Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Adam Richman's Flavor Bomb Steak Chili and Heartburn-Friendly Chicken Pot Pie. Enjoy!

JOOK

This is from Mark Bittman in The New York Times cooking e-newsletter. He wrote, “I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence.

“It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.”

Time 2hours 30 minutes; Yield: 6 servings.

This was featured in “The Minimalist; From China, Hangover Help”, and can be viewed online at https://cooking.nytimes.com/recipes/1839-jook.

Ingredients

1 cup short-grain rice

2 cups chicken stock, preferably homemade, or water

1 3-inch piece of ginger, peeled and minced

1/4 pound slab bacon, optional

Soy sauce or salt to taste

1/4 cup crispy cooked bacon, minced, optional

1/4 cup minced scallions

1/2 cup roasted peanuts, optional

Sesame oil for drizzling, optional

Preparation

Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).

Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.

Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.

MUSHROOM POTPIE

This is from Alexa Weibel, also in The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”

Yield: 6 servings; Time: 1 1/2 hours.

To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.

Ingredients

1/2 cup dried porcini mushrooms (1/2 ounce)

4 tablespoons olive oil, plus more as needed

1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)

Kosher salt and black pepper

1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)

4 tablespoons unsalted butter

1 large yellow onion, finely chopped

1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise

4 garlic cloves, chopped

1 tablespoon fresh thyme leaves

2 teaspoons chopped fresh rosemary

1/4 cup all-purpose flour, plus more for dusting

1 1/2 cups chicken or vegetable stock

3/4 cup heavy cream

1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)

1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)

1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)

1 (14- to 16-ounce) package puff pastry, thawed

1 large egg

Preparation

Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.

Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.

Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.

Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)

On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.

Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.

HEARTBURN-FRIENDLY CHICKEN POT PIE

This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.

"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4

To view this online, click here.

Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.

Ingredients

1 pound boneless, skinless chicken breasts

1/2 teaspoon salt

1 tablespoon olive oil

1 cup frozen carrots, thawed and drained

1 cup frozen peas, thawed and drained

1 (14.75-ounce) can cream-style corn

3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions

1 cup biscuit mix

Directions

Heat oven to 400 degrees F.

Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.

Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.

Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.

Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.

Cover and bake for 25 minutes.

In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.

Remove baking dish from oven and uncover.

Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.

Bake uncovered for 10 minutes, or until the biscuits are golden brown.

More About Chicken Pot Pie

“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”

Pot Pie History

“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).

“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.

“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”

ADAM RICHMAN'S FLAVOR BOMB STEAK CHILI

This comes from Adam Richman on Today's website. Adam wrote, "My local bar in Brooklyn, New York hosts a chili cook-off every Super Bowl. One year, a guy brought in chili with chunks of steak in it instead of the traditional ground beef. Even though his chili didn't win, the texture alone, even the novelty of having huge chunks of steak in it, made his stand out. Plus, with the sweetness and richness of the flavors created by the combination of cocoa, oyster sauce, coffee and the umami bomb that is Maggi seasoning, this chili will be one that people will remember for a long time.

“Technique tip: if you see her any meat with very savory seasonings, make sure to deglaze the bottom of the pan with stock, alcohol or some kind of liquid to create a depth of flavor. For a slightly thicker chili, you can stir in 1 to 2 tablespoons of corn flour.

“Swap option: You can use serrano chilies instead of jalapeños or a combination of both. You can also add 5-8 drops of liquid smoke."

Prep Time: 30 minutes; Cook Time: 2 hours; Servings: 6 - 8

To view this online, go to https://www.today.com/recipes/adam-richman-s-flavor-bomb-steak-chili-recipe-t172165.

Ingredients

Extra-virgin olive oil

1 1/2 pounds of beef for stew, cut into roughly 1-inch chunks

Kosher salt and freshly ground black pepper

1 large white onion, chopped

4 cloves garlic, roughly smashed and chopped

3 jalapeños, two of them chopped and seeded, one of them only chopped, retaining seeds for extra heat

2 1/2 teaspoons dried oregano

1 tablespoon dried onion flakes

2 teaspoons chili powder

2 teaspoons smoked paprika

1 teaspoon cumin

1 teaspoon coriander

3 1/2 tablespoons oyster sauce

5 tablespoons tomato paste

Two 32-ounce containers beef stock

Two 15-ounce cans kidney beans, drained and rinsed with cool water

One 10-ounce can chopped tomatoes

2 1/2 tablespoons unsweetened cocoa

1 cup strong black coffee

To serve

Shredded Monterey Jack cheese

Crumbled cornbread

Sliced jalapeños

Sour cream or Greek yogurt

Preparation

Preheat a Dutch oven over medium-high heat with 2-3 tablespoons of oil.

Liberally season the steak with salt and pepper. Working in batches, sear the cubes of meat completely on all sides. Use tongs to place meat and don't overcrowd pan. When they are browned, remove meat from Dutch oven using tongs and let it rest on a towel-lined plate.

Add a little bit more oil to the Dutch oven, and then add the onion, garlic and jalapeños.

When the onion begins to soften add all the spices. Stir thoroughly. After about 1-2 minutes, add the oyster sauce and the tomato paste. Stir thoroughly.

After cooking for roughly 2 minutes, add all the beef stock and stir, making sure you scrape all of the caramelized bits of oyster sauce, spices and tomato paste off the bottom of the pan.

Then add the beans, tomatoes, cocoa, coffee and reserved beef. Stir to combine thoroughly and reduce heat to low bringing the mixture to a simmer. Cover, and cook for two hours or until desired consistency is achieved.

Serve hot with the garnishes of your choice.

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14 1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1 1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

BEST BEEF STROGANOFF

This is from Bri22 on Food. Time: 35 minutes; Serves: 6 - 8

To view this online, click here..

Ingredients

1⁄2 cup minced onion

1 cup sour cream

1 garlic clove, minced

1⁄4 cup butter

1 lb ground beef

2 tablespoons flour

1 teaspoon salt

1⁄4 teaspoon pepper

canned mushroom stems and pieces, 2-3 cans, drained

1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)

1 (12 ounce) bag egg noodles, cooked

Directions

Sauté onion and garlic in butter over medium heat.

Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.

Stir in sour cream until heated. Serve over noodles.