Here are today's six recipes to help you through the weekend. Enjoy!
EASY PEA SOUP
This comes from Nigella Lawson in The New York Times cooking e-newsletter. Nigella wrote, “One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.” Yield: 2 to 4 servings; Time: 15 minutes.
This was featured in “AT MY TABLE; In January, Comfort Comes On the Stove or in a Bowl and can be viewed online here.
Ingredients
1 tablespoon garlic-infused oil
2 scallions, finely sliced
4 cups (two 10-ounce packages) frozen peas
Chicken or vegetable stock concentrate (powder, paste or cube)
2 to 3 tablespoons grated Parmesan cheese
Preparation
Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated, then add frozen peas. Stir well with a wooden spoon.
Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until no longer steaming.
Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve immediately or, if desired, reheat to taste.
SOUTHWESTERN THREE-BEAN AND BARLEY SOUP
This recipe begins, “Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.”
Time: 135 minutes (30 minutes prep)
To view this online, click here.
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion , diced
1 large stalk celery , diced
1 large carrot , diced
9 cups water
4 cups (32-ounce carton) reduced-sodium chicken broth , “no-chicken” broth or vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt
Directions
Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.
Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.
Nutritional Facts: Servings: 6; Serving Size: about 1 1/3 cups; Calories: 205; Carbohydrates: 35 g; Fat: 3 g; Saturated Fat: 0 g; Protein: 11 g; Cholesterol: 0 mg; Dietary Fiber: 10 g; Potassium: 601 mg; Sodium: 705 mg; Yield: 6 servings; about 1 1/3 cups each; Exchanges: 2 starch; 1 vegetable; 1 lean meat; 1/2 fat
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
ROASTED VEGETABLES WITH POLENTA AND BABY GREENS
This comes from Publix's Greenwise Magazine. It seems that Greenwise Magazine is no longer being published – at least it looks that way – but Publix still carries their Greenwise products. This cam from the March 2006 issue of the magazine. And Publix, if you're listening, please bring back the magazine!
6 C cut-up vegetables, such as asparagus, red or green pepper wedges, zucchini slices, quartered mushrooms. and/or red onion slices
1/4 C organic olive oil
1/4 tsp kosher salt
1 clove garlic, minced
1 Tbs organic olive oil
1/4 – 1/2 tsp crushed red pepper
2 C milk
2 C water
1 C cornmeal
1/2 C finely shredded Parmesan cheese
1 Tbs snipped fresh basil
1/2 tsp kosher salt
Shredded Parmesan Cheese
Organic baby greens
In shallow roasting pan, combine veggies, 1/4 C olive oil & 1/4 tsp kosher salt; toss to coat veggies. Roast, uncovered, in 350 degree oven about 30 minutes or until crisp-tender, stirring once.
Meanwhile, in large saucepan, cook garlic in 1 Tbs olive oil over medium heat. Stir in crushed red pepper. Stir in milk & 1 C water. Bring just to boiling. In small bowl, stir together cornmeal with remaining 1 C water. Slowly add cornmeal mixture to hot milk mixture, stirring constantly. Return to boiling. Reduce heat to low. Cook, uncovered for 5 – 10 minutes more or until mixture is very thick, stirring frequently. Stir in 1/2 C Parmesan cheese, basil, & 1/2 tsp salt.
To serve, spoon polenta mixture onto individual plates or into shallow bowls. Place roasted veggies on top of polenta. Sprinkle with additional Parmesan cheese & crown with greens. Serve immediately. Makes 6 servings.
Nutrition per serving: 272 cal; 16 g total fat (4 g sat. fat), 11mg cholesterol, 404 mg sodium, 26 g carbo., 4 g fiber, 9 g protein.
CHOCOLATE BEAN CAKE
This comes from the MyDailyMoment.com e-newsletter. It begins, “Think you've bean there, done that? Well, you haven't until you try this protein-packed chocolate cake that's a slice of heaven. If you want a dessert that's a deviation from the norm, try this simple slice of heaven. It's a chocolate lover's dream.” Prep Time: 15 minutes; Cook Time: 40 minutes; Ready in: 1 hour 10 minutes; Serves 12.
To view this online, click here.
Ingredients
1 1/2 cups semisweet chocolate chips
1 (15 oz.) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 tsp. baking powder
1 tbsp. confectioners' sugar for dusting
Directions
Preheat the oven to 350 degrees. Grease and flour a 9 in. round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
EASY LAYERED PUMPKIN CHEESECAKE
This is from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “ This cheesecake is completely homemade, and it takes just minutes to prepare.
“From the homemade cinnamon-spiced graham cracker crust to the luscious double layer pumpkin filling, this cheesecake will look (and taste!) like you spent half the day in the kitchen!
