The weekend's over and it's back to the work-week. Since many people are trying to go meatless on Mondays (unless, of course, you're a vegetarian, in which case, it's all week), I have some more meatless recipes for you to try. Enjoy!
VEGAN BLACK BEAN AND AVOCADO SANDWICH WRAP
This comes from Jolinda Hackett, About.com's Vegetarinan Food guide. She writes, “Like vegetarian wrap sandwiches? Like black beans and avocado? Try this healthy vegan black bean and avocado wrapped sandwich, or call it a burrito if you prefer. Either way, this is a simple, quick and easy lunch idea. Just combine black beans, salsa, chopped avocado and some seasoning, wrapped it up and enjoy! It couldn't be simpler. I like my food a touch on the salty side, so I might add some sea salt to the mix, and maybe a touch of hot sauce just to give it a boost. Enjoy!”
Ingredients:
1 cup canned black beans, rinsed and drained
1/2 teaspoon cumin
4 tablespoons salsa
4 whole-grain tortillas
1/2 avocado, chopped
Preparation:
Mix black beans, cumin and salsa. Fill tortillas with bean mixture and chopped avocado. Wrap, and serve.
GINGER-PEACH SORBET
This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.
6 very ripe medium peaches (3 lb.)
1/4 cup sugar
4 1/4-inch-thick coins fresh ginger
2 Tbs. lemon juice
2 tsp. grated lemon zest
6 Tbs. Prosecco or white wine
Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.
Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.
Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.
Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.
To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.
nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free
VEGETARIAN SPANISH PAELLA
Another one of Jolinda Hackett's offerings. She writes, A vegetarian and vegan Spanish paella so full of flavor, you won't miss the meat - I promise! This meatless rice paella dish is prepared from lots of healthy veggies and artichoke hearts, and generously spiced with paprika and turmeric. Several users have given this paella recipe five out of five stars, so you can be sure that you'll love it.” From The Compassionate Cook Cookbook. To view this online, click here.
Ingredients:
1 cup white rice
2 cups boiling water
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tsp salt
1 tbsp paprika
1 tsp turmeric
1 cup peas
1 cup artichoke hearts, drained and quartered
Preparation:
Mix the rice and boiling water and let stand for 20 minutes, then pour off the water.
In the meantime, heat the oil in a large frying pan over medium heat and sautee the onion and garlic until the onion is transparent, about 5 minutes. Add the peppers and tomato and continue to sautee over medium heat for three minutes.
Add the rice and broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and simmer until the rice is tender, about 20 minutes.cAdd the peas and artichoke hearts and cook about one minute longer.
CHICKPEA, BEET, AND APPLE PANINIFrom the July/August 2011 issue of Vegetarian Times, page 36. The recipe starts off, "Never had raw beet in a sandwich? This panini will have you hooked.” Serves 4.
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
3 Tbs. vegan mayonnaise
1 Tbs. lemon juice
1 tsp. chopped fresh tarragon
8 slices sesame semolina bread (8 oz.)
1 medium golden beet, peeled and sliced
1 Granny smith apple, thinly sliced
1/4 cup broccoli or radish sprouts
4 Tbs. prepared black olive tapenade
Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky.
Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.
Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)
nutritional information Per Sandwich: Calories: 388; Protein: 12 g; Total Fat: 14 g; Saturated Fat: 1 g; Carbohydrates: 57 g; Cholesterol: 0 mg; Sodium: 749 mg; Fiber: 8 g; Sugar: 10 g; Vegan
CHERRY TOMATO FOCACCIA
This is from the July/August 2012 issue of Vegetarian Times, page 61. The recipe starts out with, “This bread is hearty enough to be served with a salad for a light lunch or supper.” Serves 8.
Topping
1/4 cup shelled roasted pistachios
1/4 cup olive oil
1 clove garlic, minced (1 tsp.)
1/2 tsp. finely chopped fresh rosemary
2 cups heirloom cherry tomatoes, halved
Focaccia
3 1/2 cups bread flour
1 Tbs. sugar
2 1/2 tsp. instant yeast
2 tsp. salt
Olive oil, for greasing baking sheet
To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.
To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.
Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- x 11-inch rectangle in sheet pan. Let dough rise 1 hour.
Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.
nutritional information Per Slice: Calories: 329; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 589 mg; Fiber: 3 g; Sugar: 3 g; Vegan
SLOPPY JOES
This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”
1 large onion, choppe
1 to 2 C celery, chopped
1 tsp balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed
(or 2 tsp dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 tsp black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 tsp hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
Monday, August 11, 2014
Friday, August 8, 2014
Yummy Weekend Meals
Ahhh...Friday and the weekend. Here are some yummy recipes to try this weekend. Enjoy!
BEST-OF-THE-WEST BEAN SALAD
This comes from FamilyTime.com's email list. The recipe starts off, “This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.” Prep. time: 10 minutes; Serves: 8 servings (1/2 cup each); Source: Campbell's Recipes
Ingredients
3/4 cup Pace® Picante Sauce
2 tablespoons chopped fresh cilantro leaves
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 large green pepper, diced (about 1 cup)
1 medium red onion, very thinly sliced (about 1/2 cup)
1 can (about 15 ounces) kidney beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained
Directions
Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.
Nutritional Values per Serving using Pace Picante Sauce: Calories 155, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 26g, Dietary Fiber 8g, Protein 8g, Vitamin A 4%DV, Vitamin C 16%DV, Calcium 4%DV, Iron 11%DV
SPINACH SALAD WITH BLUE CHEESE, WARM BACON VINAIGRETTE & WHOLE GRAIN CROUTONS
This also comes from FamilyTime.com. It starts off, “Color, crunch and drama are served up in this fresh spinach salad with blue cheese, bacon, a warm vinaigrette and seasoned croutons. Perfect for parties, this salad serves 12.” Prep. time: 15 minutes; Cooking time: 25; Serves: 12 servings (about 2 cups each); Source: Campbell's Recipes
Ingredients
12 slices bacon
2 shallot, finely chopped
3 tablespoons sherry vinegar
1 tablespoon olive oil
1 teaspoon ground black pepper
2 cups Pepperidge Farm® Whole Grain Seasoned Croutons
3 packages (6 ounces each) fresh baby spinach, leaves (about 18 cups)
1 small red onion, thinly sliced (about 1/4 cup)
2 cups crumbled blue cheese, (about 8 ounces)
Directions
Cook the bacon in a 10-inch skillet over medium heat until it's crisp. Remove the bacon and drain on paper towels. Coarsley chop the bacon. Stir the shallots into the pan drippings and cook over medium heat until they're tender. Remove the skillet from the heat and stir in the vinegar, oil and black pepper with a fork or whisk. Add the croutons and bacon and toss to coat. Place the spinach, red onion and the cheese in a large bowl. Add the crouton mixture and toss to coat. Serve immediately.
SWEET CORN PUDDING
This yummy recipe comes from the Food Network's Patrick and Gina Neely's show, Down Home with the Neelys. Total Time: 55 min; Prep: 20 min; Cook: 35 min; Yield: 3 to 5 servings; Level: Easy To view the recipe online, click here.
Ingredients
6 ears sweet corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 eggs, beaten
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F. Grease casserole dish.
Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
Pour into casserole dish and bake for 35 minutes or until set.
FARMERS' MARKET POT PIE
This comes from About.com's American Food guide, Kathy Kingsley. She writes, “This recipe is easily adaptable as it can be prepared with almost any fresh vegetables of your liking. So look to see what's in season and available at your local farmer's market or farmstand. The biscuit crust makes a wonderful flaky pot pie topping. This recipe can also be made into individual pot pies, in which case reduce the baking time to 15 to 18 minutes.” Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: Serves 6. The recipe can be viewed online here.
Ingredients:
1 tablespoon butter
1 tablespoon vegetable oil
1 cup finely chopped onion
1 cup thinly sliced celery
1 cup diced red bell pepper
1 cup fresh green beans, trimmed and cut into 1 1/2 inch lengths
1/3 cup all-purpose flour
1 cup milk, whole or low-fat
2 cups low-sodium vegetable broth
2 tablespoons chopped fresh parsley
1 teaspoon tamari or low-sodium soy sauce
1/2 teaspoons dried thyme
1/2 teaspoon dried sage
Salt and freshly ground black pepper to taste
Biscuit Topping
1 3/4 cups whole-wheat pastry four
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons butter, cold and cut into small pieces
3/4 cup buttermilk
2 teaspoons honey
Preparation:
Preheat the oven to 400°F. In a medium skillet over medium-high heat, melt the butter with the oil. Add the onion and cook, stirring often, until soft and tender, about 5 minutes. Add the celery, broccoli, bell pepper and green beans, and cook, stirring often, until the vegetables are tender, about 10 minutes. Reduce the heat to low. Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes.
In glass measuring cup, combine the milk and the broth. Slowly add to vegetable mixture while whisking constantly. The sauce will start to thicken. Add the parsley, tamari, thyme, and sage. Season to taste with salt and pepper. Cook, stirring constantly, until thickened. Transfer the mixture to a 2-quart casserole, and set aside ( use individual 8 to 10-ounce ramekins or small baking dishes).
