Fabulous.
Red and Blue Velvet Cupcakes
* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 tablespoon cocoa powder
* 1 cup vegetable oil
* 1-1/2 cups buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring (or more, depending on your brand)
* 2 tablespoons blue food coloring (or more, depending on your brand)
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract
For the cake:
Preheat the oven to 350 degrees F. Add little paper muffin cups to muffin tin.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large mixing bowl gently beat together the oil, buttermilk, eggs, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined, scraping down the sides several times.
Divide the batter in half and gently fold the red food coloring into half, and the blue into the other half. Pour the batter into the prepared pans and bake for about 20 to 22 minutes, turning the pans once, half way through. Test the cakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
I used a boiled 7 minute frosting which gave me a good arm workout holding the hand blender over boiling hot water. Thus, I got to eat 3 cupcakes with no guilt. Or, was it 4?
* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract
Directions
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
7.29.2010
Recipe #52 - Cous Cous with Fruit
Serves 6
* 1 7- to 9-oz. box instant couscous
* 1/2 cup raisins or currants
* 2 Tbs. olive oil
* 1 tsp. minced garlic
* 1/4 tsp. cayenne
* 1 tsp. paprika
* 1 large handful of spinach, chopped
* 1 1/3 cups canned chickpeas, drained and rinsed
* 1 cup green peas
* Salt and freshly ground black pepper to taste
* 1/2 cup chopped, pitted dates
* 1 cup cashews
* 1/2 cup minced parsley
Using a large saucepan, cook grains with raisins according to package directions and with no added fat.
Meanwhile, heat 2 tablespoons oil in skillet over medium heat and when hot, add garlic and sauté until golden. Add cayenne, paprika and spinach and sauté 2 minutes. Stir in chickpeas and green peas, and season to taste.
Stir vegetable mixture into cooked couscous. Spoon into large serving dish, making well in center. Fill well with dates and cashews, and garnish dish with parsley and mint leaves. Serve hot or at room temperature.
This was yummy, but it'd have to be awhile before I redo it.
* 1 7- to 9-oz. box instant couscous
* 1/2 cup raisins or currants
* 2 Tbs. olive oil
* 1 tsp. minced garlic
* 1/4 tsp. cayenne
* 1 tsp. paprika
* 1 large handful of spinach, chopped
* 1 1/3 cups canned chickpeas, drained and rinsed
* 1 cup green peas
* Salt and freshly ground black pepper to taste
* 1/2 cup chopped, pitted dates
* 1 cup cashews
* 1/2 cup minced parsley
Using a large saucepan, cook grains with raisins according to package directions and with no added fat.
Meanwhile, heat 2 tablespoons oil in skillet over medium heat and when hot, add garlic and sauté until golden. Add cayenne, paprika and spinach and sauté 2 minutes. Stir in chickpeas and green peas, and season to taste.
Stir vegetable mixture into cooked couscous. Spoon into large serving dish, making well in center. Fill well with dates and cashews, and garnish dish with parsley and mint leaves. Serve hot or at room temperature.
This was yummy, but it'd have to be awhile before I redo it.
Recipe #51 - Mushroom Bagel
Okay, so I am generally NOT a huge bagel fan, but, we had some Asiago cheese bagels and I didn't feel like shopping for something else for lunch, so, voila!
* 1 tsp. extra virgin olive oil
* 1 cup chopped fresh portobello mushrooms or whatever else is in the house
* 1 small onion, chopped
* 1/4 tsp. dried thyme
* Pinch salt
* 1 bagel, halved
* 2 slices Swiss cheese
1. Preheat oven to 375F. Cover baking sheet with foil, and set aside.
2. Heat oil in skillet over medium heat, and saute mushrooms and onion for 5 minutes, or until golden. Stir in thyme and salt. Spoon mixture onto bagel halves, and top each with a slice of cheese.
3. Bake on cookie sheet for 4 to 5 minutes, or until cheese melts.
Mmmmmmmmmmmmmmmmm, need I say it again? Cheeeeeeeeeeeese! I do love me some cheese. Probably should've been born in Wisconsin.