“The cheesecake is made in a 9 1/2- X1 3/4-inch deep dish pie plate. If your pie plate is slightly smaller, you might have a little extra filling. There's very little expansion, so you can fill it nearly to the rim. Just be careful moving it to the oven!
“If you do plan to use a smaller ‘ready’ crust, I listed the measurements for a smaller amount of filling below the recipe.
“Make this cheesecake at least 4 hours before you plan to serve it to give it plenty of chilling time.” Prep Time: 15 minutes; Cook Time: 57 minutes; Total Time: 72 minutes; Yield: Serves8.
Ingredients
Graham Cracker Crust
2 cups fine graham cracker crumbs
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
8 tablespoons melted butter (1 stick)
Vanilla and Pumpkin Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
whipped cream or whipped topping for serving, optional
caramel sauce or butterscotch sauce for serving, optional
Preparation
Heat the oven to 375° F.
For the crust, combine the graham cracker crumbs, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 8 tablespoons of melted butter in a large bowl. Mix thoroughly until all crumbs are blended into the butter.
Spread the crumbs in a 9- to 10-inch pie plate and tamp down firmly over the bottom and the sides.
Bake for 12 minutes. Remove to a rack to cool.
Reduce the oven temperature to 325° F.
In a large mixing bowl with electric mixer, beat the cream cheese with the 3/4 cup of brown sugar until smooth and creamy. Add the vanilla and eggs and beat until well blended. Pour 1 1/2 cups of the cream cheese mixture into the cooled crust.
Into the remaining cream cheese mixture, beat the pumpkin, 1 teaspoon of cinnamon, and the nutmeg. Spread over the first layer.
Bake the pie for 40 to 50 minutes, until set and just slightly jiggly in the center.
Cool on a rack. Cover and refrigerate until thoroughly chilled (about 3 to 4 hours) before slicing.
Serve topped with whipped cream and drizzle with caramel or butterscotch sauce, if desired.
Serves 8, or up to 12 if slices are quite small.
Filling amounts for a smaller pie:
2 packages (8 ounces each) cream cheese, softened
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla extract
2/3 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Follow the directions above, using 1 cup of the plain vanilla filling for the bottom layer.
Bake for about 35 to 40 minutes.
Top the whole pie with whipped cream or whipped topping before serving, or add a generous dollop to each serving.
Showing posts with label Roasted Vegetables with Polenta and Baby Greens. Show all posts
Showing posts with label Roasted Vegetables with Polenta and Baby Greens. Show all posts
Friday, December 2, 2016
Friday, September 26, 2014
Yummy Friday Recipes
Hopefully, the weather is beginning to cool off where you are and it's starting to feel fall-ish. These recipes are great for a fall weekend. Heck, they're good anytime! Enjoy!
TIRAMISU CAKE
This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”
To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8
Ingredients
6 egg yolks
3/4 cup sugar
1 1/2 cup mascarpone cheese
1 1/2 cup heavy whipping cream
3 to 4 dozen Italian Lady fingers (store bought or homemade)
1 cup cold espresso
1/2 cup amaretto or coffee liqueur (optional)
1 Tbsp cocoa for dusting
Preparation
Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.
Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.
Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.
Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.
Refrigerate 4 hours or overnight.
Just before serving, dust with the cocoa powder.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
To view this online, click here.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
HERBED CARROT SOUP
This comes from the December 2005 issue of Runner’s World; reprinted from HerbWise: Growing, Cooking, WellBeing by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable or chicken stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.
ROASTED VEGETABLES WITH POLENTA AND BABY GREENS
From the March, 2006 issue of Publix Supermarket's GreenWise Magazine.
6 C cut-up vegetables, such as asparagus, red or green pepper wedges, zucchini slices, quartered mushrooms. and/or red onion slices
1/4 C organic olive oil
1/4 tsp kosher salt
1 clove garlic, minced
1 Tbs organic olive oil
1/4 – 1/2 tsp crushed red pepper
2 C milk
2 C water
1 C cornmeal
1/2 C finely shredded Parmesan cheese
1 Tbs snipped fresh basil
1/2 tsp kosher salt
Shredded Parmesan Cheese
Organic baby greens
In shallow roasting pan, combine veggies, 1/4 C olive oil & 1/4 tsp kosher salt; toss to coat veggies. Roast, uncovered, in 350 degree oven about 30 minutes or until crisp-tender, stirring once.
Meanwhile, in large saucepan, cook garlic in 1 Tbs olive oil over medium heat. Stir in crushed red pepper. Stir in milk & 1 C water. Bring just to boiling. In small bowl, stir together cornmeal with remaining 1 C water. Slowly add cornmeal mixture to hot milk mixture, stirring constantly. Return to boiling. Reduce heat to low. Cook, uncovered for 5-10 minutes more or until mixture is very thick, stirring frequently. Stir in 1/2 C Parmesan cheese, basil, & 1/2 tsp salt.
