My Darling Clementhyme

Easy Food Recipes and Cooking - My Darling Clementhyme

Serves 6
1 cup sugar
11 thyme sprigs, divided
1 bottle sparkling wine, such as Prosecco
6 oz. fresh clementine juice, plus
6 strips clementine zest, for garnish
6 oz. cranberry juice

My Darling Clementhyme

1. Bring sugar, 5 thyme sprigs, and 1 cup water to a boil in small saucepan. Reduce heat to low, and simmer
5 minutes. Cool, then strain out solids.

2. Pour 1 tsp. thyme syrup into bottom of each glass. Fill glass three-quarters full with sparkling wine, then top with 1 oz. clementine juice and 1 oz. cranberry juice. Garnish with clementine zest and 1 thyme sprig.

Panko-Style Crusted Tofu and Vegetables

Easy Food Recipes and Cooking - Panko-Style Crusted Tofu and Vegetables

Serves 8
COATING
3 cups puff ed rice cereal, such as Quaker Essentials or Arrowhead Mills
1 Tbs. vegetable oil
1½ tsp. salt, divided
1½ cups white rice fl our
1½ cups plain seltzer water

TOFU AND VEGETABLES
1 16-oz. block extra-fi rm tofu, cubed
2 zucchini, halved and sliced on bias
6 large button mushrooms, halved
6 asparagus spears, trimmed
2 small red onions, cut into 8 wedges
1 red bell pepper, cored and sliced
7 Tbs. vegetable oil, divided

Panko-Style Crusted Tofu and Vegetables

1. To make Coating: Place puff ed rice in resealable plastic bag. Seal, and roll with rolling pin until broken up. Transfer to bowl, stir in oil and ¾ tsp. salt. Set aside.

2. Stir together rice fl our and remaining ¾ tsp. salt in large bowl. Whisk in seltzer water, adding 1 to 2 Tbs. more seltzer water (if necessary), until consistency is smooth and thick like Elmer’s glue.

3. To make Tofu and Vegetables: Line baking sheet with paper towels. Set aside.

4. Coat tofu cubes and vegetables in batter, then press into puff ed rice mixture to coat. Set on second baking sheet.

5. Heat 2 Tbs. oil in skillet over medium heat. Add tofu, and cook 6 to 7 minutes, turning occasionally, or until browned. Transfer to paper-towel-lined baking sheet to drain. Add 1 Tbs. oil to pan, and cook zucchini 6 to 7 minutes, or until browned and crisp. Transfer to baking sheet. Repeat with remaining oil and vegetables. Sprinkle with salt, if desired, and serve hot.

Caulifl ower and Chickpeas with Ras El Hanout en Papillote

Easy Food Recipes and Cooking - Caulifl ower and Chickpeas with Ras El Hanout en Papillote

Serves 4 | 30 minutes or fewer
1 cup couscous
1 pinch salt, optional
2½ tsp. olive oil, divided, plus more for drizzling
2 cups small caulifl ower fl orets
1 small fennel bulb, quartered and thinly sliced (1 cup)
1 small red onion, quartered and thinly sliced (1 cup)
1 cup cooked or canned chickpeas
1 Tbs. ras el hanout
2 tsp. lemon juice
1 clove garlic, minced (1 tsp.)
3 jarred roasted red peppers, drained and cut into 2-inch strips
¾ cup pitted dates, chopped
Lemon wedges, for garnish

Caulifl ower and Chickpeas with Ras El Hanout en Papillote

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

2. Place couscous in bowl, and add salt (if using). Pour 1 cup boiling water over couscous, cover, and let stand 3 minutes. Stir in ½ tsp. oil, and set aside.

3. Toss together caulifl ower, fennel, onion, chickpeas, ras el hanout, lemon juice, garlic, and remaining 2 tsp. oil in bowl.

4. Open folded parchment sheets like a book, and spoon ½ cup couscous to one side of crease. Top each serving with 1 heaping cup caulifl ower mixture. Lay red pepper strips over caulifl ower mixture, and sprinkle with dates. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping
diagonal folds.

5. Transfer packets to large baking sheet, and bake 20 minutes. Cool 2 minutes before serving. Garnish with
lemon wedges.

