (aka corn grits)
To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.
To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and 1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.
Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to 7 1/2-inch square with metal spatula. (Use a ruler to make straight edges.) Cool, then cover with plastic wrap. Chill 2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.
Coat large nonstick skillet with cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).
nutritional information Per Square: Calories: 38; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan; Gluten-Free
MAPLE-GLAZED SWEET POTATOES
This comes from the November 2012 issue of Vegetarian Times, page 60. It starts off, “As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.” Serves 8.
To view this online, click here.
1 cup pure maple syrup
1/4 cup apple cider vinegar
1 Tbs. olive oil
1 tsp. salt
2 cinnamon sticks
3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks
2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds
Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.
Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.
nutritional information per 3/4-cup serving: Calories: 233; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 32 g; Vegan; Gluten-Free
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings: 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
POLENTA SQUARES WITH CRANBERRY MOSTARDA
This comes from the December 2013 issue of Vegetarian Times, p.51. It begins, "Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving." Makes 25 squares.
To view this online, click here.
Mostarda
1/3 cup sugar
1 1/2 cups frozen cranberries (do not thaw)
3/4 cup chopped red onion
1 1/2 Tbs. apricot preserves
1/4 tsp. red pepper flakes
4 tsp. prepared English mustard, plus more for serving
1/2 tsp. red wine vinegar
Chopped green onions, optional
Polenta Squares
1/2 cup frozen corn kernels, thawed
3/4 cup polenta (aka corn grits)
To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.
To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and 1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.
Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to 7 1/2-inch square with metal spatula. (Use a ruler to make straight edges.) Cool, then cover with plastic wrap. Chill 2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.
Coat large nonstick skillet with cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).
nutritional information Per Square: Calories: 38; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan; Gluten-Free
MAPLE-GLAZED SWEET POTATOES
This comes from the November 2012 issue of Vegetarian Times, page 60. It starts off, “As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.” Serves 8.
To view this online, click here.
1 cup pure maple syrup
1/4 cup apple cider vinegar
1 Tbs. olive oil
1 tsp. salt
2 cinnamon sticks
3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks
2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds
Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.
Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.
nutritional information per 3/4-cup serving: Calories: 233; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 32 g; Vegan; Gluten-Free
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings: 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
Friday, December 4, 2015
Friday Recipes
Finally, the end of the week. Here are six recipes to help you through the weekend. Enjoy!
CHOCOLATE CHIP PANCAKES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “Mini chocolate chips make these pancakes extra special. Try one of the easy variations for chocolate chip pecan pancakes or banana chocolate chip pancakes.
”Top these delicious chocolate chip pancakes with maple syrup, cane syrup, or a dessert sauce. The pancakes are the perfect breakfast for a birthday morning or special occasion treat. The kids will love them!” Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time 35 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
2 cups all-purpose flour, 9 ounces
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
2 large eggs
1 3/4 to 2 cups milk*
4 tablespoons melted butter
1/2 cup mini chocolate chips
vegetable oil and / or clarified butter for griddle
Preparation
In a large bowl, mix the flour, baking powder, salt, and sugar together until thoroughly blended.
In another bowl, beat the eggs with 1 3/4 cups of milk until light and well blended. Add the melted butter and blend thoroughly. Blend the egg and milk mixture into the dry ingredients just until mixed. Add a little more milk, if necessary for a rather thick but pourable batter. Do not overmix. Gently fold the chocolate chips into the batter.
Add a little oil and/or clarified butter to a large skillet or griddle and heat over medium heat. The oil is ready when a few drops of water "dance" when sprinkled over the griddle.
Pour the batter onto the griddle using a quarter cup measure or scoop. Turn the pancakes when the bubbles forming around the surface pop and don't fill in with more batter. The second side will cook more quickly -- about half the time as the first side. Lift slightly to see if they are browned on the bottom.
Move the pancakes to a plate, keep warm, and continue with the remaining batter.
Serve the pancakes with maple syrup, golden cane syrup, or a flavored sauce.
*If the batter is very thick, add small amounts of milk to get the right consistency. The batter should be quite thick but should pour easily. Use a spoon or spatula to gently spread the batter into a circle.
Variations:
For lighter, fluffier pancake batter, separate the eggs. Beat the egg whites separately and fold into the batter just before folding in the chocolate chips.
Banana Chocolate Chip Pancakes: Fold in about 1/2 cup of mashed bananas into the batter with the chocolate chips.
Chocolate Chip Pecan Pancakes: Fold in about 1/4 cup of chopped pecans with the chocolate chips.
ANTHONY'S CHICKEN CACCIATORE
This comes from FamilyTime, and begins, “Using bottled pasta sauce and shredded cheeses makes this classic Italian dish quick and easy – and so good!” Serves 4 to 6; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
8 ounces of fettuccine, cooked as package directs
2 tablespoons flour
1 teaspoon Italian seasoning
4 (about 1 pound) boneless skinless chicken breast halves
2 tablespoons olive oil
2 cups (about 8 ounces) fresh mushrooms, slice
1/2 cup chopped onion
1 (26 ounce) jar CLASSICO roasted garlic pasta sauce
1 cup (about 2 ounces) shredded mozzarella or provalone cheese
Directions
In shallow dish, combine flour and Italian seasoning. Coat chicken with mixture. In large skillet, over medium-high heat, brown chicken in hot oil; remove chicken from skillet. Add mushrooms and onions to skillet; cook and stir until tender. Add pasta sauce and chicken. Cover and simmer 15 minutes or until chicken is fully cooked. Top each chicken breast with cheese. Serve with hot pasta.
PUMPKIN SPICE LATTE
This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2
To view this online, click here.
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons brown sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup heavy or whipped cream
2 shots fresh-brewed espresso (about 1/4 cup)
Preparation
In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.
Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).
Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.
