Monday, June 29, 2009

20 Things In 20 Days: Bonus Clue #19

Word Ninjas, Ink


To celebrate the launch of Twenty Boy Summer by Sarah Ockler, I'm blogging a bonus clue for the 20 Things in 20 Days Scavenger Hunt. Answer clues and challenges to earn points toward the 20 Things grand prize, including 6 signed books from 2009 debut authors! Get a clue... June 11th-30th at http://sarahockler.com/2009/06/10/20-things-in-20-days-scavenger-hunt

Today's Bonus Clue:

Sarah Ockler loves to eat outside in the summer, but as a vegetarian who hates watermelon, she doesn't have much luck at summer picnics and barbecues! For a 20 Things bonus clue, post your favorite veg-friendly, non-melon summer recipe in the comments. 3 points. 2 extra points if Sarah tries and likes your recipe!

To find the main clue for today, visit Jess at Book Reviews By Jess! http://bookreviewsbyjess.blogspot.com/2009/06/20-things-in-20-days-clue-19.html

Goodluck!

11 comments:

Kristen said...

Almond Tea Cakes:
4 oz sliced almonds
2 1/2 tbsp all-purpose flour
3/4 cup powdered sugar
4 large egg whites
1 tsp vanilla extract
4 tbsp reduced calorie margarine (melted)

1. Preheat oven to 450 F
2. Combine almonds and flour in food processor; process until almonds finely ground. Transfer mixture into large bowl and whisk in powdered sugar.
3. Whisk in egg whites and vanilla. Whisk in melted margarine.
4. Spoon 3 heaping tablespoons of batter into each of 8 muffin cups (nonstick, or coat with cooking spray before using). Bake for 6 minutes, then reduce oven temperature to 400 F. Continue baking for 10 minutes.
5. Remove from oven and cool in muffin pan on a wire rack.

They're supposed to look like sunken muffins btw. Very yummy.

Bianca said...

MOM'S "TUNA"-NOODLE CASSEROLE
Serves: 6 to 8

A vegan version of an old-fashioned casserole.
12 ounces vegan ribbon noodles (quinoa, spelt, etc.)
1 tablespoon light olive oil
3 medium celery stalks, diced
1 cup sliced mushrooms
2 cups soy or rice milk
1/4 cup unbleached white flour
8-ounce package baked tofu, finely diced
2 to 3 scallions, sliced
Salt and freshly ground pepper to taste
Wheat germ for topping
Preheat the oven to 350 degrees.

Bring water to a boil in a large pot. Add the noodles and cook until just tender, according to package directions.

In the meantime, heat the margarine or oil in a medium-sized saucepan. Add the celery dice and saute over medium heat for 3 to 4 minutes. Add the mushrooms and continue to saute until the mushrooms are wilted.

Pour 1 1/2 cups of the soy or rice milk into the saucepan and bring to a simmer. Combine the remaining milk with the flour in a small bowl and stir until the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently until the sauce has thickened, then remove from the heat.

When the noodles are done, drain them, then return them to the pot. Pour in the sauce, then add the baked tofu and scallions and season to taste with salt and pepper. Transfer the mixture to an oiled, large shallow casserole dish. Top generously with wheat germ. Bake for 30 to 35 minutes, or until the top is golden brown and beginning to get crusty. Allow to cool for 5 minutes, then cut into squares to serve.

Sue W. said...

Potato/Pasta Salad

3 or 4 small potatoes cut into cubes
3/4 Cup to 1 cup wagon wheel pasta or any coloured pasta is also nice
3 stalks celery sliced lengthwise then chopped
1 medium onion coursely chopped
3/4 of an English (the long skinny cucumber) diced (usually wrapped in saran type wrap)
3 large eggs boiled, shelled cut into slices.
about 1/3 cup ranch dressing
about 1/3 cup mayonaise
1/4 cup sweet pickle relish
3 T. Parsley flakes
Salad Supreme Seasoning(found in the spices by McCormick)
salt and pepper to taste

Cook pasta until done, drain and cool.
Boil potatoes until cooked
Boil eggs peel and cut into slices then take the centre cuts and set aside. Cut the rest of the egg parts into smaller pieces.

