Page 17 - Florida Sentinel 9-20-19

Recipes
Autumn is right around the corner and with them come healthy recipes that don't skimp on fresh flavor. These hearty vegetarian recipes are flavorful, filling, and just what you'll be craving once fall starts to hit.
Ingredients:
• 2 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 yellow squash, diced
• 1 zucchini, diced
• Kosher salt and freshly ground pepper
• Pinch of red pepper flakes
• 1 (28-ounce) can crushed toma- toes
• 7 ounces store-bought pesto
Directions:
VEGGIE PESTO LASAGNA
• 1 (15-ounce) can tomato sauce Pinch of sugar, optional
• 1 (15-ounce) container part- skim ricotta cheese
• 1(16-ounce)bagfrozenchopped spinach, thawed and squeezed dry • 1 box no-boil lasagna noodles
• 2cupsshreddedpart-skimmoz- zarella cheese
• 1/4 cup grated Parmesan
Fresh basil, for garnish
Ingredients:
• 2 1/2 cups water
•1cupmilk
• 2 tablespoons butter
• 1/8 teaspoon Tabasco sauce
• 1/8 teaspoon paprika
• 1 1/4 teaspoons salt Cayenne • 3/4 cup quick-cooking grits
• 1/4 pound cheddar, grated (about 1 cup)
• 1 red bell pepper, cut into 3/4-inch squares
• 1 green bell pepper, cut into 3/4-inch squares
• 6 scallions including green tops, sliced thin
• 3 plum tomatoes, chopped
Directions:
CHEDDAR GRITS WITH SPICY BLACK BEANS
1) Preheat the oven to 350 degrees F.
2) Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft- ened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stir- ring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
3) In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
4) Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bot- tom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ri- cotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.
• 2 cups drained and rinsed canned black beans (one 19- ounce can)
• 1/4 cup canned low-sodium
chicken stock
broth or
homemade
Ingredients:
• 3 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled, thinly sliced
• 1 red bell pepper, seeded and chopped
• 3 large jalapenos, seeded and minced (about 4 1/2 tbls.)
• 2 (28 ounce) cans diced fire roasted tomatoes with juice
• 2 cup vegetable stock (or water) • 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can chickpeas, drained (also called garbanzo beans)
• 1/2 cup bulgur (cracked wheat)
• 3 garlic cloves, minced
• 2 teaspoon ground cumin
Directions:
VEGETARIAN CHILI
• 2 tablespoon dried ancho chile powder (or regular chile powder)
• 1 tablespoon ground dried chipo- tle pepper (or 1-2 tsp. chipotle in adobo sauce, pureed)
• 1 1/2 teaspoon ground coriander
1) In a medium saucepan, combine the water, milk, 1 tablespoon of the butter, the Tabasco, paprika, 1 teaspoon of the salt, and 1/8 teaspoon cayenne. Bring to a boil over moderately high heat. Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring fre- quently with a wooden spoon, until the grits are very thick, 5 to 10 min- utes. Remove the saucepan from the heat and stir in the cheese. Cover to keep warm.
2) Meanwhile, in a large nonstick frying pan, melt the remaining table- spoon of butter over moderate heat. Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the beans, broth, 1/4 teaspoon cayenne, and the re- maining 1/4 teaspoon salt. Bring to a simmer and cook, stirring fre- quently, until the beans are hot, about 5 minutes. Remove from heat and stir in the tomatoes. Serve over the cheese grits.
1) Heat the olive oil iin a large pot over medium high heat. Add onions, carrots, bell pepper, and jalapenos. Saute until the vegetables are almost tender, about 8 minutes.
2) Add the tomatoes, stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar; bring to a boil.
3) Reduce heat to low, and cook uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes.
4) Ladle the chili into bowls and garnish with sour cream, grated cheese, and cilantro.
• 1/2 teaspoon ground cinnamon • 2 tablespoon red wine vinegar sour cream, for garnish
• grated cheddar cheese, for gar- nish
chopped fresh cilantro, for garnish
FRIDAY, SEPTEMBER 20, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B