Recipe Club--Vegetarian Dishes

We all enjoyed some yummy vegetarian dishes at Recipe club on April 20. Here are the recipes:

WHOLE WHEAT BREAD--Cathy Merrill

5 c. hot water
7 c. ground wheat + 6-7 cups later
2/3 c. oil
2/3 c. honey
2 Tbsp yeast
2 Tbsp salt

Mix together, let rest 1 minute. Add rest of flour 1 c. at a time, knead. Put directly into pans, let rise. Bake at 350, 35-40 minutes.


TOSTADOS--Esther Toronto

Corn tortillas
2 c. refried beans
taco seasoning
Optional ingredients: grated cheese, diced tomatoes, lettuce, salsa, Ranch dressing, sour cream

Fry tortillas until golden and crisp. Heat up refried beans in microwave with taco seasoning. Spread beans on fried tortillas. Top with cheese and other ingredients.

TACO SEASONING—Esther Toronto

1/4 c. instant minced onion

2 T. chili powder

2 t. paprika

2 t. crushed dried red pepper flakes (optional)

1 1/2 t. dried oregano

1/2 t. dried marjoram

1 T. salt

1/4 t. pepper

2 T. cornstarch

1 T. minced garlic or 1 t. garlic powder

1 t. ground cumin

Makes 6 packages (about 2 T. each) of mix. 2 T. = 1.25 oz. package

VEGETARIAN LASAGNA--Esther Toronto

10 lasagna noodles
1 lb. fresh spinach
2 c. sliced mushrooms
1 c. grated carrot
1/2 c. chopped onion
1 t. oil
1 15 oz can tomato sauce
1 6 oz can tomato paste
1/2 c. pitted ripe olives, sliced
1 1/2 t. crushed dried oregano
2 c. cottage cheese
16 oz sliced or grated Monterey Jack cheese
grated Parmesan cheese

Cook lasagna noodles in boiling, unsalted water for 8-10 mines or until tender; drain. Rinse spinach well. In saucepan, cook spinach covered, without water except for the drops that cling to leaves. Reduce heat when steam forms. Cook 3-5 minutes, turning occasionally. In saucepan, cook mushrooms, carrot, and onion in hot oil until tender, but not brown. Stir in tomato sauce, tomato paste, olives and oregano. In greased baking dish, layer half each of the noodles, cottage cheese, spinach, jack cheese, and sauce mixture; repeat layers, reserving several cheese slices or grated cheese for the top. Bake in 375 degree oven for 30 minutes. Let stand 10 minutes before serving. Sprinkle each serving with Parmesan.


BROCCOLI CHEESE SOUP--Esther Toronto

1 large bunch of fresh or frozen broccoli
1/4 t. salt
1/4 c. butter
2/3 c. chopped onion
6 t. flour
2 c. chick brother or 3 tsp boullion in 2 c. water
2 c. cream or milk
2 t. Worcestershire sauce
1 c. grated cheddar cheese

Cook broccoli in the microwave with a little water for about 4-5 minutes. In saucepan melt butter and saute chopped onion. After onion is tender, add flour and mix well. Add chicken brother and mix with whisk until it thickens. Add broccoli to the mixture. Let simmer and thicken. Add cream or milk. Let thicken. Add Worcestershire sauce. Simmer and then add cheddar cheese and turn off heat. Stir until completely melted.

PUERTO RICAN RICE AND BEANS--Esther Toronto

3 T. oil

2 c. white rice (uncooked)

2 1/2 big serving spoonfuls of green sofrito (see recipe following)

1 packet of Sazon Goya (orange packet with coriander & annatto)

4 c. hot water (with 3 cubes of chicken bullion dissolved into it)

1 can of pinto beans

Dash of garlic salt

Add rice, sofrito, and sazon to hot oil in big skillet pan. Mix together well. Add hot and chicken bullion. Stir in pinto beans. Add a dash of garlic salt. Bring to a boil, then simmer on med-lo for 20 minutes or until rice is done.