To serve, spoon polenta mixture onto individual plates or into shallow bowls. Place roasted veggies on top of polenta. Sprinkle with additional Parmesan cheese & crown with greens. Serve immediately. Makes 6 servings.
Nutrition per serving: 272 cal; 16 g total fat (4 g sat. fat), 11mg cholesterol, 404 mg sodium, 26 g carbo., 4 g fiber, 9 g protein.
GOURMET GREEN BEANS
From Publix Supermarket's April 2006 issue of Aprons
2 (12-ounce) bags fresh snipped green beans (snapped, if desired)
1 (8-ounce) package sliced baby portabella mushrooms
3/4 cup water
2 tablespoons garlic butter
1 tablespoon sesame seeds
1 teaspoon seasoned salt
Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.
Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.
Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.
Calories (per 1/8 recipe) 70; Fat 4g; Cholesterol 5mg; Sodium 220mg; Carbohydrate 8g; Fiber 3g; Protein 2g; Vitamin A 15%; Vitamin C 25%; Calcium 4%; Iron 6%
HOT CROSS BUNS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Yield: 12 buns.
4 to 4 1/2 cups bread flour, divided
1/2 cup whole wheat flour
1 package Fleischmann's Active Dry Yeast
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup (1 stick) butter
2 eggs, beaten
3/4 cup raisins
Vanilla Glaze
3/4 cup confectioners' sugar, sifted
2 tablespoons milk
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
Combine 2 cups of bread flour, whole wheat flour, yeast, sugar, salt, cinnamon & nutmeg in a large bowl; stir until thoroughly blended.
Combine milk & butter in saucepan. Warm over low heat, stirring occasionally, until butter melts. Remove from heat & let cool to lukewarm. Stir in eggs.
Add milk mixture to flour mixture; beat for 200 strokes. Stir in raisins. Add 2 cups bread flour; mix until flour is incorporated. Turn dough out onto a floured surface. Knead lightly, adding enough of the remaining bread flour to make a soft dough that isn't sticky. Knead about 5 minutes, or until dough is smooth & elastic. Lightly rub surface of dough with oil or butter; place in rinsed bowl. Cover and let rise in warm, draft-free place 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough & transfer to a floured surface. Knead lightly to remove air bubbles. Divide dough into 12 pieces. Form pieces into balls. Place balls on a lightly greased baking sheet, leaving about 1 inch between balls. Cover with a clean towel and let rise 45-60 minutes, or until doubled. Use a sharp knife or razor blade to cut a deep cross in top of each ball.
While dough is rising, preheat oven to 375 degrees. Bake buns 15 to 20 minutes, or until golden. Remove from baking sheet and place on wire rack. Let buns cool 15 minutes.
While buns are cooling, prepare glaze. Combine confectioners' sugar, milk, butter and vanilla in a bowl; mix until smooth. Use a pastry brush to apply the glaze to the still-warm buns. Serve warm.
Note: You can make these the night before and they'll still taste fresh in the morning. Measure the vanilla carefully for the glaze. It can easily overwhelm the subtlety of the dough if it is out of proportion with the other flavors.
Currants are the traditional fruit for hot cross buns, but I much prefer raisins. You will sometimes see hot cross buns with candied orange peel or citron, but they taste too much like fruitcake for me to enjoy them. If you like that sort of thing, reduce the raisins to 1/2 cup, and add 1/4 cup candied orange peel or other fruitcake-type confection.
Commercial bakeries sometimes omit cutting the cross and simply pipe on some bright yellow frosting-yuck! Don't even think about it!
TIRAMISU CAKE
This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”
To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8
Ingredients
6 egg yolks
3/4 cup sugar
1 1/2 cup mascarpone cheese
1 1/2 cup heavy whipping cream
3 to 4 dozen Italian Lady fingers (store bought or homemade)
1 cup cold espresso
1/2 cup amaretto or coffee liqueur (optional)
1 Tbsp cocoa for dusting
Preparation
Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.
Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.
Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.
Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.
Refrigerate 4 hours or overnight.
Just before serving, dust with the cocoa powder.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
To view this online, click here.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
HERBED CARROT SOUP
This comes from the December 2005 issue of Runner’s World; reprinted from HerbWise: Growing, Cooking, WellBeing by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable or chicken stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.
ROASTED VEGETABLES WITH POLENTA AND BABY GREENS
From the March, 2006 issue of Publix Supermarket's GreenWise Magazine.
