Meatless Monday Recipe of the Week – Late Summer Succotash with Mustard Greens

September 12, 2016 at 5:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s Meatless Monday Recipe of the Week is Late Summer Succotash with Mustard Greens. Tomatoes, Red Bell Peppers, Zucchini, Corn and more make up this week’s recipe. It’s from the PBS/Recipes web site. PBS is not only a great TV channel but they have a fantastic website with a great selection of recipes for all cuisines. So check it out soon! http://www.pbs.org/food/recipes/

 

 

Late Summer Succotash with Mustard Greens

This simple, summer succotash features zucchini, lima beans and tomatoes.PBS3

Ingredients
1 tablespoon olive oil
1 red bell pepper, destemmed and diced
1 zucchini
1/2 pint cherry tomatoes
Salt
2 ears of corn
2 green onion sliced
3 garlic cloves
2 tablespoons minced Italian parsley
1 1/2 cup lima beans (fresh or frozen)
Juice from 1/2 lemon
Black pepper
Sesame seeds
1 bunch of mustard greens, loosely chopped

 
Directions
1 – In a medium saute pan, set over medium-high heat, add the olive oil. When the oil glistens, add the red bell pepper, zucchini and cook for 1 to 2 minutes, until the zucchini has slight color. Add the cherry tomatoes and stir and cook for about 1 minute. Next add the corn, green onions, garlic cloves, Italian parsley and cook for about 2 to 3 minutes.
2 – Lastly, add the lima beans, lemon juice, a few turns of black pepper, a sprinkling of sesame seeds and mustard greens. Cover the pot for about 1 to 2 minutes (this will help soften the mustard greens). Uncover, give it a stir and add salt to taste). Divide amongst bowls and serve.

http://www.pbs.org/food/recipes/late-summer-succotash-mustard-greens/

“Meatless Monday” Recipe of the Week – Tunisian Grilled Salad (Slata Mechouia)

July 25, 2016 at 4:59 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Tunisian Grilled Salad (Slata Mechouia). Peppers, Tomatoes, Onions, and Spices make up this week’s recipe. It’s from the PBS/Recipe web site. Visit the PBS site and please support your local PBS Channels! http://www.pbs.org/food/recipes/

 

*The recipe gives options of Vegetarian and a Meat option

 

 

Tunisian Grilled Salad (Slata Mechouia)

Tunisian Grilled Salad is also known as Slata Mechouia featuring stovetop roasted peppers, onions, and tomatoes on baguette slices

Ingredients
2 to 3 medium-large green peppers (I use 3 poblanos, or 2 bell peppers and 1 jalepeno)PBS3
2 to 3 Roma tomatoes (or any plum or paste tomato)
1 medium onion
3 cloves garlic
1/2 tsp ground caraway (or sub with 2 tsp ground coriander)
3 Tbsp olive oil
1 tsp salt
1/8 tsp black pepper
Optional garnishes:
1/4 cup flaked tuna
2 hard-boiled eggs
A dozen olives
2 tsp finely chopped fresh parsley

 
Directions
1 – Grill all the vegetables on a medium-hot grill, or in the oven (475 until lightly charred and softened), or directly over a burner. Grill until softened and skins are charred.
2 – Remove the vegetables from heat source and place directly in a tightly-lidded pot to make them “sweat” and for easy removal of the skins.
3 – Once cool enough to handle, remove all the skins as well as any seeds from tomatoes and peppers, and any charred flesh. (It’s ok for there to be the occasional charred bits, this will add flavor).
4 – On a chopping board, finely chop everything together until the pieces are smaller than or about the size of peas. (You can also use a food processor to do this, but don’t process so far that you get a puree, there should still be small chunks.)
5 – Transfer to a bowl and add the ground caraway, salt, black pepper, and olive oil. Taste, and add more seasonings if needed.
6 – Top with the optional garnishes if you wish, and serve with a fresh or toasted baguette.

http://www.pbs.org/food/recipes/tunisian-grilled-salad-slata-mechouia/

“Meatless Monday” Recipe of the Week – Strawberry Bread Pudding

May 30, 2016 at 4:56 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, PBS | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Strawberry Bread Pudding. Enjoy a meatless Breakfast, prepared under 30 minutes, with this week’s “Meatless Monday” Recipe of the Week . You can find this recipe on the PBS/Recipe website. The site is loaded with delicious recipes for all cuisines! http://www.pbs.org/food/recipes/

 

 

