It's Monday, which means it's time for Meatless Monday. Here are today's six meatless recipes to get you through the day, including Alabama Lemon ‘Cheese’ Cake and Black Bean Chili with Sweet Potato. Enjoy!
SUPER-FAST SPINACH LASAGNA
I’m frequently amazed at the number of places online that offer healthy recipes. Yes, healthy. This one comes from Accent Health, and makes 4 to 5 servings.
To view this online, click here.
Ingredients
One 5- or 6-ounce bag baby spinach, coarsely chopped
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Salt and freshly ground black pepper
1 1/2 cups pasta sauce
One 16-ounce bag medium-sized frozen cheese ravioli
1 cup shredded part-skim mozzarella cheese
Directions
Preheat the oven to 375°F.
Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, 30 seconds to 1 minute.
Raise heat to medium-high, add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Season with salt and pepper to taste.
Coat an 8x8-inch baking pan (or dish) with nonstick cooking spray. Spread 1/4 cup of the sauce in the pan. Arrange half the ravioli (about 16 pieces) evenly on top of the sauce. Spread the spinach over the ravioli then top with 1/2 cup cheese and 1/2 cup sauce. Cover evenly with the remaining ravioli, 3/4 cup sauce, and 1/2 cup cheese.
Cover with aluminum foil and bake until bubbly, about 35 minutes. Remove the foil and bake an additional five minutes. Let stand about five minutes before slicing and serving.
Nutrition: 260 calories, 11g fat (5g saturated), 690mg sodium, 29g carbohydrate, 4g fiber, 13g protein, 45% vitamin A, 15% vitamin C, 30% calcium, 15% iron
Recipe Created by Liz Weiss, MS, RD, Meal Makeover Moms
WILD RICE SALAD
This also comes from Accent Health, and makes 8 Servings.
To view this online, click here.
Ingredients
1 cup wild rice
1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2 1/2 packed cups)
1 orange bell pepper, cut into 1/4-inch dice
3 green onions, thinly sliced (white and light green parts only)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped toasted pecans
1/2 cup dried cranberries
1 celery stalk, trimmed and thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crumbled feta cheese, optional
Directions
Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.
When cool, stir in the kale, bell pepper, green onions, parsley, pecans, cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.
Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.
Nutrition Information per Serving (1 cup): 150 calories, 12g fat (1.5g saturated), 90mg sodium, 12g carbohydrates, 2g fiber, 2g protein, 60% vitamin A, 100% vitamin C
The recipe ends with, “One cup of my nutty, crunchy salad has a day’s worth of vitamin C, and it’s also loaded with vitamin A.”
Credits
Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms
ALABAMA LEMON ‘CHEESE’ CAKE
This was in The New York Times cooking e-newsletter. It begins, “This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.” Yield: 10 to 12 servings.
This was featured in “Two Recipes From Tracy K. Smith’s Kitchen” and can be viewed online here. Also, check out Melissa Clarke’s guide, “How to Frost a Cake”
Ingredients
For the Cake:
1 cup butter (2 sticks), at room temperature
2 cups sugar
1 tablespoon baking powder
3 cups sifted cake flour
3/4 cup milk
6 large egg whites, stiffly beaten
For the Lemon Filling:
1/2 cup butter (1 stick)
1 cup sugar
6 large egg yolks
Grated zest and juice of 2 lemons
For the 7-Minute Frosting:
2 egg whites, unbeaten
1 1/2 cups sugar
1/4 teaspoon salt
1/3 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla
For Decorating:
1 cup shredded coconut
Preparation
Make the Cake:
Preheat oven to 350 degrees and grease three 8-inch cake pans.
With a standing or hand mixer, cream butter and sugar until light and fluffy. Add dry ingredients alternately with milk. Fold in egg whites until thoroughly combined; do not overmix.
Divide batter into greased pans and transfer to the oven. Bake for 25 to 30 minutes, or until top springs back when lightly touched. Cool on racks before removing from pans; let cool completely.
Make the Lemon Filling:
Combine all ingredients in top of double boiler set over boiling water. Cook, stirring constantly until very thick, about 15 minutes. Transfer to a bowl and let cool completely before using.
Make the Frosting:
Combine all ingredients in top of double boiler. Beat with a rotary beater or hand mixer for 1 minute, then set over boiling water and beat for about 7 minutes more or until frosting stands in glossy peaks. Remove from the heat and continue beating until frosting is cool and thick enough to hold firm swirls. Let cool completely before using.
Assemble the Cake:
Spread the lemon filling between the layers and on top. Spread the frosting on the sides of the cake and press with shredded coconut.
BLUEBERRY PIE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.
This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.
Ingredients
For the Crust:
2 1/ 2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 cups unsalted butter, cold and cut into cubes
8-10 tablespoons or 120 to 150 grams of ice water
1 egg, beaten with 1 tablespoon of water
For the Filling:
8 cups blueberries, picked over and washed
1/2 cup raw sugar
2 tablespoons lemon juice
2-3 tablespoons arrowroot flour or cornstarch
1/4 teaspoon kosher salt
Preparation
To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.
Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top
of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.
Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.
Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.
BLACK BEAN VEGETARIAN CHILI WITH SWEET POTATO
This is from Jolinda Hackett, About.com’s Vegetarian Food expert. For this one, Jolinda wrote, “I have to confess, chili is not my favorite of vegetarian meals, but even I couldn't stop eating this vegetarian and vegan black bean chili, it was just so flavorful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. This is my new favorite homemade chili recipe!” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 3-4 servings (though it ends “Makes 5 servings of homemade black bean chili.”)
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 small onion, diced
2 small sweet potatoes, peeled and chopped
2 medium carrots, sliced
1/2 red bell pepper, chopped (optional)
2 tbsp olive oil
1 15 ounce can black beans (or a little less than two cups, if you're cooking them fresh)
1 15 ounce can diced tomatoes or tomato sauce
1/2 cup vegetable broth
1 tbsp chili powder
1 tsp cumin
1/2 tsp cayenne (or to taste)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Preparation
Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.
Reduce heat to medium low, and add remaining ingredients, stirring to combine well.
Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.
FRESH PEAS WITH MINT
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml
Ingredients
2 cups sugar snap peas, blanched
2 cups frozen peas, thawed
1/4 cup sliced green onion
2 tablespoons butter
1 tablespoon fresh mint, finely chopped
Salt and pepper, to taste
Directions
In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.
Stir in mint.
Season with salt and pepper.
Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g
Showing posts with label Wild Rice Salad. Show all posts
Showing posts with label Wild Rice Salad. Show all posts
Monday, June 5, 2017
Friday, July 15, 2016
Friday Recipes
Finally, Friday. Here are six yummy recipes to help you through the weekend. Enjoy!
BUTTERY BREAKFAST CASSEROLE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.” Yield: 8 to 10 servings.
To view this online, click here.
Ingredients
1 pound croissants (about 5 to 7), split in half lengthwise
1 tablespoon extra-virgin olive oil, more for baking dish
1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
3/4 pound sweet Italian sausage, casings removed
2 teaspoons finely chopped fresh sage
8 large eggs
3 cups whole milk
1 cup heavy cream
8 ounces Gruyère, grated (2 cups)
1 1/4 teaspoons kosher salt
1 teaspoon black pepper
Preparation
Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
SPICY SPAGHETTI WITH TOMATOES AND FRESH ARUGULA “ALLE CAMPANE”
This comes from Danette St. Onge, About.com’s Italian Food expert. Dante wrote, “During the time I lived in Florence, Italy, one of my favorite casual restaurants in town was Le Campane, a spacious, bustling place in Borgo La Croce. While it is primarily popular as a low-key pizzeria, one of my favorite dishes there was from the pasta menu: their version of the classic, and extremely basic, dish spaghetti al aglio, olio e peperoncino (spaghetti with garlic, olive oil, and red chili pepper) -- with a fresh and intriguing twist. Fresh cherry tomatoes are lightly sauteed in olive oil together with the garlic and red chile pepper, and finely chopped fresh arugula and chives top the hot pasta -- their freshness, tang, and piquant bite play off of the spiciness of the red chile pepper flakes. This is a great dish and one that I make often: it's delicious and satisfying but also quick, easy and nutritious -- kind of like having your pasta and salad together in one dish!” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: about 2-3 servings
To view this online, click here.