Make the topping: In a large bowl, mix the flour, salt, baking powder, and baking soda. Using a pastry blender, two knives, or a fork, cut the butter into the flour mixture until it resembles coarse meal. In a glass measuring cup, combine the buttermilk and honey. Add to the flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if the dough is too dry. Knead the dough lightly in the bowl for 3 to 5 minutes, until it is no longer sticky. Turn the dough out onto a lightly floured surface. Using a lightly floured rolling pin, roll out the dough into a shape to cover the casserole dish.
Lay biscuit topping lightly over the filling. Do not seal the edges. Bake for 20 to 30 minutes, until the crust is golden brown and the filling is bubbling. Serve hot.
VEGAN PUMPKIN GRATIN
Ashley Adams is the Dairy Free Cooking guide for About.com. She writes, “Perfect for the autumn months when pumpkin is in season, this veganized pumpkin gratin is a healthier, yet delicious, take on the fall-time classic. (And if you happen to crave pumpkin during the rest of the year, you can just use canned pumpkin instead of fresh!) If you've never prepared your own homemade pumpkin puree before, read the Cook's Note at the bottom of the recipe to learn how! As always, feel free to add more tasty things to your gratin; pecans, pine nuts, coconut, dried cranberries, dried figs, and fresh apple pieces are all welcome additions to this dish.”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4
Ingredients:
For the bread crumb topping:
3 slices white dairy-free bread (French bread, sourdough, or another white sandwich bread will do)
1/4 cup shredded dairy-free cheese, such as Daiya
1/2 t. salt
1/8 t. freshly ground pepper
For the Filling:
3 cups pumpkin puree (from either steamed or canned pumpkin)
1/4 cup dairy-free sour cream, such as Tofutti
2 T. white granulated sugar
1 t. salt
1/2 t. sage
1/2 t. marjoram
1/2 cup finely chopped scallions (also known as green onions)
2 medium Bosc pears, cored and chopped
Freshly ground pepper, to taste
4 T. softened dairy-free soy margarine, cut into small pieces
Preparation:
Preheat the oven to 450 F. Lightly grease a 1-quart gratin dish or casserole dish. Set aside.
Make the topping. In a food processor, process the bread crumbs, dairy-free cheese, salt and pepper, pulsing until the mixture resembles large crumbs. Transfer to a bowl and set aside.
Make the filling. Combine the pumpkin puree, dairy-free sour cream, sugar, salt, sage, and marjoram in a food processor, pulsing until well combined. Using a spoon, fold in the chopped scallions and pears. Transfer the pumpkin filling to the prepared casserole dish. Sprinkle evenly with the bread crumb topping, then dot with the dairy-free soy margarine. Bake for 15 to 20 minutes, or until the crumb topping is golden brown. Serve hot.
Cook's Notes:
For this recipe, I vastly prefer using Daiya Mozza Shreds over other varieties, but use whatever dairy-free cheese you're comfortable with.
For gratins and other pumpkin casseroles, making your own puree from fresh pumpkin is always better than using canned. (Again, canned will work, so if you don't have fresh pumpkins available or the time to make your own puree, it is fine to use the canned.
To prepare steamed pumpkin (for the pumpkin puree): Peel, seed, and cut a small to medium-sized pumpkin into 2-inch pieces. Place in a steamer basket set over a saucepan with 1-2 inches of boiling water. Cover and cook until tender, about 20 minutes. Puree the pumpkin and use in your pumpkin gratin or other pumpkin recipes!
PUMPKIN SOUP
From another forgotten emailing list. Whoever sent it wrote, “For a dramatic presentation, serve this warm, creamy soup inside a scooped-out pumpkin. It's just as delicious ladled out of a pot.” Prep Time 10 minutes; Cooking Time 20 minutes; Serves 6
Ingredients
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups chicken broth
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Directions
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
BEST-OF-THE-WEST BEAN SALAD
This comes from FamilyTime.com's email list. The recipe starts off, “This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.” Prep. time: 10 minutes; Serves: 8 servings (1/2 cup each); Source: Campbell's Recipes
Ingredients
3/4 cup Pace® Picante Sauce
2 tablespoons chopped fresh cilantro leaves
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 large green pepper, diced (about 1 cup)
1 medium red onion, very thinly sliced (about 1/2 cup)
1 can (about 15 ounces) kidney beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained
Directions
Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.
Nutritional Values per Serving using Pace Picante Sauce: Calories 155, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 26g, Dietary Fiber 8g, Protein 8g, Vitamin A 4%DV, Vitamin C 16%DV, Calcium 4%DV, Iron 11%DV
SPINACH SALAD WITH BLUE CHEESE, WARM BACON VINAIGRETTE & WHOLE GRAIN CROUTONS
This also comes from FamilyTime.com. It starts off, “Color, crunch and drama are served up in this fresh spinach salad with blue cheese, bacon, a warm vinaigrette and seasoned croutons. Perfect for parties, this salad serves 12.” Prep. time: 15 minutes; Cooking time: 25; Serves: 12 servings (about 2 cups each); Source: Campbell's Recipes
Ingredients
12 slices bacon
2 shallot, finely chopped
3 tablespoons sherry vinegar
1 tablespoon olive oil
1 teaspoon ground black pepper
2 cups Pepperidge Farm® Whole Grain Seasoned Croutons
3 packages (6 ounces each) fresh baby spinach, leaves (about 18 cups)
1 small red onion, thinly sliced (about 1/4 cup)
2 cups crumbled blue cheese, (about 8 ounces)
Directions
Cook the bacon in a 10-inch skillet over medium heat until it's crisp. Remove the bacon and drain on paper towels. Coarsley chop the bacon. Stir the shallots into the pan drippings and cook over medium heat until they're tender. Remove the skillet from the heat and stir in the vinegar, oil and black pepper with a fork or whisk. Add the croutons and bacon and toss to coat. Place the spinach, red onion and the cheese in a large bowl. Add the crouton mixture and toss to coat. Serve immediately.
SWEET CORN PUDDING
This yummy recipe comes from the Food Network's Patrick and Gina Neely's show, Down Home with the Neelys. Total Time: 55 min; Prep: 20 min; Cook: 35 min; Yield: 3 to 5 servings; Level: Easy To view the recipe online, click here.
Ingredients
6 ears sweet corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 eggs, beaten
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F. Grease casserole dish.
Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
Pour into casserole dish and bake for 35 minutes or until set.
FARMERS' MARKET POT PIE
This comes from About.com's American Food guide, Kathy Kingsley. She writes, “This recipe is easily adaptable as it can be prepared with almost any fresh vegetables of your liking. So look to see what's in season and available at your local farmer's market or farmstand. The biscuit crust makes a wonderful flaky pot pie topping. This recipe can also be made into individual pot pies, in which case reduce the baking time to 15 to 18 minutes.” Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: Serves 6. The recipe can be viewed online here.
Ingredients:
1 tablespoon butter
1 tablespoon vegetable oil
1 cup finely chopped onion
1 cup thinly sliced celery
1 cup diced red bell pepper
1 cup fresh green beans, trimmed and cut into 1 1/2 inch lengths
1/3 cup all-purpose flour
1 cup milk, whole or low-fat
2 cups low-sodium vegetable broth
2 tablespoons chopped fresh parsley
1 teaspoon tamari or low-sodium soy sauce
1/2 teaspoons dried thyme
1/2 teaspoon dried sage
Salt and freshly ground black pepper to taste
Biscuit Topping
1 3/4 cups whole-wheat pastry four
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons butter, cold and cut into small pieces
3/4 cup buttermilk
2 teaspoons honey
Preparation:
Preheat the oven to 400°F. In a medium skillet over medium-high heat, melt the butter with the oil. Add the onion and cook, stirring often, until soft and tender, about 5 minutes. Add the celery, broccoli, bell pepper and green beans, and cook, stirring often, until the vegetables are tender, about 10 minutes. Reduce the heat to low. Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes.
In glass measuring cup, combine the milk and the broth. Slowly add to vegetable mixture while whisking constantly. The sauce will start to thicken. Add the parsley, tamari, thyme, and sage. Season to taste with salt and pepper. Cook, stirring constantly, until thickened. Transfer the mixture to a 2-quart casserole, and set aside ( use individual 8 to 10-ounce ramekins or small baking dishes).
Make the topping: In a large bowl, mix the flour, salt, baking powder, and baking soda. Using a pastry blender, two knives, or a fork, cut the butter into the flour mixture until it resembles coarse meal. In a glass measuring cup, combine the buttermilk and honey. Add to the flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if the dough is too dry. Knead the dough lightly in the bowl for 3 to 5 minutes, until it is no longer sticky. Turn the dough out onto a lightly floured surface. Using a lightly floured rolling pin, roll out the dough into a shape to cover the casserole dish.
Lay biscuit topping lightly over the filling. Do not seal the edges. Bake for 20 to 30 minutes, until the crust is golden brown and the filling is bubbling. Serve hot.