CHERRY PIE-STUFFED CHOCOLATE CAKE
If you're like me, just the name of this recipe got your attention! It comes from Duff Goldman of The Food Network's Holiday Baking Championship. Am I going to try this this weekend? Heck, yes! Total time: 50 min; Prep Time: 40 min; Cook Time: 10 min; Yield: 24 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/duff-goldman/cherry-pie-stuffed-chocolate-cake.print.html?oc=linkback
Ingredients
4 boxes chocolate cake mix, baked, cooled and leveled
3 cans store-bought whipped chocolate frosting
Nonstick cooking spray
All-purpose flour, for dusting
1 pie crust, recipe follows or store-bought
One 12-ounce can cherry pie filling
Confectioners' sugar, for garnish
Pie Crust:
1 1/2 pounds all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 teaspoon salt
1 pound (4 sticks) cold butter, cubed
1/4 cup heavy cream
4 egg yolks
Directions
Special equipment: a 4-inch round cutter; a ruler
Preheat the oven to 375 degrees F.
Use a 4-inch round cutter to cut out a hole in the exact center of two of the cakes. Using an offset spatula or butter knife, add a 1/4-inch layer of the frosting to one of the whole cakes, which will become the bottom layer. Then place one cake with a hole in it over the top of the bottom layer. Frost that cake with a 1/4-inch layer of frosting. Place the second cake with the hole over the top and frost that cake with a 1/4-inch layer of frosting. Set the remaining whole cake aside for a later use. Measure the height of the barrel created in the cake center.
Spray a baking sheet with nonstick cooking spray. Dust flour on a clean surface and roll out the pie crust to 1/8-inch thick. Use a ruler to cut 15 strips of pie dough, 1-inch wide and the height of the cake, and then use the 4-inch round cutter to cut a round of pie dough. Transfer the pie strips and round to the prepared baking sheet. Bake the dough until golden, 8 to 10 minutes.
Frost the inside of the barrel of the cake. Drop the pie round into the bottom of the barrel to create the bottom. Lightly press the baked pie strips into the sides of the barrel directly next to each other until the barrel is fully formed. Pour the cherry pie filling into the center of the barrel. Finally place the remaining whole cake on top to cover. Cover the entire cake with the remaining chocolate frosting. Dust with confectioners' sugar to serve.
Pie Crust:
In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Slowly drop in the cubed butter and mix until the mixture resembles wet sand. In a small bowl whisk together the egg yolks and heavy cream, then pour the mixture into the bowl of the stand mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight. Yield: 2 pie crusts.
ONE-SKILLET 'BLT' PASTA
Prep Time: 15 min; Total Time: 30 min; Servings: 6
To view this online, click here.
Ingredients
2 tablespoons Pure Wesson® Canola Oil
1/2 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1-1/4 cups water
1 cup Hunt's® Tomato Sauce
8 ounces dry rotini pasta, uncooked
1/2 teaspoon garlic salt
6 slices fully cooked bacon
1 pkg (6 oz each) baby spinach leaves
Grated Parmesan cheese, optional
Directions
Heat oil in large skillet over medium-high heat. Add onion; cook 3 to 5 minutes or until tender. Add undrained tomatoes, water, tomato sauce, pasta and garlic salt; stir to combine. Bring to a boil. Cover; reduce heat and cook 12 minutes or until pasta is almost tender.
Meanwhile, heat bacon in microwave according to package directions. Chop bacon; set aside.
Place spinach on top of pasta mixture. Cover; cook 2 to 3 minutes more or until spinach wilts and pasta is tender. Add bacon; stir to combine. Serve with Parmesan cheese, if desired.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes; 12 servings
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese.
CHOCOLATE CHIP PANCAKES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “Mini chocolate chips make these pancakes extra special. Try one of the easy variations for chocolate chip pecan pancakes or banana chocolate chip pancakes.
”Top these delicious chocolate chip pancakes with maple syrup, cane syrup, or a dessert sauce. The pancakes are the perfect breakfast for a birthday morning or special occasion treat. The kids will love them!” Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time 35 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
2 cups all-purpose flour, 9 ounces
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
2 large eggs
1 3/4 to 2 cups milk*
4 tablespoons melted butter
1/2 cup mini chocolate chips
vegetable oil and / or clarified butter for griddle
Preparation
In a large bowl, mix the flour, baking powder, salt, and sugar together until thoroughly blended.
In another bowl, beat the eggs with 1 3/4 cups of milk until light and well blended. Add the melted butter and blend thoroughly. Blend the egg and milk mixture into the dry ingredients just until mixed. Add a little more milk, if necessary for a rather thick but pourable batter. Do not overmix. Gently fold the chocolate chips into the batter.
Add a little oil and/or clarified butter to a large skillet or griddle and heat over medium heat. The oil is ready when a few drops of water "dance" when sprinkled over the griddle.
Pour the batter onto the griddle using a quarter cup measure or scoop. Turn the pancakes when the bubbles forming around the surface pop and don't fill in with more batter. The second side will cook more quickly -- about half the time as the first side. Lift slightly to see if they are browned on the bottom.
Move the pancakes to a plate, keep warm, and continue with the remaining batter.
Serve the pancakes with maple syrup, golden cane syrup, or a flavored sauce.
*If the batter is very thick, add small amounts of milk to get the right consistency. The batter should be quite thick but should pour easily. Use a spoon or spatula to gently spread the batter into a circle.
Variations:
For lighter, fluffier pancake batter, separate the eggs. Beat the egg whites separately and fold into the batter just before folding in the chocolate chips.
Banana Chocolate Chip Pancakes: Fold in about 1/2 cup of mashed bananas into the batter with the chocolate chips.
Chocolate Chip Pecan Pancakes: Fold in about 1/4 cup of chopped pecans with the chocolate chips.
ANTHONY'S CHICKEN CACCIATORE
This comes from FamilyTime, and begins, “Using bottled pasta sauce and shredded cheeses makes this classic Italian dish quick and easy – and so good!” Serves 4 to 6; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
8 ounces of fettuccine, cooked as package directs
2 tablespoons flour
1 teaspoon Italian seasoning
4 (about 1 pound) boneless skinless chicken breast halves
2 tablespoons olive oil
2 cups (about 8 ounces) fresh mushrooms, slice
1/2 cup chopped onion
1 (26 ounce) jar CLASSICO roasted garlic pasta sauce
1 cup (about 2 ounces) shredded mozzarella or provalone cheese
Directions
In shallow dish, combine flour and Italian seasoning. Coat chicken with mixture. In large skillet, over medium-high heat, brown chicken in hot oil; remove chicken from skillet. Add mushrooms and onions to skillet; cook and stir until tender. Add pasta sauce and chicken. Cover and simmer 15 minutes or until chicken is fully cooked. Top each chicken breast with cheese. Serve with hot pasta.
