It's finally Halloween! Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing.
Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!
And now, here are six yummy recipes to try, including Ginger Pumpkin Pie and Roasted Pumpkin and Leek Soup. Enjoy!
Note: I realize that none of the recipes in today's post have meat in them, and could serve as a Meatless Monday post. I hope no one finds that too offensive. Sometimes, life happens that way.
PUMPKIN PUDDING
This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn't mean that the season's favorites pumpkins and cranberries have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
Ingredients
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Directions
Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
GINGER PUMPKIN PIE
Kathy Kingsley wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortuantely, the old link that I had for this pie no longer workds. But the pie is so good that I wanted to include it, while giving a nod to Kathy for coming up with this yummy dessert.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
PUMPKIN CHOCOLATE CHIP PANCAKES
This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!
Makes 4 to 5 Servings
To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes
Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flaxseed or wheat germ
2 tablespoons granulated sugar
2 tablespoons mini semi-sweet chocolate chips
1 tablespoon baking powder
1/8 teaspoon salt
2 large eggs, beaten
1 1/3 cups 1% low-fat milk
1/2 cup canned 100% pure pumpkin
1 teaspoon vanilla extract
Directions
Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.
In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.
Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.
Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron
ROASTED PUMPKIN AND LEEK SOUP
This comes from Jen Hoy, who also wrote for The Spruce Eats. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.
The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”
As with the Ginger Pumpkin Pie (above), the link for this no longer works, but the soup was too good to leave out without a nod to Jen.
Ingredients
2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)
1 large onion, cut into 1” chunks
2 carrots, scrubbed and chopped
2 leeks, washed well and cut into chunks
2 tablespoons olive oil
6 cups water or Vegetable Broth
1 branch of fresh thyme
2 teaspoons ground cumin, curry or other spice as desired
Sea salt and freshly ground pepper
Preparation
Preheat oven to 375 degrees Farenheit.
*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.
Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.
Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).
Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.
VEGAN PUMPKIN RISOTTO
Jolinda Hackett also wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.
“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients – including the rice, white wine, pumpkin and seasonings – are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.
To view this online, click here.
Ingredients
1 onion, diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp vegan margarine or butter
salt and pepper to taste
Preparation
Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.
Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.
Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.
Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.
All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.
PUMPKIN ALFREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
Thursday, October 31, 2024
Wednesday, October 30, 2024
Wednesday Recipes
Here are six yummy vegetarian recipes to help you throuogh the day, including Fettuccine with Asparagus and One-Pot Orzo With Tomatoes Corn and Zucchini. Enjoy!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI
This is from Lidey Heuck in The New York Times cooking enewsletter. For this yumminess, Lidey wrote, "This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season’s produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they’ve collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce."
Total Time: 45 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022465-one-pot-orzo-with-tomatoes-corn-and-zucchini. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 tablespoons olive oil
1 Vidalia or yellow onion, chopped
1-1/2 teaspoons kosher salt, plus more for seasoning
Black pepper, to taste
1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced
3 garlic cloves, minced
2 pints cherry tomatoes, halved
1/3 cup torn fresh basil leaves, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1-1/4 cups orzo
Kernels from one ear of corn (about 1/2 cup)
1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
1/4 cup grated Parmesan
Preparation
Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
Add 2-1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look “saucy” as it cooks; if at any point it looks dry, add another 1/4 cup water.
Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.
SLOWCOOKER MACARONI AND CHEESE
This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min
Ingredients
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Directions
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.
COUSCOUS WITH MIXED VEGETABLES
This also came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
FETTUCCINE WITH ASPARAGUS
This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.
Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)
To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.
Ingredients
6 fresh asparagus spears, about 1/2 pound
10 ounces fresh fettuccine or 3/4 pound dried fettuccine
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste
Preparation
Bring a large pot of salted water to boil.
Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
LASAGNA ROLL-UPS
This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”
Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodle, cooked and drained
2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
3/4 cup Pace® Picante Sauce
4 ounces shredded mozzarella cheese (about 1 cup)
Directions
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI
This is from Lidey Heuck in The New York Times cooking enewsletter. For this yumminess, Lidey wrote, "This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season’s produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they’ve collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce."
Total Time: 45 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022465-one-pot-orzo-with-tomatoes-corn-and-zucchini. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 tablespoons olive oil
1 Vidalia or yellow onion, chopped
1-1/2 teaspoons kosher salt, plus more for seasoning
Black pepper, to taste
1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced
3 garlic cloves, minced
2 pints cherry tomatoes, halved
1/3 cup torn fresh basil leaves, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1-1/4 cups orzo
Kernels from one ear of corn (about 1/2 cup)
1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
1/4 cup grated Parmesan
Preparation
Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
Add 2-1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look “saucy” as it cooks; if at any point it looks dry, add another 1/4 cup water.
Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.
SLOWCOOKER MACARONI AND CHEESE
This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min
Ingredients
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Directions
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.
COUSCOUS WITH MIXED VEGETABLES
This also came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
FETTUCCINE WITH ASPARAGUS
This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.
Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)
To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.
Ingredients
6 fresh asparagus spears, about 1/2 pound
10 ounces fresh fettuccine or 3/4 pound dried fettuccine
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste
Preparation
Bring a large pot of salted water to boil.
Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
LASAGNA ROLL-UPS
This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”
Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodle, cooked and drained
2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
3/4 cup Pace® Picante Sauce
4 ounces shredded mozzarella cheese (about 1 cup)
Directions
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
Tuesday, October 29, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's post includes Any-Way-You-Like-It Chili, Easy Homemade Meatloaf, and Strawberry Pie. Enjoy!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1-1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
EASY HOMEMADE MEATLOAF
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
TOSTADAS
This is from Rick A. Martinez in The New York Times cooking enewsletter. For this wonderful recipe, Rick wrote, "In Spanish, tostada is used as an adjective and a noun to refer to a tortilla that has been toasted on a comal or griddle, crisped in the oven, or in some regions of Mexico, fried until golden brown. Stateside, store-bought corn tortillas are made using preservatives to extend their shelf life, but they can also add a sour taste and smell to the product. This is masked by toasting or frying them, which enhances the flavor of the corn, making them taste more like something you would find in Mexico. Tostadas can be used to hold whatever fillings you want to pile on top, but in this recipe, chorizo and canned beans make a quick meal perfect for breakfast, lunch or dinner."