* 1 tsp. extra virgin olive oil
* 1 cup chopped fresh portobello mushrooms or whatever else is in the house
* 1 small onion, chopped
* 1/4 tsp. dried thyme
* Pinch salt
* 1 bagel, halved
* 2 slices Swiss cheese
1. Preheat oven to 375F. Cover baking sheet with foil, and set aside.
2. Heat oil in skillet over medium heat, and saute mushrooms and onion for 5 minutes, or until golden. Stir in thyme and salt. Spoon mixture onto bagel halves, and top each with a slice of cheese.
3. Bake on cookie sheet for 4 to 5 minutes, or until cheese melts.
Mmmmmmmmmmmmmmmmm, need I say it again? Cheeeeeeeeeeeese! I do love me some cheese. Probably should've been born in Wisconsin.
Recipe #50 - Black Bean Mushroom Quesadillas
I'm halfway to my goal. I actually made this in June at some point. It was definitely do again material
Salsa
* 1 pineapple, peeled and sliced into 1/2-inch-thick rings
* 1 ripe mango, chopped (They call for this in the recipe, but, being allergic to them, I left them out.)
* 1 large tomato, peeled and chopped
* 1 small onion, chopped
* 4 cloves garlic, minced
* 1 jalapeño chiles, seeded and chopped, or to taste
* 3 Tbs. chopped cilantro
Quesadillas
* 2 Tbs. olive oil
* 1 small onion, diced
* 2 cups chanterelles or other mushrooms such as cremini or porcini, chopped
* 1 Tbs. minced garlic
* 1 to 3 jalapeno chiles, seeded and chopped, or to taste
* 1 14.5-oz. can black beans, drained and rinsed
* 1 tsp. chipotle powder or chipotle en adobo, or to taste
* Ground cumin to taste
* Salt and freshly ground black pepper to taste
* 3 Tbs. chopped cilantro
* 6 whole wheat flour tortillas, one per quesadilla
* About 1 cup grated cheddar cheese
To make the Salsa:
1. Grill or broil the pineapple rings until lightly browned on both sides. Chop into cubes, and mix with the remaining ingredients. Refrigerate overnight to allow flavors to meld.
To make the Quesadillas:
2. Heat the oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes. Add the garlic and jalapeños, and continue to sauté for 1 minute more. Add the black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add the cilantro, and adjust seasonings to taste.
3. Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the filling, and set aside. Repeat until the filling mixture is used up.
4. Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the filled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.
Salsa
* 1 pineapple, peeled and sliced into 1/2-inch-thick rings
* 1 ripe mango, chopped (They call for this in the recipe, but, being allergic to them, I left them out.)
* 1 large tomato, peeled and chopped
* 1 small onion, chopped
* 4 cloves garlic, minced
* 1 jalapeño chiles, seeded and chopped, or to taste
* 3 Tbs. chopped cilantro
Quesadillas
* 2 Tbs. olive oil
* 1 small onion, diced
* 2 cups chanterelles or other mushrooms such as cremini or porcini, chopped
* 1 Tbs. minced garlic
* 1 to 3 jalapeno chiles, seeded and chopped, or to taste
* 1 14.5-oz. can black beans, drained and rinsed
* 1 tsp. chipotle powder or chipotle en adobo, or to taste
* Ground cumin to taste
* Salt and freshly ground black pepper to taste
* 3 Tbs. chopped cilantro
* 6 whole wheat flour tortillas, one per quesadilla
* About 1 cup grated cheddar cheese
To make the Salsa:
1. Grill or broil the pineapple rings until lightly browned on both sides. Chop into cubes, and mix with the remaining ingredients. Refrigerate overnight to allow flavors to meld.
To make the Quesadillas:
2. Heat the oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes. Add the garlic and jalapeños, and continue to sauté for 1 minute more. Add the black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add the cilantro, and adjust seasonings to taste.
3. Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the filling, and set aside. Repeat until the filling mixture is used up.
4. Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the filled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.
Recipe #49 - Smoked Mozzarella Sandwiches
* 3 to 4 slices smoked mozzarella
* 4 slices ciabatta
* 4 to 6 sun-dried tomato halves (oil-packed)
* handful of spinach leaves
* Fresh basil leaves
1. Preheat grill to 300F. (This will take about 2 minutes on the little George Foreman deal.)
2. Arrange mozzarella slices over 2 bread slices. Lay sun-dried tomato halves, spinach and basil leaves on cheese. Top with remaining bread slices, and cut sandwiches in half.