Combine celery, onions, cucumber, pasta, potatoes and small pieces of eggs. Add sweet pickle relish, mayo. and ranch dressing. Mix well. Add parsley flakes, Salad Supreme to taste along with salt and pepper to taste. I probably use about 2 tsp. Salad Supreme, 1 heaping tsp. salt and at least 1/2 tsp. pepper. Mix well again.
Place inside slices of eggs around in your own design on top of salad, Sprinkle more parsley flakes and Salad Supreme over all.

This serves about 6-8 people

Enjoy!!

This is one of those recipes that I change around so the amounts are truly approximate. Sorry!

Jessica said...

So this isn't really a recipe but it's something great for a picnic. Veggie trays are some of my favorite veggitarian dishes, even though it's not really a dish. So sorry it's not a recipe I hope it still counys but I love veggie trays!

May-Bedell Gurl said...

Pasta Salad:

One bottle of Kraft Italian Dressing
One can of black olives (you can use green too!)
Carrots
Cellery
One red pepper
One orange pepper
Mushrooms
Eight Ounces of pasta spirals

Cook the pasta, drain the water and let noodles cool. Slice olives, carrots, cellery, peppers, and mushrooms into your prefered size. Put your slices of veggies into a large mixing bowl. Mix noodles and veggies together. Pour desired amount Kraft Italian salad dressing into bowl. Let soak over night. Use left over dressing to add more flavor. Will keep 2 to 3 days in the refrigerator.

It is a delicious picnic salad and one of my favorites!

Jessica Kennedy said...

I'm a HUGE fan of Watergate Salad!

Here's a generic recipe but you can decide to leave out the walnuts. I don't usually put any in but that's just me! :)

Ingredients:
1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, withjuice
1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 (8 ounce) container frozen whipped topping, thawed

Directions:
1. In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

And it's super easy!!!

Jessica said...

How can some one hate watermelon so much? Your silly! I really like watermelon, and I LOVE the smell of artificial watermelon, like watermelon jolly ranchers and watermelon lip gloss. Mmm. Smells so good. x)

I've never cooked as much as I would have liked to, but I used to bake all the time. I hope you like lemon!


Lemon Chiffon Cake . . .

2 cups all-purpose or 2 1/4 cake flower
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 vegetable oil
2 teaspoons vanilla
1 tablespoon grated lemon peel
7 large egg yolks (with all purpose flour) or 5 large egg yolks (with cake flour)
1 cup large egg whites (about 8)
1/2 teaspoon cream of tartar

1. Move oven rack to lowest position. Heat oven to 325 F.
2. Mix flour, sugar, baking powder and salt. Beat in water, oil, vanilla, lemon peel and egg yolks.
3. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding in with rubber spatula just until blended. Pour into ungreased angel food cake pan (tube pan), 10 x 4 inches.
4. Bake about 1 hour 15 minutes or when top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or when cake is completely cool. Loosen side of cake with knife or long metal spatula; remove from pan.
5. Spread Lemon Glaze over top of cake, allowing some to drizzle down sides.

Lemon glaze . . .

1/3 cup butter or stick margarine
1/2 teaspoon grated lemon peel
2 cups powdered sugar
3 to 5 tablespoons lemon juice

1. Melt butter in 1 1/2-quart saucepan over low heat; remove from heat.
2. Stir in powdered sugar, grated lemon peel and gradually pour in lemon juice, one tablespoon at a time, until smooth and consistency of thick syrup


If you don't like lemon sweets, I know a great Cheese Cake recipe and and an even better Carrot Cake recipe.

soundistheword3 said...

Well, if Sarah's as lazy during the summer as I can be, a great veg-friendly dessert is taking one of those pre-packaged brownie mixes and replacing the eggs with ripe, mashed bananas. They're super easy, and they come out wonderfully chewy with a hint of banana (and chocolate and banana = a great combination).