Time: 1 hour; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024440-tostadas. While there, if you haven't signed up for The New York Times cooking enewsletter, please do so. Great recipes, lots of great info.
Ingredients
For the Chorizo and Beans
3 tablespoons vegetable oil
12 ounces raw chorizo (casings removed, if necessary)
3 garlic cloves, finely chopped
1/2 medium white onion, chopped
2 (15-ounce) cans black beans, drained, or 3 cups frijoles de olla
1 cup low-sodium chicken broth
Sea salt
8 prepared tostadas, warmed (or, to make from scratch, see recipe below)
Crumbled queso fresco or Cotija cheese, chopped cilantro, chopped onion, salsa, crema, shredded lettuce, sliced avocado and lime wedges, for serving (optional)
For the Tostadas
1 cup vegetable oil
8 (5- to 6-inch) corn tortillas
Preparation
Make the chorizo and beans: Heat oil in a large (12-inch) skillet over medium-high. Cook chorizo, breaking up the meat in the skillet, until browned and cooked through, 7 to 9 minutes. Using a slotted spoon, transfer to a medium bowl, leaving as much oil in the pan as possible. Cover to keep warm.
Reduce heat to medium, add garlic and half of the onion to the skillet and cook, stirring often, until tender and beginning to brown, 4 to 6 minutes. Add beans and broth. Bring to a boil over medium-high and cook, stirring occasionally and scraping the bottom of the pan, until liquid is slightly reduced, about 5 minutes. Taste and season with salt, if necessary.
Using a potato masher, smash beans in the skillet until no whole beans remain and the mixture is thick and creamy. Remove from heat, taste and season with salt, if necessary. Let cool slightly; the mixture will thicken a bit more as it sits. Cover to keep warm.
Make tostadas, if not using prepared: Heat oil in a small (8-inch) skillet over high until it bubbles vigorously when the edge of a tortilla touches its surface. Fry 1 tortilla at a time, turning once using tongs, until it’s crispy, puffed in places and deeply golden brown, about 1 minute per side. Transfer the tostada to a sheet pan lined with paper towels. Repeat with the remaining tortillas.
Reheat chorizo, if necessary (30 to 60 seconds in the microwave). Warm beans in the same skillet over medium heat, stirring and adding up to 1/4 cup of water to thin them out, if necessary. Spread about 1/3 cup refried beans over each tostada, then evenly distribute chorizo on top. Serve as you like with queso fresco, cilantro, reserved onion, salsa, crema, lettuce, avocado and lime.
ANY-WAY-YOU-LIKE-IT CHILI
This is from Emma Christensen at TheKitchn. The recipe begins, "There are a million and one ways to make chili. All of them are excellent and all of them are sure to satisfy a large crowd of hungry people. Whether you like your chili with ground meat or chuck roast, pinto beans or no beans at all, the basic method for making it is the same. Want to make a very good pot of chili? Here’s how.
"Tips for Good Chili
"If you’re using meat, slow cook it. At its core, a chili is just another kind of braised dish. Even if you are using ground meat, you’re typically cooking tough, lean cuts that need some time to become tender. Simmer them gently in a fair amount of liquid, and after an hour or so, the meat is no longer chewy and instead becomes totally tender. The slow-cooking meat also turns a thin, soupy broth into something silky and substantive.
"Add the tomatoes at the end. After reading a few perspectives on how acidic ingredients can slow, or even prevent, meat from becoming tender, I’ve become a proponent of adding the tomatoes toward the end of cooking the chili. This might seem strange, but trust me: it all comes together just fine in the end.
"Make it your own. There is a heck of a lot of room to play here, so use this “recipe” more as a template. The exact ingredients you use from batch to batch can change; the only thing that stays the same is slow-cooking and a tasty reward at the end."
Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/how-to-make-chili-cooking-lessons-from-thekitchn-109352.
Ingredients
1 to 1-1/2 pounds ground meat or chuck roast (beef, buffalo, turkey or other) or vegetarian protein (tofu, Boca crumbles, or other) — slice roasts into cubes
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 to 2 other vegetables (like celery, carrots, or zucchini), diced (optional)
2 to 3 cloves garlic, minced
Seasonings (choose 2-3): 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
2 teaspoons salt, plus more to taste
1 cup amber or brown ale or red wine
3 cups chicken, vegetable, or beef broth
1 28-ounce can diced tomatoes
3 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
1 cup fresh or frozen corn kernels (optional)
To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro
Equipment
Sharp knife
Cutting board
Large Dutch oven or soup pot
Instructions
Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1-1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
EASY HOMEMADE MEATLOAF
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
TOSTADAS
This is from Rick A. Martinez in The New York Times cooking enewsletter. For this wonderful recipe, Rick wrote, "In Spanish, tostada is used as an adjective and a noun to refer to a tortilla that has been toasted on a comal or griddle, crisped in the oven, or in some regions of Mexico, fried until golden brown. Stateside, store-bought corn tortillas are made using preservatives to extend their shelf life, but they can also add a sour taste and smell to the product. This is masked by toasting or frying them, which enhances the flavor of the corn, making them taste more like something you would find in Mexico. Tostadas can be used to hold whatever fillings you want to pile on top, but in this recipe, chorizo and canned beans make a quick meal perfect for breakfast, lunch or dinner."
Time: 1 hour; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024440-tostadas. While there, if you haven't signed up for The New York Times cooking enewsletter, please do so. Great recipes, lots of great info.
Ingredients
For the Chorizo and Beans
3 tablespoons vegetable oil
12 ounces raw chorizo (casings removed, if necessary)
3 garlic cloves, finely chopped
1/2 medium white onion, chopped
2 (15-ounce) cans black beans, drained, or 3 cups frijoles de olla
1 cup low-sodium chicken broth
Sea salt
8 prepared tostadas, warmed (or, to make from scratch, see recipe below)
Crumbled queso fresco or Cotija cheese, chopped cilantro, chopped onion, salsa, crema, shredded lettuce, sliced avocado and lime wedges, for serving (optional)
For the Tostadas
1 cup vegetable oil
8 (5- to 6-inch) corn tortillas
Preparation
Make the chorizo and beans: Heat oil in a large (12-inch) skillet over medium-high. Cook chorizo, breaking up the meat in the skillet, until browned and cooked through, 7 to 9 minutes. Using a slotted spoon, transfer to a medium bowl, leaving as much oil in the pan as possible. Cover to keep warm.