3. Place sandwiches on heated grill, and close top. Grill 2 to 3 minutes, or until bread is toasted and cheese is slightly melted. Serve hot.
Mmmmmmmm, cheese!
* 4 slices ciabatta
* 4 to 6 sun-dried tomato halves (oil-packed)
* handful of spinach leaves
* Fresh basil leaves
1. Preheat grill to 300F. (This will take about 2 minutes on the little George Foreman deal.)
2. Arrange mozzarella slices over 2 bread slices. Lay sun-dried tomato halves, spinach and basil leaves on cheese. Top with remaining bread slices, and cut sandwiches in half.
3. Place sandwiches on heated grill, and close top. Grill 2 to 3 minutes, or until bread is toasted and cheese is slightly melted. Serve hot.
Mmmmmmmm, cheese!
Recipe #48 - Three Sisters Casserole
Polenta Topping
* 1 1/2 cups yellow cornmeal
* 1 Tbs. chili powder
* 3/4 tsp. salt
Filling
* 3 Tbs. olive oil, divided
* 1 small onion, chopped (about 1 cup)
* 1 large red or yellow bell pepper, cut into 1-inch dice (about 1 cup)
* 1 lb. delicata or other squash, peeled and cut into 1-inch cubes (about 2 cups)
* 1 15-oz. can diced tomatoes with chiles
* 2 cloves garlic, minced (about 2 tsp.)
* 1 tsp. ground coriander
* 1 tsp. ground cumin
* 1/2 tsp. salt
* 1 15-oz. can pinto beans, drained and rinsed
* 1 cup frozen corn kernels, thawed
# To make Polenta Topping: Whisk together cornmeal, chili powder, salt and 4 1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
# To make Filling: Preheat oven to 375F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
# Stir in squash, tomatoes, garlic, coriander and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
# Coat 8x11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
# Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
* 1 1/2 cups yellow cornmeal
* 1 Tbs. chili powder
* 3/4 tsp. salt
Filling
* 3 Tbs. olive oil, divided
* 1 small onion, chopped (about 1 cup)
* 1 large red or yellow bell pepper, cut into 1-inch dice (about 1 cup)
* 1 lb. delicata or other squash, peeled and cut into 1-inch cubes (about 2 cups)
* 1 15-oz. can diced tomatoes with chiles
* 2 cloves garlic, minced (about 2 tsp.)
* 1 tsp. ground coriander
* 1 tsp. ground cumin
* 1/2 tsp. salt
* 1 15-oz. can pinto beans, drained and rinsed
* 1 cup frozen corn kernels, thawed
# To make Polenta Topping: Whisk together cornmeal, chili powder, salt and 4 1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
# To make Filling: Preheat oven to 375F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
# Stir in squash, tomatoes, garlic, coriander and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
# Coat 8x11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
# Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
Recipe #47 - Little Cute Carrot Souffles
* 3 lb. carrots, sliced into 1-inch pieces
* 3 large eggs plus one white, lightly beaten
* 1/2 cup breadcrumbs
* 1/3 cup dried minced onions
* 1 tsp. salt
* 1 tsp. ground black pepper
* 1/2 tsp. ground cumin
* a little teeny squirt of agave nectar
1. Place carrots in pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender. Drain.
2. Preheat oven to 375F. Coat 6 little ramekins or 1 1-qt. gratin dish with cooking spray.
3. Purée carrots in food processor until smooth. Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined. Spread mixture in prepared dishes, and bake 35 to 40 minutes, or until tops are brown and crispy. Serve hot.
These were good, but I have to think about whether they were good enough to repeat. I guess that means maybe not.
* 3 large eggs plus one white, lightly beaten
* 1/2 cup breadcrumbs
* 1/3 cup dried minced onions
* 1 tsp. salt
* 1 tsp. ground black pepper
* 1/2 tsp. ground cumin
* a little teeny squirt of agave nectar
1. Place carrots in pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender. Drain.
2. Preheat oven to 375F. Coat 6 little ramekins or 1 1-qt. gratin dish with cooking spray.
3. Purée carrots in food processor until smooth. Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined. Spread mixture in prepared dishes, and bake 35 to 40 minutes, or until tops are brown and crispy. Serve hot.