Strawberry Bread Pudding

Ingredients
2 cups milk
2 tablespoons unsalted melted and cooled butter PBS3
1 teaspoon vanilla extract
1/3 cup powdered sugar, plus more for topping
1 pound of strawberries, divided
Pinch of salt
2 large eggs
8 cups of cubed bread (your choice on type)
1 tablespoon powdered sugar, sifted, as garnish

 
Directions
1 – Preheat your oven to 350 degrees F. Spray a 2.5 quart baking dish with cooking spray and set aside.
2 – Set aside 3 or 4 strawberries and slice them up (we’ll use them later). In a blender, add the milk, melted butter, vanilla extract, powdered sugar, strawberries, salt and eggs. Blend for about 1 minute, until the strawberries have combined with the liquid. Transfer the cubes of bread and add the sliced strawberries. I like to toss the whole thing together so the fresh strawberries are evenly distributed throughout the bread pudding. Pour the strawberry milk over the bread. If there are any cubes of bread that haven’t been coated in liquid, push them around so they can absorb some of the delicious strawberry milk.
3 – Transfer to the oven to bake for about 25 to 30 minutes, until the top of the bread cubes are lightly golden brown. Dust with powdered sugar and serve warm.

http://www.pbs.org/food/recipes/strawberry-bread-pudding/

“Meatless Monday” Recipe of the Week – Festive Stuffed Shells

May 2, 2016 at 4:59 AM | Posted in PBS | Leave a comment
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From the website of PBS/Recipes, Festive Stuffed Shells. Also included is a recipe for Quick Baby Spinach Salad. You can find both recipes on the PBS/Recipe website which has a great selection of recipes for all tastes and cuisines, Enjoy! http://www.pbs.org/food/recipes/

 

Festive Stuffed Shells

Festive Stuffed Shells can be the star of this magical holiday meal. I love to prepare this satisfying pasta dish to serve at gala gatherings.

Ingredients
20 to 22 jumbo pasta shells
3 to 4 large russet potatoes, baked and cooledPBS3
¼ cup unsweetened nondairy milk
½ cup diced yellow or sweet onion
1 teaspoon fresh minced garlic
¼ teaspoon sea salt
2 cups lightly packed baby spinach, finely chopped
1⅓ cups your favorite prepared marinara sauce, plus more for serving
Chopped fresh flat-leaf parsley, for garnish (optional)
Directions
1 – Preheat the oven to 400 degrees F.
2 – Bring a large pot of salted water to a boil over medium-high heat. Add the shells. Decrease the heat to medium-low and cook, stirring occasionally, until the shells are almost cooked but still quite firm. Drain and let cool.
3 – Meanwhile, slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon. Measure out 3 cups of the potato pulp, making sure to pack it very tightly into the measuring cup. Put the 3 cups of the potato pulp in a high-performance blending appliance.
4 – Add the nondairy milk, onion, garlic, and salt. Process until smooth. Transfer to a large bowl. Fold the chopped baby spinach into the potato mixture.
5 – Spread 1 cup of the marinara sauce into the bottom of a 9 x 12 inch casserole dish. Spoon about 1 ½ tablespoons of the potato filling into each of the shells. Place each shell into the prepared casserole dish. Repeat until all shells are stuffed. Top each shell with 1 heaping teaspoon of the marinara sauce.
6 – Cover loosely and bake 50 minutes to 1 hour, until the sauce is bubbling. Uncover during the last 5 to 7 minutes. Cool 5 to 10 minutes before serving. Sprinkle with optional chopped fresh flat-leaf parsley, if desired. Serve extra sauce in a gravy boat or small bowl to pass around the table.
Tips/Techniques
* Serve 3 to 4 shells per person arranged on top of Quick Baby Spinach. For a completely oil-free recipe, use no-oil marinara sauce.

Quick Baby Spinach Salad

Ingredients
3 cups lightly packed baby spinach
2 teaspoons balsamic vinegar
1 teaspoon maple syrup
Sea salt or Himalayan pink salt, to taste
Freshly ground pepper, to taste
Directions
1 – Put the spinach in a medium bowl.
2 – To make the dressing, put the vinegar and maple syrup in a small bowl and briskly whisk until smooth.
3 – Pour the dressing over the spinach and toss gently to coat the leaves. Top with salt and pepper as desired.
Yield: 2 to 3 servings

http://www.pbs.org/food/recipes/festive-stuffed-shells/

“Meatless Monday” Recipe of the Week – Crispy Carrot and Mint Fritters

April 11, 2016 at 5:22 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week are Crispy Carrot and Mint Fritters. You can find this recipe on the PBS Recipe website where they a fantastic selection of recipes for all tastes and cuisines, check it out soon! http://www.pbs.org/food/recipes/

 

 

Crispy Carrot and Mint Fritters

This Crispy Carrot and Mint Fritters recipe is a delightfully colorful, fragrant appetizer that are so light.

