Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Bistro Onion Burgers and Classic Shepherd’s Pie. Enjoy!

CHEF JOHN'S SALISBURY STEAK

This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings

To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.

Ingredients

For the Steaks:

1 pound 85% lean ground beef

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 large egg, beaten

1 pinch cayenne pepper, or to taste

1/2 cup plain bread crumbs

For the Gravy:

2 tablespoons salted butter

12 large white button mushrooms, sliced

1 cup diced onion

1 pinch salt

2 tablespoons all-purpose flour

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

3 cups high-quality, low-sodium beef broth

salt to taste

2 tablespoons salted butter

Directions

Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.

Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.

Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.

Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Chef's Notes:

You can use the meat mixture immediately rather than wrapping and refrigerating.

You can make the meatballs round or in any shape you like.

BISTRO ONION BURGERS

This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 Tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

ITALIAN HERO SANDWICH

Yield: 2 servings

Source: "Mix 'n Match Meals in Minutes"

Info: http://diabeticgourmet.com/book_archive/details/13.shtml

Ingredients

2 small French or Italian whole-grain rolls (about 2 ounces each)

Olive oil cooking spray

2 plum tomatoes, thinly sliced

4 ounces roasted chicken breast pieces (1 cup)

2 ounces part-skim mozzarella cheese, sliced (1/2 cup)

1 cup canned pimentos, drained and cut into strips

Salt and freshly ground black pepper to taste

Directions

Slice rolls in half horizontally and remove the centers. Spray each side with cooking spray.

Layer tomato, chicken and mozzarella on one side of the roll. Add pimentos, salt, and pepper. Cover with top of roll, cut in half, and serve.

Nutritional Information Per Serving (1/2 of recipe): Calories: 326, Fat: 8 g, Cholesterol: 63 mg, Sodium: 507 mg, Carbohydrate: 31 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 30 g

Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable, 1 Fat

PEPPERONI PIZZA PASTA

This is from the long since forgotten email list. Serves 4

Ingredients

8oz (2 c) uncooked ziti

1 (14oz) jar pizza sauce

2 oz sliced pepperoni, halved (about 3/4 c)

1/4 c finely chopped bell pepper

1/4 c grated parmesan

1/2 tsp dried oregano leaves

1 clove garlic, minced

4oz (1c) shredded mozzarella cheese

Directions

Heat oven to 375. Spray 8" sq. baking pan with nonstick spray. Cook ziti according to pkg directions. In a large bowl, combine cooked ziti, pizza sauce, pepperoni, bell pepper, Parmesan, oregano and garlic; mix well. Spoon into baking pan; sprinkle with mozzarella. Cover with foil and bake at 375 for 30-35 min. or throughly heated and cheese is melted.

CLASSIC SHEPHERD'S PIE

This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.

"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.

"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."

To view this online, click here.

Ingredients

Mashed potatoes

4 pounds Idaho potatoes, peeled, cut into 1-inch chunks

kosher salt

1/2 cup whole milk

9 tablespoons unsalted butter, sliced, divided

1 cup sour cream, room temperature

1 cup finely grated Parmesan cheese

Meat

2 tablespoons extra-virgin olive oil

1 pound ground beef

4 sprigs fresh thyme

kosher salt

freshly ground black pepper

1 large red onion, diced small

1 large carrot, diced small

2 ribs celery, peeled and sliced into 1/2-inch rounds

1 cup frozen peas, defrosted

1 tablespoon red wine vinegar

1 cup hearty beef broth

Directions

For the mashed potatoes:

In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.

Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.

Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.

For the meat:

In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.

Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.

Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.

To assemble:

Preheat oven to 350 F.

Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.

Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.

Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.

HEARTY HAM AND WHITE BEAN SOUP

This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."

Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap

And now, on to the soup.

Ingredients

1 tablespoon olive oil

1 sweet onion, diced into medium pieces

1 1/2 teaspoons Italian seasoning

2 large carrots, peeled, halved lengthwise, and sliced thin

1/2 cabbage, cored, cut into bite-size shreds

12 ounces lean ham steak, diced into small pieces

1 quart chicken broth

1 14.5-ounce can petite-diced tomatoes

2 cans (15 oz each) white beans, undrained

2 tablespoons fresh parsley, chopped

Directions

Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.