VEGAN PUMPKIN GRATIN
Ashley Adams is the Dairy Free Cooking guide for About.com. She writes, “Perfect for the autumn months when pumpkin is in season, this veganized pumpkin gratin is a healthier, yet delicious, take on the fall-time classic. (And if you happen to crave pumpkin during the rest of the year, you can just use canned pumpkin instead of fresh!) If you've never prepared your own homemade pumpkin puree before, read the Cook's Note at the bottom of the recipe to learn how! As always, feel free to add more tasty things to your gratin; pecans, pine nuts, coconut, dried cranberries, dried figs, and fresh apple pieces are all welcome additions to this dish.”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4
Ingredients:
For the bread crumb topping:
3 slices white dairy-free bread (French bread, sourdough, or another white sandwich bread will do)
1/4 cup shredded dairy-free cheese, such as Daiya
1/2 t. salt
1/8 t. freshly ground pepper
For the Filling:
3 cups pumpkin puree (from either steamed or canned pumpkin)
1/4 cup dairy-free sour cream, such as Tofutti
2 T. white granulated sugar
1 t. salt
1/2 t. sage
1/2 t. marjoram
1/2 cup finely chopped scallions (also known as green onions)
2 medium Bosc pears, cored and chopped
Freshly ground pepper, to taste
4 T. softened dairy-free soy margarine, cut into small pieces
Preparation:
Preheat the oven to 450 F. Lightly grease a 1-quart gratin dish or casserole dish. Set aside.
Make the topping. In a food processor, process the bread crumbs, dairy-free cheese, salt and pepper, pulsing until the mixture resembles large crumbs. Transfer to a bowl and set aside.
Make the filling. Combine the pumpkin puree, dairy-free sour cream, sugar, salt, sage, and marjoram in a food processor, pulsing until well combined. Using a spoon, fold in the chopped scallions and pears. Transfer the pumpkin filling to the prepared casserole dish. Sprinkle evenly with the bread crumb topping, then dot with the dairy-free soy margarine. Bake for 15 to 20 minutes, or until the crumb topping is golden brown. Serve hot.
Cook's Notes:
For this recipe, I vastly prefer using Daiya Mozza Shreds over other varieties, but use whatever dairy-free cheese you're comfortable with.
For gratins and other pumpkin casseroles, making your own puree from fresh pumpkin is always better than using canned. (Again, canned will work, so if you don't have fresh pumpkins available or the time to make your own puree, it is fine to use the canned.
To prepare steamed pumpkin (for the pumpkin puree): Peel, seed, and cut a small to medium-sized pumpkin into 2-inch pieces. Place in a steamer basket set over a saucepan with 1-2 inches of boiling water. Cover and cook until tender, about 20 minutes. Puree the pumpkin and use in your pumpkin gratin or other pumpkin recipes!
PUMPKIN SOUP
From another forgotten emailing list. Whoever sent it wrote, “For a dramatic presentation, serve this warm, creamy soup inside a scooped-out pumpkin. It's just as delicious ladled out of a pot.” Prep Time 10 minutes; Cooking Time 20 minutes; Serves 6
Ingredients
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups chicken broth
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Directions
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
Thursday, August 7, 2014
Diabetic Foods
Thursday - time for more diabetic meals. Enjoy!
HERB-CRUSTED BROCCOLI
6 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View: http://diabeticgourmet.com/recipes/html/364.shtml
Ingredients
Butter-flavored vegetable cooking spray
2-4 tablespoons chopped pecans
1/4 cup dry unseasoned breadcrumbs
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried chervil leaves
2 tablespoons finely chopped parsley
1-1/2 lb broccoli, cut into florets and stalks sliced, cooked
Salt and pepper, to taste
Directions
Spray small skillet with cooking spray; heat over medium heat until hot. Add pecans and spray with cooking spray; cook over medium heat until toasted, 2 to 3 minutes, stirring frequently.
Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to 4 minutes, stirring frequently. Remove from heat and stir in parsley.
Season broccoli with salt and pepper to taste; arrange in serving bowl. Spoon crumb mixture over broccoli.
Nutritional Information Per Serving: Calories: 61; Protein: 3.7 g; Fat: 2.1 g; Sodium: 64 mg; Cholesterol: 0 mg; Carbohydrates: 8.7 g; Exchanges: 1-1/2 Vegetable, 1/2 Fat
HERBED POLENTA
Yield: 4 to 6 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Online: http://diabeticgourmet.com/recipes/html/271.shtml
Ingredients
Olive oil cooking spray
2 green onions and tops, sliced
1 clove garlic, minced
1 teaspoon dried basil leaves
2-1/2 cups reduced-sodium vegetable, or chicken broth
3/4 cup yellow cornmeal
1/2 teaspoon salt
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onions, garlic, and basil until tender, about 5 minutes. Add broth and heat to boiling; gradually stir in cornmeal and salt. Cook over low heat, stirring constantly, until thickened, about 10 minutes.
Pour polenta into lightly greased 8-inch cake pan; cool to room temperature. Refrigerate, lightly covered, until polenta is firm, 3 to 4 hours.
Spray large skillet with cooking spray; heat over medium heat until hot. Cut polenta into wedges; cook in skillet over medium heat until browned, 3 to 4 minutes on each side.
Nutritional Information Per Serving: Calories: 124; Protein: 2.5 g ; Fat: 1.3 g; Sodium: 309 mg; Cholesterol: 0 mg; Carbohydrates: 22.4 g; Exchanges: 1-1/2 Bread/Starch, 1/2 Fat
BACON AND MUSHROOM BITE-SIZE QUICHE
Found online at http://diabeticgourmet.com/recipes/html/844.shtml. The recipe starts with, "Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers." Makes 3-1/2 dozen; serving size: 1 quiche.
Ingredients
8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream
Directions
Heat oven to 375 degrees F.
On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
Nutritional Information (Per Serving): Calories: 95; Protein: 3 g; Sodium: 87 mg; Cholesterol: 35 mg; Fat: 7 g; Dietary Fiber: 0 g; Carbohydrates: 4 g
CRISPY RICE CRUST QUICHE
Yield: 4 servings
Source: Express Lane Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml
View Recipe: http://diabeticgourmet.com/recipes/html/399.shtml
Ingredients
2 cups cooked brown rice (either instant or regular)
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch of nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced
Directions
Preheat oven to 375 degrees F. Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray.) Bake the rice crust for 5 minutes. Remove from the oven.
Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust. Lower the oven to 350 degrees F. Bake quiche for 25 minutes.
Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.
Nutritional Information Per Serving: Calories: 220; Protein: 16 g; Fat: 5 g; Sodium: 490 mg; Cholesterol: 13 mg; Carbohydrates: 29; Exchanges: 2 Starch, 1 Lean Meat
GREEN BEAN CASSEROLE
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/620.shtml
Ingredients
2 teaspoons canola oil
1 large onion, thinly sliced
1 medium onion, finely chopped
3-1/4 cups sliced mushrooms
1 clove garlic, minced
1/4 cup all-purpose flour
1 (16 ounce) can low-fat, low-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Pinch freshly ground nutmeg
3/4 cup low-fat sour cream
Fresh ground black pepper to taste
1/2 cup cornflake crumbs
1 pound frozen green beans,or 4 cups lightly steamed green beans
Directions
In a large nonstick skillet, heat 1 teaspoon oil overlow heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 20 minutes. Set aside. (This step may be done up to 2 days in advance; store, covered, in the refrigerator.)
Preheat the oven to 425 degrees F.
In a large nonstick saucepan or Dutch oven, heat the remaining oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about4-5 minutes. Stir in the mushrooms and garlic; continuecooking until the mushrooms release their juices, about 4 minutes. Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes, then gradually stir in the broth. Add the bayleaf, thyme, and nutmeg; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in the sour cream, season with pepper, and remove the bay leaf. Set aside.
In a small bowl, combine the reserved onion topping with the cornflake crumbs, coating thoroughly. In a 2-quart baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes.
Nutritional Information Per Serving: Calories: 155; Protein: 7 g; Fat: 5 g; Sodium: 268 mg; Cholesterol: 10 mg; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 25g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
CHILI CARNIVALE
Makes 8 servings
Found online at http://diabeticgourmet.com/recipes/html/1115.shtml
Ingredients
2 pounds Ground Beef (95% lean)
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (14 to 14-1/2 ounces) regular or reduced-sodium beef broth
1 bottle (12 ounces) regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 can (6 ounces) tomato paste
1/3 cup chili powder
1 large jalapeno pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
2 cans (15 ounces each) black beans, rinsed, drained
Lime wedges and baked tortillas chips (optional)
Toppings:
Sliced cherry tomatoes
sliced green onions
sliced serranos or jalapenos
chopped onion
Directions
Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeno pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.
Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.
Nutritional Information (Per Serving): Calories: 318;Protein: 32 g; Sodium: 955 mg; Cholesterol: 76 mg; Fat: 7 g; Saturated Fat: 3 g; Dietary Fiber: 7.5 g; Carbohydrates: 28 g;
HERB-CRUSTED BROCCOLI
6 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View: http://diabeticgourmet.com/recipes/html/364.shtml
Ingredients
Butter-flavored vegetable cooking spray
2-4 tablespoons chopped pecans
1/4 cup dry unseasoned breadcrumbs
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried chervil leaves
2 tablespoons finely chopped parsley
1-1/2 lb broccoli, cut into florets and stalks sliced, cooked
Salt and pepper, to taste
Directions
Spray small skillet with cooking spray; heat over medium heat until hot. Add pecans and spray with cooking spray; cook over medium heat until toasted, 2 to 3 minutes, stirring frequently.
Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to 4 minutes, stirring frequently. Remove from heat and stir in parsley.
Season broccoli with salt and pepper to taste; arrange in serving bowl. Spoon crumb mixture over broccoli.
Nutritional Information Per Serving: Calories: 61; Protein: 3.7 g; Fat: 2.1 g; Sodium: 64 mg; Cholesterol: 0 mg; Carbohydrates: 8.7 g; Exchanges: 1-1/2 Vegetable, 1/2 Fat
HERBED POLENTA
Yield: 4 to 6 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Online: http://diabeticgourmet.com/recipes/html/271.shtml
Ingredients
Olive oil cooking spray
2 green onions and tops, sliced
1 clove garlic, minced
1 teaspoon dried basil leaves
2-1/2 cups reduced-sodium vegetable, or chicken broth
3/4 cup yellow cornmeal
1/2 teaspoon salt
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onions, garlic, and basil until tender, about 5 minutes. Add broth and heat to boiling; gradually stir in cornmeal and salt. Cook over low heat, stirring constantly, until thickened, about 10 minutes.
Pour polenta into lightly greased 8-inch cake pan; cool to room temperature. Refrigerate, lightly covered, until polenta is firm, 3 to 4 hours.
Spray large skillet with cooking spray; heat over medium heat until hot. Cut polenta into wedges; cook in skillet over medium heat until browned, 3 to 4 minutes on each side.
Nutritional Information Per Serving: Calories: 124; Protein: 2.5 g ; Fat: 1.3 g; Sodium: 309 mg; Cholesterol: 0 mg; Carbohydrates: 22.4 g; Exchanges: 1-1/2 Bread/Starch, 1/2 Fat
BACON AND MUSHROOM BITE-SIZE QUICHE
Found online at http://diabeticgourmet.com/recipes/html/844.shtml. The recipe starts with, "Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers." Makes 3-1/2 dozen; serving size: 1 quiche.
Ingredients
8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream
Directions
Heat oven to 375 degrees F.
On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
Nutritional Information (Per Serving): Calories: 95; Protein: 3 g; Sodium: 87 mg; Cholesterol: 35 mg; Fat: 7 g; Dietary Fiber: 0 g; Carbohydrates: 4 g
CRISPY RICE CRUST QUICHE
Yield: 4 servings
Source: Express Lane Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml
View Recipe: http://diabeticgourmet.com/recipes/html/399.shtml
Ingredients
2 cups cooked brown rice (either instant or regular)
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch of nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced
Directions
Preheat oven to 375 degrees F. Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray.) Bake the rice crust for 5 minutes. Remove from the oven.
Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust. Lower the oven to 350 degrees F. Bake quiche for 25 minutes.
Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.
Nutritional Information Per Serving: Calories: 220; Protein: 16 g; Fat: 5 g; Sodium: 490 mg; Cholesterol: 13 mg; Carbohydrates: 29; Exchanges: 2 Starch, 1 Lean Meat
GREEN BEAN CASSEROLE
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/620.shtml
Ingredients
2 teaspoons canola oil
1 large onion, thinly sliced
1 medium onion, finely chopped
3-1/4 cups sliced mushrooms
1 clove garlic, minced
1/4 cup all-purpose flour
1 (16 ounce) can low-fat, low-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Pinch freshly ground nutmeg
3/4 cup low-fat sour cream
Fresh ground black pepper to taste
1/2 cup cornflake crumbs
1 pound frozen green beans,or 4 cups lightly steamed green beans
Directions
In a large nonstick skillet, heat 1 teaspoon oil overlow heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 20 minutes. Set aside. (This step may be done up to 2 days in advance; store, covered, in the refrigerator.)
Preheat the oven to 425 degrees F.
In a large nonstick saucepan or Dutch oven, heat the remaining oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about4-5 minutes. Stir in the mushrooms and garlic; continuecooking until the mushrooms release their juices, about 4 minutes. Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes, then gradually stir in the broth. Add the bayleaf, thyme, and nutmeg; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in the sour cream, season with pepper, and remove the bay leaf. Set aside.
In a small bowl, combine the reserved onion topping with the cornflake crumbs, coating thoroughly. In a 2-quart baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes.
Nutritional Information Per Serving: Calories: 155; Protein: 7 g; Fat: 5 g; Sodium: 268 mg; Cholesterol: 10 mg; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 25g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
CHILI CARNIVALE
Makes 8 servings
Found online at http://diabeticgourmet.com/recipes/html/1115.shtml
Ingredients
2 pounds Ground Beef (95% lean)
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (14 to 14-1/2 ounces) regular or reduced-sodium beef broth
1 bottle (12 ounces) regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 can (6 ounces) tomato paste
1/3 cup chili powder
1 large jalapeno pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
2 cans (15 ounces each) black beans, rinsed, drained
Lime wedges and baked tortillas chips (optional)
Toppings:
Sliced cherry tomatoes
sliced green onions
sliced serranos or jalapenos
chopped onion
Directions
Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeno pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.
Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.
Nutritional Information (Per Serving): Calories: 318;Protein: 32 g; Sodium: 955 mg; Cholesterol: 76 mg; Fat: 7 g; Saturated Fat: 3 g; Dietary Fiber: 7.5 g; Carbohydrates: 28 g;
Wednesday, August 6, 2014
Mid-week Meals
Week nights can get a little hectic, between work, school, and everything else that life entails. Once in a while, it's nice to have something yummy and relatively quick. Here are a few recipes to get you started. Enjoy!
RED POTATO SALAD WITH HERBS
This comes from Janet A. Zimmerman, About.com's Cooking For Two guide. You can always double this to make 4 generous servings. Janet writes, “I cook the potatoes for this salad in unsalted water because salt, which weakens cell walls, can make the outside of the potatoes turn mushy or even start to dissolve by the time they're cooked through. Instead, I season them with salt and vinegar while they're still hot, then add the other ingredients when they've cooled down. The result is a flavorful salad with potato chunks that don't fall apart. If you don't have all three fresh herbs on hand, use just two or even one of them, but don't try to substitute dried herbs.” Makes 2 generous servings
To view this online, click here.
Ingredients:
8-10 ounces red potatoes (3-5 small potatoes)
1/4 teaspoon kosher salt
1 tablespoon red or white wine vinegar
1 small rib celery, sliced thin (about 1/4 cup)
1 scallion, sliced (about 1/4 cup)
1 tablespoon minced fresh dill
2 teaspoons minced fresh chives
2 teaspoons minced fresh parsley
1 scant tablespoon capers, drained and rinsed
1 egg, hard cooked and chilled
Dressing
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon whole milk plain yogurt
2 teaspoons Dijon style mustard
1/8 teaspoon celery seed
1/8 teaspoon fresh ground black pepper
1/8 teaspoon kosher salt
Preparation:
Wash the potatoes and cut them into small chunks about 1/2 inch on a side. (You should have 1-1/2 to 2 cups of potato chunks.) Place in a medium saucepan and cover with water. Bring to a boil and reduce heat to keep the water at a vigorous simmer. Cook the potatoes for 10 to 14 minutes, or until soft but not falling apart. Drain and place in a large bowl.
Toss the warm potatoes with the wine vinegar and about 1/4 teaspoon of kosher salt. Let cool.
While the potatoes are cooling, mix the dressing ingredients together.
When the potatoes are cool, toss them with the celery, scallions, herbs and capers. Add about half the dressing and stir to coat, using more depending on your taste. Adjust seasoning.
Peel the hard cooked egg and dice it. Gently fold into the salad.
Notes:
I think the salad is best if it's refrigerated for a couple of hours (it's fine in the fridge overnight), then brought back to room temperature for serving. I usually fold the egg in just before serving because I don't like it to get broken up too much.
For a lower-fat version, use just 1 tablespoon of mayonnaise and 3 tablespoons of yogurt in the dressing.
PEACH CRISP FOR TWO
Another recipe from About.com's Janet A. Zimmerman, who writes, “I make this in two individual size (1-cup) ramekins, but you can use any small baking dish. It's a great way to use up less-than-perfect fruit; it's easy to make; and it bakes quickly.” As with the red potato salad, you can double this for 4 servings, or keep it as is for 2 servings. You can view this online by clicking here.
Ingredients
2 large ripe peaches*
1-2 tablespoons granulated sugar
2 teaspoons flour
1/4 teaspoon grated lemon zest
Topping
1/4 cup quick–cooking oatmeal
2 tablespoons (packed) brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon cardamom
1/4 teaspoon cinnamon
dash salt
2 tablespoons unsalted butter (plus more for buttering baking dishes)
1 tablespoon blanched slivered almonds (optional)
Preparation:
Preheat oven to 350° F.
Peel and slice the peach, then cut the slices into two or three pieces. You should have about 1-1/2 cups. Place in a small bowl and add 1 tablespoon sugar, flour and lemon zest. Taste for sweetness and add more sugar if necessary. Toss gently. Pour into two buttered 1 to 1-1/2 cup ramekins or into a small baking dish that holds about 2 cups.
For the topping, mix together the oatmeal, brown sugar, flour, and spices. With a pastry cutter or a large fork, cut in the butter until the mixture is crumbly. Add the almonds, if using. (You can do this in a mini food processor if you have one. Don't overprocess.)
Sprinkle the topping evenly over the peaches.