Ingredients
1 teaspoon ras el hanoutPBS3
1/2 teaspoon salt
vegetable oil for frying
10 ounces (280 grams, or about 2 medium) carrots
.5 ounces (13 grams) mint leaves
2.1 ounces (60 grams) all-purpose flour
6 tablespoons club soda
Directions
1 – In a small bowl, combine the ras el hanout and salt.
2 – Heat a pot with 1-inch of vegetable oil to 340 degrees F (170 C). Prepare a wire rack lined with a few sheets of paper towels.
3 – Peel and julienne the carrots and add them to a bowl with the mint leaves and all-purpose flour.
4 – Toss to coat everything with flour.
5 – Add the cold club soda and stir until just combined (it’s okay if there are some small clumps of flour remaining).
6 – When the oil has reached the target temperature, place a mound of carrots on a spatula (the type used for flipping pancakes), and then lower the spatula into the oil, using another spatula to gently scrape the mound off of the first spatula. It’s important to add each fritter to the oil in one piece, otherwise your fritter will disintegrate while frying.
7 – Repeat to make additional fritters, but don’t overcrowd the pot.
8 – Fry until the fritters are crisped on one side, and the flip and fry until they have crisped on the other side.
9 – Transfer the fritters to the prepared rack and then dust with the ras el hanout salt.

http://www.pbs.org/food/recipes/crispy-carrot-mint-fritters/

“Meatless Monday” Recipe of the Week – Veggie Pâté

March 21, 2016 at 5:17 AM | Posted in Meatless Monday, PBS | Leave a comment
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For this week’s “Meatless Monday” Recipe of the Week it’s a Veggie Pâté. Onions, Carrots, Potatoes, and a host of Spices and Seasonings make up this healthy and delicious Meatless dish. You can find it on the PBS Recipe website. Not only is PBS one of the best in television but their site has a fantastic selection of recipes for all cuisines. http://www.pbs.org/food/recipes/

 

Veggie Pâté

Ingredients
1 medium-large onion, chopped (about 2 cups chopped)PBS3
3 medium-sized cloves garlic, finely chopped
1/2 cup olive oil
1 medium-sized raw carrot, grated (about 1 cup grated)
1 medium-sized raw potato, grated (about 3/4 cup grated)
1/2 cup hot water
1/2 cup nutritional yeast flakes (also known as Engevita yeast flakes)
1/2 cup whole wheat flour
1 cup roughly ground (or finely chopped) sunflower seeds
2 Tbsp lemon juice
2 Tbsp Bragg’s liquid soy seasoning + 1 tsp salt (or sub for 1 Tbsp salt in total)
1/4 tsp ground black pepper

 
Directions
1 – Take 2 Tbsp of olive oil out of the 1/2 cup of olive oil and place it in a large skillet on medium-low heat. Reserve the remaining olive oil for later. Sauté the chopped onions in the 2 Tbsp olive oil for about 5 minutes or until softened. Add the chopped garlic and cook with the onions for another 10 minutes or so are until they start to get golden and a bit caramelized. Stir often to make sure they don’t burn. Remove from heat.
2 – Place the raw grated carrot and potato in a blender or food processor along with the cooked onions and garlic and 1/2 cup of hot water, 2 Tbsp lemon juice, and 2 Tbsp Bragg’s liquid soy. Blend until the whole thing is puréed. It doesn’t have to be perfectly smooth, tiny chunks are ok. Pour this mixture into a large bowl and add all the remaining ingredients: remaining olive oil, nutritional yeast flakes, whole wheat flour, ground sunflower seeds (use a coffee grinder to grind roughly or chop them by hand), salt, and black pepper. Stir everything together until evenly mixed. The mixture should be about the consistency of thick muffin batter.
3 – Spoon this mixture into a 4 x 8 inch loaf pan. If you wish, line the loaf pan with parchment paper first for easier removal. Bake for 1 hour at 350F. Remove from the oven and let it cool in the pan. Once fully cooled, wrap the loaf in waxed paper and chill in the fridge. The pâté is best once it’s had a chance to chill and settle for a few hours so make it ahead of time if need be. Slice and serve on crackers or in sandwiches.

http://www.pbs.org/food/recipes/veggie-pate/

“Meatless Monday” Recipe of the Week – Winter Leaf Pizza

March 14, 2016 at 5:31 AM | Posted in Meatless Monday, PBS | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is Winter Leaf Pizza. Meatless Pizza featuring beets, kale, and beet greens with ricotta as toppings! You can find this recipe on one of my favorite sites, http://www.pbs.org/food/recipes/. The PBS site has a great selection of recipes for all tastes and cuisines. Check it out soon!

