Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's yummy offerings include Baked Rajma and Slow Cooker Spaghetti and Meatballs. Enjoy!

STOVE TOP EASY CHEESY CHICKEN BAKE

This is from My Food and Family, and begins, "Creamy and cheesy comfort food: This is just about the yummiest thing you can look forward to making in just 40 minutes after a hard day."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings, about 1 1/3 cups each

To view this online, go to https://www.myfoodandfamily.com/recipe/095138/stove-top-easy-cheesy-chicken-bake.

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 pkg. (14 oz.) frozen broccoli florets, thawed, drained

1 can (10-3/4 oz.) condensed cream of chicken soup

1/2 cup milk

1-1/2 cups KRAFT Shredded Cheddar Cheese

Directions

Heat oven to 400ºF.

Prepare stuffing as directed on package.

Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.

Bake 30 min. or until chicken is done and casserole is heated through.

Kitchen Tips

Substitute:

Prepare using fresh broccoli florets.

BLUEBERRY BANANA CAKE

This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, "Whether you overbought at the farm stand or your fruit is ripening quicker than you can eat it, this blueberry banana cake is the perfect way to use up the produce and enjoy something sweet. What is great about this recipe is that there are more bananas and blueberries in the batter than flour and sugar, which makes it not only extra fruity and delicious, but also a healthy breakfast, dessert, or snack.

"This cake was made in a cathedral bundt cake pan, but you can use any bundt, cake, or loaf pan."

Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 16 slices (16 servings)

Ingredients

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter (softened)

3/4 cup sugar

3 large eggs (at room temperature)

1 teaspoon vanilla extract

4 bananas (very ripe, mashed)

1 cup blueberries (rinsed and dried)

Directions

Gather the ingredients.

Preheat the oven to 350 F. Grease and flour the cake pan.

Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.

Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.

Add the butter mixture to the flour mixture. Combine until just mixed.

Fold in the bananas and blueberries.

Carefully pour the batter into the prepared pan.

Bake for 50 minutes or until a cake tester comes out clean.

Tips

This recipe is somewhat simple, but there are a few tips you should keep in mind to ensure your banana blueberry cake is a success:

First, it is important that the butter and eggs be at room temperature so they both mix into the batter uniformly.

You also want to make sure that the bananas are nice and ripe; the goal is to have them blend into the batter versus remain in chunks. Bananas with almost black skins are ideal.

To achieve the creamiest texture, mash the ripe bananas with a mixer until they are a thick puree. You can use frozen bananas as well, just remember to thaw first.

When it comes to the blueberries, you need completely dry them before adding to the batter. Introducing water to the batter will result in a soggy cake.

This recipe can be baked in a bundt pan, loaf pan, or muffin tins. Just be sure to adjust the cooking times (muffins will take about half the time).

Recipe Variations

Whether you add or sub out ingredients in this cake, there are a few twists on this recipe that are sure to please. If your family is a fan of nuts, adding walnuts to the batter—or sprinkled on top—brings a nice crunch to the cake.

And, chances are, the kids won't object to a few chocolate chips.

You can elevate the cake by layering on a streusel topping before baking, which will create a sweet, crispy outer crust.

BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM)

This is from Tejal Rao at The New York Times cooking e-newsletter. Tejal wrote, "Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you’ve got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. You can try the same recipe with different beans — use whatever you’ve got, from chickpeas to cannellini. Serve it over rice, ideally, but if you’re in a pinch, a side of hot flour tortillas, or even buttered toast, will make it into a delicious meal."

Yield: 4 servings; Time: 1 hour

This was featured in "The Indisputable King of Bean Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1021035-baked-rajma-punjabi-style-red-beans-with-cream.

Ingredients

1 red onion

4 garlic cloves

1 fresh green chile

1 (1-inch) piece fresh ginger, peeled

2 tablespoons neutral oil

1/4 teaspoon cumin seeds

1 teaspoon sea salt

1 (28-ounce) can crushed, diced, chopped or whole tomatoes

2 (15-ounce) cans kidney beans, drained

1/2 teaspoon red chile powder

1/4 teaspoon garam masala

1/2 cup heavy cream or 1 cup diced mozzarella cheese

1/4 cup roughly chopped fresh cilantro leaves

For the Pickle:

1 teaspoon granulated sugar

1 teaspoon kosher salt

1/4 cup white wine vinegar

Preparation

Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.

In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.

While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.

Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.

Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.

Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.

When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.

SLOW COOKER SPAGHETTI AND MEATBALLS

Is there anything that says Comfort Food more that Spaghetti and Meatballs? Not in my world! This version, which couldn't be easier, comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls."

Yield: 5 to 6 servings; Time: 4 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1020848-slow-cooker-spaghetti-and-meatballs.

Ingredients

1/4 cup tomato paste

3 tablespoons dry red wine

1 cup panko bread crumbs

1 cup finely chopped flat-leaf parsley (about 1/2 bunch)

4 ounces grated Parmesan (1 to 1 1/4 cups), plus more for serving

1/2 medium onion, coarsely grated (about 1/3 cup)

2 large eggs, lightly beaten

2 tablespoons whole milk

2 garlic cloves, finely chopped

2 teaspoons red wine vinegar

1/2 to 1 teaspoon red-pepper flakes

Kosher salt and black pepper

1 pound bulk fresh sweet or hot Italian turkey sausage

1 pound ground beef (10 to 20 percent fat)

1 (28-ounce) can crushed tomatoes

2 sprigs fresh basil, plus more for serving

1 pound dried spaghetti, for serving

Preparation

In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.

Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don’t overmix, or you’ll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.

When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.

CARIBBEAN BEEF BURGERS WITH MANGO SALSA

Recipe Yield: Makes 4 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online at https://diabeticgourmet.com/diabetic-recipes/caribbean-beef-burgers-with-mango-salsa.

Ingredients

1-1/2 pounds 95% lean ground beef

2 tablespoons Caribbean jerk seasoning

Salt

Mango Salsa:

1 large mango, peeled, coarsely chopped (about 1 cup)

1 tablespoon chopped fresh cilantro

1 tablespoon chopped green onion

1 tablespoon finely chopped seeded jalapeno pepper

1 tablespoon fresh lime juice

Directions

Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.

Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Season with salt, as desired.

Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

Nutritional Information Per Serving: Calories: 193; Fat: 6 g; Saturated Fat: 3 g; Fiber: 1.1 g; Sodium: 51 mg; Cholesterol: 65 mg; Protein: 24 g; Carbohydrates: 11 g

HAMBURGER STROGANOFF SKILLET

This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."

Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

One 10-ounce package white mushrooms, halved or quartered if large

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.

To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.