Sweet and Sour Smoked Tofu and Pineapple en Papillote

Easy Food Recipes and Cooking - Sweet and Sour Smoked Tofu and Pineapple en Papillote

Serves 4 | 30 minutes or fewer
1 cup basmati rice
1 10-oz. pkg. frozen spinach
2½ tsp. toasted sesame oil, divided
2 tsp. toasted sesame seeds
½ tsp. low-sodium soy sauce
1 6-oz. pkg. baked smoked tofu, diced
1 cup diced fresh pineapple
2 tsp. sweet chile sauce

Sweet and Sour Smoked Tofu and Pineapple en Papillote

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

2. Cook rice and spinach separately according to package directions. Transfer rice to bowl, and stir in 1½ tsp. sesame oil and sesame seeds. Drain spinach, squeeze out liquid, and stir in soy sauce.

3. Open folded parchment sheets like a book, and arrange ½ cup rice to one side of crease on each sheet. Top rice with ¼ cup tofu, ¼ cup spinach, and ¼ cup pineapple. Drizzle with ¼ tsp. sesame oil and ½ tsp. chile sauce. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds.

4. Transfer packets to large baking sheet, and bake 10 minutes. Cool 2 minutes before serving.

Sweet Potato, Feta, and Shiitake Packets

Easy Food Recipes and Cooking - Sweet Potato, Feta, and Shiitake Packets

Serves 4 | 30 minutes or fewer
2 small sweet potatoes, peeled and thinly sliced (1 lb.)
2 cups sliced shiitake mushrooms
2 cups thinly sliced Swiss chard leaves or watercress
1 small red onion, sliced (1 cup)
1 Tbs. olive oil
1 clove garlic, minced (1 tsp.)
2 tsp. dried oregano
1 tsp. dried mint, optional
4 Tbs. crumbled feta cheese (4 oz.)
4 Tbs. raisins
2 tsp. lemon juice

Sweet Potato, Feta, and Shiitake Packets

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

2. Toss sweet potatoes with mushrooms, chard, onion, oil, garlic, oregano, and mint (if using) in medium bowl. Season with salt and pepper, if desired.

3. Open folded parchment sheets like a book, and arrange 1 cup sweet potato mixture to one side of crease on each sheet. Top each serving with 1 Tbs. feta, 1 Tbs. raisins, and ½ tsp. lemon juice. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds.

4. Transfer packets to large baking sheet, and bake 20 minutes. Cool 2 minutes before serving.

Seitan, Vegetables, and Cracked Black Pepperen Papillote

Easy Food Recipes and Cooking - Seitan, Vegetables, and Cracked Black Pepperen Papillote

Serves 4 | 30 minutes or fewer
½ cup orange juice
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
¼ tsp. cracked black pepper or red pepper fl akes
1 small head broccoli, broken into small fl orets (4 cups)
4 carrots, sliced on bias (2 cups)
2 parsnips, peeled and thinly sliced on bias (2 cups)
1 8-oz. pkg. seitan, drained and sliced
½ cup dried cranberries
½ cup chopped cilantro

Seitan, Vegetables, and Cracked Black Pepperen Papillote

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

2. Whisk together orange juice, oil, garlic, and pepper in large bowl. Add broccoli, carrots, parsnips, seitan, and cranberries, and toss to coat with juice mixture. Season with salt and pepper, if desired.

3. Open folded parchment sheets like a book, and arrange about 2 cups vegetables to one side of crease on
each sheet. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping
diagonal folds.

4. Transfer packets to large baking sheet, and bake 15 minutes. Let stand 2 minutes before serving. Sprinkle with cilantro.

Farfalle wit Artichokes al Cartoccio

Easy Food Recipes and Cooking - Farfalle wit Artichokes al Cartoccio

Ingredient
¾ cup part-skim ricotta cheese
¼ cup chopped fresh chives
1 clove garlic, minced (1 tsp.)
4 oz. farfalle (bow tie) pasta
5 tsp. olive oil, divided
4 marinated artichokes, cut into eighths, plus reserved oil for drizzling
12 cherry or grape tomatoes, halved
16 small black olives
2 Tbs. sliced green olives, optional

Farfalle wit Artichokes al Cartoccio

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

2. Whisk together ricotta, chives, and garlic. Season with salt and pepper, if desired. Cook pasta according to package directions, then drain, and toss with 1 tsp. oil.

3. Open folded parchment sheets like a book, and spread heaping ½ cup pasta to one side of crease on each sheet. Top each serving with 3 Tbs. ricotta mixture, 8 artichoke slices, 6 cherry tomato halves, 4 black olives, 1½ tsp. sliced green olives (if using), and 1 tsp. oil. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds (see “Classic French Fold,” p. 28).

4. Transfer packets to large baking sheet, and bake 15 minutes. Let stand 2 minutes before serving.