6 C cut-up vegetables, such as asparagus, red or green pepper wedges, zucchini slices, quartered mushrooms. and/or red onion slices
1/4 C organic olive oil
1/4 tsp kosher salt
1 clove garlic, minced
1 Tbs organic olive oil
1/4 – 1/2 tsp crushed red pepper
2 C milk
2 C water
1 C cornmeal
1/2 C finely shredded Parmesan cheese
1 Tbs snipped fresh basil
1/2 tsp kosher salt
Shredded Parmesan Cheese
Organic baby greens
In shallow roasting pan, combine veggies, 1/4 C olive oil & 1/4 tsp kosher salt; toss to coat veggies. Roast, uncovered, in 350 degree oven about 30 minutes or until crisp-tender, stirring once.
Meanwhile, in large saucepan, cook garlic in 1 Tbs olive oil over medium heat. Stir in crushed red pepper. Stir in milk & 1 C water. Bring just to boiling. In small bowl, stir together cornmeal with remaining 1 C water. Slowly add cornmeal mixture to hot milk mixture, stirring constantly. Return to boiling. Reduce heat to low. Cook, uncovered for 5-10 minutes more or until mixture is very thick, stirring frequently. Stir in 1/2 C Parmesan cheese, basil, & 1/2 tsp salt.
To serve, spoon polenta mixture onto individual plates or into shallow bowls. Place roasted veggies on top of polenta. Sprinkle with additional Parmesan cheese & crown with greens. Serve immediately. Makes 6 servings.
Nutrition per serving: 272 cal; 16 g total fat (4 g sat. fat), 11mg cholesterol, 404 mg sodium, 26 g carbo., 4 g fiber, 9 g protein.
GOURMET GREEN BEANS
From Publix Supermarket's April 2006 issue of Aprons
2 (12-ounce) bags fresh snipped green beans (snapped, if desired)
1 (8-ounce) package sliced baby portabella mushrooms
3/4 cup water
2 tablespoons garlic butter
1 tablespoon sesame seeds
1 teaspoon seasoned salt
Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.
Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.
Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.
Calories (per 1/8 recipe) 70; Fat 4g; Cholesterol 5mg; Sodium 220mg; Carbohydrate 8g; Fiber 3g; Protein 2g; Vitamin A 15%; Vitamin C 25%; Calcium 4%; Iron 6%
HOT CROSS BUNS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Yield: 12 buns.
4 to 4 1/2 cups bread flour, divided
1/2 cup whole wheat flour
1 package Fleischmann's Active Dry Yeast
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup (1 stick) butter
2 eggs, beaten
3/4 cup raisins
Vanilla Glaze
3/4 cup confectioners' sugar, sifted
2 tablespoons milk
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
Combine 2 cups of bread flour, whole wheat flour, yeast, sugar, salt, cinnamon & nutmeg in a large bowl; stir until thoroughly blended.
Combine milk & butter in saucepan. Warm over low heat, stirring occasionally, until butter melts. Remove from heat & let cool to lukewarm. Stir in eggs.
Add milk mixture to flour mixture; beat for 200 strokes. Stir in raisins. Add 2 cups bread flour; mix until flour is incorporated. Turn dough out onto a floured surface. Knead lightly, adding enough of the remaining bread flour to make a soft dough that isn't sticky. Knead about 5 minutes, or until dough is smooth & elastic. Lightly rub surface of dough with oil or butter; place in rinsed bowl. Cover and let rise in warm, draft-free place 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough & transfer to a floured surface. Knead lightly to remove air bubbles. Divide dough into 12 pieces. Form pieces into balls. Place balls on a lightly greased baking sheet, leaving about 1 inch between balls. Cover with a clean towel and let rise 45-60 minutes, or until doubled. Use a sharp knife or razor blade to cut a deep cross in top of each ball.
While dough is rising, preheat oven to 375 degrees. Bake buns 15 to 20 minutes, or until golden. Remove from baking sheet and place on wire rack. Let buns cool 15 minutes.
While buns are cooling, prepare glaze. Combine confectioners' sugar, milk, butter and vanilla in a bowl; mix until smooth. Use a pastry brush to apply the glaze to the still-warm buns. Serve warm.
Note: You can make these the night before and they'll still taste fresh in the morning. Measure the vanilla carefully for the glaze. It can easily overwhelm the subtlety of the dough if it is out of proportion with the other flavors.
Currants are the traditional fruit for hot cross buns, but I much prefer raisins. You will sometimes see hot cross buns with candied orange peel or citron, but they taste too much like fruitcake for me to enjoy them. If you like that sort of thing, reduce the raisins to 1/2 cup, and add 1/4 cup candied orange peel or other fruitcake-type confection.
Commercial bakeries sometimes omit cutting the cross and simply pipe on some bright yellow frosting-yuck! Don't even think about it!
Subscribe to:
Posts (Atom)