Ingredients
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled and finely minced
1/4 - 1/2 teaspoon dried red chile pepper flakes (you can adjust depending on how spicy you'd like the dish to be)
1/2 pound spaghetti (or any other long, thin pasta)
1 cup very ripe cherry or cocktail tomatoes (about 8-10 cherry tomatoes or 4-6 cocktail tomatoes), stemmed and halved
1/2 cup finely minced fresh chives
1/2 cup finely chopped fresh, wild arugula
Fine sea salt, to taste
Preparation
Place a large pot of 6 to 8 cups water to boil over high heat, covered.
Meanwhile, heat the olive oil in a medium, heavy-bottomed skillet over medium-high heat. Add the garlic and saute briefly until lightly browned, less than 1 minute. Add the chile pepper flakes and stir until fragrant, about 30 seconds. Add the tomatoes, lower the heat to medium and saute until tomatoes are heated through and slightly softened and the oil takes on a reddish-orange color, 2 to 3 minutes.
Remove from heat and set aside.
When the water reaches a rolling boil, add 1 to 2 tablespoons of coarse salt to the pot and add the pasta. Cook until just al dente, then drain well.
Toss the drained pasta in the garlic-tomato mixture until evenly distributed and well coated, adding a little more extra-virgin olive oil as necessary if it seems too dry. Season to taste with salt, then divide into portions and transfer to serving dishes.
In a medium bowl, stir the finely chopped chives and arugula together until mixed well. Sprinkle over the pasta, dividing evenly between the portions, and serve immediately.
SUPER-FAST SPINACH LASAGNA
I’m frequently amazed at the number of places online that offer healthy recipes. Yes, healthy. This one comes from Accent Health, and makes 4 to 5 servings.
To view this online, click here.
Ingredients
One 5- or 6-ounce bag baby spinach, coarsely chopped
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Salt and freshly ground black pepper
1 1/2 cups pasta sauce
One 16-ounce bag medium-sized frozen cheese ravioli
1 cup shredded part-skim mozzarella cheese
Directions
Preheat the oven to 375°F.
Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, 30 seconds to 1 minute.
Raise heat to medium-high, add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Season with salt and pepper to taste.
Coat an 8x8-inch baking pan (or dish) with nonstick cooking spray. Spread 1/4 cup of the sauce in the pan. Arrange half the ravioli (about 16 pieces) evenly on top of the sauce. Spread the spinach over the ravioli then top with 1/2 cup cheese and 1/2 cup sauce. Cover evenly with the remaining ravioli, 3/4 cup sauce, and 1/2 cup cheese.
Cover with aluminum foil and bake until bubbly, about 35 minutes. Remove the foil and bake an additional five minutes. Let stand about five minutes before slicing and serving.
Nutrition: 260 calories, 11g fat (5g saturated), 690mg sodium, 29g carbohydrate, 4g fiber, 13g protein, 45% vitamin A, 15% vitamin C, 30% calcium, 15% iron
Recipe Created by Liz Weiss, MS, RD, Meal Makeover Moms
WILD RICE SALAD
This also comes from Accent Health, and makes 8 Servings.
To view this online, click here.
Ingredients
1 cup wild rice
1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2 1/2 packed cups)
1 orange bell pepper, cut into 1/4-inch dice
3 green onions, thinly sliced (white and light green parts only)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped toasted pecans
1/2 cup dried cranberries
1 celery stalk, trimmed and thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crumbled feta cheese, optional
Directions
Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.
When cool, stir in the kale, bell pepper, green onions, parsley, pecans, cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.
Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.
Nutrition Information per Serving (1 cup): 150 calories, 12g fat (1.5g saturated), 90mg sodium, 12g carbohydrates, 2g fiber, 2g protein, 60% vitamin A, 100% vitamin C
The recipe ends with, “One cup of my nutty, crunchy salad has a day’s worth of vitamin C, and it’s also loaded with vitamin A.”
Credits
Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms
BLUEBERRY PIE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.
This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.
