Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Here are six recipes to help you through the day, including Katharine Hepburn's Brownies (do I have your attention?) and Apple-Chicken Quesadillas. Enjoy!

4-STEP CHICKEN MARENGO

This is from Melissa d’Arabian of The Food Network’s Ten Dollar Dinners.

Total:35 min; Active: 20 min; Yield: 4 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/melissa-darabian/4-step-chicken-marengo-recipe.

Ingredients

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

3 tablespoons vegetable oil

1 medium sweet onion, sliced

1/2 pound mushrooms, sliced

1 yellow bell pepper, seeded and julienned

2 tablespoons tomato paste

1/2 cup white wine

1/2 cup beef broth

One 14-ounce can chopped tomatoes

1/2 tablespoon butter

Directions

Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

SUPER EASY VEGETARIAN AND VEGAN CHILI

This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.

“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”

Makes 6 servings.

To view this online, click here.

Ingredients

1 can black or pinto beans, drained

1 can kidney beans, drained

1 can diced tomatoes

1/2 onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

2 tbsp olive oil

1/4 cup vegetable broth

2 tbsp chili powder

1/2 tsp salt

1/2 tsp pepper

dash cayenne pepper (optional)

dash red pepper flakes (optional)

1/2 cup TVP + 1/2 cup water (optional)

Directions

In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.

Add tomatoes, vegetable broth and chili powder and stir.

Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.

For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.

Nutrition Facts (from Calorie Count):

One serving of this vegetarian chili (based on six servings) provides approximately:

Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

RAINBOW SOUP

This comes from Laura Dolson, Low Carb diet expert for VeryWell. Laura wrote, “Rainbow soup is a great way to follow so many nutritionists' advice to ‘eat a rainbow.’ In fact, that's what makes rainbow soup unique. While it is generally hard to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. This is one of those soups that people tend to love, despite the unusual seasoning combination. I often put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chickpeas if your diet allows. The idea is that it has vegetables from all the ‘color groups,’ so it has lots of antioxidants and other nutrients for your family. If you have any fresh herbs around, feel free to throw them in as well.”

Total Time 45 min; Prep 10 min, Cook 35 min; Yield 9 cups of soup

To view this online, click here.

Ingredients

1 medium onion (2 1/2 inches in diameter), chopped

2 large stalks celery, chopped

4 cloves garlic, pressed

1 medium red bell pepper

1 cup chopped carrot (you can use chopped pumpkin, if available)

1 heaping tbsp. sweet paprika

3 tsp. turmeric

1/2 tsp. cinnamon

1 bay leaf

A little hot sauce

1 15 oz. can tomatoes, chopped

1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green such as kale – cut into thin strips

10 oz. frozen green beans (or fresh)

Salt and pepper

5 cups stock or broth (I like vegetable or chicken better than bouillon—but watch the saltiness)

Preparation

In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.

Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant—another minute or so.

Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.

If adding cooked cubed meat such as chicken or turkey, add at this time.

Adjust seasonings as needed.

Serving Suggestions for Rainbow Soup

As a main course, this soup is perfect, but be sure that you add other items for adults to eat before they get to the main dish, so that they won't be over or underfed. A nice starter salad with a vinaigrette dressing is appetizing before soup. You might also try adding meat to the soup as an option for those who are not vegetarian. To cook a great seafood option to accompany the soup, you could make chicken, fish, beef or sausage kabobs and place them on separate plates for those who are interested in making the meal a little more hearty.

APPLE-CHICKEN QUESADILLAS

This recipe begins, “You may be surprised at the idea of combining chicken and apples inside a crispy tortilla, but the taste will amaze you.”

This is from Diabetic Connect.

Click here to view this online.

Ingredients

2 medium tart apples, sliced

1 cup diced cooked chicken breast

1/2 cup shredded cheddar cheese

1/2 cup shredded part-skim mozzarella cheese

1/2 cup fresh or frozen corn, thawed

1/2 cup chopped fresh tomatoes

1/2 cup chopped onion

6 low-carb tortillas, fajita-sized, warmed

3/4 cup shredded lettuce

3/4 cup salsa

6 tablespoons sour cream

Directions

In a large bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks.

Place on a baking sheet coated with cooking spray. Bake at 400° Fahrenheit for 8-10 minutes or until golden brown.

Carefully turn quesadillas over; bake 5-8 minutes longer or until golden brown. Discard toothpicks. Cut each quesadilla into three wedges. Serve with lettuce, salsa, and sour cream.

Nutritional Facts: Servings: 12; Calories – 121; Total Fat – 5 g; Saturated Fat – 3 g; Sodium – 196 mg; Carbohydrates – 13 g; Fiber – 2 g; Sugars – 4 g; Protein – 7 g

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

This is from Nancy Fuller of The Food Network’s Farmhouse Rules.

Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.

Ingredients

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar

1 1/2 cups graham cracker crumbs

1 cup creamy peanut butter

Kosher salt

1 stick (8 tablespoons) unsalted butter, melted

8 ounces semisweet baking chocolate, chopped into small pieces

1 cup heavy cream

1 teaspoon flaky sea salt, optional

Directions

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve.