Tag: Arlen Benny Cenac Jr. Cooking

Vegan Pizza Recipe

This vegan pizza is a perfect weeknight fix and is quite the crowd-pleaser. It’s an easy base to add to as well, in case you’re one of those people who eat pineapple on pizza and want to see how it goes with veggie meatballs.

Why go vegan?  Several reasons:

  1. For Your Health

Well-planned vegan diets follow healthy eating guidelines, and contain all the nutrients that our bodies need. Both the British Dietetic Association and the American Academy of Nutrition and Dietetics recognise that they are suitable for every age and stage of life. Some research has linked vegan diets with lower blood pressure and cholesterol, and lower rates of heart disease, type 2 diabetes and some types of cancer.

Going vegan is a great opportunity to learn more about nutrition and cooking, and improve your diet. Getting your nutrients from plant foods allows more room in your diet for health-promoting options like whole grains, fruit, nuts, seeds and vegetables, which are packed full of beneficial fibre, vitamins and minerals.

 

  1. For The Animals
    Preventing the exploitation of animals is not the only reason for becoming vegan, but for many it remains the key factor in their decision to go vegan and stay vegan. Having emotional attachments with animals may form part of that reason, while many believe that all sentient creatures have a right to life and freedom. Specifics aside, avoiding animal products is one of the most obvious ways you can take a stand against animal cruelty and animal exploitation everywhere. A more detailed overview on why being vegan demonstrates true compassion for animals can be found here.

 

  1. For The Environment

The production of meat and other animal products places a heavy burden on the environment – from crops and water required to feed the animals, to the transport and other processes involved from farm to fork. The vast amount of grain feed required for meat production is a significant contributor to deforestation, habitat loss and species extinction. In Brazil alone, the equivalent of 5.6 million acres of land is used to grow soya beans for animals in Europe. This land contributes to developing world malnutrition by driving impoverished populations to grow cash crops for animal feed, rather than food for themselves. On the other hand, considerably lower quantities of crops and water are required to sustain a vegan diet, making the switch to veganism one of the easiest, most enjoyable and most effective ways to reduce our impact on the environment. For more on how veganism is the way forward for the environment, click here.

  1. For People

Just like veganism is the sustainable option when it comes to looking after our planet, plant-based living is also a more sustainable way of feeding the human family. A plant-based diet requires only one third of the land needed to support a meat and dairy diet. With rising global food and water insecurity due to a myriad of environmental and socio-economic problems, there’s never been a better time to adopt a more sustainable way of living. Avoiding animal products is not just one of the simplest ways an individual can reduce the strain on food as well as other resources, it’s the simplest way to take a stand against inefficient food systems which disproportionately affects the poorest people all over the world. Read more here on how vegan diets can help people.

 

Technique tip: For the “mozzarella” sauce, if you are not using a high-powered blender, such as a Vitamix, soak cashews overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream. Leftovers can be refrigerated for up to four days or frozen for up to one month and thawed before using.

Ingredients

MEATBALL PIZZA
1 tablespoon cornmeal
1 pound pizza dough
1 cup tomato sauce
3/4 cup mozzarella sauce
1 cup Vegetarian Meatballs
Optional toppings: Caramelized onions, fresh basil, sliced tomato, crushed red pepper

“MOZZARELLA” SAUCE
1½ cup raw cashews
1 cup
2 tablespoons lemon juice
1½ teaspoons sea salt
1 clove garlic
1 teaspoon onion powder
2 tablespoons cornstarch

Preparation

1. Preheat the oven to 450 degrees. Lightly brush a large baking sheet (approximately 9- x 13-inch) with olive oil.

2. Sprinkle the bottom of the baking sheet with cornmeal. On a lightly floured surface, roll or stretch the dough into a large rectangle. Fit it into the baking sheet and brush with olive oil. Spread enough tomato sauce to generously cover the dough, leaving about a ¾-inch border. Top with meatballs and any optional toppings. Bake for 15 to 20 minutes until edges are golden.

3. For the “mozzarella” sauce, in a high powered blender, combine cashews and water. Blend on high until very smooth, about 2 minutes. Add lemon juice, salt, garlic, onion powder, and cornstarch and blend until smooth.

4. Remove pizza from oven, lightly drizzle with Mozzarella Sauce, then bake for 1 minute more. Remove from oven and let cool slightly before slicing. If desired, season with crushed red pepper before eating.

Click Here for more vegan recipes.  Click Here for more general recipes.

 

Sweet and Spicy Roast Chicken

This sweet and spicy roast chicken has just enough summer sass and the perfect amount of spicy heat. Its Chile-honey marinade gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of pistachios gives it a nice crunch. It’s dinner party food at its most flavorful and convenient; the ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.