Ingredients
For the Crust:
2 1/ 2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 cups unsalted butter, cold and cut into cubes
8-10 tablespoons or 120 to 150 grams of ice water
1 egg, beaten with 1 tablespoon of water
For the Filling:
8 cups blueberries, picked over and washed
1/2 cup raw sugar
2 tablespoons lemon juice
2-3 tablespoons arrowroot flour or cornstarch
1/4 teaspoon kosher salt
Preparation
To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.
Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.
Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.
Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.
HONEY PISTACHIO ICE CREAM
This comes from Anita Schecter, About.com’s Middle Eastern Food expert. Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.
“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.
“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.
“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.
“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.
“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”
Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings
To view this online, click here.
Ingredients
1 Cup whole milk
2 Cups heavy cream
1/2 Cup honey
1/4 Cup sugar
1 Tablespoon vanilla (vanilla paste is best, if you have it)
1/4 Teaspoon Salt
1 Cup shelled roasted and salted pistachios
Preparation
In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.
Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.
BUTTERY BREAKFAST CASSEROLE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.” Yield: 8 to 10 servings.
To view this online, click here.
Ingredients
1 pound croissants (about 5 to 7), split in half lengthwise
1 tablespoon extra-virgin olive oil, more for baking dish
1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
3/4 pound sweet Italian sausage, casings removed
2 teaspoons finely chopped fresh sage
8 large eggs
3 cups whole milk
1 cup heavy cream
8 ounces Gruyère, grated (2 cups)
1 1/4 teaspoons kosher salt
1 teaspoon black pepper
Preparation
Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
SPICY SPAGHETTI WITH TOMATOES AND FRESH ARUGULA “ALLE CAMPANE”
This comes from Danette St. Onge, About.com’s Italian Food expert. Dante wrote, “During the time I lived in Florence, Italy, one of my favorite casual restaurants in town was Le Campane, a spacious, bustling place in Borgo La Croce. While it is primarily popular as a low-key pizzeria, one of my favorite dishes there was from the pasta menu: their version of the classic, and extremely basic, dish spaghetti al aglio, olio e peperoncino (spaghetti with garlic, olive oil, and red chili pepper) -- with a fresh and intriguing twist. Fresh cherry tomatoes are lightly sauteed in olive oil together with the garlic and red chile pepper, and finely chopped fresh arugula and chives top the hot pasta -- their freshness, tang, and piquant bite play off of the spiciness of the red chile pepper flakes. This is a great dish and one that I make often: it's delicious and satisfying but also quick, easy and nutritious -- kind of like having your pasta and salad together in one dish!” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: about 2-3 servings
To view this online, click here.
Ingredients
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled and finely minced
1/4 - 1/2 teaspoon dried red chile pepper flakes (you can adjust depending on how spicy you'd like the dish to be)
1/2 pound spaghetti (or any other long, thin pasta)
1 cup very ripe cherry or cocktail tomatoes (about 8-10 cherry tomatoes or 4-6 cocktail tomatoes), stemmed and halved
1/2 cup finely minced fresh chives
1/2 cup finely chopped fresh, wild arugula
Fine sea salt, to taste
Preparation
Place a large pot of 6 to 8 cups water to boil over high heat, covered.
Meanwhile, heat the olive oil in a medium, heavy-bottomed skillet over medium-high heat. Add the garlic and saute briefly until lightly browned, less than 1 minute. Add the chile pepper flakes and stir until fragrant, about 30 seconds. Add the tomatoes, lower the heat to medium and saute until tomatoes are heated through and slightly softened and the oil takes on a reddish-orange color, 2 to 3 minutes.
Remove from heat and set aside.
When the water reaches a rolling boil, add 1 to 2 tablespoons of coarse salt to the pot and add the pasta. Cook until just al dente, then drain well.
Toss the drained pasta in the garlic-tomato mixture until evenly distributed and well coated, adding a little more extra-virgin olive oil as necessary if it seems too dry. Season to taste with salt, then divide into portions and transfer to serving dishes.
In a medium bowl, stir the finely chopped chives and arugula together until mixed well. Sprinkle over the pasta, dividing evenly between the portions, and serve immediately.