Bake for 20-30 minutes, or until the top is lightly browned and the peaches are bubbling. Let cool for 10 to 15 minutes before serving.
* Feel free to substitute other fruit -- plums or pears work well -- or frozen fruit. If you use apples, it works best to saute them for 10 minutes or so in a little butter before baking; otherwise the apples don't cook through by the time the topping is baked.
ICE CREAM FLURRIES
I ran across this recipe from P&G Every Day. The recipe was created by Elizabeth Stark who, along with her husband Brian Campbell, writes a blog titled Brooklyn Supper. I have a feeling it is about to become one of those blogs that I will have to check on periodically! (Hint: you might want to check it out, too!) Elizabeth writes, “Homemade flurries are fun to make and completely customizable. For an entertaining family night in, try setting up a flurry bar with a range of chopped candy, cookies ahdn hot fudge.” Sounds absolutely wonderful!!!
You can check this recipe out online by clicking here.
Vanilla Ice Cream Flurries
Makes: 2 servings; Prep time: 20 minutes, plus time for dessert to chill; Cost: $; Difficulty: Easy
Ingredients
4 cups vanilla ice cream, softened
1/2 cup whole milk
1 1/2 cups chopped candy or cookie of choice
2 tablespoons hot fudge (optional)
Instructions
In a mixing bowl, use a fork to mix the milk into the softened ice cream.
Stir in the chopped candy or cookies and hot fudge.
Divide mixture between two parfait glasses.
Set both in the freezer for 20 minutes.
Remove from freezer and serve immediately.
Filler Suggestions
Peanut Butter Cup: Fold 3/4 cup chopped peanut butter cups into 2 scoops vanilla soft serve
Cookies: Fold 3/4 cup chopped chocolate chip cookies into 2 scoops vanilla soft serve
Chocolate Chocolate Chip: Fold 3/4 cup chopped chocolate chips and 2 tablespoons hot fudge or chocolate sauce into 2 scoops vanilla soft serve
Candy-filled: Fold 3/4 cup chopped candy of your choice and 2 tablespoons hot fudge or chocolate sauce into 2 scoops vanilla soft serve
STROGANOFF
This is one of the recipes I collected over the years and published in an e-cookbook, titled Off the Wall Cooking.
Hint: There are very many yummy recipes in the book, three of which I'm including in today's offerings.
This recipe is from the wife of a long-forgotten coworker.
1 lb. hamburger
2 onions, chopped
1 green bell pepper, chopped
1 – 2 cans cream of mushroom soup
1 C sour cream
Brown hamburger, onions & pepper. Pour off fat. When brown, add soup & stir in. Add sour cream and lower heat. Stir once or twice, then serve with noodles.
SPAGHETTI SAUCE
One of my specialties, also in 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 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 – ½ lb. Grated cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 T vinegar
1 T soy sauce
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept 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.
ANGEL HAIR PASTA
Also in Off the Wall Cooking.
I had something similar to this at a local Italian restaurant (part of a national chain) several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/4 C water
2 T balsamic vingear
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2 green pepper, diced
3 large tomatoes, chopped
1 lb. Angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/4 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper, tomatoes & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.)
Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
RED POTATO SALAD WITH HERBS
This comes from Janet A. Zimmerman, About.com's Cooking For Two guide. You can always double this to make 4 generous servings. Janet writes, “I cook the potatoes for this salad in unsalted water because salt, which weakens cell walls, can make the outside of the potatoes turn mushy or even start to dissolve by the time they're cooked through. Instead, I season them with salt and vinegar while they're still hot, then add the other ingredients when they've cooled down. The result is a flavorful salad with potato chunks that don't fall apart. If you don't have all three fresh herbs on hand, use just two or even one of them, but don't try to substitute dried herbs.” Makes 2 generous servings
To view this online, click here.
Ingredients:
8-10 ounces red potatoes (3-5 small potatoes)
1/4 teaspoon kosher salt
1 tablespoon red or white wine vinegar
1 small rib celery, sliced thin (about 1/4 cup)
1 scallion, sliced (about 1/4 cup)
1 tablespoon minced fresh dill
2 teaspoons minced fresh chives
2 teaspoons minced fresh parsley
1 scant tablespoon capers, drained and rinsed
1 egg, hard cooked and chilled
Dressing
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon whole milk plain yogurt
2 teaspoons Dijon style mustard
1/8 teaspoon celery seed
1/8 teaspoon fresh ground black pepper
1/8 teaspoon kosher salt
Preparation:
Wash the potatoes and cut them into small chunks about 1/2 inch on a side. (You should have 1-1/2 to 2 cups of potato chunks.) Place in a medium saucepan and cover with water. Bring to a boil and reduce heat to keep the water at a vigorous simmer. Cook the potatoes for 10 to 14 minutes, or until soft but not falling apart. Drain and place in a large bowl.
Toss the warm potatoes with the wine vinegar and about 1/4 teaspoon of kosher salt. Let cool.
While the potatoes are cooling, mix the dressing ingredients together.
When the potatoes are cool, toss them with the celery, scallions, herbs and capers. Add about half the dressing and stir to coat, using more depending on your taste. Adjust seasoning.
Peel the hard cooked egg and dice it. Gently fold into the salad.
Notes:
I think the salad is best if it's refrigerated for a couple of hours (it's fine in the fridge overnight), then brought back to room temperature for serving. I usually fold the egg in just before serving because I don't like it to get broken up too much.
For a lower-fat version, use just 1 tablespoon of mayonnaise and 3 tablespoons of yogurt in the dressing.
PEACH CRISP FOR TWO
Another recipe from About.com's Janet A. Zimmerman, who writes, “I make this in two individual size (1-cup) ramekins, but you can use any small baking dish. It's a great way to use up less-than-perfect fruit; it's easy to make; and it bakes quickly.” As with the red potato salad, you can double this for 4 servings, or keep it as is for 2 servings. You can view this online by clicking here.
Ingredients
2 large ripe peaches*
1-2 tablespoons granulated sugar
2 teaspoons flour
1/4 teaspoon grated lemon zest
Topping
1/4 cup quick–cooking oatmeal
2 tablespoons (packed) brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon cardamom
1/4 teaspoon cinnamon
dash salt
2 tablespoons unsalted butter (plus more for buttering baking dishes)
1 tablespoon blanched slivered almonds (optional)
Preparation:
Preheat oven to 350° F.
Peel and slice the peach, then cut the slices into two or three pieces. You should have about 1-1/2 cups. Place in a small bowl and add 1 tablespoon sugar, flour and lemon zest. Taste for sweetness and add more sugar if necessary. Toss gently. Pour into two buttered 1 to 1-1/2 cup ramekins or into a small baking dish that holds about 2 cups.
For the topping, mix together the oatmeal, brown sugar, flour, and spices. With a pastry cutter or a large fork, cut in the butter until the mixture is crumbly. Add the almonds, if using. (You can do this in a mini food processor if you have one. Don't overprocess.)
Sprinkle the topping evenly over the peaches.
Bake for 20-30 minutes, or until the top is lightly browned and the peaches are bubbling. Let cool for 10 to 15 minutes before serving.
* Feel free to substitute other fruit -- plums or pears work well -- or frozen fruit. If you use apples, it works best to saute them for 10 minutes or so in a little butter before baking; otherwise the apples don't cook through by the time the topping is baked.
ICE CREAM FLURRIES
I ran across this recipe from P&G Every Day. The recipe was created by Elizabeth Stark who, along with her husband Brian Campbell, writes a blog titled Brooklyn Supper. I have a feeling it is about to become one of those blogs that I will have to check on periodically! (Hint: you might want to check it out, too!) Elizabeth writes, “Homemade flurries are fun to make and completely customizable. For an entertaining family night in, try setting up a flurry bar with a range of chopped candy, cookies ahdn hot fudge.” Sounds absolutely wonderful!!!
You can check this recipe out online by clicking here.
Vanilla Ice Cream Flurries
Makes: 2 servings; Prep time: 20 minutes, plus time for dessert to chill; Cost: $; Difficulty: Easy
Ingredients
4 cups vanilla ice cream, softened
1/2 cup whole milk
1 1/2 cups chopped candy or cookie of choice
2 tablespoons hot fudge (optional)
Instructions
In a mixing bowl, use a fork to mix the milk into the softened ice cream.
Stir in the chopped candy or cookies and hot fudge.
Divide mixture between two parfait glasses.
Set both in the freezer for 20 minutes.
Remove from freezer and serve immediately.
Filler Suggestions
Peanut Butter Cup: Fold 3/4 cup chopped peanut butter cups into 2 scoops vanilla soft serve
Cookies: Fold 3/4 cup chopped chocolate chip cookies into 2 scoops vanilla soft serve
Chocolate Chocolate Chip: Fold 3/4 cup chopped chocolate chips and 2 tablespoons hot fudge or chocolate sauce into 2 scoops vanilla soft serve
Candy-filled: Fold 3/4 cup chopped candy of your choice and 2 tablespoons hot fudge or chocolate sauce into 2 scoops vanilla soft serve
STROGANOFF
This is one of the recipes I collected over the years and published in an e-cookbook, titled Off the Wall Cooking.
Hint: There are very many yummy recipes in the book, three of which I'm including in today's offerings.