PUERTO RICAN SOFRITO—Esther Toronto 2 bell peppers 2 onions 1 1/2 heads of garlic 2 bunches of cilantro 1-2 T. water Blend everything in the blender. Use big serving spoon to put 2 1/2 spoonfuls in ziplock bags and freeze till needed. FRITATTA--Brenda Speak

Spinach and Mushroom (mixture to add to basic fritatta mix)

8 oz. bunch of spinach, stemmed

2 tbsp olive oil

1 small onion, peeled and finely diced

2 medium gloves garlic, smashed, peeled and minced

6 small mushrooms (4 oz) cut across into 1/4 inch slices

2 ripe plum tomatoes (7 oz) cored and cut into 1/2 inch dice

Wash spinach leaves in water. Dry leave and shred. Heat oil in large 14 inch heavy skillet over medium heat. Add onion and garlic. Saute until the onion is wilted and lightly brown, about 4 minutes. Add the mushrooms. Saute 3 minutes. Add tomato and spinach. Reduce heat to low and stir until spinach in wilted. Cover the saute pan and cook 2 minutes. Transfer mixture to a strainer and squeeze our excess liquid with wooden spoon. When cool, stir into basic fritatta mix and bake.

Basic Fritatta Mix

1-2 tbsp olive oil

2 tbsp water

2 tsp kosher salt

8 large eggs

2 tbsp Parmesan

1/4 tsp freshly grated black pepper

Prepare fritatta mix and let it get to room temperature. Preheat over to 325, rack in the bottom position. Use olive oil to grease 11 x 7 glass dish. Be sure sides are well greased. Combine eggs, water, parmesan, salt and pepper in blender. Blend until foamy or whisk until foamy. Four into mixing bowl and fold in prepared spinach and mushroom mix. Bake 15 minutes. Rotate pan. Continue until lightly browned at edges and set in center (10-15 minutes). Take out of over and let stand on rack 10 minutes. Cute into quarters. Take out quarters and cute into 1 inch squares. Serve warm or at room temperature.

RASTA PASTA--Sascha Goodman

3 tbsp oil

1 med onion, chopped

2 tbsp curry powder

1 c. canned crushed tomatoes

2 cans coconut milk

1 bag frozen vegetables (I used broccoli, cauliflower and carrots)

pasta, cooked

Saute onion in oil until soft. Add curry powder and cook a few minutes more. Stir in tomatoes, coconut milk and vegetables. Bring to a boil and simmer to reduce. Pour over pasta and serve.

Recipe Group - BREADS

Banana Bread

1 Cup Sugar

1 Stick Butter

2 Eggs

3 Ripe Bananas

1 Tbs Milk

1 tsp Cinnamon

2 Cups Flour

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

Bake at 350 for 1 hr (9x5x3 loaf pan)

Cinnamon Rolls

2 TBSP Yeast

1/2 Cup Warm Water

1 Cup Shortening

3/4 Cup Sugar

2 tsp Salt

1 Cup Boiling Water

4 Eggs

7 1/2 Cups Flour

1 Cup Cold Water

Combine yeast and warm water in small dish. In large mixing bowl, put shortening, sugar and salt. Add one cup boiling water to the shortening mixture and stir with whisk until dissolved. After mixture cools a little, add in yeast mixture. Add eggs, one at a time. Begin adding the flour and cold water a little at a time, mixing as you go. Spray top of mixture with cooking spray and refrigerate overnight.

At this point you can make dinner rolls or whatever you want.

To make cinnamon rolls, take half of the dough and roll it out into a rectangle about 12x18. Slather it down with butter and then sprinkle with brown sugar and cinnamon. Roll it up, pinch the ends, and cut rolls about 1 1/2 inches wide. Put on a greased baking sheet and let rise until twice their size. Bake at 400 for 13-15 minutes.

Glaze: Powdered sugar, vanilla and milk.

Big Beautiful Muffins

3 Cups all-purpose flour

1 cup sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups plain low fat yogurt

2 large eggs

8 tablespoons (1 stick) unsalted butter, melted and cooled

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 12 cup muffin tin with vegetable oil spray.

2. Mix the flour, sugar, baking powder, baking soday, and salt together in a large bowl. Whisk the yogurt and eggs together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter.

3. Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.

Variation:

Apricot-almond muffins: Add 1/2 teaspoon almond extract to the yogurt-egg mixture. Fold 1 cup finely diced dried apricots into the finished batter. Sprinkle several sliced almonds over the top of the batter in each muffin cup before baking.

Lemon-blueberry muffins: Add 1 teaspoon grated lemon zest to the yogurt egg-mixture and fold 1 1/2 cups fresh or frozen blueberries.

Raspberry-almond muffins: Add 1/2 teaspoon almond extract to the yogurt-egg mixture. Spoon 2 tablespoons of batter into each muffin cup. Spoon 1 teaspoon raspberry jam into the center of the batter. Fill evenly with the remaining batter. (you will need 1/4 cup of raspberry jam.)