SUPER-FAST SPINACH LASAGNA
I’m frequently amazed at the number of places online that offer healthy recipes. Yes, healthy. This one comes from Accent Health, and makes 4 to 5 servings.
To view this online, click here.
Ingredients
One 5- or 6-ounce bag baby spinach, coarsely chopped
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Salt and freshly ground black pepper
1 1/2 cups pasta sauce
One 16-ounce bag medium-sized frozen cheese ravioli
1 cup shredded part-skim mozzarella cheese
Directions
Preheat the oven to 375°F.
Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, 30 seconds to 1 minute.
Raise heat to medium-high, add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Season with salt and pepper to taste.
Coat an 8x8-inch baking pan (or dish) with nonstick cooking spray. Spread 1/4 cup of the sauce in the pan. Arrange half the ravioli (about 16 pieces) evenly on top of the sauce. Spread the spinach over the ravioli then top with 1/2 cup cheese and 1/2 cup sauce. Cover evenly with the remaining ravioli, 3/4 cup sauce, and 1/2 cup cheese.
Cover with aluminum foil and bake until bubbly, about 35 minutes. Remove the foil and bake an additional five minutes. Let stand about five minutes before slicing and serving.
Nutrition: 260 calories, 11g fat (5g saturated), 690mg sodium, 29g carbohydrate, 4g fiber, 13g protein, 45% vitamin A, 15% vitamin C, 30% calcium, 15% iron
Recipe Created by Liz Weiss, MS, RD, Meal Makeover Moms
WILD RICE SALAD
This also comes from Accent Health, and makes 8 Servings.
To view this online, click here.
Ingredients
1 cup wild rice
1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2 1/2 packed cups)
1 orange bell pepper, cut into 1/4-inch dice
3 green onions, thinly sliced (white and light green parts only)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped toasted pecans
1/2 cup dried cranberries
1 celery stalk, trimmed and thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crumbled feta cheese, optional
Directions
Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.
When cool, stir in the kale, bell pepper, green onions, parsley, pecans, cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.
Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.
Nutrition Information per Serving (1 cup): 150 calories, 12g fat (1.5g saturated), 90mg sodium, 12g carbohydrates, 2g fiber, 2g protein, 60% vitamin A, 100% vitamin C
The recipe ends with, “One cup of my nutty, crunchy salad has a day’s worth of vitamin C, and it’s also loaded with vitamin A.”
Credits
Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms
BLUEBERRY PIE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.
This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.
Ingredients
For the Crust:
2 1/ 2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 cups unsalted butter, cold and cut into cubes
8-10 tablespoons or 120 to 150 grams of ice water
1 egg, beaten with 1 tablespoon of water
For the Filling:
8 cups blueberries, picked over and washed
1/2 cup raw sugar
2 tablespoons lemon juice
2-3 tablespoons arrowroot flour or cornstarch
1/4 teaspoon kosher salt
Preparation
To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.
Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.
Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.
Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.
HONEY PISTACHIO ICE CREAM
This comes from Anita Schecter, About.com’s Middle Eastern Food expert. Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.
“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.
“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.
“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.
“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.
“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”
Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings
To view this online, click here.
Ingredients
1 Cup whole milk
2 Cups heavy cream
1/2 Cup honey
1/4 Cup sugar
1 Tablespoon vanilla (vanilla paste is best, if you have it)
1/4 Teaspoon Salt
1 Cup shelled roasted and salted pistachios
Preparation
In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.
Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.
Monday, April 27, 2015
Meatless Monday
It's another meatless Monday, which, of course, means vegetarian food. Many long-time blog readers (for this blog, anyway) may have heard me mention that, as a vegetarian (or mostly so), I have an easier time coming up with meatless meals. Add meat, and it seems too easy to fall into the old ways of "meat-starch-and-veggie" dinner. And while that might be fine once in a while (with, maybe, a veggie burger in place of the meat), it still feels stifling.
Okay, so now that that's out of the way, here are today's recipes. Enjoy!
ROASTED CAULIFLOWER WITH WHITE BEAN SAUCE
This comes from AccentHealth.com, which helps educate patients. Not a bad site to check out. This recipe makes 4 servings
To view this online, click here.
