Molasses Blueberry Cake

I made an amazing vintage recipe last night with frozen blueberries and rich unsulphured, blackstrap molasses. Check out the blog www.101cookbooks.com, a blog I follow regularly, for the recipe! Yum! I served mine with vanilla ice cream, Heidi recommends sweet cream, either would work! :)

Info on the benefits of blackstrap molasses for those interested:
Blackstrap molasses is a sweetener that is actually good for you. Unlike refined white sugar and corn syrup, which are stripped of virtually all nutrients except simple carbohydrates, or artificial sweeteners like saccharine or aspartame, which not only provide no useful nutrients but have been shown to cause health problems in sensitive individuals, blackstrap molasses is a healthful sweetener that contains significant amounts of a variety of minerals that promote your health. In addition to providing quickly assimilated carbohydrates, blackstrap molasses can increase your energy by helping to replenish your iron stores. Two teaspoons of blackstrap molasses will meet 11.8% of your daily needs for calcium. Molasses is also an excellent source of copper and manganese and a very good source of potassium, and magnesium.

Split Pea Burgers

The idea is to make this Sunday night and save for weeknight fast and easy meals :)

Ingredients
1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing
1/2 cup chopped onion
1/2 cup chopped bell pepper
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
4 ounces mushrooms, sliced
3 cups vegetable broth
1 cup dry split peas, picked and rinsed
1/2 cup dry brown rice
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 cup plain dry bread crumbs, plus 1/4 cup for coating
Directions
Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.

Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.

Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.

Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Moosewood Restaurant Low Fat Favorites - Tomato Wine Sauce

Ingredients:

2 tsp olive oil
1 cup finely chopped onions (about 1 medium onion)
2 medium garlic cloves, minced or pressed
1/4 tsp salt
2 tsp ground fennel
1 tsp dried oregano
1 tsp dried basil
1/3 cup red wine
3 cups undrained canned tomatoes (28-oz can)
Salt and ground black pepper to taste

Steps:

In saucepan, warm the olive oil.
Add the onions and garlic, sprinkle with the salt, cover and saute on very low heat for 5 to 7 mins, or until the onions are beginning to soften.
Add the fennel, oregano, and basil and cook for another minute.
Pour in the wine and bring to a boil.
Whirl the tomatoes in a blender until just pureed and add to the pan.
Cover the sauce and simmer gently for 20 mins, stirring occasionally.
Add salt and pepper to taste.

Moosewood Restaurant Low Fat Favorites - Lighter Lasagne

Ingredients:

2 cups cubed zucchini
1 cup cubed bell peppers
1 cup chopped tomatoes
4 cups sliced mushrooms (about 12 oz)
1/4 tsp salt
1/3 cup dry red wine
3 tbsp chopped fresh basil
10 oz fresh spinach, rinsed
2 cups low-fat cottage cheese
1 cup grated low-fat mozzarella cheese
1/4 cup grated Parmesan Cheese
3 1/2 cups prepared tomato sauce
1 pound uncooked lasagna noodles

Steps:

Preheat the oven to 350 degrees.

Combine zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 mins, until all of the veggies are tender and juicy. Stir in the basil and set aside.

Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 mins, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and Parmesan and set aside.

Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactivce 8 by 12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained veggies, and 1 cup of the spinach-cheese mixture. Continue making layers in this fashion until all ingredients are used up.

Cover tightly with foil (spray inside of foil with Pam to avoid sticking) and bake until the noodles are tender, about 60 mins. Let sit at least 10 mins before cutting.

Moosewood Restaurant New Classics Pesto - Modified

Ingredients:

1 1/2 cups coarsely chopped basil
5 cloves garlic
1/3 cup grated Parmesan cheese
3 tbsp olive oil
1/3 cup toasted pine nuts (toast pine nuts in single layer on an unoiled baking tray at 350 degrees F for 3 to 5 mins until golden brown)
salt and ground black pepper to taste

Steps:

Combine all in food processor and blend until fully combined and smooth. Can be frozen in small 1/2 cup tupperware containers.

Prepare high protein pasta (cooked according to instructions on package). Toss pasta with pesto until pasta is evenly coated.

Andy's Taco Soup!

Ingredients:

1 package veggie "ground" (like Yves, or Light Life)
1 large can plus 1 15 oz can diced tomatoes
1 very small can mild green chiles
2 15 oz cans kidney beans
1 15 oz can corn
1 small onion chopped
4 cloves garlic minced
1 jalapeno minced
1 tbsp cumin
1 tbsp chile powder
1 small can of El Pato brand hot tomato sauce (the one in the yellow can)
Juice of 2 limes
Half bottle of beer (optional)
Salt and pepper to taste

Steps:

Heat 1-2 tbsp oil in bottom of large stock pot.
Saute onions and garlic in oil for 3 to 4 mins.
Add minced jalapeno, veggie "ground," chile powder, and cumin to onion and garlic mixture. Stir well and saute for additional 2 to 3 mins.
Add diced tomatoes with juice from can, corn and green chiles without juice from can, and kidney beans (drained and rinsed) to mixture in stock pot.
Add beer (if using) and lime juice, and 3 to 4 cups water.
Add salt and pepper to taste, if necessary.
Cover and simmer for 1 hour.

Serve with dollop of sour cream and sprinkle of cheese (and crumbled up tortilla chips if you want some crunch).