Reduce heat to medium, add garlic and half of the onion to the skillet and cook, stirring often, until tender and beginning to brown, 4 to 6 minutes. Add beans and broth. Bring to a boil over medium-high and cook, stirring occasionally and scraping the bottom of the pan, until liquid is slightly reduced, about 5 minutes. Taste and season with salt, if necessary.
Using a potato masher, smash beans in the skillet until no whole beans remain and the mixture is thick and creamy. Remove from heat, taste and season with salt, if necessary. Let cool slightly; the mixture will thicken a bit more as it sits. Cover to keep warm.
Make tostadas, if not using prepared: Heat oil in a small (8-inch) skillet over high until it bubbles vigorously when the edge of a tortilla touches its surface. Fry 1 tortilla at a time, turning once using tongs, until it’s crispy, puffed in places and deeply golden brown, about 1 minute per side. Transfer the tostada to a sheet pan lined with paper towels. Repeat with the remaining tortillas.
Reheat chorizo, if necessary (30 to 60 seconds in the microwave). Warm beans in the same skillet over medium heat, stirring and adding up to 1/4 cup of water to thin them out, if necessary. Spread about 1/3 cup refried beans over each tostada, then evenly distribute chorizo on top. Serve as you like with queso fresco, cilantro, reserved onion, salsa, crema, lettuce, avocado and lime.
ANY-WAY-YOU-LIKE-IT CHILI
This is from Emma Christensen at TheKitchn. The recipe begins, "There are a million and one ways to make chili. All of them are excellent and all of them are sure to satisfy a large crowd of hungry people. Whether you like your chili with ground meat or chuck roast, pinto beans or no beans at all, the basic method for making it is the same. Want to make a very good pot of chili? Here’s how.
"Tips for Good Chili
"If you’re using meat, slow cook it. At its core, a chili is just another kind of braised dish. Even if you are using ground meat, you’re typically cooking tough, lean cuts that need some time to become tender. Simmer them gently in a fair amount of liquid, and after an hour or so, the meat is no longer chewy and instead becomes totally tender. The slow-cooking meat also turns a thin, soupy broth into something silky and substantive.
"Add the tomatoes at the end. After reading a few perspectives on how acidic ingredients can slow, or even prevent, meat from becoming tender, I’ve become a proponent of adding the tomatoes toward the end of cooking the chili. This might seem strange, but trust me: it all comes together just fine in the end.
"Make it your own. There is a heck of a lot of room to play here, so use this “recipe” more as a template. The exact ingredients you use from batch to batch can change; the only thing that stays the same is slow-cooking and a tasty reward at the end."
Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/how-to-make-chili-cooking-lessons-from-thekitchn-109352.
Ingredients
1 to 1-1/2 pounds ground meat or chuck roast (beef, buffalo, turkey or other) or vegetarian protein (tofu, Boca crumbles, or other) — slice roasts into cubes
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 to 2 other vegetables (like celery, carrots, or zucchini), diced (optional)
2 to 3 cloves garlic, minced
Seasonings (choose 2-3): 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
2 teaspoons salt, plus more to taste
1 cup amber or brown ale or red wine
3 cups chicken, vegetable, or beef broth
1 28-ounce can diced tomatoes
3 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
1 cup fresh or frozen corn kernels (optional)
To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro
Equipment
Sharp knife
Cutting board
Large Dutch oven or soup pot
Instructions
Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.
Taco Tuesday
If it's Tuesday (and my calendar indicates that it is), it's time for another Taco Tuesday. Today's offerings include Spicy Grilled Tempeh Tacos with Frijoles Molidos and Homemade Sour Cream and Steak Carnitas Meat in the Crockpot. Enjoy!
CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “These chicken tacos are loaded with all the best spices. They pair perfectly with watermelon margaritas.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
For the Tacos
3 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts, cut into 1" strips
Kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
Toppings
Thinly sliced red onion
Diced tomatoes
Shredded Monterey Jack
Diced avocados
Fresh cilantro
Lime wedges
Directions
In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
STEAK CARNITAS MEAT IN THE CROCKPOT
I originally found this at NoshOn.it; the link to this is at http://noshon.it/recipes/crockpot-steak-carnitas-tacos/ and takes you here. (Bless this Mess, run by “food lover, chicken wrangler, house builder, goodness seeker, mom of 5” Melissa Griffiths, looks like a really good place for more recipes. Check it out!)
This recipe Serves 6-8.
Ingredients
For the spice rub:
1 T. chili powder
1-1/2 tsp cumin or smoked cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/2 tsp black pepper
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
Serving Options:
Corn tortillas
Shredded lettuce
Grated cheese
Tomato
Sour cream
Salsa
Instructions
Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.
Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.
After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.
Serve on corn tortillas with your favorite topping.
Notes
Flank steak is generally a tougher, and therefore cheaper piece of meat. It's a great candidate for the crock pot. I actually have used everything from elk steaks, lamb, and pork and loved them all in this recipe. Use what you have on hand or what's on sale... if it's a leaner cut of meat you may need to add a bit of beef stock at the end to make sure it doesn't dry out before cooking.
SPICY GRILLED TEMPEH TACOS WITH FRIJOLES MOLIDOS AND HOMEMADE SOUR CREAM [VEGAN, GLUTEN-FREE]
This recipe comes from OneGreenPlanet, and is Dairy Free; Gluten-free; Vegan; Wheat Free.
To view this online, click here.
Ingredients
For the Tempeh and Tacos:
Tempeh, as needed
Spicy bean paste, as needed
Tortillas (gluten-free if necessary)
Pico de gallo
Guacamole
For the Frijoles:
6 cloves roasted garlic
4-5 cups cooked red beans
1 teaspoon sea salt
2 teaspoons cumin
Juice of 2 limes
1 teaspoon olive oil
1/4 teaspoon cayenne or chipotle
1/2 teaspoon smoked paprika
For the Sour Cream
1 cup raw, pre-soaked cashews
1 cup rejuvelac (see notes)
1/2 teaspoon coarse sea salt
Preparation
Brush the tempeh with the bean paste and then grill.
Lightly grill tortillas for about 30 seconds/side.
To make the sour cream, put all ingredients in a high-speed blender and run until very smooth. Then set out in a covered glass container to culture for at least 24 hours. Taste for sourness. Colder climates will require more time. 24 hours at 85°F is about perfect. Refrigerate until thickened.
To make the beans, roast your garlic or pan fry them whole in a skillet until brown. Then cook the beans a minute or two longer than normal, drain, but reserve your bean juice.
Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable.
Assemble tacos and add pico de gallo and guacamole.
Notes:
Rejuvelac is a fermented liquid you can buy online or make at home.
TURKEY TACO SOUP
This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 – 4.
To view this online, click here.
Ingredients
1 tablespoon canola (or grapeseed oil)
1 small red onion (diced)
1 green bell pepper (diced)
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1 (15 ounce) can pinto beans (rinsed and drained)
1 cup packed shredded cooked turkey
3 cups turkey or chicken broth
Salt and pepper
1 avocado (diced, or sour cream for serving)
Optional: Chips (for serving)
Directions
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
BEEF TACO BOATS
These are from Lauren Miyashiro on Delish. Lauren wrote, “Your new favorite way to eat a taco.”
Yields: 4; Prep Time: 20 minutes; Cook Time: 10 minutes; Total Time: 30 minutes
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53019/beef-taco-boats-recipe/.
Ingredients
4 medium flour tortillas
Uncooked rice
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves garlic
1 lb. ground beef
1 tsp. chili powder
1/4 tsp. paprika
Kosher salt
Freshly ground black pepper
Shredded lettuce
1/2 c. shredded cheddar
Pico de gallo
Guacamole
Sour cream
Directions
Preheat oven to 350°. Shape a large piece of foil (smaller than the size of your tortillas) into a boat. Place one tortilla inside foil boat so that the perimeter of tortilla comes up the sides. Repeat to make 4 boats. Fill each boat with rice.
Bake until lightly golden, about 15 minutes. Let cool in foil until ready to serve.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef, chili powder, and paprika and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.
Remove rice and foil from tortilla boats and fill each with ground beef. Top with lettuce, cheddar cheese, pico de gallo, guacamole, and sour cream.
CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “These chicken tacos are loaded with all the best spices. They pair perfectly with watermelon margaritas.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
For the Tacos
3 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts, cut into 1" strips
Kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
Toppings
Thinly sliced red onion
Diced tomatoes
Shredded Monterey Jack
Diced avocados
Fresh cilantro
Lime wedges
Directions
In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
STEAK CARNITAS MEAT IN THE CROCKPOT
I originally found this at NoshOn.it; the link to this is at http://noshon.it/recipes/crockpot-steak-carnitas-tacos/ and takes you here. (Bless this Mess, run by “food lover, chicken wrangler, house builder, goodness seeker, mom of 5” Melissa Griffiths, looks like a really good place for more recipes. Check it out!)
This recipe Serves 6-8.
Ingredients
For the spice rub:
1 T. chili powder
1-1/2 tsp cumin or smoked cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/2 tsp black pepper
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
Serving Options:
Corn tortillas
Shredded lettuce
Grated cheese
Tomato
Sour cream
Salsa
Instructions
Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.
Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.
After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.
Serve on corn tortillas with your favorite topping.
Notes
Flank steak is generally a tougher, and therefore cheaper piece of meat. It's a great candidate for the crock pot. I actually have used everything from elk steaks, lamb, and pork and loved them all in this recipe. Use what you have on hand or what's on sale... if it's a leaner cut of meat you may need to add a bit of beef stock at the end to make sure it doesn't dry out before cooking.
SPICY GRILLED TEMPEH TACOS WITH FRIJOLES MOLIDOS AND HOMEMADE SOUR CREAM [VEGAN, GLUTEN-FREE]
This recipe comes from OneGreenPlanet, and is Dairy Free; Gluten-free; Vegan; Wheat Free.
To view this online, click here.
Ingredients
For the Tempeh and Tacos:
Tempeh, as needed
Spicy bean paste, as needed
Tortillas (gluten-free if necessary)
Pico de gallo
Guacamole
For the Frijoles:
6 cloves roasted garlic
4-5 cups cooked red beans
1 teaspoon sea salt
2 teaspoons cumin
Juice of 2 limes
1 teaspoon olive oil
1/4 teaspoon cayenne or chipotle
1/2 teaspoon smoked paprika
For the Sour Cream
1 cup raw, pre-soaked cashews
1 cup rejuvelac (see notes)
1/2 teaspoon coarse sea salt
Preparation
Brush the tempeh with the bean paste and then grill.
Lightly grill tortillas for about 30 seconds/side.
To make the sour cream, put all ingredients in a high-speed blender and run until very smooth. Then set out in a covered glass container to culture for at least 24 hours. Taste for sourness. Colder climates will require more time. 24 hours at 85°F is about perfect. Refrigerate until thickened.
To make the beans, roast your garlic or pan fry them whole in a skillet until brown. Then cook the beans a minute or two longer than normal, drain, but reserve your bean juice.
Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable.
Assemble tacos and add pico de gallo and guacamole.
Notes:
Rejuvelac is a fermented liquid you can buy online or make at home.
TURKEY TACO SOUP
This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 – 4.
To view this online, click here.
Ingredients
1 tablespoon canola (or grapeseed oil)
1 small red onion (diced)
1 green bell pepper (diced)
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1 (15 ounce) can pinto beans (rinsed and drained)
1 cup packed shredded cooked turkey
3 cups turkey or chicken broth
Salt and pepper
1 avocado (diced, or sour cream for serving)
Optional: Chips (for serving)
Directions
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
BEEF TACO BOATS
These are from Lauren Miyashiro on Delish. Lauren wrote, “Your new favorite way to eat a taco.”
Yields: 4; Prep Time: 20 minutes; Cook Time: 10 minutes; Total Time: 30 minutes
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53019/beef-taco-boats-recipe/.
Ingredients
4 medium flour tortillas
Uncooked rice
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves garlic
1 lb. ground beef
1 tsp. chili powder
1/4 tsp. paprika
Kosher salt
Freshly ground black pepper
Shredded lettuce
1/2 c. shredded cheddar
Pico de gallo
Guacamole
Sour cream
Directions
Preheat oven to 350°. Shape a large piece of foil (smaller than the size of your tortillas) into a boat. Place one tortilla inside foil boat so that the perimeter of tortilla comes up the sides. Repeat to make 4 boats. Fill each boat with rice.
Bake until lightly golden, about 15 minutes. Let cool in foil until ready to serve.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef, chili powder, and paprika and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.
Remove rice and foil from tortilla boats and fill each with ground beef. Top with lettuce, cheddar cheese, pico de gallo, guacamole, and sour cream.
Monday, October 28, 2024
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Easy Homemade Meatloaf. Enjoy!
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
To view this online, click here.
Ingredients
1-1/4 cups Bob’s Red Mill organic unbleached white flour
1-2/3 cups Florida Crystals organic cane sugar, divided
1-1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Directions
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
30-MINUTE CHILI WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.
“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.
“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.
“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”
Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings
To view this online, click here.
Ingredients
For the Seasoning Mix:
3 tablespoons chili powder
2 tablespoons onion (dried minced)
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the Chili:
1 1/2 pounds ground beef (at least 85% lean)
1 can/14.5 ounces diced tomatoes
1 can/14.5 ounces diced tomatoes with mild green chile peppers*
1 can/8 ounces tomato sauce
1 can/15 to 16 ounces black beans (undrained)
salt to taste
Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses
For Toppings (optional):
sour cream
green onion (chopped)
red onion (chopped)
lettuce (shredded)
cilantro
guacamole
tomatoes (diced)
Directions
In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.
In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.
Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.
Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.
Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
Taste and add salt, as needed.
Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.
Tip
If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1-1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.
EASY HOMEMADE MEATLOAF
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
PUFF PUFF
This is from Yewande Komolafe in the The New York Times cooking email. Yewande wrote, “The genius of puff puff is in the simplicity of the dough: A nutmeg-spiked batter, a bit of patience for the yeast to rise and time to fry up the balls will result in the most delightful little puffs. If the batter seems wet, you are on the right track. The consistency should be similar to a yeasted pancake or waffle batter. Tossing the fried dough in spiced sugar is optional, but recommended: The added layer creates an irresistible crunch. Enjoy warm or at room temperature.”
Yield: 8 to 10 servings (about 32 puffs); Time: 30 minutes, plus rising
This was featured in “Yewande Komolafe’s 10 Essential Nigerian Recipes” and can be viewed online at https://cooking.nytimes.com/recipes/1020287-puff-puff.
Ingredients
For the Puff Puff:
1 1/2 cups warm water or whole milk (110 degrees)
4 teaspoons active dry yeast
2/3 cup granulated sugar
3 cups all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon grated nutmeg
3 to 4 cups canola oil or other neutral oil, for frying
For the Spiced Sugar:
1/2 cup granulated sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Pinch of ground cloves
Preparation
In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit until foamy, 8 to 10 minutes.
In a separate bowl, combine the flour, salt, nutmeg and the remaining sugar. Make a well in the center and pour in the yeast mixture once it’s foamy. Combine, stirring with a wooden spoon, to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly loose, similar to a yeasted waffle batter.
Cover the bowl with a clean kitchen towel, and allow dough to double in size, about 40 minutes.
Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, nutmeg, allspice and cloves to combine; set aside.
Pour 1 inch of oil into a large, deep skillet. Line a baking sheet with a rack or paper towels to absorb excess oil.
Once the batter has doubled in size, heat the oil over medium-high to 350 degrees. Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding the skillet. Fry the puff puff, turning frequently until golden brown all over and cooked through, 5 to 6 minutes per batch. (Be careful not to let the oil get too hot or the exteriors will become overly dark before the interiors are cooked through.) Move the puff puff to the rack or paper towels to drain and repeat the process until all the batter has been fried.
Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.
VEGETABLE MANICOTTI
This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings
Ingredients
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
1 cup spinach, chopped
2 cups plain yogurt cheese
1 tablespoon Italian parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs
1 cup mozzarella cheese, shredded
12 manicotti shells, cooked
1 32oz jar tomato sauce
Directions
Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.
Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.
Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.
In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.
HONEY BEE AMBROSIA
This also comes from the infamous long-since-forgotten emailing list. Makes 4 to 6 servings.
Ingredients
4 medium oranges
1 medium banana
1/2 cup orange juice
1/4 cup honey
2 tbsp lemon juice
1/4 cup flaked coconut
Directions
Pare oranges. Cut crosswise into thin slices. Place in serving bowl. Peel bananas. Cut thin slices. Place in the bowl with oranges. Toss fruits. Blend orange juice, honey & lemon juice. Pour over fruits. Sprinkle with coconut.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
To view this online, click here.
Ingredients
1-1/4 cups Bob’s Red Mill organic unbleached white flour
1-2/3 cups Florida Crystals organic cane sugar, divided
1-1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Directions
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
30-MINUTE CHILI WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.
“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.
“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.
“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”
Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings
To view this online, click here.
Ingredients
For the Seasoning Mix:
3 tablespoons chili powder
2 tablespoons onion (dried minced)
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the Chili:
1 1/2 pounds ground beef (at least 85% lean)
1 can/14.5 ounces diced tomatoes
1 can/14.5 ounces diced tomatoes with mild green chile peppers*
1 can/8 ounces tomato sauce
1 can/15 to 16 ounces black beans (undrained)
salt to taste
Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses
For Toppings (optional):
sour cream
green onion (chopped)
red onion (chopped)
lettuce (shredded)
cilantro
guacamole
tomatoes (diced)
Directions
In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.
In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.
Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.
Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.
Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
Taste and add salt, as needed.
Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.
Tip
If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1-1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.
EASY HOMEMADE MEATLOAF
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
PUFF PUFF
This is from Yewande Komolafe in the The New York Times cooking email. Yewande wrote, “The genius of puff puff is in the simplicity of the dough: A nutmeg-spiked batter, a bit of patience for the yeast to rise and time to fry up the balls will result in the most delightful little puffs. If the batter seems wet, you are on the right track. The consistency should be similar to a yeasted pancake or waffle batter. Tossing the fried dough in spiced sugar is optional, but recommended: The added layer creates an irresistible crunch. Enjoy warm or at room temperature.”
Yield: 8 to 10 servings (about 32 puffs); Time: 30 minutes, plus rising
This was featured in “Yewande Komolafe’s 10 Essential Nigerian Recipes” and can be viewed online at https://cooking.nytimes.com/recipes/1020287-puff-puff.
Ingredients
For the Puff Puff:
1 1/2 cups warm water or whole milk (110 degrees)
4 teaspoons active dry yeast
2/3 cup granulated sugar
3 cups all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon grated nutmeg
3 to 4 cups canola oil or other neutral oil, for frying
For the Spiced Sugar:
1/2 cup granulated sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Pinch of ground cloves
Preparation
In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit until foamy, 8 to 10 minutes.