PUMPKIN SPICE LATTE
This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2
To view this online, click here.
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons brown sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup heavy or whipped cream
2 shots fresh-brewed espresso (about 1/4 cup)
Preparation
In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.
Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).
Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.
CHERRY PIE-STUFFED CHOCOLATE CAKE
If you're like me, just the name of this recipe got your attention! It comes from Duff Goldman of The Food Network's Holiday Baking Championship. Am I going to try this this weekend? Heck, yes! Total time: 50 min; Prep Time: 40 min; Cook Time: 10 min; Yield: 24 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/duff-goldman/cherry-pie-stuffed-chocolate-cake.print.html?oc=linkback
Ingredients
4 boxes chocolate cake mix, baked, cooled and leveled
3 cans store-bought whipped chocolate frosting
Nonstick cooking spray
All-purpose flour, for dusting
1 pie crust, recipe follows or store-bought
One 12-ounce can cherry pie filling
Confectioners' sugar, for garnish
Pie Crust:
1 1/2 pounds all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 teaspoon salt
1 pound (4 sticks) cold butter, cubed
1/4 cup heavy cream
4 egg yolks
Directions
Special equipment: a 4-inch round cutter; a ruler
Preheat the oven to 375 degrees F.
Use a 4-inch round cutter to cut out a hole in the exact center of two of the cakes. Using an offset spatula or butter knife, add a 1/4-inch layer of the frosting to one of the whole cakes, which will become the bottom layer. Then place one cake with a hole in it over the top of the bottom layer. Frost that cake with a 1/4-inch layer of frosting. Place the second cake with the hole over the top and frost that cake with a 1/4-inch layer of frosting. Set the remaining whole cake aside for a later use. Measure the height of the barrel created in the cake center.
Spray a baking sheet with nonstick cooking spray. Dust flour on a clean surface and roll out the pie crust to 1/8-inch thick. Use a ruler to cut 15 strips of pie dough, 1-inch wide and the height of the cake, and then use the 4-inch round cutter to cut a round of pie dough. Transfer the pie strips and round to the prepared baking sheet. Bake the dough until golden, 8 to 10 minutes.
Frost the inside of the barrel of the cake. Drop the pie round into the bottom of the barrel to create the bottom. Lightly press the baked pie strips into the sides of the barrel directly next to each other until the barrel is fully formed. Pour the cherry pie filling into the center of the barrel. Finally place the remaining whole cake on top to cover. Cover the entire cake with the remaining chocolate frosting. Dust with confectioners' sugar to serve.
Pie Crust:
In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Slowly drop in the cubed butter and mix until the mixture resembles wet sand. In a small bowl whisk together the egg yolks and heavy cream, then pour the mixture into the bowl of the stand mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight. Yield: 2 pie crusts.
ONE-SKILLET 'BLT' PASTA
Prep Time: 15 min; Total Time: 30 min; Servings: 6
To view this online, click here.
Ingredients
2 tablespoons Pure Wesson® Canola Oil
1/2 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1-1/4 cups water
1 cup Hunt's® Tomato Sauce
8 ounces dry rotini pasta, uncooked
1/2 teaspoon garlic salt
6 slices fully cooked bacon
1 pkg (6 oz each) baby spinach leaves
Grated Parmesan cheese, optional
Directions
Heat oil in large skillet over medium-high heat. Add onion; cook 3 to 5 minutes or until tender. Add undrained tomatoes, water, tomato sauce, pasta and garlic salt; stir to combine. Bring to a boil. Cover; reduce heat and cook 12 minutes or until pasta is almost tender.
Meanwhile, heat bacon in microwave according to package directions. Chop bacon; set aside.
Place spinach on top of pasta mixture. Cover; cook 2 to 3 minutes more or until spinach wilts and pasta is tender. Add bacon; stir to combine. Serve with Parmesan cheese, if desired.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes; 12 servings
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese.
Wednesday, November 18, 2015
Wednesday Recipes
Since Thanksgiving is a week from tomorrow, don't be surprised to see more and more recipes sneak in here to help with the holiday meal. Of course, that doesn't mean you can't cook some of these yummy recipes throughout the year. Enjoy!
15-MINUTE FRIED HERBED CHICKEN
This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste
Preparation
In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
GARLIC MASHSED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
PARKER'S SPLIT PEA SOUP
This comes from Ina Garten, otherwise known as The Food Network's Barefoot Conessa. Total Time: 1 hr. 40 min; Prep: 10 min; Cook: 1 hr 30 min; Yield: 5 to 6 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.print.html?oc=linkback
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
CREAM OF PUMPKIN SOUP
This comes from John Mitzewich, one of About.com's American Food experts. John writes, “This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
2 tbsp butter
1/2 yellow onion, sliced thin
1/2 cup peeled, thinly sliced carrots
1 rib celery, trimmed and chopped
2 cups canned pure pumpkin (not pumpkin pie filling!)
3 cups chicken broth
Ground white pepper, to taste
1/4 tsp ground ginger
1 1/2 tsp salt
1 cup cream or half-and-half
Shelled pumpkin seeds for garnish, optional
Preparation
In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.
Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary.
Serve in warm bowls, and garnish with pumpkin seeds.
WICKED-GOOD CRANBERRY SAUCE
This comes from Kathy Kingsley, another of About.com's American Food experts. Kathy writes, “There's probably no condiment more associated with a holiday than cranberry sauce. It's bright crimson color adds just the right touch to the Thanksgiving day spread, and when the feast is over, no post-holiday turkey sandwich is complete without it!” Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: Makes about 3 cups.
To view this online, click here.