But for an actual recipe...

Thinking summer, here's a burger alternative:

Black Bean Burgers (mmmmmm)

Ingredients:
1 large can black beans
1/4 cup diced yellow onion
1/4 cup diced red bell pepper
1/2 teaspoon ground cayenne pepper
1 egg substitute
1 cup seasoned bread crumbs
2 tablespoon fresh chopped cilantro
2 tablespoon olive oil
optional: top w/ salsa, alfalfa sprouts, &/or guacamole

Directions:
Rinse black beans. In a large bowl, mash black beans then add onion, bell pepper, cayenne pepper, egg substitute, vegan bread crumbs and cilantro. Blend until all ingredients are mixed well. Form bean mixture into patties. At this point, you can bake at 350 for 10 minutes, or fry them, or grill them (just like any old burger).

Enjoy!

Kristin (email = dazdnconfusd@comcast.net)

Ashley said...

booksobsession(at)gmail(dot)com

Well after rummaging around in my mom's veg-friendly cookbooks, I found a recipe I really like: Caprese.

Ingredients:
1 1/2 cup fresh mozzarella cheese
1/4 cup balsamic vinegar
2 large tomatoes
1 large bunch basil
1/4 - 1/2 red onion, finely diced
1/4 cup good olive oil
1 T dried, crushed oregano
Freshly-ground black pepper

Directions:
Cut the mozzarella into 1/4-inch slices, spread out in bowl, and douse with vinegar. Set aside.
Slice the tomatoes into 1/4-inch thick slices. Arrange on plates.
Take a slice of mozzarella and rub both sides into the vinegar. Place on top of a tomato slice. Repeat with remaining cheese.
Remove the basil stems, then arrange the basil over the tomato-cheese piles. If you like, you can chop or slice the basil first.
Sprinkle the diced onion over the caprese.
Drizzle with olive oil.
Sprinkle with oregano and pepper.
Serve immediately with knives and forks.

**The ingredients for this dish are very simple, so get the freshest you can.

The mozzarella-vinegar soak step is optional; if you prefer, you can just drizzle the vinegar over the caprese with the oil. I really like balsamic vinegar, so I soak the cheese in order to ensure a noticeable flavor.

Paradox said...

I would've liked to share my tuna sandwich "recipe," but I don't think it counts as vegetarian, so replace "tuna" with "tofu, or other alternative."

Ingredients:

1 can tuna (or something vegetarian)
2 slices whole wheat bread
Mayonnaise
Chives
Red onion
Optional: Pickle slices and lettuce

Get out a bowl and put the tuna/stuff in it. Mix in what you think is a good amount of mayo (for me, it's when it looks creamy.) Then mix in some chopped chives and red onion bits. (Pickle slices and lettuce optional.) Put this mixture on the pieces of bread and eat the sandwich.

paradoxrevealed (at) aim (dot) com

Alexa said...

I don't know if this is exactly summer food, but I made it when I was on vacation last yer
Blueberry Crumb Cake.

for the Cake:
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter
3/4 cup granulated sugar

1 large egg, beaten
1/2 cup milk
2 cups fresh or frozen blueberries

for the Crumb Topping:
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons butter

-Preheat oven to 350*C (175*C). -Grease and flour a 9-inch square baking pan; set aside.
-In a medium bowl, whisk together 2 cups flour, baking powder and salt. Set aside.
-In a large mixing bowl, cream butter and gradually beat in sugar. Add egg and milk and beat until smooth. Stir in flour mixture. Toss blueberries lightly with 1 tablespoon flour. Gently fold into batter. Spread into prepared baking pan.
-For topping, combine sugar, flour and cinnamon. Using a pastry blender (or fingertips) cut in butter until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over cake batter.
-Bake for 40 to 45 minutes or until wooden pick inserted in center of cake comes out clean.

I loved it last year and I find that the first time I made it was the best. Hope you like it!

lovinfitch(at)aol(dot)com