These were good, but I have to think about whether they were good enough to repeat. I guess that means maybe not.
Recipe #46 - Butternut Squash Enchiladas
* 1 Tbs. olive oil or butter
* 1 butternut squash (11/2 lb.), halved and seeded
* 1 medium onion, diced (1 cup)
* 1–2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
* 1 clove garlic, minced (1 tsp. )
* 3 oz. reduced-fat cream cheese
* 1 tsp. ground cumin
* 1/2 tsp. ground nutmeg
* 3 green onions, chopped (1/3 cup)
* 1 16-oz. can enchilada sauce
* 8 whole-wheat or corn tortillas
* 1 cup shredded reduced-fat Cheddar cheese
1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.
2. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.
3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.
4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.
A definite keeper!
* 1 butternut squash (11/2 lb.), halved and seeded
* 1 medium onion, diced (1 cup)
* 1–2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
* 1 clove garlic, minced (1 tsp. )
* 3 oz. reduced-fat cream cheese
* 1 tsp. ground cumin
* 1/2 tsp. ground nutmeg
* 3 green onions, chopped (1/3 cup)
* 1 16-oz. can enchilada sauce
* 8 whole-wheat or corn tortillas
* 1 cup shredded reduced-fat Cheddar cheese
1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.
2. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.
3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.
4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.
A definite keeper!
Recipe #45 - Caramelized Vidalia Onion Tart
# 2 large Vidaliaonions, thinly sliced (6 cups)
# 2 Tbs. olive oil
# 1 tsp. dried thyme, crushed
# 1/2 tsp. ground black pepper
# 2 tsp. balsamic vinegar
# 1 16-oz. pkg. ready-to-bake pizza dough, such as Trader Joe’s
# 1 cup grated part-skim mozzarella cheese
# 1/2 cup grated aged provolone cheese
1. Heat oil in skillet over medium heat. Add onions, and sprinkle with salt, if desired. Sauté 5 to 7 minutes, or until softened. Reduce heat to medium-low, and stir in thyme and black pepper. Cook 15 minutes more, or until onions are browned and caramelized, stirring often. Stir in vinegar, and cook 5 minutes more. Remove from heat.
2. Preheat oven to 425°F. Coat 12-inch pizza pan or rectangular baking sheet with cooking spray. Press dough into 10-inch circle on pizza pan or baking sheet. Sprinkle 1/2 cup mozzarella and 1/4 cup provolone over dough. Spread onions over top, then sprinkle with remaining cheese. Bake 20 minutes, or until crust is golden.
Very worthwhile. Will make again
# 2 Tbs. olive oil
# 1 tsp. dried thyme, crushed
# 1/2 tsp. ground black pepper
# 2 tsp. balsamic vinegar
# 1 16-oz. pkg. ready-to-bake pizza dough, such as Trader Joe’s
# 1 cup grated part-skim mozzarella cheese
# 1/2 cup grated aged provolone cheese
1. Heat oil in skillet over medium heat. Add onions, and sprinkle with salt, if desired. Sauté 5 to 7 minutes, or until softened. Reduce heat to medium-low, and stir in thyme and black pepper. Cook 15 minutes more, or until onions are browned and caramelized, stirring often. Stir in vinegar, and cook 5 minutes more. Remove from heat.
2. Preheat oven to 425°F. Coat 12-inch pizza pan or rectangular baking sheet with cooking spray. Press dough into 10-inch circle on pizza pan or baking sheet. Sprinkle 1/2 cup mozzarella and 1/4 cup provolone over dough. Spread onions over top, then sprinkle with remaining cheese. Bake 20 minutes, or until crust is golden.
Very worthwhile. Will make again
Recipe #44 - Thanksgiving Pot Pie
I used the Tofurkey breast instead of tofu.
Filling
* 2 medium potatoes, diced (2 cups)
* 3 large carrots, sliced (1 cup)
* 3 Tbs. olive oil, divided
* 1 16-oz. pkg. firm tofu, drained and cut into cubes or your favorite Turkey substitute
* 1/4 cup plus Soy Sauce in total
* 1/2 tsp. granulated garlic
* 1/4 tsp. cayenne pepper
* 2 cups sliced button mushrooms
* 1 large onion, diced (2 cups)
* 1 cup chopped broccoli florets
* 2 cloves garlic, minced (2 tsp.)