 

 

Winter Leaf Pizza

This vegetable pizza features beets, kale, and beet greens with ricotta.PBS3
Ingredients
1 beet, beet greens reserved and roughly chopped
1 (12-inch) pizza dough (homemade or store-bought)
1 leaf of kale, stem removed and roughly chopped
2 ounces ricotta cheese
2 ounces shredded mozzarella
Pinch of crushed red pepper
Parmesan, for garnish
Directions
1 – Preheat the oven to 400 degrees F. Wrap the beet in foil and place in a small baking dish. Bake until tender, about 1 hour. Allow to cool for 10 to 15 minutes before removing it from the foil (it’ll be hot!) Slice the beet into 1/4-inch slices and set aside.
2 – Increase heat to 500 degrees F. (Some ovens will only go up to 450F—that’s ok!) If you own a pizza stone or pizza steel, you can place that in the oven to preheat that. Alternatively, you can use a baking sheet. Spread a handful of cornmeal on the surface of the baking sheet or pizza peel. Spread out the pizza dough until it reaches a roundish shape; perfection is not required. Spread the ricotta onto the pizza dough, leaving about a 1/2-inch rim. Add the sliced beet, chopped beet green, kale, and mozzarella. Transfer to the oven to bake for 10 to 15 minutes, until the cheese is melty and the edges of the pizza crust are lightly browned. Remove and slice up.

http://www.pbs.org/food/recipes/winter-leaf-pizza/

“Meatless Monday” Recipe of the Week – Vegan Butter Chicken

February 15, 2016 at 6:00 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Vegan Butter Chicken. Another delicious and healthy use of the Cauliflower! You can find this recipe on the PBS/Recipe website. While there check out all the delicious recipes from all cuisines. http://www.pbs.org/food/recipes/

 

Vegan Butter Chicken

Butter Chicken is an Indian classic, and this vegan twist is similar to tomato and cauliflower curry.
Ingredients
1.2 ounces (35 grams) garlic
1.2 ounces (35 grams) ginger
26 ounces (745 grams, or about 1 head) cauliflowerPBS3
1 tablespoon vegetable oil
1/2 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon garam masala
28 ounces (2 small cans) whole stewed tomatoes
2 tablespoons coconut oil
4 pods green cardamom
1 pod black cardamom
1 cinnamon stick
1 teaspoon fennel seeds
4 cloves
2 fresh chili peppers (optional)
2.3 ounces (65 grams, or about 1/2 cup) raw cashew nuts
2 tablespoons nutritional yeast
1 teaspoon fenugreek leaves (kasuri methi)
1/2 teaspoon garam masala
1/4-1/2 teaspoon salt (to taste)

 
Directions
1 – Preheat the oven to 400 degrees F (200 C).
2 – Peel and grate the ginger and garlic together.
3 – Wash the cauliflower and separate the florets into 2-inch chunks.
4 – In a small bowl, stir together 1 tablespoon of vegetable oil, 1/2 tablespoon of lemon juice, 1/2 teaspoon of salt, 1 teaspoon of garam masala and 1/2 of the garlic ginger mixture. Pour this over the cauliflower and toss well to coat evenly.
5 – Spread the cauliflower out onto a baking sheet and then roast in the oven until tender and golden brown (about 20-25 minutes).
6 – Meanwhile, put the canned tomatoes in a blender and puree.
7 – In a heavy bottomed pot, add the coconut oil, green and black cardamom, cinnamon stick, fennel seeds, cloves and chili peppers. Fry the spices until fragrant (1-2 minutes).
8 – Add the remaining garlic and ginger mixture to the pot and fry until the garlic starts to brown and the mixture is very fragrant (2-3 minutes).
9 – Add the pureed tomatoes and simmer over low heat until the tomatoes are thick and paste like (about 45 minutes). Once the mixture starts sputtering, you’ll want to stir it constantly to speed up evaporation and to control the sputtering.
10 – In the blender, puree the cashew nuts and nutritional yeast with 2 1/4 cups of water until smooth. When the tomatoes are done caramelizing, add the mixture to the pot and stir to combine.
11 – Add the roasted cauliflower, fenugreek leaves, and 1/2 teaspoon of garam masala to the pot. Season with salt to to taste and simmer together until the flavors meld together (about 10 minutes).

