St. Patrick’s Day! Mock Corned Beef

From fatfreevegan.com

Mock Corned Beef and Cabbage

Adapted from the March ’96 issue of Vegetarian Times

1 large yellow onion
1/2 medium head cabbage, finely chopped or shredded
5 carrots, julienned
3 cups vegetable broth
1 Tbs. bottled English-style hot mustard, or 1 tsp dry mustard mixed to a paste with water
1/2 tsp mild horseradish (don’t skip this!)
1 Tbs. white wine vinegar
8 oz. prepared seitan, sliced
1/2 tsp salt
1/2 cup water
2 Tbs. chopped fresh parsley

In a non-stick Dutch oven or soup pot over medium heat, sauté onion until soft. Add cabbage, carrots, vegetable broth, mustard, horseradish and vinegar. Simmer, covered, 10 minutes. Add seitan, salt and pepper; simmer, covered, until vegetables are tender, about 15 minutes.

When tender, remove vegetables and seitan to serving dish with slotted spoon. Keep warm in a 200 degree oven. Remove cooking broth from pot and reserve.

Mix flour with 1/2 cup water; add to pot with 2 cups reserved broth (add more water if necessary). Simmer mixture 5 minutes, stirring occasionally.

To serve: Pour gravy over cabbage mixture in serving dish. Garnish with parsley. If desired, serve with small boiled or oven roasted potatoes (or Colcannon). Makes four servings.

Christmas Wreaths

Here’s a cute recipe from www.northpole.com and Mrs. Claus’ Cookbook (from the kitchen of Loribeth)

1 large box of Cornflakes

1 bag red hots

1 1/2 to 2 bags of marshmallows

6-8 drops green food coloring

Melt the marshmallows.  Add green food coloring until it is a desirable shade.  Pour entire box of Cornflakes into a large bowl.  Carefully pour entire warm marshmallow mixture over the cornflakes, and using your hands or a spatula, mix until all are evenly coated.  Form into wreaths on plates.  Top with red hots.  Let cool.

Fruit Kugel

Here’s a recipe for Fruit Kugel from The Christmas Eve Cookbook (with Tales of Nochebuena and Chanukah) by Ferdie Pacheco and Luisita Sevilla Pacheco 641.568 PAC

1 1-lb. package broad egg noodles, cooked, rained, and still hot

1/4 cup butter, melted

4 eggs, beaten

1 12-oz. jar applesauce

1 14-oz. can crushed pineapple, drained

1 10-oz. jar apricot preserves

Preheat oven to 350 degrees. In a large bowl, toss hot, drained noodles thoroughly with butter.  Combine eggs, raisins, applesauce, and pineapple, beating until well mixed.  Add to noodles and toss gently.  Spoon mixture evenly into a greased casserole dish.  Spread preserves over top. Bake 45 minutes. Serves 8.

Holiday recipes

There are so many great holiday recipes, we can’t decide which ones the readers of this blog would like to see here.  Are you more interested in desserts or in appetizers, or healthy party snacks?  Post comments and let us know.

Easy Exotic-Indian meal

From Easy Exotic: A Model’s Low-Fat Recipes from Around the World by Padma Lakshmi 641. 5638 LAK

Halibut with Cabbage  (Serves 4)  Prep Time: 20 minutes.  Cook Time:  16-20 minutes.

2 tablespoons vegetable oil

1 1/2 teaspoons black mustard seeds

1 teaspoon cumin seeds

6 dried red chilies, or to taste

1 onion, sliced

1 tablespoon minced gingerroot

4 cups chopped green cabbage

1 zucchini, cut into 1/4 inch thick slices

Salt to taste

1 pound halibut, cut into 1 1/2 inch pieces

One 14 ounce can “light” unsweetened coconut milk

1/2 cup minced fresh cilantro

Lemon juice to taste.

1. In a casserole set over moderate heat, warm the oil until hot, add the mustard seeds, cumin seeds, and chilies, and cook, stirring, 1 minute, or until seeds begin to pop.  Add the onion and cook, stirring, 5 minutes.  Add the gingerroot, cabbage, zucchini, and salt to taste, and cook stirring occasionally, for 5 minutes.
2. Add the halibut, season with salt and cook, gently stirring, 1 to 2 minutes, or until fish is lightly colored.  Add the coconut milk, bring to a simmer and cook, covered, stirring occasionally, for 3 to 4 minutes more, or until fish is just cooked.  Add the cilantro and season with the lemon juice to taste.

The Season

One book with some great recipes for Fall and Winter is , The Taste of the Season by Diane Rossen Worthington 641.5 WOR.  Here’s a quick, easy dinner, Pork Chops with Sweet Cherry Peppers.

Four 1/2 pound center-cut port chops, about 1 1/2 inches thick

Salt and freshly ground black pepper

3 tablespoons olive oil

1 medium red onion, cut into eighths

One 16-ounce jar sweet cherry peppers, drained, 1/2 cup juice reserved

4 garlic cloves, minced

1 sprig thyme

1 cup chicken broth.