Ingredients
1 /2 cups sugar
2 teaspoons grated orange zest
1/2 cup fresh orange juice
1 teaspoon grated fresh ginger
4 cups fresh cranberries
1/2 cup chopped toasted pecans
Preparations
In a medium saucepan, combine the sugar, orange zest, orange juice and ginger. Cook over medium heat, stirring occasionally, until the sugar is dissolved.
Add the cranberries and cook, stirring occasionally, unit they pop and burst and the sauce has thickened, 5 to 10 minutes. Remove from the heat and let cool slightly. Stir in the pecans.
PUMPKIN SPICE LATTE
This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2
To view this online, click here.
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons brown sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup heavy or whipped cream
2 shots fresh-brewed espresso (about 1/4 cup)
Preparation
In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.
Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).
Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.
15-MINUTE FRIED HERBED CHICKEN
This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste
Preparation
In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
GARLIC MASHSED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
PARKER'S SPLIT PEA SOUP
This comes from Ina Garten, otherwise known as The Food Network's Barefoot Conessa. Total Time: 1 hr. 40 min; Prep: 10 min; Cook: 1 hr 30 min; Yield: 5 to 6 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.print.html?oc=linkback
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
CREAM OF PUMPKIN SOUP
This comes from John Mitzewich, one of About.com's American Food experts. John writes, “This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
2 tbsp butter
1/2 yellow onion, sliced thin
1/2 cup peeled, thinly sliced carrots
1 rib celery, trimmed and chopped
2 cups canned pure pumpkin (not pumpkin pie filling!)
3 cups chicken broth
Ground white pepper, to taste
1/4 tsp ground ginger
1 1/2 tsp salt
1 cup cream or half-and-half
Shelled pumpkin seeds for garnish, optional
Preparation
In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.
Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary.
Serve in warm bowls, and garnish with pumpkin seeds.
WICKED-GOOD CRANBERRY SAUCE
This comes from Kathy Kingsley, another of About.com's American Food experts. Kathy writes, “There's probably no condiment more associated with a holiday than cranberry sauce. It's bright crimson color adds just the right touch to the Thanksgiving day spread, and when the feast is over, no post-holiday turkey sandwich is complete without it!” Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: Makes about 3 cups.
To view this online, click here.
Ingredients
1 /2 cups sugar
2 teaspoons grated orange zest
1/2 cup fresh orange juice
1 teaspoon grated fresh ginger
4 cups fresh cranberries
1/2 cup chopped toasted pecans
Preparations
In a medium saucepan, combine the sugar, orange zest, orange juice and ginger. Cook over medium heat, stirring occasionally, until the sugar is dissolved.
Add the cranberries and cook, stirring occasionally, unit they pop and burst and the sauce has thickened, 5 to 10 minutes. Remove from the heat and let cool slightly. Stir in the pecans.
PUMPKIN SPICE LATTE
This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2
To view this online, click here.
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons brown sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup heavy or whipped cream
2 shots fresh-brewed espresso (about 1/4 cup)
Preparation
In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.
Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).
Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.
Wednesday, September 23, 2015
Wednesday Recipes
Enjoy!
CARAMEL APPLE PIE NESTLÉ® TOLL HOUSE® COOKIES
This yummy recipe comes from Very Best Baking. Prep Time: 10 minutes; Cooking Time: 9 minutes; Skill Level: Easy; Makes 60 cookies
To view this online, click here.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups (about 5 oz.) coarsely chopped dried apples
18 caramels, unwrapped
1 tablespoon milk
Instructions
Preheat oven to 375° F.
Combine flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Microwave caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.
PUMPKIN SPICE LATTE
This yummy recipe comes from The Food Network, and begins, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-spice-latte.print.html?oc=linkback
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH
This comes from Tablespoon's emailing list. It begins, “Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.” Prep Time: 35 min; Total Time: 35 min; Servings: 8
To view this online, click here.
Ingredients
4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garlic, finely chopped
1 lb uncooked ziti pasta
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
6 oz shredded Parmesan cheese (about 1 1/2 cups)
Juice of 2 medium lemons (about 2/3 cup)
2 tablespoons butter
4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired
Directions
In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
TWICE-BAKED POTATOES
This comes from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 1 hr 50 min; Prep: 30 min; Cook: 1 hr 20 min; Yield: 12 to 16 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe.print.html?oc=linkback
Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
”BETTER THAN THE DELI” MACARONI SALAD
This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8
Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
PASTA FAGIOLI WITH ORZO
Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."
Ingredients:
3 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno, minced
1 14.5 ounce can stewed tomatoes
2 15.5 ounce cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 8 ounce box orzo
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper
grated Parmesan cheese (optional)
Preparation:
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.
CARAMEL APPLE PIE NESTLÉ® TOLL HOUSE® COOKIES
This yummy recipe comes from Very Best Baking. Prep Time: 10 minutes; Cooking Time: 9 minutes; Skill Level: Easy; Makes 60 cookies
To view this online, click here.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups (about 5 oz.) coarsely chopped dried apples
18 caramels, unwrapped
1 tablespoon milk
Instructions
Preheat oven to 375° F.
Combine flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Microwave caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.
PUMPKIN SPICE LATTE
This yummy recipe comes from The Food Network, and begins, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-spice-latte.print.html?oc=linkback
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH
This comes from Tablespoon's emailing list. It begins, “Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.” Prep Time: 35 min; Total Time: 35 min; Servings: 8
To view this online, click here.
Ingredients
4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garlic, finely chopped
1 lb uncooked ziti pasta
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
6 oz shredded Parmesan cheese (about 1 1/2 cups)
Juice of 2 medium lemons (about 2/3 cup)
2 tablespoons butter
4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired
Directions
In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
TWICE-BAKED POTATOES
This comes from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 1 hr 50 min; Prep: 30 min; Cook: 1 hr 20 min; Yield: 12 to 16 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe.print.html?oc=linkback
Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
”BETTER THAN THE DELI” MACARONI SALAD
This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8
Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
PASTA FAGIOLI WITH ORZO
Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."
