If you love homemade Soup as much as I do, today's post is sure to please. Check out the Hearty Ham and White Bean Soup, the Chunky Pizza Soup, and the rest of today's offerings. Enjoy!
LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter."
Total Time: 45 minutes; Yield: 4 servings
This was featured in "This Spicy White Bean Soup Is a Poem in a Pot," and can be viewed online at https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens. 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 large onion, diced
1 large carrot, diced
1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1 tablespoon tomato paste
3/4 teaspoon ground cumin, plus more to taste
1/8 teaspoon red-pepper flakes, plus more to taste
1/2 pound ground turkey
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more to taste
1 quart chicken stock
2 (15-ounce) cans white beans, drained and rinsed
1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste
Preparation
Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
CHUNKY PIZZA SOUP
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 tb Oil, vegetable
1 Onion, chopped small
1/2 c Mushrooms, sliced
1/4 c Green peppers, slivered
1 c Tomatoes, undrained
1 c Stock, beef
1 c Pepperoni, thin sliced
1/2 ts Basil, dried
1 c Cheese, mozzarella shredded
Directions
Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly.
ZUPPA DE FARRO
This comes from FamilyTime, and begins, “Farro is a delicious alternative to rice or pasta in this Tuscan-inspired soup, made with chicken broth, pancetta and tomatoes, and seasoned with garlic, basil and thyme. It's easy to make, and it's absolutely delicious!”
Serves: 6 servings (about 1-3/4 cups each); Prep Time: 100 minutes; Cook Time: 30 minutes
View this online here.
Ingredients
1 cup plus 2 tablespoons uncooked whole cereal farro grain or pearl barley (about 8 ounces)
4 ounces pancetta or deli ham, chopped
1 small onion, sliced (about 1/4 cup)
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 medium plum tomato, chopped (about 1 cup)
1 tablespoon chopped fresh basil leaves
1/4 teaspoon ground black pepper
Parmesan cheese (optional)
Directions
Place the farro in a large bowl. Add water to cover and let soak for 1 hour. Drain the farro in a strainer.
Place the farro and 8 cups of water in a 6-quart saucepot and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes. Drain and set aside.
Add the pancetta, onion, garlic and thyme to the saucepot and cook over medium heat for 10 minutes or until the pancetta is well browned. Add the farro, broth, tomatoes, basil and black pepper and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Serve with the cheese, if desired.
WINTER SQUASH SOUP
This comes from Ina Garten from the Food Network show Barefoot Contessa.
Level: Easy; Total Time: 50 minutes; Prep Time: 20 minutes; Cook Time: 30 minutes; Yield: 4 servings.
To view this recipe online, go to https://www.foodnetwork.com/recipes/ina-garten/winter-squash-soup-recipe-1925833.
Ingredients
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
Directions
Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
THREE SISTERS SOUP
This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.
“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup
Note: This recipe calls for either chicken or vegetable stock on the American Heart Association web site. However, since this is a vegetarian blog, I'm keeping it at only the veggie broth. Also, if you're looking for quite a few yummy heart-healthy recipes, check out the AHA's site and follow around to their recipes.
Ingredients
6 cups fat-free, low-sodium vegetable stock
16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed
16 oz. canned, low-sodium kidney beans (drained, rinsed)
1 small onion (chopped)
1 rib celery (chopped)
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves
OR
1/2 tsp. dried sage
1/2 tsp. curry powder
Directions
Bring veggie stock to a slow boil.
Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
HEARTY HAM AND WHITE BEAN SOUP
This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."
Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap
And now, on to the soup.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced into medium pieces
1-1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise, and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped
Directions
Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.
Wednesday, July 9, 2025
Tuesday, July 8, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include One-Pot Creamy Broccoli Pasta Bake and Creamed Chipped Beef on Toast. Enjoy!
QUICK CHANA MARSALA
This is from Keya Wingfield at Epicurious.
For this incredible recipe, Keya wrote, "This chana masala recipe is simple and straightforward—it’s a go-to weeknight meal that can be made in less than an hour. I almost never have the time to soak dried chickpeas the night before I make this dish, or the simmering time required when you start from dried—but then again, who does? What I do have is a trick that will make them taste like you made this dish the slow way: Boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones overnight. (And another trick from my sister-in-law—grating the tomatoes—saves you tons of chopping.)
