Meatless Monday

It's Meatless Monday. Here are six vegetarian holiday food to help you through the day, including Apple Crisp and Baked Macaroni and Cheese. Enjoy!

VICTORIA SPONGE CAKE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.” Yield: 8 to 10 servings.

This was featured in “‘The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online at here.

Ingredients

12 tablespoons unsalted butter (1 1/2 sticks), softened, more for greasing pan

1 1/3 cups all-purpose flour

3 1/4 teaspoons baking powder

1/2 teaspoon kosher salt

3/4 cups plus 2 tablespoons granulated sugar

3 large eggs, at room temperature

2 tablespoons whole milk

1/2 cup raspberry jam, more to taste

1 cup heavy cream

1 tablespoon confectioners’ sugar, more for dusting

1/4 teaspoon vanilla extract

Preparation

Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt.

In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.

Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.

Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.

BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING

This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.

This recipe can be viewed online here.

5 Tbs. maple syrup, divided

1 tsp. balsamic vinegar

6 cups fresh blackberries (1 3/4 lb.)

3 Tbs. sugar

16 Tbs. all-purpose flour, divided

1/4 tsp. plus 1/8 tsp. salt, divided

2/3 cup rolled oats

2/3 cup chopped toasted pecans

1/3 cup brown sugar

3 Tbs. canola oil

Preheat oven to 350°F. Coat deep baking dish with cooking spray.

Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.

Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.

Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.

nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan

STRAWBERRY VINAIGRETTE

This comes from Smuckers. Makes 2 1/2 C or 20 servings (2 Tbs).

1 C Smucker’s sugar free strawberry preserves

1/4 C balsamic vinegar

1/4 C Dijon mustard

1/2 - 1 tsp ground pepper

1/2 C Olive Oil

1/2 C water

In a medium bowl, using a wire whisk, whip together the preserves, vinegar, mustard & pepper, until thoroughly emulsified. Gradually whisk in 1/2 C oil, then 1/2 C of water (more, if desired).

STIR-FRIED VEGETABLES

This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

BAKED MACARONI AND CHEESE

This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

APPLE CRISP

This comes from a long-since-forgotten-emailing-list.

4 large apples

1/2 cup brown sugar

1 cup flour

3/4 cup white sugar

1 tsp. cinnamon

1/4 tsp. salt

2 Tbs. melted butter

1 egg

1/2 cup water

Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.

Wednesday Recipes

Here we are, half-way through the second week of the new year. Here are six recipes to help you through the day. Enjoy!

VERTAMAE SMART-GROSVENOR’S ONION PIE

I don’t know about you, but the idea of an onion pie seems a little strange - and just interesting enough to try! This comes from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Vertamae Smart-Grosvenor’s 1970 cookbook, “Vibration Cooking, or the Travel Notes of a Geechee Girl,” combined memoir and recipes in a new way, and introduced many readers to a brilliant new voice in American food culture. This onion-pie recipe is like many of her recipes, simple and deeply satisfying home cooking rooted in the South, but with a truly global point of view. If you want, you can toss a handful of cooked ham or grated cheese or fresh chopped herbs into the mix before putting it in the oven. It’s especially delicious chilled, the next day, when the flavors have mellowed and the custard has become creamy.” Yield: Serves 8; Time: 1 hour.

This was featured in “A Pie Made With Onions — and Good Vibes”, and can be found online here.

Ingredients

3 large onions, finely sliced

2 tablespoons butter

2 tablespoons peanut oil

Salt and pepper, to taste

2 tablespoons flour

3 eggs

3/4 cup cream

1 9-inch pie crust, blind-baked

Preparation

Sauté the onions in butter and peanut oil until they are tender and translucent. Season generously with salt and pepper. Add the flour, and cook for just a few more minutes, then turn off the heat. Whisk the eggs with the cream, and mix well with the onions, then add the mixture to a partly blind-baked pie crust. Bake at 350 until the egg mixture is set, about 30 minutes.

THE $250 COOKIE RECIPE

This comes from Barbara Whitaker, also in The New York Times cooking e-newsletter. Barbara wrote, “Almost everybody has heard the one about the woman lunching at the Neiman Marcus Cafe in Dallas, who enjoyed the chocolate chip cookies so much that she asked for the recipe. For "only two-fifty," the waitress said, it was hers. But when the credit card bill arrived, the woman found the total near $300. Turns out the recipe cost $250, the story goes. In 1997, after years of enduring the myth, Neiman Marcus came up with a recipe – and gave it out for free. It's a delicious variation on chocolate chip cookies, using ground oatmeal, nuts and adding extra chocolate with a grated Hershey bar (you can use any brand you love).” Guess that the woman from Dallas probably gave the recipe out to everyone and anyone and that after it got around, there was little choice on N.M.’s side but to let it out for free. Moral? Don’t p.o. your customers!

Yield: About 55 cookies; Time: 45 minutes.

The recipe was featured in “The $250 Cookie Recipe Exposed”, and can be viewed online here.

Ingredients

1 cup butter

1 cup dark brown sugar, packed

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups oatmeal

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

12 ounces chocolate chips

1 4-ounce milk chocolate bar

1 1/2 cups chopped nuts

Preparation

Heat oven to 375 degrees.

Cream together butter and both sugars. Stir in eggs and vanilla.

Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.

Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.

SALTED MAPLE CHESS PIE

This comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her emails, I highly recommend doing it!

To view this online, click here.

Ingredients

Single layer Pie Crust*

4 eggs, room temperature

1/4 cup heavy cream

1 tablespoon vanilla extract

3/4 cup maple syrup

1 cup brown sugar

1/2 cup (1 stick) melted butter, cooled

2 tablespoons cornmeal

1 tablespoon white vinegar

Flakey sea salt (Like Maldon)

Instructions

Preheat oven to 425F.

In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.

Roll your pie crust into a 11 inch circle and drape onto your pie plate. Crimp or flute the edges with a fork or your fingers.

Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.

Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.

Notes

*If you'd like to add the braided crust like I did, I recommend making 1½ times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.

**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.

STRAWBERRY VINAIGRETTE

This comes from Smuckers. Makes 2 1/2 C or 20 servings (2 Tbs).

1 C Smucker’s sugar free strawberry preserves

1/4 C balsamic vinegar

1/4 C Dijon mustard

1/2 - 1 tsp ground pepper

1/2 C Olive Oil

1/2 C water

In a medium bowl, using a wire whisk, whip together the preserves, vinegar, mustard & pepper, until thoroughly emulsified. Gradually whisk in 1/2 C oil, then 1/2 C of water (more, if desired).

SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP

This yummy soup comes from Soup for Every Body by Joanna Pruess w/Lauren Braun via Publix’s GreenWise magazine (December 2005). 1 1/2 hours prep time (includes baking time); Serves 4-6

1 1/2 lb sweet potatoes (or yams)

2 Tbsp unsalted butter or olive oil

2 large onions, peeled and thinly sliced

2 C fresh apple cider

1 Tbsp unsulphured molasses plus 3 Tbsp water

2 C chicken or vegetable stock

salt and white pepper

2 Tbsp finely chopped walnuts, lightly toasted

1 Tbsp finely shredded fresh sage leaves

Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.

Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.

Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.

Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.

Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium

MEAT LOAF

This comes from Ina Garten fro, The Food Network’s Barefoot Contessa. Total Time: 1 hr 45 min; Prep: 20 min; Cook: 1 hr 25 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe.html?oc=linkback.

Ingredients

1 tablespoon good olive oil

3 cups chopped yellow onions (3 onions)

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs (recommended: Progresso)

2 extra-large eggs, beaten

1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.