In a separate bowl, combine the flour, salt, nutmeg and the remaining sugar. Make a well in the center and pour in the yeast mixture once it’s foamy. Combine, stirring with a wooden spoon, to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly loose, similar to a yeasted waffle batter.
Cover the bowl with a clean kitchen towel, and allow dough to double in size, about 40 minutes.
Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, nutmeg, allspice and cloves to combine; set aside.
Pour 1 inch of oil into a large, deep skillet. Line a baking sheet with a rack or paper towels to absorb excess oil.
Once the batter has doubled in size, heat the oil over medium-high to 350 degrees. Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding the skillet. Fry the puff puff, turning frequently until golden brown all over and cooked through, 5 to 6 minutes per batch. (Be careful not to let the oil get too hot or the exteriors will become overly dark before the interiors are cooked through.) Move the puff puff to the rack or paper towels to drain and repeat the process until all the batter has been fried.
Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.
VEGETABLE MANICOTTI
This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings
Ingredients
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
1 cup spinach, chopped
2 cups plain yogurt cheese
1 tablespoon Italian parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs
1 cup mozzarella cheese, shredded
12 manicotti shells, cooked
1 32oz jar tomato sauce
Directions
Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.
Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.
Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.
In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.
HONEY BEE AMBROSIA
This also comes from the infamous long-since-forgotten emailing list. Makes 4 to 6 servings.
Ingredients
4 medium oranges
1 medium banana
1/2 cup orange juice
1/4 cup honey
2 tbsp lemon juice
1/4 cup flaked coconut
Directions
Pare oranges. Cut crosswise into thin slices. Place in serving bowl. Peel bananas. Cut thin slices. Place in the bowl with oranges. Toss fruits. Blend orange juice, honey & lemon juice. Pour over fruits. Sprinkle with coconut.
Meatless Monday
Here we are, the end of October; where does the time go? Wasn't January just last week?
And since it's Monday, it's time for another Meatless Monday. Today's vegetarian recipes include Make-Ahead Creamy Spinach Lasagna and Penne With Roasted Cherry Tomatoes. Enjoy!
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1-1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1-1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
And since it's Monday, it's time for another Meatless Monday. Today's vegetarian recipes include Make-Ahead Creamy Spinach Lasagna and Penne With Roasted Cherry Tomatoes. Enjoy!
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1-1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1-1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
Friday, October 25, 2024
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Spanakopita and Melt-in-Your-Mouth Meat Loaf. Enjoy!
HOT MUSTARD AND HONEY GLAZED CHICKEN
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken.
This can be viewed online at https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken. Also, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner".
Ingredients
1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced 1/2-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3 1/2 pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving
Preparation
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with 1/4 cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.
SPANAKOPITA
This is from American Heart Association, and begins, "A traditional Greek entrée, spanakopita is a delicious, savory pie filled with spinach and onions mixed with feta cheese and eggs. The filling is enveloped between layers of light, flaky phyllo dough." Makes 4 servings; serving size: 1 1/2 cups
To view this online, go to https://recipes.heart.org/en/recipes/spanakopita
Ingredients
Cooking spray
1 teaspoon canola or corn oil and 1 tablespoon and 2 teaspoons canola or corn oil, divided use
1 medium onion (chopped)
1 medium garlic clove (minced)
OR
1/2 teaspoon bottled, minced garlic
1/2 cup fat-free ricotta cheese
2 large eggs
1/4 cup crumbled, fat-free feta
2 tablespoons fresh dillweed
OR
1 teaspoon dillweed
1/8 teaspoon black pepper
5 9 x 14-inch sheets frozen phyllo, thawed in refrigerator
2 pounds fresh baby spinach
OR
3 10-ounce packages frozen spinach, thawed and squeezed dry
Directions
Preheat the oven to 350°F. Lightly spray an 8- or 9-inch square baking dish with cooking spray.
In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until almost soft, stirring frequently. Cook the garlic for 1 minute. Reduce the heat to low. Cook half the spinach for 1 minute, tossing with tongs. Cook the remaining spinach until all the spinach is wilted, tossing constantly. Remove from the heat. Drain well in a colander, using the back of a fork to press out any excess liquid.
In a medium bowl, stir together the ricotta, eggs, feta, dillweed, and pepper. Stir in the spinach until well combined. Transfer the spinach mixture to the baking dish.
Place the 5 sheets of phyllo dough on a cutting board. Working quickly, use a sharp knife to cut the sheets in half. Keep the unused phyllo covered with a damp cloth or damp paper towels to prevent drying. Place 1 sheet over the spinach mixture. Using a pastry brush, lightly brush with 1 teaspoon oil. Layer with a second sheet. Brush with 1 teaspoon oil. Repeat with the remaining sheets and oil.
Bake for 30 minutes. Increase the oven temperature to 375˚F. Bake for 10 minutes, or until the top is golden and crisp. Serve warm.
Cooking Tip: For quicker assembly, cook the spinach a day ahead. Refrigerate it, covered, until you need it.
CLASSIC BIRTHDAY CAKE
This is from Alison Roman in The New York Times cooking enewsletter. Alison wrote, "A birthday cake needn't be elaborate. A few layers of tender yellow cake and creamy chocolate frosting will do the trick. In this version of the classic pairing, brown sugar and buttermilk provide a sophisticated flavor to the cake, and sour cream adds a slight tang to the chocolate frosting. It’s worth noting that both the cake and frosting can be made ahead. Just make sure you bring the frosting to room temperature before assembly so that it spreads easily. One note: The buttermilk and brown sugar in the batter means that the cake might appear slightly darker on the outside after baking than your typical yellow cake, but don't worry. The inside will be tender and moist."
Yield: 10 to 12 servings; Time: About 1 hour 15 minutes plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1019045-classic-birthday-cake.
While you're at it, check out Melissa Clark's wonderful guide, "How to Frost a Cake".
Ingredients
For the yellow cake:
Nonstick spray or butter for the pan
1 cup (2 sticks) unsalted butter, room temperature, cut into 1-inch pieces, plus more, if necessary, for greasing the pans
3-2/3 cups all-purpose or cake flour
2 teaspoons baking powder
1-1/2 teaspoons kosher salt
1-1/2 teaspoons baking soda
1-1/2 cups buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups granulated sugar
1/2 cup lightly packed light brown sugar
5 large eggs
3 large egg yolks
For the chocolate frosting:
12 ounces bittersweet chocolate, chopped (chocolate chips are fine)
8 ounces sour cream, room temperature
2 sticks (1 cup) unsalted butter, room temperature
1-1/2 cups confectioners’ sugar
Generous pinch of kosher salt
Lots of sprinkles
Preparation
For the cake: Heat oven to 350 degrees. Spray three 9-inch cake pans with nonstick spray or grease with softened butter. If your oven cannot accommodate all 3 pans on one middle rack, while the oven is still cool, arrange 2 racks as close to the middle as possible, allowing enough space between them for the cakes on the lower rack to rise without touching the one above it.