Ingredients
One medium-size cauliflower, cut into three to four, 1-inch-thick whole slices (about 6 ounces per slice), plus remaining florets
4 teaspoons extra virgin olive oil, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 clove garlic, minced
One 15-ounce can cannellini beans, drained and rinsed
3/4 cup marinara sauce
Grated Parmesan cheese, optional
Directions
Line a large baking sheet with parchment paper or aluminum foil.
Preheat oven to 425°F. Place the cauliflower on the baking sheet, and brush the “steaks” and florets with 2 teaspoons of the oil. Sprinkle with a pinch of kosher salt and black pepper. Roast until lightly caramelized and the cauliflower is almost cooked through, about 18 minutes. Gently flip over each “steak” and floret and brush with 1 more teaspoon oil. Sprinkle with 1 teaspoon thyme, a pinch of salt and pepper, and roast until well caramelized and the cauliflower stems are cooked through, 10 to 12 minutes.
Meanwhile, heat the remaining 1 teaspoon oil in a medium-size skillet over medium low heat. Add the garlic, and cook 30 to 60 seconds, stirring frequently, until golden and fragrant. Mix in the beans, marinara sauce, and the remaining 1/2 teaspoon thyme, and cook, stirring frequently, until heated through and bubbly, about 5 minutes.
Top the cauliflower with the beans and serve. Sprinkle with Parmesan cheese as desired.
Nutrition Information per Serving: 190 calories, 5g fat (1g saturated), 330mg sodium, 28g carbohydrate, 12g fiber, 10g protein, 120% vitamin C, 10% calcium, 15% iron
WILD RICE SALAD
This is also from AccentHealth.com, and makes 8 servings. The recipe states, "One cup of my nutty, crunchy salad has a day’s worth of vitamin C, and it’s also loaded with vitamin A." It can be viewed online by clicking here.
Ingredients
1 cup wild rice
1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2 1/2 packed cups)
1 orange bell pepper, cut into 1/4-inch dice
3 green onions, thinly sliced (white and light green parts only)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped toasted pecans
1/2 cup dried cranberries
1 celery stalk, trimmed and thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crumbled feta cheese, optional
Directions
Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.
When cool, stir in the kale, bell pepper, green onions, parsley, pecans, cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.
Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.
Nutrition Information per Serving (1 cup): 150 calories, 12g fat (1.5g saturated), 90mg sodium, 12g carbohydrates, 2g fiber, 2g protein, 60% vitamin A, 100% vitamin C
GRILLED SALAD PIZZA
This is from the October 2008 issue of Vegetarian Times. It starts off, "The oven broiler "grills" greens to wilt them into a crisp-tender topping." Makes 1 12-inch pizza.
To view this online, click here.
2 Tbs. balsamic vinegar
2 tsp. honey
1 tsp. Dijon mustard
1 small clove garlic, minced (1/2 tsp.)
3 Tbs. olive oil
1 recipe Chewy Pizza Dough (click here for dough recipe)
3 Tbs. grated Parmesan cheese
1 cup arugula
1 cup sliced romaine lettuce
1 head red endive, halved and sliced (1 cup)
1/2 cup thinly sliced fresh fennel
1/4 cup thinly sliced red onion
Shaved Parmesan for garnish, optional
To make Vinaigrette:
Whisk together vinegar, honey, mustard, and garlic. Whisk in oil, and season with salt and pepper, if desired. Let rest 30 minutes.
To make Pizza:
1. Prepare Chewy Pizza Dough, and sprinkle with grated Parmesan. Place pizza on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 minutes, or until bottom is crisp and brown. Remove from oven, and adjust setting to broil.
2. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt. Serve garnished with Parmesan curls.
nutritional information Per Slice (1/8 pizza):Calories: 254; Protein: 3 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 344 mg; Fiber: 3 g; Sugar: 4 g; Gluten-Free
BLACK BEAN AND CHILE POSOLE
This comes from the March 2014 issue of Vegetarian Times, page 69. It starts off, "The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste. STORE/SERVE: Ladle cooled posole into two 2-quart containers, and refrigerate three days or freeze up to three months. Thaw, if necessary, then warm in saucepan over medium heat until just beginning to simmer. Serve with garnishes." Serves 8.