This recipe is from the wife of a long-forgotten coworker.
1 lb. hamburger
2 onions, chopped
1 green bell pepper, chopped
1 – 2 cans cream of mushroom soup
1 C sour cream
Brown hamburger, onions & pepper. Pour off fat. When brown, add soup & stir in. Add sour cream and lower heat. Stir once or twice, then serve with noodles.
SPAGHETTI SAUCE
One of my specialties, also in 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 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 – ½ lb. Grated cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 T vinegar
1 T soy sauce
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept 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.
ANGEL HAIR PASTA
Also in Off the Wall Cooking.
I had something similar to this at a local Italian restaurant (part of a national chain) several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/4 C water
2 T balsamic vingear
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2 green pepper, diced
3 large tomatoes, chopped
1 lb. Angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/4 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper, tomatoes & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.)
Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
Tuesday, August 5, 2014
Weekday Meals
Sometimes, our weeks can really get pretty hectic to the point that it's difficult to fix a nutritious meal that's both delicious and doesn't take forever to make. But meals that satisfy all three can be had. That said, Enjoy!
YOGURT PARFAIT BREAFAST POPSICLES
This one comes from one of my favorite emailing sites, thekitchn. If you haven't already signed up for the great emails from thekitchn or it's brother site, Apartment Therapy, you're missing some really cool stuff.
TheKitchn's Faith Durand starts off, “Your eyes do not deceive you. This is breakfast that you can eat one-handed while walking to the bus stop, and it's got just as much going for it a bowl of yogurt with granola and fruit. In fact, it is a bowl of yogurt — just in frozen, easily-grabbable popsicle form. Time to dig out those popsicle molds!” The writer uses Greek yogurt for these, but writes that regular non-Greek yogurt can be used, too. Just don't thin out the regular yogurt.
She also writes, “If you're short on time or short on berries, you can also substitute a fruit jam or preserves. You'll need about a cup of preserves for these popsicles.” As for the granola, “Use any granola you like here. These popsicles are especially handy for using up a handful of leftover granola that's gone a bit stale. Once layered into the popsicles and frozen, the granola softens to the consistency of soft oatmeal cookies —and yes, that's just as delicious as you're hoping it will be.” Makes 6 popsicles.
You can view this recipe online here, along with photos of these incredible breakfast popsicles.
1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
1/4 cup sugar (or honey)
1 cup Greek yogurt
1/4 to 1/2 cup milk
2 to 3 tablespoons honey
3/4 cups granola
Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.
Place the pan over medium-high heat and bring to a r. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)
When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.
Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.
To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.
Recipe Notes
You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.
The strawberries can be replaced with an equal amount of any other fruit.
You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.
AVOCADO, BEAN AND CORN SALSA
This is from Fiona Haynes, About.com's Low Fat Cooking's guide. She writes, “This is a colorful, nutritious and delicious fresh salsa which makes a great accompaniment to baked tortilla chips, chicken and fish dishes or as topping for tacos.” Prep Time: 10 minutes; Total Time: 10 minutes; makes 6 servings.
Ingredients:
1/2 avocado, diced
1 cup frozen sweet corn, thawed
1 cup kidney beans, black beans or pinto beans
1/4 cup finely chopped red onion
1/2 large tomato, seeded and chopped
1 jalapeno pepper, seeded and chopped
1/4 cup lime juice
2 tbsp freshly chopped cilantro
Preparation:
Combine avocado, corn, beans, onion, tomato, jalapeno, lime juice and cilantro in a medium bowl. Refrigerate until ready to use.
Per Serving: Calories 110, Calories from Fat 32, Total Fat 3.5g (sat 0.5g), Cholesterol 0mg, Sodium 78mg, Carbohydrate 15.9g, Fiber 3.8g, Protein 3.7g
CHERRY TOMATO FOCACCIA
This is from the July/August 2012 issue of Vegetarian Times, page 61. The recipe starts out with, “This bread is hearty enough to be served with a salad for a light lunch or supper.” Serves 8.
Topping
1/4 cup shelled roasted pistachios
1/4 cup olive oil
1 clove garlic, minced (1 tsp.)
1/2 tsp. finely chopped fresh rosemary
2 cups heirloom cherry tomatoes, halved
Focaccia
3 1/2 cups bread flour
1 Tbs. sugar
2 1/2 tsp. instant yeast
2 tsp. salt
Olive oil, for greasing baking sheet
To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.
To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.
Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- x 11-inch rectangle in sheet pan. Let dough rise 1 hour.
Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.
nutritional information Per Slice: Calories: 329; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 589 mg; Fiber: 3 g; Sugar: 3 g; Vegan
ROASTED POTATOES WITH GARLIC AND ROSEMARY
This is from Diabetic Gourmet. Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving): Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Starch, 1/2 Fat
LIGHT LEMON CAKE
Also from Diabetic Gourmet. Yields 20 servings. See online at http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan. Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals. Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water. Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information (Per Serving); Calories: 138; Protein: 3 g; Sodium: 218 mg; Cholesterol: 0 mg; Fat: 2 g; Carbohydrates; 26g; Exchanges: 2 Carbohydrate, 1/2 Fat
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
YOGURT PARFAIT BREAFAST POPSICLES
This one comes from one of my favorite emailing sites, thekitchn. If you haven't already signed up for the great emails from thekitchn or it's brother site, Apartment Therapy, you're missing some really cool stuff.
TheKitchn's Faith Durand starts off, “Your eyes do not deceive you. This is breakfast that you can eat one-handed while walking to the bus stop, and it's got just as much going for it a bowl of yogurt with granola and fruit. In fact, it is a bowl of yogurt — just in frozen, easily-grabbable popsicle form. Time to dig out those popsicle molds!” The writer uses Greek yogurt for these, but writes that regular non-Greek yogurt can be used, too. Just don't thin out the regular yogurt.
She also writes, “If you're short on time or short on berries, you can also substitute a fruit jam or preserves. You'll need about a cup of preserves for these popsicles.” As for the granola, “Use any granola you like here. These popsicles are especially handy for using up a handful of leftover granola that's gone a bit stale. Once layered into the popsicles and frozen, the granola softens to the consistency of soft oatmeal cookies —and yes, that's just as delicious as you're hoping it will be.” Makes 6 popsicles.
You can view this recipe online here, along with photos of these incredible breakfast popsicles.
1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
1/4 cup sugar (or honey)
1 cup Greek yogurt
1/4 to 1/2 cup milk
2 to 3 tablespoons honey
3/4 cups granola
Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.
Place the pan over medium-high heat and bring to a r. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)
When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.
Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.
To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.
Recipe Notes
You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.
The strawberries can be replaced with an equal amount of any other fruit.
You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.
AVOCADO, BEAN AND CORN SALSA
This is from Fiona Haynes, About.com's Low Fat Cooking's guide. She writes, “This is a colorful, nutritious and delicious fresh salsa which makes a great accompaniment to baked tortilla chips, chicken and fish dishes or as topping for tacos.” Prep Time: 10 minutes; Total Time: 10 minutes; makes 6 servings.
Ingredients:
1/2 avocado, diced
1 cup frozen sweet corn, thawed
1 cup kidney beans, black beans or pinto beans
1/4 cup finely chopped red onion
1/2 large tomato, seeded and chopped
1 jalapeno pepper, seeded and chopped
1/4 cup lime juice
2 tbsp freshly chopped cilantro
Preparation:
Combine avocado, corn, beans, onion, tomato, jalapeno, lime juice and cilantro in a medium bowl. Refrigerate until ready to use.
Per Serving: Calories 110, Calories from Fat 32, Total Fat 3.5g (sat 0.5g), Cholesterol 0mg, Sodium 78mg, Carbohydrate 15.9g, Fiber 3.8g, Protein 3.7g
CHERRY TOMATO FOCACCIA
This is from the July/August 2012 issue of Vegetarian Times, page 61. The recipe starts out with, “This bread is hearty enough to be served with a salad for a light lunch or supper.” Serves 8.
Topping
1/4 cup shelled roasted pistachios
1/4 cup olive oil
1 clove garlic, minced (1 tsp.)
1/2 tsp. finely chopped fresh rosemary
2 cups heirloom cherry tomatoes, halved
Focaccia
3 1/2 cups bread flour
1 Tbs. sugar
2 1/2 tsp. instant yeast
2 tsp. salt
Olive oil, for greasing baking sheet
To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.
To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.
Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- x 11-inch rectangle in sheet pan. Let dough rise 1 hour.
Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.
nutritional information Per Slice: Calories: 329; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 589 mg; Fiber: 3 g; Sugar: 3 g; Vegan
ROASTED POTATOES WITH GARLIC AND ROSEMARY
This is from Diabetic Gourmet. Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving): Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Starch, 1/2 Fat
LIGHT LEMON CAKE
Also from Diabetic Gourmet. Yields 20 servings. See online at http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan. Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals. Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water. Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information (Per Serving); Calories: 138; Protein: 3 g; Sodium: 218 mg; Cholesterol: 0 mg; Fat: 2 g; Carbohydrates; 26g; Exchanges: 2 Carbohydrate, 1/2 Fat
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
Monday, August 4, 2014
Another Meatless Monday
Another meatless Monday. Enjoy!