In a large bowl, whisk the flour, baking powder, salt and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and light brown sugar. Using an electric mixer (or the stand mixer) on high, beat everything together until it’s very light and fluffy, about 4 minutes. Add in the eggs and egg yolks one at a time, beating between additions. Beat the batter until it’s almost doubled in volume and very light and fluffy, about 5 minutes, occasionally scraping the sides and bottom of the bowl.
With the mixer on low, gently beat in 1/3 of the flour mixture. Before it’s fully combined, add in 1/2 of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
Divide the cake batter equally among the three cake pans. Bake 35 to 40 minutes, rotating the pan or rack placement halfway through baking. You’ll know the cakes are done when they are golden brown, pulling away from the sides of the pan, and the tops spring back ever so slightly when you press them.
Remove the cakes from the oven and let sit for five minutes to cool slightly before inverting them onto a wire baking rack to cool completely.
Make the frosting and assemble the cake: Melt the chocolate either in a bowl in the microwave in 30-second intervals until melted, or in a double boiler or makeshift double boiler (a bowl set over a bowl of barely simmering water on the stove, but not touching the water), stirring occasionally until melted. The melted chocolate should be warm but never hot, with no visible chunks left.
Add about 1/3 of the sour cream to the melted chocolate and using a spatula, combine until no white streaks remain. Repeat with another 1/3, and finally the last 1/3. The chocolate will stiffen a bit as you add the sour cream, and this is O.K.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Using an electric mixer (or the stand mixer) on low speed at first to avoid showering yourself with sugar, and then increasing to high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the chocolate mixture and blend. Increase the speed to high and beat until everything is very fluffy and well combined, about 2 minutes.
Once cakes are cooled, transfer one layer of cake, top side up, to a large parchment-lined plate. Use an offset or regular spatula to spread frosting onto the first layer of cake. Place second layer of cake on top, bottom side up (layering the rest of cake with the flat bottoms on top makes a cake with a straight shape, rather than domed). Repeat with remaining layer.
Once all the layers are assembled, apply a thin layer of frosting all over the cake, making sure to cover the whole cake. Chill the cake for 2 hours, keeping the frosting out at room temperature.
Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls you wish: very smooth, or peaks and valleys.
Finish and decorate with sprinkles however you please.
Tip
This cake might appear slightly darker on the outside after baking than your typical yellow cake, but don't worry. The inside will be tender and moist.
MELT-IN-YOUR-MOUTH MEAT LOAF
This is from Suzanne Codner (from Starbuck, Minnesota), on the Taste of Home website. Suzanne wrote, "When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry. Then I prepared this version, and it became his favorite meal." Sometimes, all it takes is the right recipe!
Prep Time: 15 minutes; Cook Time: 5 hours 15 minutes + standing time; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/melt-in-your-mouth-meat-loaf/.
Ingredients
2 large eggs
3/4 cup 2% milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
Directions
Cut two 25x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.
Combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, on low 5-6 hours or until a thermometer reads at least 160°.
In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing.
MEME'S PASTA FAGIOLI
This is from Karyn Osborne on AllRecipes. Karyn wrote, "White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day."
Prep Time: 15 minutes; Cook Time: 50 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.allrecipes.com/recipe/238014/memes-pasta-fagioli/.
Ingredients
1 pound lean ground beef
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
1 teaspoon minced garlic
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
1 (14 ounce) can chicken broth
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
freshly ground black pepper to taste
1-1/2 cups ditalini pasta
1 (15 ounce) can cannellini beans, drained and rinsed
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
Cook's Note:
Keep pasta separate from soup for leftovers and combine when reheating.
SUPER-DELICIOUS ZUPPA TOSCANA
This was on AllRecipes, and begins, "This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!"
Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/143069/super-delicious-zuppa-toscana/.
Ingredients
1 pound bulk mild Italian sausage
1-1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
Directions
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Editor's Note:
Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.
HOT MUSTARD AND HONEY GLAZED CHICKEN
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken.
This can be viewed online at https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken. Also, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner".
Ingredients
1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced 1/2-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3 1/2 pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving
Preparation
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with 1/4 cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.
SPANAKOPITA
This is from American Heart Association, and begins, "A traditional Greek entrée, spanakopita is a delicious, savory pie filled with spinach and onions mixed with feta cheese and eggs. The filling is enveloped between layers of light, flaky phyllo dough." Makes 4 servings; serving size: 1 1/2 cups
To view this online, go to https://recipes.heart.org/en/recipes/spanakopita
Ingredients
Cooking spray
1 teaspoon canola or corn oil and 1 tablespoon and 2 teaspoons canola or corn oil, divided use
1 medium onion (chopped)
1 medium garlic clove (minced)
OR
1/2 teaspoon bottled, minced garlic
1/2 cup fat-free ricotta cheese
2 large eggs
1/4 cup crumbled, fat-free feta
2 tablespoons fresh dillweed
OR
1 teaspoon dillweed
1/8 teaspoon black pepper
5 9 x 14-inch sheets frozen phyllo, thawed in refrigerator
2 pounds fresh baby spinach
OR
3 10-ounce packages frozen spinach, thawed and squeezed dry
Directions
Preheat the oven to 350°F. Lightly spray an 8- or 9-inch square baking dish with cooking spray.
In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until almost soft, stirring frequently. Cook the garlic for 1 minute. Reduce the heat to low. Cook half the spinach for 1 minute, tossing with tongs. Cook the remaining spinach until all the spinach is wilted, tossing constantly. Remove from the heat. Drain well in a colander, using the back of a fork to press out any excess liquid.
In a medium bowl, stir together the ricotta, eggs, feta, dillweed, and pepper. Stir in the spinach until well combined. Transfer the spinach mixture to the baking dish.