To view this online, click here.
Posole
2 4- to 5-inch dried pasilla chiles
2 medium leeks, white and light green parts cut into 2-inch chunks
2 Tbs. olive oil
4 cloves garlic, minced (4 tsp.)
2 tsp. ground cumin
1 tsp. dried oregano
2 15-oz. cans white hominy, rinsed and drained
2 15-oz. cans black beans, rinsed and drained
1 15-oz. can fire-roasted diced tomatoes
Garnishes (optional)
4 cups plain tortilla chips
2 small avocados, diced
2 tomatoes, diced
4 green onions, chopped
2 limes, sliced into wedges
1/2 cup chopped cilantro
hot sauce
To make Posole: Place pasilla chiles in large bowl, and cover with 3 cups boiling water. Let soak 15 minutes, or until softened. Drain chiles, and reserve liquid. Pull open chiles, and gently scrape out and discard seeds. Purée chiles in food processor with 1/4 cup reserved soaking liquid. (Press purée through sieve if bits of skin remain, and discard solids.) Stir chile purée into remaining soaking liquid.
Halve leek chunks, and thinly slice into matchsticks.
Heat oil in large stockpot over medium heat. Add leeks, and sauté 5 to 7 minutes, or until softened. Add garlic, cumin, and oregano, and sauté 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
Place Garnishes (if using) in bowls; pass around table when ready to serve.
nutritional information Per 1 1/2-cup serving (without garnishes): Calories: 176; Protein: 6 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 588 mg; Fiber: 8 g; Sugar: 5 g; Vegan
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SPAGHETTI SAUCE
This recipe, as well as the Vegetarian Lasagna are from my e-cookbook, Off the Wall Cooking.
28 oz. can tomatoes (note)
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
3 onions, chopped
3 – 5 cloves garlic, crushed
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 T vinegar
1 T soy sauce
1/4 – 1/2 lb. grated cheese
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
Okay, so now that that's out of the way, here are today's recipes. Enjoy!
ROASTED CAULIFLOWER WITH WHITE BEAN SAUCE
This comes from AccentHealth.com, which helps educate patients. Not a bad site to check out. This recipe makes 4 servings
To view this online, click here.
Ingredients
One medium-size cauliflower, cut into three to four, 1-inch-thick whole slices (about 6 ounces per slice), plus remaining florets
4 teaspoons extra virgin olive oil, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 clove garlic, minced
One 15-ounce can cannellini beans, drained and rinsed
3/4 cup marinara sauce
Grated Parmesan cheese, optional
Directions
Line a large baking sheet with parchment paper or aluminum foil.
Preheat oven to 425°F. Place the cauliflower on the baking sheet, and brush the “steaks” and florets with 2 teaspoons of the oil. Sprinkle with a pinch of kosher salt and black pepper. Roast until lightly caramelized and the cauliflower is almost cooked through, about 18 minutes. Gently flip over each “steak” and floret and brush with 1 more teaspoon oil. Sprinkle with 1 teaspoon thyme, a pinch of salt and pepper, and roast until well caramelized and the cauliflower stems are cooked through, 10 to 12 minutes.
Meanwhile, heat the remaining 1 teaspoon oil in a medium-size skillet over medium low heat. Add the garlic, and cook 30 to 60 seconds, stirring frequently, until golden and fragrant. Mix in the beans, marinara sauce, and the remaining 1/2 teaspoon thyme, and cook, stirring frequently, until heated through and bubbly, about 5 minutes.
Top the cauliflower with the beans and serve. Sprinkle with Parmesan cheese as desired.
Nutrition Information per Serving: 190 calories, 5g fat (1g saturated), 330mg sodium, 28g carbohydrate, 12g fiber, 10g protein, 120% vitamin C, 10% calcium, 15% iron
WILD RICE SALAD
This is also from AccentHealth.com, and makes 8 servings. The recipe states, "One cup of my nutty, crunchy salad has a day’s worth of vitamin C, and it’s also loaded with vitamin A." It can be viewed online by clicking here.