Ingredients:
3 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno, minced
1 14.5 ounce can stewed tomatoes
2 15.5 ounce cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 8 ounce box orzo
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper
grated Parmesan cheese (optional)
Preparation:
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.
Monday, August 17, 2015
Meatless Monday
Another Meatless Monday to help you tackle the week. Enjoy!
FENNEL AND ROMAIN SALAD WITH CRACKED PEPPER VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 46. It starts off, “The one-to-three ratio of this orange juice–based vinaigrette can be slightly altered by adding 1/2 teaspoon vinegar to give it more tang. Black pepper has similar emulsifying properties to mustard seeds and keeps this dressing emulsified longer than a simple oil-and-juice combination.” Serves 6 in 30 minutes or less.
Cracked Pepper Vinaigrette
3 oranges
1/2 tsp. red or white wine vinegar, optional
1/4 tsp. cracked black pepper
1/2 clove garlic, minced (1/2 tsp.)
1 1/2 Tbs. grapeseed or canola oil
1 1/2 Tbs. olive oil
1/4 tsp. salt, optional
Salad
1 large fennel bulb, halved and thinly sliced or shaved on mandoline
3 cups chopped romaine lettuce
1/2 small red onion, thinly sliced (1/2 cup)
1 oz. Parmesan cheese, shaved
To make Cracked Pepper Vinaigrette: Supreme oranges by trimming ends, then standing fruit upright. Remove peel and pith with knife, following curve of fruit from top to bottom. Hold fruit over bowl, and cut sections along membranes as if you were slicing out wedges. Set orange supremes aside, and squeeze membrane “skeleton” over bowl to release remaining juice. Reserve 1 Tbs. juice for vinaigrette.
Whisk together 1 Tbs. orange juice, vinegar (if using), cracked pepper, and garlic in bowl. Whisk in grapeseed and olive oils until emulsified. Stir in salt (if using). Let stand 20 minutes.
To make Salad: Toss together fennel, romaine, red onion, and orange segments in large bowl. Toss with Cracked Pepper Vinaigrette, and garnish with Parmesan.
nutritional information Per 1-cup serving: Calories: 137; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 4 mg; Sodium: 100 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free
CURRIED CARROT SOUP WITH ROASTED PISTACHIOS
From the October 2012 issue of Vegetarian Times, page 30. The recipe starts off, “Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.” Serves 4 in 30 minutes or less.
2 Tbs. olive oil
1 20-oz. pkg. grated carrots (8 cups)
2 large leeks, light green and white parts thinly sliced (2 cups)
1/4 tsp. plus 1/8 tsp. baking soda
1/2 tsp. vadouvan spice or curry powder
1/4 cup roasted shelled pistachios, chopped
Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots. Stir in vadouvan spice, and cook 30 seconds. Add 4 cups water, and bring to a simmer. Remove from heat, purée with immersion blender, and season with salt, if desired. Serve sprinkled with pistachios.
nutritional information Per 1 1/2-cup serving: Calories: 189; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 225 mg; Fiber: 6 g; Sugar: 9 g; Vegan; Gluten-Free
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CHACHOUKA CHOW CHOW
(SPICY, HEARTY NORTH AFRICAN TOMATO AND PEPPER STEW)
This comes from One Green Planet. (Hint: They have a cool email; I recommend it, if you're not already on their emailing list.) The recipe starts out, “The Chachouka Chow Chow drew my attention, not least because I couldn't figure out how to spell it (but the name sure is funny). Warming spices, tender, juicy peppers, the colours of Africa on your plate. Your house will smell of cumin for hours after you've had the last bite of your chachouka.” The recipe, which is dairy free and vegan, serves 3, while the cooking time is 30 minutes.
To view this online, click here.
Note: In the ingredients list, the email list lists “2 medium sized tomatoes (NOT beef).” I'm not sure if the writer meant “not beefsteak tomatoes,” use tomatoes rather than beef, or what, exactly. I'm going to fathom a guess and figure maybe not beefsteak tomatoes, but I could be wrong. I'm also not sure about “tinned tomatoes.” Just figure on using maybe 3 or 4 14 ounce cans of tomatoes.
Ingredients
2 tbsp coconut oil
1/2onion, minced
1 green chilli, deseeded and finely sliced
1/2 tsp cumin seeds
1 clove of garlic, finely minced
2 medium sized tomatoes (NOT beef – see note, above)
7 – 8.75 ounces tempeh, sliced into strips
3 large peppers, deseeded and sliced into strips
49 ounces can tinned tomatoes (see note, above)
1 tsp tumeric
1/2tsp cayenne (or paprika) powder
1 Tbsp nutritional yeast
1 small loaf bread, possibly peach and raisin
Preparation
Heat the coconut oil in a large, deep pan. Fry cumin seeds for a minute before adding the onion, garlic and chilli. Fry for about five minutes, until the onion is translucent, before adding the peppers, tomatoes and the rest of the spices.
Let it all bubble for about 20 minutes on low to medium heat.
Serve with a few slices of crusty, rustic bread.
Notes: If you don't like tempeh, you could try replacing it with fried tofu. If you want to make the dish even more wholesome, red kidney beans would be lovely, too, as they go so well with tomatoes and spices.
VEGAN BLACK BEAN BURGERS
This comes from Jolinda Hackett, About.com's Vegetarian Food guide. She wrote, “I love this recipe for black bean patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They aren't quite firm enough to toss on the backyard grill, but are good for an everyday meal. This veggie burger recipe is both vegetarian and vegan.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes
This can be viewed online here.
1/2 onion, diced
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 tsp garlic powder1 tsp onion powder
1/2 tsp seasoned salt
salt and pepper to taste
oil for frying
Preparation
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
Nutrition Information: Servings: 6; Calories per serving: 294; Calories from Fat: 11; Total Fat: 1.2g; Cholesterol: 0mg; Sodium: 25mg; Total Carbohydrates: 55.3g Dietary Fiber: 11.3g, 45% RDA; Protein: 16.8g; Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet
TUSCAN KALE AND CARROT SOUP
This was in the October 2013 issue of Vegetarian Times, page 74. It starts off, “This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.” Serves 8 in 30 minutes or less.
