Recipe #72 - Mushroom Custard in Acorn Squash

Okay, so I had my first, "eww, why bother?" recipe and it was this one. I won't even go there with the recipe. I found it in some veggie cookbook or another, and, in a word -- don't.


Recipe #71 - Carrot Pudding

2 lbs carrots - cooked and smushes
1/3 c. agave nectar
2 Tbsp. butter - melted
1/2 c. whole wheat pastry flour
1 1/2 tsp baking pwder
1 tsp. ground cinnamon
pinch of salt
1/2 c. raisins
1/2 c. shredded cheddar
4 egg whites beaten to stiff peaks
a few sliced almonds if you are an almond fan

Mix all but the last 2 ingredients. Fold in egg whites. Spoon into souffle bowl. Sprinkle almonds on top.
Bake at 475 for 10 minutes then reduce temperature to 350 and bake for 1 hour or until browned and set.

I got the thumbs up from the boys. I think this would be fun to make for Thanksgiving or Chanukah or other holiday worthy of yumminess.

Recipe #70 - Double Chocolate Cherry Drops

What could possibly be wrong with these - you've got yer chocolate and yer cherries and, what more could you need? The original recipe called for corn syrup which freaks me out, so I replaced it with agave nectar. Verdict? Still yummy!

1 3/4 c. flour
3/4 c. unsweetened cocoa
pinchie of salt
2 sticks of butter, softened
1 c. sugar
1/4 c. agave nectar (or corn syrup)
2 t. vanilla
1 egg
8 oz. semisweet chocolate chips or chunks
1 c. dried tart cherries

Preheat oven to 350. Whisk together flour, cocoa and salt. In a big bowl, beat butter and sugar til creamy. Beat in agave, vanilla and egg until happily mixed. Blend on low the flour mixture, chockie and cherries until just mixed. Drop onto ungreased baking sheets. Bake until tops are just firm - 10 minutes.

Sigh. I am SO happy August is over.

Recipe #69 - Caramel Pecan Bars (a double batch)

You know me, never too early to start "testing" recipes for the Holiday Cookie Exchange!

3 sticks of butter
1 1/2 c. confectioner's sugar
1 Tbsp. Vanilla extract
4 1/2 c. flour ( I did white whole wheat flour)

Caramel Guts
2 c. packed brown sugar
1/2 c. honey
2 sticks butter
1/2 c. white sugar
1/2 c. heavy or whipping cream
1 Tbsp. vanilla
3 c. toasted, chopped. pecans
6 oz. semisweet chockie, melted for the tops

Preheat oven to 350. Grease two 13x9 pans or line with oiled foil.
Beat first 3 crust ingredients until creamy. Reduce speed to low and gradually add flour so it looks like fine crumbs.
Split the "crumbs" in half and pat evenly on to the bottoms of the pans. Bake until lightly browned 20 minutes or so, then remove and cool on wire racks. When cool, sprinkle the nuts evenly over the crust.
While the crusts are browning, heat everything but the chockie until you get to 248 or the firm ball stage. Pour caramel guts over the crust and nuts. Cool in the pans at least one hour. Melt the chockie and drizzle fabulously over the guts. Cover and refrigerate until cold and set (a couple of hours, but, I didn't check them, so maybe faster). Place on cutting board, defoil and cut into bars.

These are VERY sweet - the original recipe called for more sugar and honey, but I couldn't do it. Even with the decreased amounts, these were PLENTY big sweet. These may or may not be my cookie exchange bars... but I would make them again.

Recipe #68 - Stuffed Japanese Eggplant

1 medium red potato, diced
1 tomato - skin removed and smushed
2 Japanese eggplants
1 red onion chopped fine
2 Tbsp olive oil
3 garlic cloves
1 tsp. oregano
1 tsp. basil
1 1/2 tsp. miso
1 Tbsp lemon juice
salt and peps
4 oz. shredded MoJack cheese

Boil the little potatoes for 5 minutes. Drain and rinse, then huck 'em in a bowl. Add the smushed tomato to the potato. Preheat oven to 350. Slice the eggplants in half lengthwise, brush lightly with oil and bake, cut side down until just tender. Let cool. Slice lengthwise again so you have 8 long wedges.
Ever so gently, scoop the guts of the eggplant out, but leave the skin lovely and intact. If you try to overachieve and get all of it, well, you are probably better at this than I am, so - anyway - do it gently. Chop the eggplant guts and add to the tomato/potato situation.
Lightly brown the onion on medium until soft and happy. Add the garlic, oregano and basil and stir 'til it smells good.
Increase heat to med. high and add the tomato/potato/eggplant situation, and the miso and lemon juice until it begins to thicken (less than 5 minutes). Remove from heat. Add salt and peps if you want.
Spoon the whole thing into the skins. Top with shreddy cheese. Put the 8 wedges on a Silpat/baking sheet. Huck in oven for a couple of minutes- until cheese is all melty and gooey.

Me, personally? I'd go more miso less lemon juice and, wait for it --
more cheese. Very yummy.

Recipe #67 - Citrus Tofu Cutlets

Juice from a lime, a lemon and an orange
Hot sauce to taste
1 tsp. ginger
2 garlic cloves, minced
2 tsp. white miso
1 tsp rice vinegar
1/2 tsp soy sauce
1/2 tsp brown sugar
a few pinches of pepper
1 lb. extra firm tofu cut into 4 rectangles
1/2 c. whole wheat flour
1/4 tsp. salt
1/2 c dried bread crumbs
canola oil for fryage

Mix the first 9 ingredients in a zippy bag, then add tofu (don't break it!) and marinate overnight. Pour liquid into a bowl. Combine flour, salt and peps on a plate and put the breadcrumbs on another plate. Dip each tofu cutlet into the marinade, then the flour, then the bread crumbs. You have to do it kind of fast or you get a lot of flour and no breadcrumbs. Maybe you could combine them? I dunno. Anyway, stick them on a plate. Heat some oil in a panto medium-highish. Fry the cutlets 1 minute per side. Drain on paper towels. Munch out.

Mmmmmmm. Next time, I think I'll put the second and third layer together.

Recipe #66 - Mushrooms with Sour Cream

olive oil
1 lb. mixed mushrooms
1/2 c. onion - chopped
1 Tbsp. garlic, minced
1/2 c. veggie broth or wine
1/2 tsp. dried thyme
1/2 c. ff sour cream
cayenne pepper to taste

Add a little oil to a pan and heat to medium. Huck in mushrooms, onion and garlic and saute for a couple of minutes. Add the wine and thyme and heat til bubbly. Turn it down, cover it and simmer until everyone is feeling tender (this is about 10 minutes). Uncover and keep cooking on low until all the liquid is absorbed and the mushrooms are a pretty brown color. Stir in sour cream and add cayenne pepper to your desired taste.

Mmmmmmm. Definitely need to double the recipe because mushrooms cook down to nothingness.

Recipe #65 - Honey Roasted Beets

2 lbs. beets
2 big onions
olive oil
6 Tbsp. honey
4 Tbsp red wine vinegar
4 cloves of garlic, minced
salt and peps if you want

Simmer the beets for 15 minutes or so then rinse in cold water and peel. Cut into eighths. Cut onions into eighths too. Huck in a roasting pan and coat lightly with olive oil. Pour about half the honey over the beets and onions. Roast at 400 degrees for about 50 minutes (or 'til tender).
Huck all into a bowl. Combine the other ingredients and toss with the beets and onions.

I would make this again.