Wednesday, August 19, 2009

Fresh Berry Tart with Toasted Nut Crust

Source: Cooking Light (modified by Aimee)

1/2 cup almonds
1/4 cup walnuts
3/4 cup whole wheat flour
1/4 cup sugar
6 TB chilled salted butter, diced
1 large egg yolk

1 cup (8 oz) sour cream
1 cup plain Greek yogurt
1/4 cup light brown sugar
2 tsp vanilla
1/2 tsp grated lemon zest
1 cup blueberries
1 cup raspberries
2 tsp lemon juice

1. Crust: Preheat oven to 350. Spread nuts on baking sheet; toast in oven 12-15 minutes or until browned.
2. Pulse toasted nuts, flour, & sugar in food processor until nuts are ground to powder. Add butter & pulse until mixture resembles coarse meal. Add egg yolk & pulse until moist clumps form. Press dough into bottom & sides of oiled pie plate & pierce with fork. Freeze 30 minutes.
3. Adjust oven temp to 400. Bake crust 12-14 minutes; cool 1 hour.
4. Filling: whisk together sour cream, yogurt, brown sugar, vanilla, & zest in small bowl. Spread sour cream mixture in crust with spatula. Freeze 45 minutes. For best results, refrigerate overnight.
5. Toss berries with lemon juice in separate bowl; spoon over top & gently press into yogurt filling. Refrigerate until ready to serve.

Garlicky Potato Wedges

Source: Vegetarian Times
Makes 2 servings

2 Russet potatoes, quartered & cut into 1/4-inch wedges
1 tsp canola oil
2 tsp olive oil
2 cloves garlic, chopped
salt & pepper to taste
1/2 TB parsley

1. Preheat oven to 475. Soak potatoes in bowl of hot water for 10 minutes. (Presoaking potatoes helps remove excess starch so they brown & crisp like french fries). Drain, pat dry, & return to bowl.
2. Meanwhile, heat oils & garlic in saucepan over medium heat. Cook garlic 2 minutes & transfer to small bowl with slotted spoon (without the oil).
3. Pour heated oil over potatoes; toss to coat. Season with salt & pepper. Arrange potatoes in single layer on baking sheet. Bake 15 minutes; turn & bake 10 minutes more or until golden & crisp.

4. Meanwhile, stir parsley into reserved garlic; sprinkle over wedges. Season with salt & pepper and serve.

Nutritional Yeast

We have been using nutritional yeast flakes more often lately. It is actually a complete protein, which makes it easy to sneak protein into your diet! I love to make yeast butter to drizzle on veggies: we just melt 1-2 tablespoons of butter in the microwave, then stir in some yeast flakes. Here is a little blurb about it from Wikipedia: "It is a source of protein and vitamins, especially the B-complex vitamins and is a complete protein. It is also naturally low in fat and sodium... Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of parmesan cheese. Another popular use is as a topping for popcorn. It can also be used in mashed and fried potatoes, as well as putting it into scrambled eggs."

Monday, August 17, 2009

Honey Whole Wheat Banana Muffins

Makes 12 muffins or 3 mini loaves

1 ¾ cup whole wheat flour
1 tsp baking soda
½ tsp salt
1/2 tsp cinnamon
1 TB wheat germ
1/3 cup oil
½ cup honey
2 eggs, beaten
3 ripe bananas, mashed
¼ cup hot water

1. Preheat oven to 325
2. Stir together flour, baking soda, salt, cinnamon, & wheat germ
3. In larger bowl, beat oil & honey together; mix in eggs & bananas
4. Stir dry ingredients into wet, slowly adding water
5. Spoon batter into 12 greased muffin cups; bake 20-25 minutes (mini loaves bake 35 minutes)

Saturday, August 1, 2009

Tomato-Basil Penne with White Bean Sauce

Source: Vegetarian Times (slightly modified by Aimee)
Makes 6-8 servings

1 cup olive oil (divided)
1 cup chopped onion
2 cloves garlic, chopped
2 cans (15 oz each) diced tomatoes
1 TB sugar
3 tsp basil, divided
12-16 oz. whole wheat penne
2 cans cannellini beans (15 oz. each), drained
1 cup water
1 1/2 tsp garlic salt
1 tsp oregano
1 tsp pepper

1. Heat 1/2 cup oil in skillet; add onion & garlic & saute until soft; stir in tomatoes, 1tsp basil, & sugar; reduce heat to low & simmer 20 minutes
2. Cook penne according to package directions; drain
3. Meanwhile, puree beans, water, & 1/2 cup oil in blender. Combine bean mixture, garlic salt, 2 tsp basil, oregano, & pepper in saucepan over medium heat; cook until heated through, stirring often
4. Toss cooked ziti with tomato mixture & spoon onto plates; ladle bean sauce over ziti mixture