* 1/4 cup all-purpose flour
* 2 cups low-sodium vegetable broth
* 1/2 cup plain soymilk
* 3 Tbs. red wine
* 1 Tbs. chopped fresh thyme
* 1 Tbs. chopped fresh sage
* 1 tsp. hoisin sauce
* 1/2tsp. Worcestershire sauce
Crust
* 1 1/4 cups all-purpose flour
* 1/2 tsp. salt
* 1/2 cup nonhydrogenated vegetable shortening
* 1 tsp. chopped fresh rosemary
* 1 tsp. chopped fresh sage
1. To make Filling: Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. soy sauce or tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.
5. Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
6. To make Crust: Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.
This was good but not completely amazing. A maybe.
Filling
* 2 medium potatoes, diced (2 cups)
* 3 large carrots, sliced (1 cup)
* 3 Tbs. olive oil, divided
* 1 16-oz. pkg. firm tofu, drained and cut into cubes or your favorite Turkey substitute
* 1/4 cup plus Soy Sauce in total
* 1/2 tsp. granulated garlic
* 1/4 tsp. cayenne pepper
* 2 cups sliced button mushrooms
* 1 large onion, diced (2 cups)
* 1 cup chopped broccoli florets
* 2 cloves garlic, minced (2 tsp.)
* 1/4 cup all-purpose flour
* 2 cups low-sodium vegetable broth
* 1/2 cup plain soymilk
* 3 Tbs. red wine
* 1 Tbs. chopped fresh thyme
* 1 Tbs. chopped fresh sage
* 1 tsp. hoisin sauce
* 1/2tsp. Worcestershire sauce
Crust
* 1 1/4 cups all-purpose flour
* 1/2 tsp. salt
* 1/2 cup nonhydrogenated vegetable shortening
* 1 tsp. chopped fresh rosemary
* 1 tsp. chopped fresh sage
1. To make Filling: Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. soy sauce or tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.
5. Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
6. To make Crust: Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.
This was good but not completely amazing. A maybe.
Recipe #43 - Chockie Banani Panini
I am craving this right now.
* 2 large bananas, sliced 1/8-inch thick
* 8 slices wheat or 12 grain bread
* 4 oz. dark bittersweet chocolate, chopped
* 4 tsp. honey
1. Arrange banana slices on 4 pieces of bread, then sprinkle each with 3 Tbs. chocolate and 1 tsp. honey. (If desperate, Nutella works too) Top with remaining bread slices.
2. Preheat panini maker, and coat with butter-flavored cooking spray. Cook panini 3 to 4 minutes per side. Coolbefore serving.
* 2 large bananas, sliced 1/8-inch thick
* 8 slices wheat or 12 grain bread
* 4 oz. dark bittersweet chocolate, chopped
* 4 tsp. honey
1. Arrange banana slices on 4 pieces of bread, then sprinkle each with 3 Tbs. chocolate and 1 tsp. honey. (If desperate, Nutella works too) Top with remaining bread slices.
2. Preheat panini maker, and coat with butter-flavored cooking spray. Cook panini 3 to 4 minutes per side. Coolbefore serving.
Recipe #42 - Cheesy Frittata thing
* 2 tsp. butter
* 1/2 cup diced onion
* 1/2 cup diced red bell pepper
* 1/2 cup mushrooms sliced
* 2 small plum tomatoes, diced
* 1 Tbs. chopped fresh basil
* Pinch freshly ground black pepper
* 1/2 cup fake eggs
* 1/2 cup 1-percent cottage cheese
* 1/4 cup fat-free evaporated milk
* 3/4 oz. shredded low-fat Monterey Jack cheese
1. Preheat broiler.
2. Melt butter in 10-inch skillet. Heat skillet over medium-low heat until hot. Add onion, bell pepper and mushrooms, and cook until vegetables are lightly browned, for 5 to 7 minutes. Stir in tomatoes, basil and black pepper. Increase heat to medium, and cook until flavors blend, for 3 minutes more, and remove from heat.
3. Combine egg substitute, cottage cheese and milk in blender, and process until smooth. Pour egg mixture over vegetables. Cover, and cook over medium-low heat until bottom is set but top is still slightly runny, about 5 minutes.