INGREDIENTS

  • 1 lemon, plus 3 tablespoons freshly squeezed lemon juice
  • 2 ½ teaspoons kosher salt, more for pot
  • 3 tablespoons freshly squeezed orange juice
  • 4 tablespoons olive oil
  • 1 ½ tablespoons whole grain mustard
  • 3 tablespoons honey
  • 1 bay leaf
  • ½ to 1 teaspoon crushed red pepper flakes, to taste
  •  Black pepper, to taste
  • 1 4-pound chicken, cut into 8 pieces
  • 3 cups sliced carrots (1/4-inch thick)
  • 1 onion, halved and thinly sliced
  • ⅔ cup sliced dates
  • 1 tablespoon fresh thyme leaves
  • ¼ cup chopped cilantro or parsley, for garnish
  • 2 scallions, thinly sliced, for garnish
  • ¼ cup chopped toasted pistachio nuts, for garnish

PREPARATION

  1. Quarter the lemon and remove seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
  2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
  3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
  4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
  5. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

 

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Sheet-Pan Indian Chicken

This easy weeknight sheet-pan chicken recipe is brilliant and delicious.  It could easily be added into your rotation of weekly standards that the whole family loves.  Get creative with it but be sure to keep the yogurt part of the recipe. The yogurt marinade does two very important jobs. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.

INGREDIENTS

  • 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  • Kosher salt and freshly ground pepper
  • 1 ½ cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon fennel seed
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½ cup mint or cilantro leaves, torn

PREPARATION

  1. Season chicken parts with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place oven rack on the top third of the oven and heat to 425 degrees.
  4. Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
  6. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  7. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  8. Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

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Labor Day Banana Cake

Labor Day weekend is one of the most traveled weekends of the year.  Sometimes it is difficult to find a delicious recipe that also travels well, especially several hours away, and you don’t want to show up empty handed using the travel time as an excuse (we see your side-eye, Aunt Patty).  This Labor Day Banana Cake is anything but laborious, but travels like a dream and satisfies even the most picky eaters. Soft, moist, perfectly sweet, this recipe is for you.

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant banana pudding mix
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3/4 cup mashed bananas
  • 2 cups confectioners’ sugar
  • 2 tablespoons milk
  • 1 dash vanilla extract
  • 1/2 cup chopped walnuts (optional)
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To make glaze: In a small bowl, combine confectioners’ sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

 

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Quick After School Snacks

Now that school is back in session its time to load up on quick and easy back to school snacks. It’s easy to tell when school is back in gear.  We see the first day pics of smiling kiddos on our social media feeds, we pause for the yellow school buses as they pick up and drop off, the school supply section in stores have turned into almost-empty boxes, and the traffic……well, to say it picks up is an understatement.

 

If you are a busy parent trying to juggle it all, the following is just for you!  Here are 10 snack ideas to make your life easier and your little ones healthier. Click here for the full recipes and for more snack ideas.

 

  1. Mini Zucchini Pizzas: This snack is sure to satisfy your family’s pizza craving but is much better for you- and your kids will love the miniature size!

 

  1. Double-Berry Quick Bread: This easy bread is perfect for those mornings when you don’t have time to sit and eat breakfast at the table.  Grab it to go and eat it in the car!

 

  1. Homemade Peanut Butter: What household with young kids DOESN’T go through a ton of peanut butter? Did you know it’s pretty simple to make yourself? It’s tastier, cheaper, and you know exactly what’s in it!

 

  1. Berry Smoothie Bowl: Your kids will think you’re the best because they’ll think they are getting dessert. What they don’t know won’t hurt them!  This smoothie bowl is chock full of fruits, nuts and nutrients and is super versatile- add whatever your kids like or whatever is in season!

 

  1. Cheesy Cauliflower Bread Sticks: You’ve been living under a rock if you haven’t heard of the recent cauliflower trend.  Replace your bread with cauliflower and cover it with cheese- what kid would deny it?! Serve with a side of marinara for dipping and you’ve got yourself a winning snack full of veggies!

 

  1. Orange Berry Yogurt Muffins:  These are the perfect snack to make ahead of time and a go-to for many meal preppers because they freeze and reheat beautifully.  Have them for breakfast or an after school snack!

 

  1. Elvis Banana Bread: Most people always have bananas on hand yet rarely eat them all before they get too ripe.  Here is the perfect (and most delicious) solution for that problem!

 

  1. Mango Guacamole: This tropical twist on your standard guacamole your family will love because of the added sweetness.

 

  1. Chicken Bacon Roll Ups: Another way to resourcefully use leftovers- roll them up in a tortilla and cut them up in bite sized pieces!  These would be great in your kids’ lunch boxes as well.

 

  1. Asian Wraps: Skip ordering out- grab some rice paper next time you’re out and make fresh spring rolls yourself!  You could follow a recipe or make them sweep-the-kitchen-style by adding whatever veggies you have on hand and need to get rid of.

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Pork Tenderloin with Seasoned Rub

Foodnetwork.com shared this pork tenderloin recipe stating it is one of their most popular and most visited recipes on their website. Not only is it a delicious choice that the entire family would enjoy but it can be prepared and cooked in less than 40 minutes. The seasoned rub that you apply to this tenderloin is a great recipe that will have all of your guest asking for more.

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried thyme
  • Salt
  • 1 1/4 pounds pork tenderloin
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic

Directions

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

To watch a video on how this recipe is prepared, click here.

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