EASY VEGETARIAN COUSCOUS SALAD
Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”
Ingredients:
2 cups cooked couscous
6 green onions, chopped
2 medium tomatoes, chopped
1 cup cucumber, chopped
1/2 cup chickpeas (garbanzo beans) pre-cooked or canned
1 cup chopped fresh parsley
3/4 cup olive oil
1/2 cup lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
1 tsp ground coriander
1 tsp salt
dash pepper to taste
Preparation:
Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.
ITALIAN PASTA SALAD
About.com's Jolinda Hackett writes, “A classic Italian pasta salad recipe with plenty of vegetables. This vegetarian pasta salad recipe is quick and easy to prepare as it uses a pre-made Italian salad dressing.”
Ingredients:
1 1/2 cups shell, bow-tie or corkscrew pasta
2 cups broccoli, chopped
1 cup cauliflower, chopped
1 cup sliced fresh mushrooms
1 6 ounce can artichoke hearts, drained and chopped
1/2 cup chopped onion
1 cup Italian salad dressing
3/4 cup sliced black olives
1 tomato, chopped
1 avocado, chopped
Preparation:
Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well.
In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion. Toss with the dressing, then cover and chill for 4 hours.
Before serving, toss the salad with the olives, tomato and avocado.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
EASY BAKED BEANS
This comes from the October 2008 issue of Vegetarian Times. It begins, “Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.” Serves 8.
1 1/2 cups dried red kidney beans
2 medium onions, thinly sliced (3 cups)
1 8-oz. jar medium salsa
1/3 cup dark brown sugar
3 Tbs. yellow mustard
Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.
Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.
Stir in remaining ingredients and 5 cups water. Cover, and cook 1 1/2 hours. Uncover; simmer 1 hour more, or until sauce has thickened.
nutritional information per serving: Calories: 166; Protein: 8 g; Total Fat: 0.5 g; Saturated Fat: 0 g; Sodium: 566 mg; Fiber: 9 g; Sugar: 12 g; Vegan; Gluten-Free
TEX-MEX PIZZA
This comes from the July/August 2012 issue of Vegetarian Times, page 66. The recipe starts off, “Serve this pizza with taco fixings such as sour cream, shredded lettuce, chopped tomatoes, and salsa. Choose a jarred prepared salsa on the pizza itself; fresh salsa from the refrigerated case can lead to a soggy crust.” Serves 6.
1 Tbs. canola or grapeseed oil, plus more for brushing grill grate
2 large portobello mushrooms, stems and gills removed
1 ear fresh corn, shucked
1 cup canned refried beans
1 Par-Baked Pizza Crust (follows)
1/3 cup shredded Cheddar cheese
1/3 cup shredded Jack cheese
1 cup prepared salsa
1 avocado, halved and sliced
2 green onions, thinly sliced
Cilantro for garnish, optional
Brush grill grate well with oil, and preheat grill to medium.
Brush mushrooms and corn with 1 Tbs. oil. Grill 4 to 5 minutes, or until pronounced grill marks form, turning occasionally. Cool until easy to handle. Thinly slice mushrooms, and cut kernels off corncob.
Spread beans over crust. Top with cheeses, salsa, mushrooms, corn, avocado, and green onions. Season with salt and pepper, if desired.
Place pizza on grill, close lid, and cook 7 minutes, or until bottom of crust is crisp and has pronounced grill marks. Garnish with cilantro, if using.
nutritional information Per Slice: Calories: 338; Protein: 11 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 12 mg; Sodium: 713 mg; Fiber: 8 g; Sugar: 5 g
PAR-BAKED PIZZA CRUST
Recipe comes from the July/August 2012 issue of Vegetarian Times, page 64 and makes 2 pizza crusts. It starts out, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.”
1 tsp. sugar
1 0.25-oz. pkg. active dry yeast
2 1/4 cups all-purpose or bread flour
1 cup whole-wheat flour
3 Tbs. fine yellow cornmeal
2 Tbs. olive oil, plus more for greasing bowl and baking sheets
3/4 tsp. salt
Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.
Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.
Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.
Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.
Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.
nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
EASY VEGETARIAN COUSCOUS SALAD
Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”
Ingredients:
2 cups cooked couscous
6 green onions, chopped
2 medium tomatoes, chopped
1 cup cucumber, chopped
1/2 cup chickpeas (garbanzo beans) pre-cooked or canned
1 cup chopped fresh parsley
3/4 cup olive oil
1/2 cup lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
1 tsp ground coriander
1 tsp salt
dash pepper to taste
Preparation:
Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.
ITALIAN PASTA SALAD
About.com's Jolinda Hackett writes, “A classic Italian pasta salad recipe with plenty of vegetables. This vegetarian pasta salad recipe is quick and easy to prepare as it uses a pre-made Italian salad dressing.”
Ingredients:
1 1/2 cups shell, bow-tie or corkscrew pasta
2 cups broccoli, chopped
1 cup cauliflower, chopped
1 cup sliced fresh mushrooms
1 6 ounce can artichoke hearts, drained and chopped
1/2 cup chopped onion
1 cup Italian salad dressing
3/4 cup sliced black olives
1 tomato, chopped
1 avocado, chopped
Preparation:
Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well.
In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion. Toss with the dressing, then cover and chill for 4 hours.
Before serving, toss the salad with the olives, tomato and avocado.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
EASY BAKED BEANS
This comes from the October 2008 issue of Vegetarian Times. It begins, “Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.” Serves 8.
1 1/2 cups dried red kidney beans
2 medium onions, thinly sliced (3 cups)
1 8-oz. jar medium salsa
1/3 cup dark brown sugar
3 Tbs. yellow mustard
Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.
Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.
Stir in remaining ingredients and 5 cups water. Cover, and cook 1 1/2 hours. Uncover; simmer 1 hour more, or until sauce has thickened.
nutritional information per serving: Calories: 166; Protein: 8 g; Total Fat: 0.5 g; Saturated Fat: 0 g; Sodium: 566 mg; Fiber: 9 g; Sugar: 12 g; Vegan; Gluten-Free
TEX-MEX PIZZA
This comes from the July/August 2012 issue of Vegetarian Times, page 66. The recipe starts off, “Serve this pizza with taco fixings such as sour cream, shredded lettuce, chopped tomatoes, and salsa. Choose a jarred prepared salsa on the pizza itself; fresh salsa from the refrigerated case can lead to a soggy crust.” Serves 6.
1 Tbs. canola or grapeseed oil, plus more for brushing grill grate
2 large portobello mushrooms, stems and gills removed
1 ear fresh corn, shucked
1 cup canned refried beans
1 Par-Baked Pizza Crust (follows)
1/3 cup shredded Cheddar cheese
1/3 cup shredded Jack cheese
1 cup prepared salsa
1 avocado, halved and sliced
2 green onions, thinly sliced
Cilantro for garnish, optional
Brush grill grate well with oil, and preheat grill to medium.
Brush mushrooms and corn with 1 Tbs. oil. Grill 4 to 5 minutes, or until pronounced grill marks form, turning occasionally. Cool until easy to handle. Thinly slice mushrooms, and cut kernels off corncob.
Spread beans over crust. Top with cheeses, salsa, mushrooms, corn, avocado, and green onions. Season with salt and pepper, if desired.
Place pizza on grill, close lid, and cook 7 minutes, or until bottom of crust is crisp and has pronounced grill marks. Garnish with cilantro, if using.
nutritional information Per Slice: Calories: 338; Protein: 11 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 12 mg; Sodium: 713 mg; Fiber: 8 g; Sugar: 5 g
PAR-BAKED PIZZA CRUST
Recipe comes from the July/August 2012 issue of Vegetarian Times, page 64 and makes 2 pizza crusts. It starts out, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.”
1 tsp. sugar
1 0.25-oz. pkg. active dry yeast
2 1/4 cups all-purpose or bread flour
1 cup whole-wheat flour
3 Tbs. fine yellow cornmeal
2 Tbs. olive oil, plus more for greasing bowl and baking sheets
3/4 tsp. salt
Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.
Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.
Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.
Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.
Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.
nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
Friday, August 1, 2014
Weekend Meals
Yay, Friday! Yay, weekend! Enough said, except, Enjoy!
PERFECT PANCAKES
This comes from FamilyTime.com. The recipe starts out, “Golden brown, delicious pancakes are always welcome! This foolproof recipe is great for kids learning how to cook. Serve the pancakes with maple or fruit syrup, honey, sliced fruit, or fresh berries. Butter is delicious, too!” Serves 4 to 6; Prep Time: 10 minutes; cook time: about 3 minutes
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
about 1 1/4 cups milk
2 tablespoons Crisco® Vegetable Oil, or melted butter
In a large mixing bowl stir together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg and then stir in the milk and oil until mixed. Pour into the flour and stir just until moistened.
Heat a large skillet or griddle over medium-high heat until hot. The pan is hot enough when a drop of water "dances" on its surface. Drop a pat of butter or a little vegetable oil on the pan and let it melt. Tilt the pan to spread the butter or oil over the surface, or spread it with a spatula.
Ladle or pour the batter into the hot surface, allowing a scant 1/4 cup for each pancake. Leave about 1 inch between each and with a spatula or the back of a spoon spread the pancakes into circles about 4 inches in diameter.
