Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Slow Cooker Chili and Easy Beef Stroganoff. Enjoy!

SLOW COOKER SAUSAGES, PEPPERS AND ONIONS

This is from Ali Slagle on The New York Times cooking site. For this yummy recipe, Ali wrote, "The sure-fire combination of sausages, peppers and onions is ready-when-you-are when you make them in the slow cooker. (Once the sausages are cooked through and the peppers and onions are tender, they can hold on “warm” for up to 2 hours.) Searing the sausages in a skillet is the only cooking you’ll have to do, but it’s an important step that fortifies the sauce with the sausage’s brawny, spiced juices. The sweet peppers and onions will tangle in the light, tangy tomato sauce. (Save extra sauce for tomorrow’s pasta, or if you want a thicker sauce, strain and reduce in a saucepan on the stovetop.) Pile everything into a sub — perhaps with some mozzarella broiled on top — or over pasta, roasted potatoes or gnocchi."

Prep Time: 15 minutes; Cook Time: 4 to 6 hours; Total Time: About 6 hours; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025352-slow-cooker-sausages-peppers-and-onions.

Ingredients

3 bell peppers (any colors), sliced 1/4-inch thick

1 large yellow onion, halved and sliced 1/4-inch thick

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper (optional)

1 Parmesan rind (optional)

Salt and black pepper

1 tablespoon extra-virgin olive oil

1-1/2 to 2 pounds sweet or hot Italian sausage

One (14-ounce) can crushed tomatoes

Torn basil leaves, for serving (optional)

Preparation

In a 5- to 8-quart slow cooker, add the peppers, onion, garlic powder, oregano and red pepper and Parmesan rind (if using). Season with salt and pepper and toss to combine. Set aside.

Heat the oil in a large skillet over medium. Add the sausage and cook, turning occasionally, until browned all over, 8 to 10 minutes. Transfer to the slow cooker.

With the heat off under the skillet, pour in the crushed tomatoes and scrape up any browned bits from the skillet. Scrape the tomatoes into the slow cooker. Toss gently to combine. Cover and cook on low until the vegetables are tender and the sausage is cooked through, 4 to 6 hours. Season to taste with salt and pepper. Top with the basil, if desired.

EASY BEEF STROGANOFF

This comes from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, "This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even store-bought roast beef from the deli counter. You can even use leftover steak; you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.

"This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.

"Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid's kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes."

To view this online, click here.

Ingredients

2 tablespoons butter

1/2 cup diced onions

8 ounces sliced mushrooms

2 tablespoons all-purpose flour

1 1/2 cups beef broth

1 (10.75-ounce) can condensed cream of mushroom soup

2 tablespoons sour cream

Kosher salt, to taste

Freshly ground black pepper, to taste

2 cups shredded cooked leftover beef, such as roast beef, pot roast, beef brisket, or deli roast beef

Cooked egg noodles, for serving

Freshly chopped parsley, optional, for garnish

Directions

Gather the ingredients.

In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.

Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.

Add the broth, stirring constantly, until thickened.

Add the cream of mushroom soup and sour cream, and season with salt and pepper.

Mix in the cooked beef, and cook a few minutes until heated through.

Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley if desired. Enjoy.

Tips

If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first.

When they are translucent, remove the onions from the skillet, and add a little more butter if the skillet is dry.

Add about half the mushrooms in a single layer. Don't crowd them, because they will steam instead of brown.

Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long).

Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.

Variations

You can use plain yogurt instead of sour cream if you like. You can also use thinned-out cream cheese, too, which will make the sauce a little thicker.

Feel free to use a little bit of dried or fresh thyme when cooking the mushrooms if you like the savory combination of thyme and mushrooms.

How to Store and Freeze Beef Stroganoff

Beef stroganoff will keep for three to four days in the fridge if it's in an airtight sealed container. You can also freeze beef stroganoff for up to three months if it's in a sealed container, but that's best done if you leave out the egg noodles and just freeze the stroganoff itself. Noodles in a sauce tend to become mushy when defrosted. Reheat the stroganoff gently in the microwave or over low heat on the stovetop.

SLOW COOKER CHILI

This comes from Sarah Digregorio in The New York Times cooking e-newsletter. Sarah wrote, “A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.”

Yield: 6 to 8 servings; Time: 4 hours, 30 minutes.

Check out the Times guide (by Sam Sifton) titled “How to Make Chili”. Very helpful, very informative.

To view the recipe online, go to https://cooking.nytimes.com/recipes/1019903-slow-cooker-chili.

Ingredients

2 tablespoons olive oil

1 large yellow or red onion, finely chopped

Kosher salt

2 pounds ground beef, 80 percent lean, 20 percent fat

8 garlic cloves, finely chopped

1 (6-ounce) can tomato paste

1 tablespoon sweet paprika

2 teaspoons chipotle powder

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons mustard powder

2 teaspoons hot smoked paprika

1/2 teaspoon cayenne powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial

1 (14-ounce) can diced or crushed tomatoes in juice

1/4 cup cider vinegar

2 tablespoons maple syrup or dark brown sugar

2 tablespoons soy sauce

2 teaspoons beef stock bouillon paste, such as Better Than Bouillon

1 1/2 teaspoons unsweetened cocoa powder

2 (14-ounce) cans kidney beans, drained and rinsed

2 (14-ounce) cans pinto beans, drained and rinsed

1 tablespoon Worcestershire sauce

Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Preparation

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)

When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip

You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of 1/2 cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.

SUPREME PIZZA LASAGNA

This is from Ree Drummond of the Food Network's The Pioneer Woman.

Active Time: 55 minutes; Total Time: 2 hours 10 minutes; Yield: 12 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/supreme-pizza-lasagna-2316523.

Ingredients

2 tablespoons olive oil

2 pounds Italian sausage

1 pound ground beef

12 ounces sliced pepperoni

1 pound mushrooms, sliced

3 cloves garlic, minced

2 green bell peppers, diced

2 red bell peppers, diced

1 large onion, diced

One 28-ounce can whole tomatoes

One 15-ounce can tomato paste

1/4 cup prepared pesto

1/3 cup finely minced fresh parsley

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup sliced black olives

30 ounces whole-milk ricotta

2 eggs, beaten

1/2 cup grated Parmesan, plus extra for sprinkling

8 lasagna noodles, cooked until al dente

24 ounces fresh mozzarella, cut into thin slices

Directions

Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.

Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.

Preheat the oven to 350 degrees F.

To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.

To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

Cook’s Note

The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked. Just thaw before you're ready to bake it.

SALT-AND-PEPPER ROAST CHICKEN

This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.” Makes 4 servings.

To view this recipe, as well as a great guide on roasting chicken, written by Melissa Clark, click here. Very thorough!

Ingredients

1 (3 1/2-pound) whole chicken, patted dry

2 1/2 teaspoons kosher salt

2 teaspoons black pepper

Small bunch mixed herbs, such as rosemary, thyme and sage

Preparation

Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.

Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)

Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

Tips: (by Melissa Clark)

“Now that you know the basics of roasting a chicken, here are some suggestions for how to serve it:

“Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.

“Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.

“Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.”

MEAT LOAF

This comes from Ina Garten, of The Food Network’s Barefoot Contessa. Total Time: 1 hr 45 min; Prep: 20 min; Cook: 1 hr 25 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe.html?oc=linkback.

Ingredients

1 tablespoon good olive oil

3 cups chopped yellow onions (3 onions)

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs (recommended: Progresso)

2 extra-large eggs, beaten

1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.