4. Place skillet under broiler, and cook until top is set, for 2 to 3 minutes. Sprinkle with cheese, and cook until cheese melts, for 2 to 3 minutes more. Remove from oven, and serve.
Definitely a make again!
* 1/2 cup diced onion
* 1/2 cup diced red bell pepper
* 1/2 cup mushrooms sliced
* 2 small plum tomatoes, diced
* 1 Tbs. chopped fresh basil
* Pinch freshly ground black pepper
* 1/2 cup fake eggs
* 1/2 cup 1-percent cottage cheese
* 1/4 cup fat-free evaporated milk
* 3/4 oz. shredded low-fat Monterey Jack cheese
1. Preheat broiler.
2. Melt butter in 10-inch skillet. Heat skillet over medium-low heat until hot. Add onion, bell pepper and mushrooms, and cook until vegetables are lightly browned, for 5 to 7 minutes. Stir in tomatoes, basil and black pepper. Increase heat to medium, and cook until flavors blend, for 3 minutes more, and remove from heat.
3. Combine egg substitute, cottage cheese and milk in blender, and process until smooth. Pour egg mixture over vegetables. Cover, and cook over medium-low heat until bottom is set but top is still slightly runny, about 5 minutes.
4. Place skillet under broiler, and cook until top is set, for 2 to 3 minutes. Sprinkle with cheese, and cook until cheese melts, for 2 to 3 minutes more. Remove from oven, and serve.
Definitely a make again!
Recipe #41 - Triple Chockie Pancakes
Oh yes...
* 2 cups all-purpose flour
* 3 Tbs. granulated sugar
* 3 Tbs. cocoa powder
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 2 large eggs
* 1 cup fat-free milk
* 1 6-oz. container chocolate-flavored yogurt - we used Wallaby
* 1 Tbs. vegetable oil plus extra for the pan
* 1 tsp. vanilla extract
* 3/4 cup semisweet chocolate chips
1. Sift together flour, sugar, cocoa powder, baking powder and baking soda into large bowl.
2. Whisk together eggs, milk, yogurt and oil in separate bowl. Stir in flour mixture until batter just comes together. Add vanilla extract, then fold in chocolate chips.
3. Heat large nonstick skillet or griddle greased with vegetable oil over medium heat. Pour 1/2 cup batter into skillet. Cook pancake 3 minutes, or until edges are brown and dry and small bubbles appear in pancake. Flip, and cook 3 minutes more, or until second side of pancake begins to brown. Repeat with remaining batter, greasing skillet with oil between each pancake. Serve hot with raspberry jam or maple syrup, if desired.
* 2 cups all-purpose flour
* 3 Tbs. granulated sugar
* 3 Tbs. cocoa powder
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 2 large eggs
* 1 cup fat-free milk
* 1 6-oz. container chocolate-flavored yogurt - we used Wallaby
* 1 Tbs. vegetable oil plus extra for the pan
* 1 tsp. vanilla extract
* 3/4 cup semisweet chocolate chips
1. Sift together flour, sugar, cocoa powder, baking powder and baking soda into large bowl.
2. Whisk together eggs, milk, yogurt and oil in separate bowl. Stir in flour mixture until batter just comes together. Add vanilla extract, then fold in chocolate chips.
3. Heat large nonstick skillet or griddle greased with vegetable oil over medium heat. Pour 1/2 cup batter into skillet. Cook pancake 3 minutes, or until edges are brown and dry and small bubbles appear in pancake. Flip, and cook 3 minutes more, or until second side of pancake begins to brown. Repeat with remaining batter, greasing skillet with oil between each pancake. Serve hot with raspberry jam or maple syrup, if desired.
Recipe #40 - Morning Muffins
These are yummy and small children didn't throw them away when I wasn't looking!
* 1 cup organic mixed dried fruit, such as raisins, cranberries, chopped apricots, chopped figs, etc.
* 1 1/2 cups whole-wheat pastry flour
* 1/2 cup all-purpose flour
* 3/4 cup turbinado sugar, plus more for sprinkling
* 2 Tbs. orange zest
* 1 1/2 tsp. baking powder
* 1/2 tsp. cinnamon
* 1/4 tsp. baking soda
* 1/4 tsp. salt
* 2 large eggs
* 3/4 cup low-fat plain yogurt
1. Preheat oven to 350F. Place dried fruit in heatproof bowl. Cover with boiling water, and let stand 5 minutes to plump fruit. Drain, and set aside.
2. Coat 12-muffin tin with nonstick cooking spray. Combine flours, sugar, orange zest, baking powder, cinnamon, baking soda and salt in large bowl.
3. Whisk together eggs and yogurt in separate bowl. Stir egg mixture into flour mixture. Fold in fruit.
4. Fill muffin tins with batter. Sprinkle tops with sugar. Bake 20 to 25 minutes, or until tops spring back when touched and toothpick inserted in center comes out clean. Cool 10 minutes in pan. Unmold, and cool completely on wire rack.
* 1 cup organic mixed dried fruit, such as raisins, cranberries, chopped apricots, chopped figs, etc.
* 1 1/2 cups whole-wheat pastry flour
* 1/2 cup all-purpose flour
* 3/4 cup turbinado sugar, plus more for sprinkling
* 2 Tbs. orange zest
* 1 1/2 tsp. baking powder
* 1/2 tsp. cinnamon
* 1/4 tsp. baking soda
* 1/4 tsp. salt
* 2 large eggs
* 3/4 cup low-fat plain yogurt
1. Preheat oven to 350F. Place dried fruit in heatproof bowl. Cover with boiling water, and let stand 5 minutes to plump fruit. Drain, and set aside.
2. Coat 12-muffin tin with nonstick cooking spray. Combine flours, sugar, orange zest, baking powder, cinnamon, baking soda and salt in large bowl.
3. Whisk together eggs and yogurt in separate bowl. Stir egg mixture into flour mixture. Fold in fruit.
4. Fill muffin tins with batter. Sprinkle tops with sugar. Bake 20 to 25 minutes, or until tops spring back when touched and toothpick inserted in center comes out clean. Cool 10 minutes in pan. Unmold, and cool completely on wire rack.
Recipe #39 - Cinnamon Rolls
I continue my quest for the perfect cinnie roll... here is a good one.
Cinnamon Rolls
* 3/4 cup low-fat milk
* 2 tsp. yeast
* 1 1/2 cups all-purpose flour, plus more for dusting
* 1/2 cup whole-wheat flour
* 1/4 cup sugar
* 1 Tbs. baking powder
* 1 1/2 tsp. ground cinnamon, divided
* 1/4 tsp. salt
* 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
* 1/4 cup brown sugar
Glaze
* 1 1/2 cups confectioners’ sugar
* 3 Tbs. lemon juice
1. To make Cinnamon Rolls: Preheat oven to 425F. Line baking sheet with parchment paper or coat with cooking spray. Heat milk in saucepan over medium heat until warm to the touch. Remove from heat, and sprinkle with yeast. Set aside.
2. Combine flours, sugar, baking powder, 1/2 tsp. cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle.
3. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15 to 18 minutes, or until rolls begin to brown.
4. To make Glaze: Whisk together confectioners’ sugar and lemon juice. Glaze will be very thick. Brush glaze on cinnamon rolls right when they come out of the oven. Serve warm.
Thanks Vegetarian TImes! These don't taste quite as good as the Cinnabon fat bombs, but, they were good enough to make again.
Cinnamon Rolls
* 3/4 cup low-fat milk
* 2 tsp. yeast
* 1 1/2 cups all-purpose flour, plus more for dusting
* 1/2 cup whole-wheat flour
* 1/4 cup sugar
* 1 Tbs. baking powder
* 1 1/2 tsp. ground cinnamon, divided
* 1/4 tsp. salt
* 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
* 1/4 cup brown sugar
Glaze
* 1 1/2 cups confectioners’ sugar
* 3 Tbs. lemon juice
1. To make Cinnamon Rolls: Preheat oven to 425F. Line baking sheet with parchment paper or coat with cooking spray. Heat milk in saucepan over medium heat until warm to the touch. Remove from heat, and sprinkle with yeast. Set aside.
2. Combine flours, sugar, baking powder, 1/2 tsp. cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle.
3. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15 to 18 minutes, or until rolls begin to brown.
4. To make Glaze: Whisk together confectioners’ sugar and lemon juice. Glaze will be very thick. Brush glaze on cinnamon rolls right when they come out of the oven. Serve warm.