Cranberry-Walnut-Orange muffins: Add 1 teaspoon grated orange zest to the yogurt-egg mixture and fold 1 1/2 cups coarsely chopped fresh or frozen cranberries and 3/4 cup coarsely chopped toasted walnuts into the finished batter.

Lemon-poppy seed muffins: Add 3 tablespoons poppy seeds to the flour mixture and 1 tablespoon grated lemon zest to the yogurt-egg mixture. While the muffins are baking heat 1/4 cup sugar and 1/4 cup fresh lemon juice in a small saucepan until the sugar dissolves and the mixture forms a light syrup, 3 to 4 minutes. Brush th warm syrup over the warm baked muffins and serve.

Breadsticks

1 Tbs Yeast

1 1/2 Cups Warm Water

2 Tbs Sugar

1/2 tsp Salt

3-5 Cups Flour

1/4 Cup Butter or Margarine

Garlic Salt

Parmesan Cheese

Add 3 cups of flour to the above ingredients. Knead for 3 minutes. Let dough rest for 10 mins. Knead again and add four if needed to make a soft non-sticky dough. While dough is resting melt 1/4 cup butter or margarine and pour 1/2 of the butter all over the cookie sheet. Roll the dough out on your buttered cookie sheet 1/2 inch thick. Brush remaining butter on the top of the dough. Sprinkle with garlic and parmesan cheese. Cut in to strips using a pizza cutter. Let rise 20-30 minutes and bake at 350 for 15-20 mins or until golden brown.

Sticky Buns

Dough-

3/4 C Buttermilk, warm

6 T. butter, melted & cooled til warm

3 eggs, slightly beaten

4 1/4 C flour

1/4 C sugar

1 envelope (2 1/4 t) yeast, instant

1 1/4 t salt

Whisk the buttermilk, butter and eggs together. Mix 4 Cups flour and other dry ingredients. Pour buttermilk mixture into the flour mixture and stir until dough comes together and looks shaggy. Knead 10-15 minutes to form a smooth, round ball. Transfer to a lightly oiled bowl, cover with plastic and let rise til doubled. 2-2 1/2 hours.

Nut topping -

1/2 C packed brown sugar

1/2 C light corn syrup

4 T unsalted butter

1/8 t salt

1/2 t vanilla

2 C toasted, coarse-chopped pecans

Bring sugar, corn syrup, buter, and salt to simmer. Add vanilla & pecans. Spread in botom of greased 9X13.

Buns -

3/4 C brown sugar

2 t cinnamon

1/4 t cloves

pinch salt

Combine. Pat dough into 12x18 square, sprinkle sugar mixture evenly. Roll tight cylinder, slice in 12, bake 25-30 minutes at 350, flip and drizzle.

Date and Nut Loaf

1 1/2 cups boiling water

1 1/2 cups chopped dates

1 1/4 cups sugar

1 egg

2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

1 tbs. melted butter

2 1/2 cups flour

1 cup walnuts, chopped

In large bowl, pour boiling water over dates. Let stand 5 to 10 minutes. Stir in sugar, egg, baking soda, salt, vanilla, and butter. In small bowl, mix flour with nuts, stir into date mixture. Pour into two greased 1-lb. coffee cans or one 8 cup mold. Cover with foil and tie. Place cans or mold on rack in slow-cooking pot. Pour 2 cups hot water around cans. Cover pot and cook on high for 2 1/2 to 3 hours or until done. Remove from pot. Let bread stand in coffee cans 10 minutes; turn out onto cooling rack. Slice and spread with butter, cream cheese or peanut butter. *Sister Merrill used wheat flour.

French Breakfast Muffins

1 1/2 C Flour

1/2 C sugar

1 1/2 tsp baking powder

1/4 tsp nutmeg

1/8 tsp salt

1 egg lightly beaten

1/2 C milk

1/3 c butter, melted

Mix dry ingredients, then add wet. Leave a little lumpy. Bake for 20-25 minutes at 350. Top with butter and cinnamon sugar.

Dinner Rolls (using Amish White Bread Recipe)

2 Cups warm water

2/3 Cup white sugar

1 1/2 Tbls dry yeast

1 1/2 tsp salt

1/4 Cup vegetable oil

6 Cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a cream foam (15-20 minutes). Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down.

For bread: Knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 for 30 minutes.

For rolls: Knead for a few minutes. Shape into balls and place into a well oiled 9x13 pan. Allow to rise for 30 minutes or so. Bake at 350 for 15 to 20 minutes. (I can usually fill one pan with rolls and still have enough dough for one loaf of bread.)