The recipe can be viewed online here.
This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
nutritional information Per 1 1/4-cup serving: Calories: 128; Protein: 7 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
FENNEL AND ROMAIN SALAD WITH CRACKED PEPPER VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 46. It starts off, “The one-to-three ratio of this orange juice–based vinaigrette can be slightly altered by adding 1/2 teaspoon vinegar to give it more tang. Black pepper has similar emulsifying properties to mustard seeds and keeps this dressing emulsified longer than a simple oil-and-juice combination.” Serves 6 in 30 minutes or less.
Cracked Pepper Vinaigrette
3 oranges
1/2 tsp. red or white wine vinegar, optional
1/4 tsp. cracked black pepper
1/2 clove garlic, minced (1/2 tsp.)
1 1/2 Tbs. grapeseed or canola oil
1 1/2 Tbs. olive oil
1/4 tsp. salt, optional
Salad
1 large fennel bulb, halved and thinly sliced or shaved on mandoline
3 cups chopped romaine lettuce
1/2 small red onion, thinly sliced (1/2 cup)
1 oz. Parmesan cheese, shaved
To make Cracked Pepper Vinaigrette: Supreme oranges by trimming ends, then standing fruit upright. Remove peel and pith with knife, following curve of fruit from top to bottom. Hold fruit over bowl, and cut sections along membranes as if you were slicing out wedges. Set orange supremes aside, and squeeze membrane “skeleton” over bowl to release remaining juice. Reserve 1 Tbs. juice for vinaigrette.
Whisk together 1 Tbs. orange juice, vinegar (if using), cracked pepper, and garlic in bowl. Whisk in grapeseed and olive oils until emulsified. Stir in salt (if using). Let stand 20 minutes.
To make Salad: Toss together fennel, romaine, red onion, and orange segments in large bowl. Toss with Cracked Pepper Vinaigrette, and garnish with Parmesan.
nutritional information Per 1-cup serving: Calories: 137; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 4 mg; Sodium: 100 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free
CURRIED CARROT SOUP WITH ROASTED PISTACHIOS
From the October 2012 issue of Vegetarian Times, page 30. The recipe starts off, “Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.” Serves 4 in 30 minutes or less.
2 Tbs. olive oil
1 20-oz. pkg. grated carrots (8 cups)
2 large leeks, light green and white parts thinly sliced (2 cups)
1/4 tsp. plus 1/8 tsp. baking soda
1/2 tsp. vadouvan spice or curry powder
1/4 cup roasted shelled pistachios, chopped
Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots. Stir in vadouvan spice, and cook 30 seconds. Add 4 cups water, and bring to a simmer. Remove from heat, purée with immersion blender, and season with salt, if desired. Serve sprinkled with pistachios.
nutritional information Per 1 1/2-cup serving: Calories: 189; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 225 mg; Fiber: 6 g; Sugar: 9 g; Vegan; Gluten-Free
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CHACHOUKA CHOW CHOW
(SPICY, HEARTY NORTH AFRICAN TOMATO AND PEPPER STEW)
This comes from One Green Planet. (Hint: They have a cool email; I recommend it, if you're not already on their emailing list.) The recipe starts out, “The Chachouka Chow Chow drew my attention, not least because I couldn't figure out how to spell it (but the name sure is funny). Warming spices, tender, juicy peppers, the colours of Africa on your plate. Your house will smell of cumin for hours after you've had the last bite of your chachouka.” The recipe, which is dairy free and vegan, serves 3, while the cooking time is 30 minutes.
To view this online, click here.
Note: In the ingredients list, the email list lists “2 medium sized tomatoes (NOT beef).” I'm not sure if the writer meant “not beefsteak tomatoes,” use tomatoes rather than beef, or what, exactly. I'm going to fathom a guess and figure maybe not beefsteak tomatoes, but I could be wrong. I'm also not sure about “tinned tomatoes.” Just figure on using maybe 3 or 4 14 ounce cans of tomatoes.
Ingredients
2 tbsp coconut oil
1/2onion, minced
1 green chilli, deseeded and finely sliced
1/2 tsp cumin seeds
1 clove of garlic, finely minced
2 medium sized tomatoes (NOT beef – see note, above)
7 – 8.75 ounces tempeh, sliced into strips
3 large peppers, deseeded and sliced into strips
49 ounces can tinned tomatoes (see note, above)
1 tsp tumeric
1/2tsp cayenne (or paprika) powder
1 Tbsp nutritional yeast
1 small loaf bread, possibly peach and raisin
Preparation
Heat the coconut oil in a large, deep pan. Fry cumin seeds for a minute before adding the onion, garlic and chilli. Fry for about five minutes, until the onion is translucent, before adding the peppers, tomatoes and the rest of the spices.
Let it all bubble for about 20 minutes on low to medium heat.
Serve with a few slices of crusty, rustic bread.
Notes: If you don't like tempeh, you could try replacing it with fried tofu. If you want to make the dish even more wholesome, red kidney beans would be lovely, too, as they go so well with tomatoes and spices.
VEGAN BLACK BEAN BURGERS
This comes from Jolinda Hackett, About.com's Vegetarian Food guide. She wrote, “I love this recipe for black bean patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They aren't quite firm enough to toss on the backyard grill, but are good for an everyday meal. This veggie burger recipe is both vegetarian and vegan.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes
This can be viewed online here.
1/2 onion, diced
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 tsp garlic powder1 tsp onion powder
1/2 tsp seasoned salt
salt and pepper to taste
oil for frying
Preparation
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
Nutrition Information: Servings: 6; Calories per serving: 294; Calories from Fat: 11; Total Fat: 1.2g; Cholesterol: 0mg; Sodium: 25mg; Total Carbohydrates: 55.3g Dietary Fiber: 11.3g, 45% RDA; Protein: 16.8g; Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet
TUSCAN KALE AND CARROT SOUP
This was in the October 2013 issue of Vegetarian Times, page 74. It starts off, “This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.” Serves 8 in 30 minutes or less.
The recipe can be viewed online here.
This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
nutritional information Per 1 1/4-cup serving: Calories: 128; Protein: 7 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
Monday, October 13, 2014
Meatless Monday
Another Meatless Monday to help you tackle the week. Enjoy!
FENNEL AND ROMAIN SALAD WITH CRACKED PEPPER VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 46. It starts off, “The one-to-three ratio of this orange juice–based vinaigrette can be slightly altered by adding 1/2 teaspoon vinegar to give it more tang. Black pepper has similar emulsifying properties to mustard seeds and keeps this dressing emulsified longer than a simple oil-and-juice combination.” Serves 6 in 30 minutes or less.
Cracked Pepper Vinaigrette
3 oranges
1/2 tsp. red or white wine vinegar, optional
1/4 tsp. cracked black pepper
1/2 clove garlic, minced (1/2 tsp.)
1 1/2 Tbs. grapeseed or canola oil
1 1/2 Tbs. olive oil
1/4 tsp. salt, optional
Salad
1 large fennel bulb, halved and thinly sliced or shaved on mandoline
3 cups chopped romaine lettuce
1/2 small red onion, thinly sliced (1/2 cup)
1 oz. Parmesan cheese, shaved
To make Cracked Pepper Vinaigrette: Supreme oranges by trimming ends, then standing fruit upright. Remove peel and pith with knife, following curve of fruit from top to bottom. Hold fruit over bowl, and cut sections along membranes as if you were slicing out wedges. Set orange supremes aside, and squeeze membrane “skeleton” over bowl to release remaining juice. Reserve 1 Tbs. juice for vinaigrette.
Whisk together 1 Tbs. orange juice, vinegar (if using), cracked pepper, and garlic in bowl. Whisk in grapeseed and olive oils until emulsified. Stir in salt (if using). Let stand 20 minutes.
To make Salad: Toss together fennel, romaine, red onion, and orange segments in large bowl. Toss with Cracked Pepper Vinaigrette, and garnish with Parmesan.
nutritional information Per 1-cup serving: Calories: 137; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 4 mg; Sodium: 100 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free
CURRIED CARROT SOUP WITH ROASTED PISTACHIOS
From the October 2012 issue of Vegetarian Times, page 30. The recipe starts off, “Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.” Serves 4 in 30 minutes or less.
2 Tbs. olive oil
1 20-oz. pkg. grated carrots (8 cups)
2 large leeks, light green and white parts thinly sliced (2 cups)
1/4 tsp. plus 1/8 tsp. baking soda
1/2 tsp. vadouvan spice or curry powder
1/4 cup roasted shelled pistachios, chopped
Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots. Stir in vadouvan spice, and cook 30 seconds. Add 4 cups water, and bring to a simmer. Remove from heat, purée with immersion blender, and season with salt, if desired. Serve sprinkled with pistachios.
nutritional information Per 1 1/2-cup serving: Calories: 189; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 225 mg; Fiber: 6 g; Sugar: 9 g; Vegan; Gluten-Free
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CHACHOUKA CHOW CHOW
(SPICY, HEARTY NORTH AFRICAN TOMATO AND PEPPER STEW)
This comes from One Green Planet. (Hint: They have a cool email; I recommend it, if you're not already on their emailing list.) The recipe starts out, “The Chachouka Chow Chow drew my attention, not least because I couldn't figure out how to spell it (but the name sure is funny). Warming spices, tender, juicy peppers, the colours of Africa on your plate. Your house will smell of cumin for hours after you've had the last bite of your chachouka.” The recipe, which is dairy free and vegan, serves 3, while the cooking time is 30 minutes.
To view this online, click here.
Note: In the ingredients list, the email list lists “2 medium sized tomatoes (NOT beef).” I'm not sure if the writer meant “not beefsteak tomatoes,” use tomatoes rather than beef, or what, exactly. I'm going to fathom a guess and figure maybe not beefsteak tomatoes, but I could be wrong. I'm also not sure about “tinned tomatoes.” Just figure on using maybe 3 or 4 14 ounce cans of tomatoes.
Ingredients
2 tbsp coconut oil
1/2onion, minced
1 green chilli, deseeded and finely sliced
1/2 tsp cumin seeds
1 clove of garlic, finely minced
2 medium sized tomatoes (NOT beef – see note, above)
7 – 8.75 ounces tempeh, sliced into strips
3 large peppers, deseeded and sliced into strips
49 ounces can tinned tomatoes (see note, above)
1 tsp tumeric
1/2tsp cayenne (or paprika) powder
1 Tbsp nutritional yeast
1 small loaf bread, possibly peach and raisin
Preparation
Heat the coconut oil in a large, deep pan. Fry cumin seeds for a minute before adding the onion, garlic and chilli. Fry for about five minutes, until the onion is translucent, before adding the peppers, tomatoes and the rest of the spices.
Let it all bubble for about 20 minutes on low to medium heat.
Serve with a few slices of crusty, rustic bread.
Notes: If you don't like tempeh, you could try replacing it with fried tofu. If you want to make the dish even more wholesome, red kidney beans would be lovely, too, as they go so well with tomatoes and spices.
VEGAN BLACK BEAN BURGERS
This comes from Jolinda Hackett, About.com's Vegetarian Food guide. She wrote, “I love this recipe for black bean patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They aren't quite firm enough to toss on the backyard grill, but are good for an everyday meal. This veggie burger recipe is both vegetarian and vegan.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes
This can be viewed online here.
1/2 onion, diced
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 tsp garlic powder1 tsp onion powder
1/2 tsp seasoned salt
salt and pepper to taste
oil for frying
Preparation
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
Nutrition Information: Servings: 6; Calories per serving: 294; Calories from Fat: 11; Total Fat: 1.2g; Cholesterol: 0mg; Sodium: 25mg; Total Carbohydrates: 55.3g Dietary Fiber: 11.3g, 45% RDA; Protein: 16.8g; Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet
TUSCAN KALE AND CARROT SOUP
This was in the October 2013 issue of Vegetarian Times, page 74. It starts off, “This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.” Serves 8 in 30 minutes or less.
The recipe can be viewed online here.
