Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Rasta Pasta with Jerk Chicken and Hamburger Stroganoff Skillet. Enjoy!

ALMOST WHITE CASTLE HAMBURGERS

This comes from Chef Doozer on the Genius Kitchen site. Time: 20 minutes; Serves: 12

To view this online, click here.

Ingredients

1-1/2 lbs ground chuck

1 (4 tablespoon) envelope onion soup mix

1 egg

1/2 teaspoon pepper

2 tablespoons water

1/3 cup breadcrumbs

24 small square dinner rolls

American cheese (optional)

pickle (optional)

Sauce

1/2 cup mustard

1/2 cup ketchup

Directions

Preheat oven to 400°F.

Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan.

Prick with a fork.

Bake for 10 minutes.

Drain off juices (if there's a lot of excess).

Cool.

Cut into 24 squares.

Place squares on dinner rolls.

Combine mustard and ketchup and spread on rolls.

Top with pickles and cheese, if desired.

This makes 12 servings of 2 hamburgers each.

RASTA PASTA WITH JERK CHICKEN

This is from Millie Peartree in The New York Times cooking enewsletter. For this yummy recipe, Millie wrote, "Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell peppers and green onions add not only texture, but a sweet crunch and brightness. You could swap salmon or shrimp for the chicken, or use fettuccine or rigatoni instead of the penne, if you like; just mind the cooking time. You could even halve the heavy cream, or substitute coconut milk for more depth of flavor. Feel free to refrigerate any leftovers, and either reheat or eat them cold the next day. This is a dish that gets better with a little time."

Total Time: 45 minutes, plus marinating; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1021897-rasta-pasta-with-jerk-chicken.

Ingredients

For the Chicken

2 tablespoons jerk seasoning

2 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

2 boneless, skinless chicken breasts

For the Pasta

Kosher salt

2 tablespoons extra-virgin olive oil

1 pound penne pasta

3 bell peppers, preferably a mix of colors, thinly sliced

4 green onions, sliced, plus more for garnish

2 garlic cloves, minced

1/4 cup jerk seasoning

2 fresh thyme sprigs

1 Scotch bonnet pepper, pierced, not sliced (optional)

1/2 cup heavy cream

1/4 cup vegetable or chicken stock

1/2 cup grated Parmesan

Preparation

Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.

Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.

Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.

As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.

Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it’s fragrant, about another minute.

Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.

Top with the jerk chicken, and garnish with green onions. Serve hot.

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.

LASAGNA SOUP

This yumminess is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This simple, one-pot soup delivers all the comfort of a classic lasagna with very little of the work. A jar of marinara sauce is its secret to speedy flavor, along with a combination of ground beef and Italian sausage (though for ease, you can use one or the other), plus a pinch of ground nutmeg. Dried lasagna noodles are broken into small pieces and cooked directly in the soup, thickening the broth with their starches as they soften. Don’t skip the ricotta-Parmesan topping; it adds richness and the unmistakable essence of lasagna. This soup comes together quickly and is best served right away; the noodles will continue to absorb the broth as it sits."

Prep Time: 5 minutes; Cook Time: 40 minutes; Total Time: 45 minutes; Yield: 6 servings

This was featured in: "Will It Soup? Lasagna Edition." It can be viewed online at https://cooking.nytimes.com/recipes/1025009-lasagna-soup. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Lots of recipes, guides, and more.

Ingredients

3 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (from about 6 cloves)

1/2 pound ground beef

1/2 pound bulk sweet Italian sausage (or sausages, with casings removed)

1 teaspoon dried oregano

1/2 teaspoon ground nutmeg

1/4 teaspoon crushed red pepper, plus more to taste

Kosher salt and freshly ground black pepper

3 tablespoons tomato paste

6 cups low-sodium chicken broth

1 (24-ounce) jar marinara sauce

8 ounces dried lasagna noodles, broken crosswise into 1-inch pieces

1-1/2 cups/12 ounces whole-milk ricotta

1/3 cup grated Parmesan

1/4 cup heavy cream

1/2 cup fresh basil leaves, torn, plus more for serving

Preparation

In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.

Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1-1/2 teaspoons salt and 1/2 teaspoon black pepper. Cook, breaking up the meat with a spoon, until starting to brown, 3 to 5 minutes. Add the tomato paste and cook for 1 minute, stirring often.

Add the chicken broth and marinara sauce and bring to a boil over medium-high heat. Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.

While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add 1/4 teaspoon salt and a few grinds of black pepper and mix well; set aside.

Off the heat, stir the cream and basil into the soup, then taste and add more salt and crushed red pepper, if desired.

Serve the soup in shallow bowls, topped with a large dollop of the ricotta mixture and a few torn basil leaves.

SWEET POTATO AND MUSTARD TURKEY BURGERS

This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”

Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers

Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)

To view this online, click here.

Ingredients

1/2 cup grated yellow onion

1 cup grated peeled sweet potato

1 lb ground turkey

1/2 cup finely chopped fresh parsley

1/3 cup spinach, finely chopped

1/2 cup gluten-free whole-grain mustard

1/2 tsp sea salt

Pinch of black pepper

Directions

Preheat oven to 375°. Line a baking sheet with parchment paper.

Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.

Mix all ingredients together in a large bowl until everything is well combined.

Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.

Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.

These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.

FARMERS' MARKET OMELETS

This comes from the November 2014 issue of Heart Insight Magazine. It begins, “Brighten up your breakfast with these flavorful omelets, full of fresh vegetables, fragrant basil, and pungent feta cheese. Add some whole-grain toast and fresh fruit for a light, nutritious meal any time of day.” Serves 4; omelet per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Farmers-Market-Omelets/.

Ingredients

1 tablespoon plus 1 teaspoon canola or corn oil, divided use

1 cup grape tomatoes, halved

1 cup baby spinach

6 large egg whites

2 large eggs

1/4 cup fat-free milk

4 medium green onions, chopped

1/4 cup chopped fresh basil

2 ounces fat-free feta cheese, crumbled

Directions

In a medium nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the tomatoes and spinach for 2–3 minutes, or until the tomatoes are slightly softened, stirring constantly. Transfer the mixture to a plate. Cover to keep warm. Set aside. Wipe the skillet with paper towels.

In a small bowl, using a fork, lightly beat together the egg whites, eggs, and milk. Stir in the green onions.

In the same skillet, still over medium heat, heat 1 teaspoon oil, swirling to coat the bottom. Pour half the egg white mixture into the skillet, swirling to coat the bottom. Cook for 30 seconds, or until beginning to set. Using a spatula, carefully lift the cooked edge of the omelet and tilt the skillet so the uncooked portion flows under the edge. Cook until no runniness remains, repeating the lift-and-tilt procedure once or twice at other places along the edge if needed.

With the skillet still on the burner, spread half the tomato mixture over half the omelet. Sprinkle, in order, with half the basil and half the feta. Remove from the heat. Using a spatula, carefully fold the half with no filling over the other half. Cut the omelet in half crosswise. Gently slide onto plates. Cover to keep warm.

Using the remaining ingredients, including the final 1 teaspoon oil, make and fill a second omelet.

Cook’s Tip

Although these omelets are top-notch with basil, feel free to use a different fresh herb or combine several for even more subtle layers of fresh flavor.