1. Preheat the over to 425F.  Season the pork chops on both sides with salt and pepper.
2. In a 12 inch heavy skillet or flameproof casserole, heat the oil over medium-high heat.  Add the port chops and cook for about 3 minutes on each side, or until nicely browned.  Transfer to a plate.
3. Add the onion and drained cherry peppers to the pan and saute, stirring occasionally, for about 4 to 5  minues, until the onion is translucent.  Add the garlic and thyme and saute for another minute.  Add the chicken broth and reserved 1/2 cup pepper juice and bring to a boil over high heat.
4. Return the pork chops to the pan, along with any juices.  Place in the oven and roast for about 15 minutes, or until the pork chops are cooked through.  Transfer the pork chops to a platter.
5. Place the  pan back on the stove over high heat and reduce the sauce for about 3 to 5  minutes, or until sllightly tickened.  Spoon the sauce around the pork chops and serve immediately.

Potatoes, Broccoli, and Salad

Roasted Potato and Broccoli Salad (from November’s Weight Watchers Magazine)
Prep: 15 minutes, Cook: 38 minutes, Serves: 12

1 1/2 pounds baby red potatoes, halved
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon salt
6 teaspoons olive oil
3 (16 ounce) packages fresh broccoli florets
5 garlic cloves
1/4 teaspoon crushed red pepper

1.  Preheat oven to 400 degrees.  Spray a large rimmed baking sheet with olive oil nonstick spray.
2.  Combine the potatoes, thyme, salt, and 2 teaspoons of the oil in a large bowl; mix well to coat.  Spread the potatoes in a single layer on the baking sheet.  Roast 20 minutes.  Turn and roast until tender and browned, 18-20 minutes longer.  Transfer to a large serving bowl and keep warm.
3.  Meanwhile, bring a large pot of water to a boil.  Add the broccoli and cook until tender, about 5 minutes.  Drain well.  Add the broccoli to the potatoes.
4.  Heat the remaining 4 teaspoons of oil in a small nonstick skillet over medium heat.  Add the garlic and crushed red pepper; cook, stirring constantly until fragrant, about 1 minute.  Pour the garlic mixture over the potato mixture, tossing well to combine.  Serve the salad warm or at room temperature.

Per Serving (1 cup): 103 calories, 3 grams fat, 4 grams fiber, 4 grams protein.

Neo Soul?

There is an interesting new cookbook by Lindsey Williams here at the library.  It is Neo Soul: Taking Sould Food to a Whole ‘Nutha Level 641.59296 WIL (NEW BOOKS).  This is a soul food favorite, with fewer calories.

Spinach and Cheese Bake

1 pound skim-milk ricotta

1 pound skim-milk mozzarella

1 pound bag fresh spinach, blanched, shocked with cold water, and chopped

1 egg white

1 garlic clove, crushed

2 stalks fresh tyme, stripped (leaves only)

1 small onion, chopped

Nonstick cooking spray.

1. Preheat the oven to 350 degrees.

2. In a large bowl, combine all the ingredients except the cooking spray and mix well.

3. Coat a 9-inch pie plate with nonstick cooking spray and pour the mixture into the pie plate.

4. Bake for 45 to 50 minutes, or until set.

Chocolate time!

Now is the time to think about Chocolate.  Consider this recipe for Chocolate Streusel Bars from www.northpole.com.
Makes 24-36

From the Kitchen of Irene, Lisa and Monica Garmon

 3/4 cups unsifted flour
1 1/2 cups confectioner’s sugar
1/2 cup unsweetened cocoa
1 cup cold margarine or butter
1 package cream cheese (8 ounces), softened
1 can (14 ounces) sweetened condensed milk (not evaporated)
1 egg
2 teaspoons vanilla extract
1/2 cup chopped walnuts  
Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, and cocoa. Cut in the margarine until crumbly (mixture will be dry). Reserving 2 cups crumb mixture, press remainder in bottom of 13×9 inch baking pan. Bake 15 minutes. In large mixing bowl bear cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla; mix well. Pour over prepared crust. Combine nuts with reserved crumb mixture. Sprinkle evenly over cheese mixture. Bake 25 minutes or until bubbly. Cool and cut into bars. Store covered in refrigerator.  

Roast those Vegetables!

Here’s an easy recipe for roasted Broccoli or Cauliflower or Asparagus:  

 Roasted Broccoli (or Asparagus or Cauliflower, etc.)
Preheat oven to 425 degrees.  Spray large baking pan with non-stick spray, then place small pieces of broccoli in a single layer on the tray.  Spray broccoli with non-stick spray and add a little salt and pepper.  Roast in oven for about 5-6 minutes, then turn over and cook for another 4-5 minutes, until just starting to brown.