Place the 5 sheets of phyllo dough on a cutting board. Working quickly, use a sharp knife to cut the sheets in half. Keep the unused phyllo covered with a damp cloth or damp paper towels to prevent drying. Place 1 sheet over the spinach mixture. Using a pastry brush, lightly brush with 1 teaspoon oil. Layer with a second sheet. Brush with 1 teaspoon oil. Repeat with the remaining sheets and oil.
Bake for 30 minutes. Increase the oven temperature to 375˚F. Bake for 10 minutes, or until the top is golden and crisp. Serve warm.
Cooking Tip: For quicker assembly, cook the spinach a day ahead. Refrigerate it, covered, until you need it.
CLASSIC BIRTHDAY CAKE
This is from Alison Roman in The New York Times cooking enewsletter. Alison wrote, "A birthday cake needn't be elaborate. A few layers of tender yellow cake and creamy chocolate frosting will do the trick. In this version of the classic pairing, brown sugar and buttermilk provide a sophisticated flavor to the cake, and sour cream adds a slight tang to the chocolate frosting. It’s worth noting that both the cake and frosting can be made ahead. Just make sure you bring the frosting to room temperature before assembly so that it spreads easily. One note: The buttermilk and brown sugar in the batter means that the cake might appear slightly darker on the outside after baking than your typical yellow cake, but don't worry. The inside will be tender and moist."
Yield: 10 to 12 servings; Time: About 1 hour 15 minutes plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1019045-classic-birthday-cake.
While you're at it, check out Melissa Clark's wonderful guide, "How to Frost a Cake".
Ingredients
For the yellow cake:
Nonstick spray or butter for the pan
1 cup (2 sticks) unsalted butter, room temperature, cut into 1-inch pieces, plus more, if necessary, for greasing the pans
3-2/3 cups all-purpose or cake flour
2 teaspoons baking powder
1-1/2 teaspoons kosher salt
1-1/2 teaspoons baking soda
1-1/2 cups buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups granulated sugar
1/2 cup lightly packed light brown sugar
5 large eggs
3 large egg yolks
For the chocolate frosting:
12 ounces bittersweet chocolate, chopped (chocolate chips are fine)
8 ounces sour cream, room temperature
2 sticks (1 cup) unsalted butter, room temperature
1-1/2 cups confectioners’ sugar
Generous pinch of kosher salt
Lots of sprinkles
Preparation
For the cake: Heat oven to 350 degrees. Spray three 9-inch cake pans with nonstick spray or grease with softened butter. If your oven cannot accommodate all 3 pans on one middle rack, while the oven is still cool, arrange 2 racks as close to the middle as possible, allowing enough space between them for the cakes on the lower rack to rise without touching the one above it.
In a large bowl, whisk the flour, baking powder, salt and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and light brown sugar. Using an electric mixer (or the stand mixer) on high, beat everything together until it’s very light and fluffy, about 4 minutes. Add in the eggs and egg yolks one at a time, beating between additions. Beat the batter until it’s almost doubled in volume and very light and fluffy, about 5 minutes, occasionally scraping the sides and bottom of the bowl.
With the mixer on low, gently beat in 1/3 of the flour mixture. Before it’s fully combined, add in 1/2 of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
Divide the cake batter equally among the three cake pans. Bake 35 to 40 minutes, rotating the pan or rack placement halfway through baking. You’ll know the cakes are done when they are golden brown, pulling away from the sides of the pan, and the tops spring back ever so slightly when you press them.
Remove the cakes from the oven and let sit for five minutes to cool slightly before inverting them onto a wire baking rack to cool completely.
Make the frosting and assemble the cake: Melt the chocolate either in a bowl in the microwave in 30-second intervals until melted, or in a double boiler or makeshift double boiler (a bowl set over a bowl of barely simmering water on the stove, but not touching the water), stirring occasionally until melted. The melted chocolate should be warm but never hot, with no visible chunks left.
Add about 1/3 of the sour cream to the melted chocolate and using a spatula, combine until no white streaks remain. Repeat with another 1/3, and finally the last 1/3. The chocolate will stiffen a bit as you add the sour cream, and this is O.K.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Using an electric mixer (or the stand mixer) on low speed at first to avoid showering yourself with sugar, and then increasing to high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the chocolate mixture and blend. Increase the speed to high and beat until everything is very fluffy and well combined, about 2 minutes.
Once cakes are cooled, transfer one layer of cake, top side up, to a large parchment-lined plate. Use an offset or regular spatula to spread frosting onto the first layer of cake. Place second layer of cake on top, bottom side up (layering the rest of cake with the flat bottoms on top makes a cake with a straight shape, rather than domed). Repeat with remaining layer.
Once all the layers are assembled, apply a thin layer of frosting all over the cake, making sure to cover the whole cake. Chill the cake for 2 hours, keeping the frosting out at room temperature.
Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls you wish: very smooth, or peaks and valleys.
Finish and decorate with sprinkles however you please.
Tip
This cake might appear slightly darker on the outside after baking than your typical yellow cake, but don't worry. The inside will be tender and moist.
MELT-IN-YOUR-MOUTH MEAT LOAF
This is from Suzanne Codner (from Starbuck, Minnesota), on the Taste of Home website. Suzanne wrote, "When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry. Then I prepared this version, and it became his favorite meal." Sometimes, all it takes is the right recipe!
Prep Time: 15 minutes; Cook Time: 5 hours 15 minutes + standing time; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/melt-in-your-mouth-meat-loaf/.
Ingredients
2 large eggs
3/4 cup 2% milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
Directions
Cut two 25x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.
Combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, on low 5-6 hours or until a thermometer reads at least 160°.
In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing.
MEME'S PASTA FAGIOLI
This is from Karyn Osborne on AllRecipes. Karyn wrote, "White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day."
Prep Time: 15 minutes; Cook Time: 50 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.allrecipes.com/recipe/238014/memes-pasta-fagioli/.
Ingredients
1 pound lean ground beef
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
1 teaspoon minced garlic
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
1 (14 ounce) can chicken broth
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
freshly ground black pepper to taste
1-1/2 cups ditalini pasta
1 (15 ounce) can cannellini beans, drained and rinsed
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
Cook's Note:
Keep pasta separate from soup for leftovers and combine when reheating.
SUPER-DELICIOUS ZUPPA TOSCANA
This was on AllRecipes, and begins, "This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!"
Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/143069/super-delicious-zuppa-toscana/.
Ingredients
1 pound bulk mild Italian sausage
1-1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
Directions
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Editor's Note:
Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.
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