Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's yummy offerings include Chicken Pot Pie and Oatmeal Cherry Applesauce Cookies. Enjoy!

BAKED POTATO SOUP

This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own)."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019913-baked-potato-soup.

Ingredients

6 slices bacon, or 3 tablespoons unsalted butter

1 bunch scallions, white and green parts thinly sliced separately

4 garlic cloves, minced

2 pounds russet potatoes, peeled and cut into 1/2-inch cubes, large skins reserved

6 cups whole milk

Kosher salt

1 tablespoon extra-virgin olive oil, plus more as needed

Black pepper

1/8 teaspoon cayenne

1/8 teaspoon garlic powder

3/4 cup sour cream, plus more for serving

3/4 cup freshly grated Cheddar (about 3 ounces), plus more for serving

Preparation

In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there’s not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.

Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.

As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.

Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you’d like a smooth soup. (Mash with a potato masher if you’d like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).

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.

CHICKEN POT PIE

This comes from Robbie Rice on the AllRecipes website. Robbie wrote, "A delicious chicken pie made from scratch with carrots, peas and celery."

Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 1 hour 10 minutes; Servings: 8; Yield: 1 9-inch pie

To view this online, go to https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/.

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F.

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

SUPER SLOPPY JOES

This is from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 super sloppy sandwiches; Level: Easy

To view this online, click here.

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 1/4 pounds ground beef sirloin

1/4 cup brown sugar

2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning

1 medium onion, chopped

1 small red bell pepper, chopped

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 cups tomato sauce

2 tablespoons tomato paste

4 crusty rolls, split, toasted, and lightly buttered

Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!

BEEF CHILIbr />
This yummy chili recipe is from Tyler Florence on The Food Network. Prep Time: 30 minutes; Cooki Time: 2 hours 15 minutes; Total Time: 2 hours 45 minutes; Yield: 6 to 8 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/beef-chili-recipe-1937323.

Ingredients

3 tablespoons olive oil

3 pounds beef shoulder, cut into large cubes

Sea salt and freshly ground black pepper

2 tablespoons ancho chili powder

1 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 tablespoon dried oregano

1/4 teaspoon ground cinnamon

2 onions, diced

10 garlic cloves, halved

3 canned chipotle peppers in adobo, chopped

1 jalapeno, seeded and chopped

1 teaspoon sugar

2 tablespoons tomato paste

1 (28-ounce) can whole tomatoes, crushed by hand

1/2 cup masa harina

3 cups shredded white Cheddar, for garnish

2 bunches chopped chives, for garnish

1 1/2 cups sour cream, for garnish

Ingredients

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

OATMEAL CHERRY APPLESAUCE COOKIES

This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 15 minutes; Serves: 18

To view this online, click here.

Ingredients

2 cups Eden Oat Flakes

3/4 cup organic whole wheat pastry flour

3/4 cup organic whole wheat flour

3 tsp non-aluminum baking powder

3/4 tsp cinnamon, ground

1/2 tsp Eden Sea Salt

1/2 cup Eden Dried Cherries, coarsely chopped

3/4 cup walnuts, chopped

1/2 cup Eden Safflower Oil

1/2 cup Eden Apple Cherry Sauce

1/4 cup organic maple syrup

2 Tbsp Eden Barley Malt Syrup

1 tsp pure vanilla extract

Directions

Preheat oven to 400° F. Oil two large baking sheets.

Mix dry ingredients in a bowl. In a separate bowl, mix together wet ingredients. Combine wet and dry ingredients.

Drop batter by heaping tablespoons, about two inches apart, on baking sheets. Press each cookie with moistened fingers or spoon to flatten. Bake for 15 minutes or until golden brown on the bottom. Transfer cookies to a cooling rack.

Delicious with a cold glass of Vanilla Edensoy!

Nutritional Information: Per serving - 143 calories, 8 g fat (47% calories from fat), 3 g protein, 18 g carbohydrate, 2 g fiber, 0 mg cholesterol, 101 mg sodium