Ingredients
1 cup wild rice
1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2 1/2 packed cups)
1 orange bell pepper, cut into 1/4-inch dice
3 green onions, thinly sliced (white and light green parts only)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped toasted pecans
1/2 cup dried cranberries
1 celery stalk, trimmed and thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crumbled feta cheese, optional
Directions
Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.
When cool, stir in the kale, bell pepper, green onions, parsley, pecans, cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.
Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.
Nutrition Information per Serving (1 cup): 150 calories, 12g fat (1.5g saturated), 90mg sodium, 12g carbohydrates, 2g fiber, 2g protein, 60% vitamin A, 100% vitamin C
GRILLED SALAD PIZZA
This is from the October 2008 issue of Vegetarian Times. It starts off, "The oven broiler "grills" greens to wilt them into a crisp-tender topping." Makes 1 12-inch pizza.
To view this online, click here.
2 Tbs. balsamic vinegar
2 tsp. honey
1 tsp. Dijon mustard
1 small clove garlic, minced (1/2 tsp.)
3 Tbs. olive oil
1 recipe Chewy Pizza Dough (click here for dough recipe)
3 Tbs. grated Parmesan cheese
1 cup arugula
1 cup sliced romaine lettuce
1 head red endive, halved and sliced (1 cup)
1/2 cup thinly sliced fresh fennel
1/4 cup thinly sliced red onion
Shaved Parmesan for garnish, optional
To make Vinaigrette:
Whisk together vinegar, honey, mustard, and garlic. Whisk in oil, and season with salt and pepper, if desired. Let rest 30 minutes.
To make Pizza:
1. Prepare Chewy Pizza Dough, and sprinkle with grated Parmesan. Place pizza on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 minutes, or until bottom is crisp and brown. Remove from oven, and adjust setting to broil.
2. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt. Serve garnished with Parmesan curls.
nutritional information Per Slice (1/8 pizza):Calories: 254; Protein: 3 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 344 mg; Fiber: 3 g; Sugar: 4 g; Gluten-Free
BLACK BEAN AND CHILE POSOLE
This comes from the March 2014 issue of Vegetarian Times, page 69. It starts off, "The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste. STORE/SERVE: Ladle cooled posole into two 2-quart containers, and refrigerate three days or freeze up to three months. Thaw, if necessary, then warm in saucepan over medium heat until just beginning to simmer. Serve with garnishes." Serves 8.
To view this online, click here.
Posole
2 4- to 5-inch dried pasilla chiles
2 medium leeks, white and light green parts cut into 2-inch chunks
2 Tbs. olive oil
4 cloves garlic, minced (4 tsp.)
2 tsp. ground cumin
1 tsp. dried oregano
2 15-oz. cans white hominy, rinsed and drained
2 15-oz. cans black beans, rinsed and drained
1 15-oz. can fire-roasted diced tomatoes
Garnishes (optional)
4 cups plain tortilla chips
2 small avocados, diced
2 tomatoes, diced
4 green onions, chopped
2 limes, sliced into wedges
1/2 cup chopped cilantro
hot sauce
To make Posole: Place pasilla chiles in large bowl, and cover with 3 cups boiling water. Let soak 15 minutes, or until softened. Drain chiles, and reserve liquid. Pull open chiles, and gently scrape out and discard seeds. Purée chiles in food processor with 1/4 cup reserved soaking liquid. (Press purée through sieve if bits of skin remain, and discard solids.) Stir chile purée into remaining soaking liquid.
Halve leek chunks, and thinly slice into matchsticks.
Heat oil in large stockpot over medium heat. Add leeks, and sauté 5 to 7 minutes, or until softened. Add garlic, cumin, and oregano, and sauté 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
Place Garnishes (if using) in bowls; pass around table when ready to serve.
nutritional information Per 1 1/2-cup serving (without garnishes): Calories: 176; Protein: 6 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 588 mg; Fiber: 8 g; Sugar: 5 g; Vegan
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SPAGHETTI SAUCE
This recipe, as well as the Vegetarian Lasagna are from my e-cookbook, Off the Wall Cooking.
28 oz. can tomatoes (note)
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
3 onions, chopped
3 – 5 cloves garlic, crushed
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 T vinegar
1 T soy sauce
1/4 – 1/2 lb. grated cheese
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
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