Thanks Vegetarian TImes! These don't taste quite as good as the Cinnabon fat bombs, but, they were good enough to make again.
Recipe #38 - Cornmeal Crepes with Blueberry Insides
Cornmeal Crêpe Batter
* 1 cup all-purpose flour
* 1 cup yellow or white cornmeal
* 1/2 cup sugar
* 2 Tbs. grated lemon zest
* 1/2 tsp. salt
* 3 large eggs, lightly beaten
* 2 cups low-fat milk
* 1 tsp. vanilla extract
Filling
* 3 cups fresh blueberries
* 8 oz. blueberry jam
1. Whisk together flour, cornmeal, sugar, lemon zest, and salt in bowl. Whisk in eggs; mixture will be shaggy. Whisk in milk 1/2 cup at a time until batter is smooth. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
2. Place blueberries in bowl. Bring jam and 1 cup water to a boil in saucepan. Simmer 1 minute. Cool 5 minutes, then fold jam into berries.
3. Preheat oven to 200°F, if serving right away. Whisk 1/4 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
4. Pour 1/4 cup batter into hot skillet, lifting and turning pan to swirl batter so that it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip, and cook 30 seconds to 1 minute more. Transfer crêpe to plate, and place in warm oven. Repeat with remaining batter.
5. To serve: Place 1 crêpe on plate, and fill with 2 Tbs. filling. Fold sides of crêpe over filling. Repeat with second crêpe and filling. Drizzle 2 Tbs. filling over both crêpes.
* 1 cup all-purpose flour
* 1 cup yellow or white cornmeal
* 1/2 cup sugar
* 2 Tbs. grated lemon zest
* 1/2 tsp. salt
* 3 large eggs, lightly beaten
* 2 cups low-fat milk
* 1 tsp. vanilla extract
Filling
* 3 cups fresh blueberries
* 8 oz. blueberry jam
1. Whisk together flour, cornmeal, sugar, lemon zest, and salt in bowl. Whisk in eggs; mixture will be shaggy. Whisk in milk 1/2 cup at a time until batter is smooth. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
2. Place blueberries in bowl. Bring jam and 1 cup water to a boil in saucepan. Simmer 1 minute. Cool 5 minutes, then fold jam into berries.
3. Preheat oven to 200°F, if serving right away. Whisk 1/4 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
4. Pour 1/4 cup batter into hot skillet, lifting and turning pan to swirl batter so that it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip, and cook 30 seconds to 1 minute more. Transfer crêpe to plate, and place in warm oven. Repeat with remaining batter.
5. To serve: Place 1 crêpe on plate, and fill with 2 Tbs. filling. Fold sides of crêpe over filling. Repeat with second crêpe and filling. Drizzle 2 Tbs. filling over both crêpes.
Recipe #37 - Tofu Ranchero
Serves 6
2 tsp. vegetable oil
1 medium onion, minced (1 cup)
1 Tbs. chili powder
2 tsp. cumin
2 tsp. oregano
1 15-oz. can tomato sauce
1 cup diced extra-firm tofu (14 oz.)
2 Tbs. lime juice
1 15-oz. can Amy’s Organic Refried Beans with Green Chiles, warmed
6 6-inch corn tortillas
2 tomatoes, diced (2 cups)
1 avocado, diced (1 cup)
1/4 cup chopped cilantro
Heat oil in skillet over medium heat. Add onion, chili powder, cumin, and oregano. Sauté 5 minutes. Stir in tomato sauce, tofu, and lime juice; simmer 10 minutes. Spread beans on tortillas, and top with tofu mixture. Garnish with tomatoes, avocado, and cilantro.
This was exceedingly yummy and I'll do it again!
Recipe #36 Bulghur Stuffed Peppers
Oh my gosh, so many things to post - I forgot my password, so get ready for the onslaught.
- 3 red bell peppers (2 large and 1 small)
- 2 large yellow bell peppers
- 2 tablespoons olive oil, divided
- 2 cups water
- 1 cup coarse or medium bulghur
- 1 teaspoon salt
- 1/4 cup dried currants
- 2 tablespoons pine nuts
- 2 teaspoons ground cumin
- 1 6-ounce bag fresh baby spinach leaves
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1 cup crumbled feta cheese (about 4 ounces), divided
Subscribe to:
Posts (Atom)