http://www.pbs.org/food/recipes/vegan-butter-chicken/

“Meatless Monday” Recipe of the Week – Veggie Pâté

January 11, 2016 at 6:28 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Veggie Pâté. Perfect Vegetarian appetizer, serve on whole grain crackers. You can find this recipe along with all the other delicious recipes on the PBS Recipe website, Enjoy! http://www.pbs.org/food/recipes/

 

 

Veggie Pâté

Veggie pâté is easy to make at home, and you can serve it on crackers or bread.PBS3

Ingredients
1 medium-large onion, chopped (about 2 cups chopped)
3 medium-sized cloves garlic, finely chopped
1/2 cup olive oil
1 medium-sized raw carrot, grated (about 1 cup grated)
1 medium-sized raw potato, grated (about 3/4 cup grated)
1/2 cup hot water
1/2 cup nutritional yeast flakes (also known as Engevita yeast flakes)
1/2 cup whole wheat flour
1 cup roughly ground (or finely chopped) sunflower seeds
2 Tbsp lemon juice
2 Tbsp Bragg’s liquid soy seasoning + 1 tsp salt (or sub for 1 Tbsp salt in total)
1/4 tsp ground black pepper

 
Directions
1 – Take 2 Tbsp of olive oil out of the 1/2 cup of olive oil and place it in a large skillet on medium-low heat. Reserve the remaining olive oil for later. Sauté the chopped onions in the 2 Tbsp olive oil for about 5 minutes or until softened. Add the chopped garlic and cook with the onions for another 10 minutes or so are until they start to get golden and a bit caramelized. Stir often to make sure they don’t burn. Remove from heat.
2 – Place the raw grated carrot and potato in a blender or food processor along with the cooked onions and garlic and 1/2 cup of hot water, 2 Tbsp lemon juice, and 2 Tbsp Bragg’s liquid soy. Blend until the whole thing is puréed. It doesn’t have to be perfectly smooth, tiny chunks are ok. Pour this mixture into a large bowl and add all the remaining ingredients: remaining olive oil, nutritional yeast flakes, whole wheat flour, ground sunflower seeds (use a coffee grinder to grind roughly or chop them by hand), salt, and black pepper. Stir everything together until evenly mixed. The mixture should be about the consistency of thick muffin batter.
3 – Spoon this mixture into a 4 x 8 inch loaf pan. If you wish, line the loaf pan with parchment paper first for easier removal. Bake for 1 hour at 350F. Remove from the oven and let it cool in the pan. Once fully cooled, wrap the loaf in waxed paper and chill in the fridge. The pâté is best once it’s had a chance to chill and settle for a few hours so make it ahead of time if need be. Slice and serve on crackers or in sandwiches.

http://www.pbs.org/food/recipes/veggie-pate/

“Meatless Monday” Recipe of the Week – Simple Stuffed Mushrooms

January 4, 2016 at 6:40 AM | Posted in Meatless Monday, PBS | 4 Comments
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This week’s “Meatless Monday” Recipe of the Week is Simple Stuffed Mushrooms. Always the perfect appetizer, Stuffed Mushrooms. They go great with any meal and with this version it will satisfy the Vegetarians. You can find this recipe on the PBS/Recipe website (http://www.pbs.org/food/recipes/) which has a great selection of recipes and tips for all cuisines, enjoy!

 

 

Simple Stuffed Mushrooms

These mushrooms feature a combination of Italian parsley, lemon, crunchy bread crumbs and cheese.

Ingredients
3 tablespoons unsalted butterPBS
2 garlic cloves, peeled and minced
1/2 cup (from 1/2 bunch) minced fresh Italian parsley
1/2 cup Panko bread crumbs
1/2 cup (about 2 ounces) finely shredded Parmesan-Reggiano or Pecorino Romano cheese
1/4 teaspoon crushed red pepper
Juice from 1/2 lemon
1/2 teaspoon salt
2 pounds white button or cremini mushrooms, stems removed
Directions
1 -In a small saucepan, set over medium-low heat, melt the butter. Add the garlic cloves and cook until softened, about 2 minutes.
2 – To a medium bowl, pour in the melted butter and softened garlic. Add the minced Italian parsley, bread crumbs, cheese, crushed red pepper, lemon juice and salt. Mix until thoroughly combined.
3 – On a parchment-lined baking sheet, place the mushrooms a few inches apart, and place them cavity side up. Spoon a teaspoon or two of the mixture into each of the mushroom cavities. Bake for 15 minutes, until the tops are lightly golden brown. Serve immediately.

http://www.pbs.org/food/recipes/simple-stuffed-mushrooms/

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