Cook each pancake for about 1 minute or until small bubbles appear on the top and the bottom turns golden brown. Using a pancake turner, flip them and cook for another minute or until golden brown on both sides. Adjust the heat to avoid burning.
To prevent toughening, only turn the pancakes once -- and flip them before the surface bubbles break.
Lift the pancakes from the skillet with a pancake turner and serve immediately. Make the rest of the pancakes with the remaining batter. You should have twelve 4-inch pancakes.
Note: You can keep the pancakes warm in a 200 degree F. oven. Lay them in a single layer on a baking sheet and serve as soon as you can.
YOGURT PARFAIT BREAFAST POPSICLES
This one comes from one of my favorite emailing sites, thekitchn. If you haven't already signed up for the great emails from thekitchn or it's brother site, Apartment Therapy, you're missing some really cool stuff.
TheKitchn's Faith Durand starts off, “Your eyes do not deceive you. This is breakfast that you can eat one-handed while walking to the bus stop, and it's got just as much going for it a bowl of yogurt with granola and fruit. In fact, it is a bowl of yogurt — just in frozen, easily-grabbable popsicle form. Time to dig out those popsicle molds!” The writer uses Greek yogurt for these, but writes that regular non-Greek yogurt can be used, too. Just don't thin out the regular yogurt.
She also writes, “If you're short on time or short on berries, you can also substitute a fruit jam or preserves. You'll need about a cup of preserves for these popsicles.” As for the granola, “Use any granola you like here. These popsicles are especially handy for using up a handful of leftover granola that's gone a bit stale. Once layered into the popsicles and frozen, the granola softens to the consistency of soft oatmeal cookies —and yes, that's just as delicious as you're hoping it will be.” Makes 6 popsicles.
You can view this recipe online here, along with photos of these incredible breakfast popsicles.
1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
1/4 cup sugar (or honey)
1 cup Greek yogurt
1/4 to 1/2 cup milk
2 to 3 tablespoons honey
3/4 cups granola
Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.
Place the pan over medium-high heat and bring to a r. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)
When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.
Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.
To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.
Recipe Notes
You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.
The strawberries can be replaced with an equal amount of any other fruit.
You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.
ICE CREAM SANDWICHES
From the Food Network. To view this online, click here. Total Time: 1 hr 30 min., prep: 35 min; cook: 55 min; yields 6 sandwiches
Ingredients
1/2 cup all-purpose flour
1/2 cup Dutch process cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
2 tablespoons shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 (1-pint) containers ice cream (any flavor)
Directions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/ice-cream-sandwiches-recipe.print.html?oc=linkback
STRAWBERRY SORBET
This is from Fiona Haynes, About.com's Low Fat Cooking's guide. She wrote, “Sorbet is the perfect dessert for hot sunny days. This strawberry sorbet is made with fresh in-season strawberries, but when strawberries are out of season, it's best to use frozen ones. If you have an ice cream maker, simply pour the prepared mixture into your can and follow the manufacturer's instructions. Alas, I have no ice cream maker, so my method involves a second use of a blender or food processor to ensure a smooth sorbet.” Serves 6.
Ingredients:
2/3 cup water
2/3 cup sugar
2 lbs strawberries (about 5 cups)
2 tbsp lemon juice
Preparation:
Stir sugar and water together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat.
Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it in the refrigerator.
While the syrup is cooling, hull strawberries and place them in a food processor or blender. Blend strawberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.
Refrigerate puree until syrup has chilled – about 1 hour.
Combine chilled syrup and strawberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).
Cover with plastic wrap and freeze for 3-4 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return strawberry puree mixture to metal pan, cover and freeze for a further 3-4 hours.
Per Serving: Calories 141, Calories from Fat 5, Total Fat 0.6g, (Sat 0g), Cholesterol 0g, Sodium 3mg, Carbohydrate 33.2g, Fiber 3.5g, Protein 0.9g
ACADIAN RIGATONI
This is from FamilyTime.com. The recipe starts out, “Three ingredients form the foundation of this Acadian dish - onion, celery, and green bell pepper. It's delectable!” Prep. time: 10 minutes, Cooking time: 28 minutes, Serves: 4. To view this online, click here..
Ingredients
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
PERFECT PANCAKES
This comes from FamilyTime.com. The recipe starts out, “Golden brown, delicious pancakes are always welcome! This foolproof recipe is great for kids learning how to cook. Serve the pancakes with maple or fruit syrup, honey, sliced fruit, or fresh berries. Butter is delicious, too!” Serves 4 to 6; Prep Time: 10 minutes; cook time: about 3 minutes
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
about 1 1/4 cups milk
2 tablespoons Crisco® Vegetable Oil, or melted butter
In a large mixing bowl stir together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg and then stir in the milk and oil until mixed. Pour into the flour and stir just until moistened.
Heat a large skillet or griddle over medium-high heat until hot. The pan is hot enough when a drop of water "dances" on its surface. Drop a pat of butter or a little vegetable oil on the pan and let it melt. Tilt the pan to spread the butter or oil over the surface, or spread it with a spatula.
Ladle or pour the batter into the hot surface, allowing a scant 1/4 cup for each pancake. Leave about 1 inch between each and with a spatula or the back of a spoon spread the pancakes into circles about 4 inches in diameter.
Cook each pancake for about 1 minute or until small bubbles appear on the top and the bottom turns golden brown. Using a pancake turner, flip them and cook for another minute or until golden brown on both sides. Adjust the heat to avoid burning.
To prevent toughening, only turn the pancakes once -- and flip them before the surface bubbles break.
Lift the pancakes from the skillet with a pancake turner and serve immediately. Make the rest of the pancakes with the remaining batter. You should have twelve 4-inch pancakes.
Note: You can keep the pancakes warm in a 200 degree F. oven. Lay them in a single layer on a baking sheet and serve as soon as you can.
YOGURT PARFAIT BREAFAST POPSICLES
This one comes from one of my favorite emailing sites, thekitchn. If you haven't already signed up for the great emails from thekitchn or it's brother site, Apartment Therapy, you're missing some really cool stuff.
TheKitchn's Faith Durand starts off, “Your eyes do not deceive you. This is breakfast that you can eat one-handed while walking to the bus stop, and it's got just as much going for it a bowl of yogurt with granola and fruit. In fact, it is a bowl of yogurt — just in frozen, easily-grabbable popsicle form. Time to dig out those popsicle molds!” The writer uses Greek yogurt for these, but writes that regular non-Greek yogurt can be used, too. Just don't thin out the regular yogurt.
She also writes, “If you're short on time or short on berries, you can also substitute a fruit jam or preserves. You'll need about a cup of preserves for these popsicles.” As for the granola, “Use any granola you like here. These popsicles are especially handy for using up a handful of leftover granola that's gone a bit stale. Once layered into the popsicles and frozen, the granola softens to the consistency of soft oatmeal cookies —and yes, that's just as delicious as you're hoping it will be.” Makes 6 popsicles.
You can view this recipe online here, along with photos of these incredible breakfast popsicles.
1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
1/4 cup sugar (or honey)
1 cup Greek yogurt
1/4 to 1/2 cup milk
2 to 3 tablespoons honey
3/4 cups granola
Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.
Place the pan over medium-high heat and bring to a r. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)
When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.
Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.
To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.
Recipe Notes
You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.
The strawberries can be replaced with an equal amount of any other fruit.
You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.
ICE CREAM SANDWICHES
From the Food Network. To view this online, click here. Total Time: 1 hr 30 min., prep: 35 min; cook: 55 min; yields 6 sandwiches
Ingredients
1/2 cup all-purpose flour
1/2 cup Dutch process cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
2 tablespoons shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 (1-pint) containers ice cream (any flavor)
Directions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/ice-cream-sandwiches-recipe.print.html?oc=linkback
STRAWBERRY SORBET
This is from Fiona Haynes, About.com's Low Fat Cooking's guide. She wrote, “Sorbet is the perfect dessert for hot sunny days. This strawberry sorbet is made with fresh in-season strawberries, but when strawberries are out of season, it's best to use frozen ones. If you have an ice cream maker, simply pour the prepared mixture into your can and follow the manufacturer's instructions. Alas, I have no ice cream maker, so my method involves a second use of a blender or food processor to ensure a smooth sorbet.” Serves 6.
Ingredients:
2/3 cup water
2/3 cup sugar
2 lbs strawberries (about 5 cups)
2 tbsp lemon juice
Preparation:
Stir sugar and water together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat.
Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it in the refrigerator.
While the syrup is cooling, hull strawberries and place them in a food processor or blender. Blend strawberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.
Refrigerate puree until syrup has chilled – about 1 hour.
Combine chilled syrup and strawberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).
Cover with plastic wrap and freeze for 3-4 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return strawberry puree mixture to metal pan, cover and freeze for a further 3-4 hours.
Per Serving: Calories 141, Calories from Fat 5, Total Fat 0.6g, (Sat 0g), Cholesterol 0g, Sodium 3mg, Carbohydrate 33.2g, Fiber 3.5g, Protein 0.9g
ACADIAN RIGATONI
This is from FamilyTime.com. The recipe starts out, “Three ingredients form the foundation of this Acadian dish - onion, celery, and green bell pepper. It's delectable!” Prep. time: 10 minutes, Cooking time: 28 minutes, Serves: 4. To view this online, click here..
Ingredients
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
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