This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
nutritional information Per 1 1/4-cup serving: Calories: 128; Protein: 7 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
FENNEL AND ROMAIN SALAD WITH CRACKED PEPPER VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 46. It starts off, “The one-to-three ratio of this orange juice–based vinaigrette can be slightly altered by adding 1/2 teaspoon vinegar to give it more tang. Black pepper has similar emulsifying properties to mustard seeds and keeps this dressing emulsified longer than a simple oil-and-juice combination.” Serves 6 in 30 minutes or less.
Cracked Pepper Vinaigrette
3 oranges
1/2 tsp. red or white wine vinegar, optional
1/4 tsp. cracked black pepper
1/2 clove garlic, minced (1/2 tsp.)
1 1/2 Tbs. grapeseed or canola oil
1 1/2 Tbs. olive oil
1/4 tsp. salt, optional
Salad
1 large fennel bulb, halved and thinly sliced or shaved on mandoline
3 cups chopped romaine lettuce
1/2 small red onion, thinly sliced (1/2 cup)
1 oz. Parmesan cheese, shaved
To make Cracked Pepper Vinaigrette: Supreme oranges by trimming ends, then standing fruit upright. Remove peel and pith with knife, following curve of fruit from top to bottom. Hold fruit over bowl, and cut sections along membranes as if you were slicing out wedges. Set orange supremes aside, and squeeze membrane “skeleton” over bowl to release remaining juice. Reserve 1 Tbs. juice for vinaigrette.
Whisk together 1 Tbs. orange juice, vinegar (if using), cracked pepper, and garlic in bowl. Whisk in grapeseed and olive oils until emulsified. Stir in salt (if using). Let stand 20 minutes.
To make Salad: Toss together fennel, romaine, red onion, and orange segments in large bowl. Toss with Cracked Pepper Vinaigrette, and garnish with Parmesan.
nutritional information Per 1-cup serving: Calories: 137; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 4 mg; Sodium: 100 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free
CURRIED CARROT SOUP WITH ROASTED PISTACHIOS
From the October 2012 issue of Vegetarian Times, page 30. The recipe starts off, “Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.” Serves 4 in 30 minutes or less.
2 Tbs. olive oil
1 20-oz. pkg. grated carrots (8 cups)
2 large leeks, light green and white parts thinly sliced (2 cups)
1/4 tsp. plus 1/8 tsp. baking soda
1/2 tsp. vadouvan spice or curry powder
1/4 cup roasted shelled pistachios, chopped
Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots. Stir in vadouvan spice, and cook 30 seconds. Add 4 cups water, and bring to a simmer. Remove from heat, purée with immersion blender, and season with salt, if desired. Serve sprinkled with pistachios.
nutritional information Per 1 1/2-cup serving: Calories: 189; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 225 mg; Fiber: 6 g; Sugar: 9 g; Vegan; Gluten-Free
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CHACHOUKA CHOW CHOW
(SPICY, HEARTY NORTH AFRICAN TOMATO AND PEPPER STEW)
This comes from One Green Planet. (Hint: They have a cool email; I recommend it, if you're not already on their emailing list.) The recipe starts out, “The Chachouka Chow Chow drew my attention, not least because I couldn't figure out how to spell it (but the name sure is funny). Warming spices, tender, juicy peppers, the colours of Africa on your plate. Your house will smell of cumin for hours after you've had the last bite of your chachouka.” The recipe, which is dairy free and vegan, serves 3, while the cooking time is 30 minutes.
To view this online, click here.
Note: In the ingredients list, the email list lists “2 medium sized tomatoes (NOT beef).” I'm not sure if the writer meant “not beefsteak tomatoes,” use tomatoes rather than beef, or what, exactly. I'm going to fathom a guess and figure maybe not beefsteak tomatoes, but I could be wrong. I'm also not sure about “tinned tomatoes.” Just figure on using maybe 3 or 4 14 ounce cans of tomatoes.
Ingredients
2 tbsp coconut oil
1/2onion, minced
1 green chilli, deseeded and finely sliced
1/2 tsp cumin seeds
1 clove of garlic, finely minced
2 medium sized tomatoes (NOT beef – see note, above)
7 – 8.75 ounces tempeh, sliced into strips
3 large peppers, deseeded and sliced into strips
49 ounces can tinned tomatoes (see note, above)
1 tsp tumeric
1/2tsp cayenne (or paprika) powder
1 Tbsp nutritional yeast
1 small loaf bread, possibly peach and raisin
Preparation
Heat the coconut oil in a large, deep pan. Fry cumin seeds for a minute before adding the onion, garlic and chilli. Fry for about five minutes, until the onion is translucent, before adding the peppers, tomatoes and the rest of the spices.
Let it all bubble for about 20 minutes on low to medium heat.
Serve with a few slices of crusty, rustic bread.
Notes: If you don't like tempeh, you could try replacing it with fried tofu. If you want to make the dish even more wholesome, red kidney beans would be lovely, too, as they go so well with tomatoes and spices.
VEGAN BLACK BEAN BURGERS
This comes from Jolinda Hackett, About.com's Vegetarian Food guide. She wrote, “I love this recipe for black bean patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They aren't quite firm enough to toss on the backyard grill, but are good for an everyday meal. This veggie burger recipe is both vegetarian and vegan.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes
This can be viewed online here.
1/2 onion, diced
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 tsp garlic powder1 tsp onion powder
1/2 tsp seasoned salt
salt and pepper to taste
oil for frying
Preparation
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
Nutrition Information: Servings: 6; Calories per serving: 294; Calories from Fat: 11; Total Fat: 1.2g; Cholesterol: 0mg; Sodium: 25mg; Total Carbohydrates: 55.3g Dietary Fiber: 11.3g, 45% RDA; Protein: 16.8g; Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet
TUSCAN KALE AND CARROT SOUP
This was in the October 2013 issue of Vegetarian Times, page 74. It starts off, “This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.” Serves 8 in 30 minutes or less.
The recipe can be viewed online here.
This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
nutritional information Per 1 1/4-cup serving: Calories: 128; Protein: 7 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
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