"You can serve this hearty chana masala with basmati rice, naan, crusty bread, even tortillas, if that’s what you have on hand. Sometimes my happiest move, though, is to ladle the chana masala on a large heap of tortilla chips with some cheese, tomatoes, avocado, jalapeños, and cilantro to make a delicious pile of chana masala nachos.
"You can adjust the liquid to play with the texture. If you like the dish a little soupier, feel free to add 1/4 to 1/2 cup of water in addition to the liquid we’re using from the canned chickpeas.
The recipe also states, "This chana masala recipe is part of our pantry-friendly Vegetarian Comfort Food Meal Plan.
Total Time: 55 minutes; Yield: 4 servings
To view this online, go to https://www.epicurious.com/recipes/food/views/quick-chana-masala.
Ingredients
1 large red onion; plus more thinly sliced for serving (optional)
2 plum tomatoes
2 15-oz. cans chickpeas (do not drain)
3 Tbsp. vegetable oil
1 tsp. cumin seeds
6 garlic cloves, finely grated
1 1" piece ginger, peeled, finely grated
2 tsp. garam masala
2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt
1 tsp. ground coriander
1/2 tsp. amchur (dry mango powder)
1/2 tsp. ground turmeric
1/2 tsp. Kashmiri or other red chile powder
1/8 tsp. ground cinnamon
Juice of 1/2 lime
1/4 cup chopped cilantro, plus leaves with tender stems for serving
2 Tbsp. unsalted butter (optional)
Steamed rice, naan, or crusty bread (for serving)
Preparation
Grate 1 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately.
Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–15 minutes. Remove from heat. Meanwhile, heat 3 Tbsp. vegetable oil in a large skillet over medium. Cook 1 tsp. cumin seeds, swirling pan, until seeds start to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–9 minutes.
Add reserved grated tomatoes to skillet and cook, stirring, 1 minute. Add 2 tsp. garam masala, 2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt, 1 tsp. ground coriander, 1/2 tsp. amchur (dry mango powder), 1/2 tsp. ground turmeric, 1/2 tsp. Kashmiri or other red chile powder, and 1/8 tsp. ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about 2 minutes.
Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–15 minutes. Stir juice of 1/2 lime, 1/4 cup chopped cilantro, and 2 Tbsp. unsalted butter (if using) into chana masala.
Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion (if using). Serve with steamed rice, naan, or crusty bread.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
STUFFED PEPPER CASSEROLE
This is from TheDailyGourmet at AllRecipes, and begins, "Stuffed peppers are deconstructed in this casserole and given a subtle taco flair."
Prep Time: 10 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/stuffed-pepper-casserole-recipe-7372944.
Ingredients
nonstick cooking spray
1 pound ground beef
1/2 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
salt and freshly ground black pepper to taste
1 (10-ounce) can diced tomatoes with green chiles (such as RO-TEL®)
1 (15 ounce) can tomato sauce
3 tablespoons taco seasoning
1-1/2 cups uncooked long grain rice
1 cup beef broth
4 ounces Colby cheese, shredded
4 ounces pepper Jack cheese, shredded
Directions
Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with nonstick cooking spray.
Heat a large nonstick skillet over medium-high heat, and cook and stir ground beef, onion, green bell pepper, red bell pepper, and garlic until meat is browned and crumbly, 7 to 10 minutes. Drain excess fat; season with salt and pepper. Stir in RO-TEL tomatoes, tomato sauce, and taco seasoning.
Spread rice in the bottom of the baking dish; pour in beef broth. Fold pepper mixture into rice with a spatula, and spread evenly into the dish. Sprinkle with Colby cheese and pepper Jack cheese.
Bake in the preheated oven, covered with foil, until rice is tender, about 50 minutes. Remove foil and cook until cheese is golden, about 5 minutes more.
CREAMED CHIPPED BEEF ON TOAST
This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups warm milk
1 (8 ounce) jar dried beef, chopped
1 pinch cayenne pepper
bread, toasted
Ingredients
Gather all ingredients.
Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
Stir in beef and cayenne; cook until warmed through.
Serve over toast.
Recipe Tip
This recipe can also be made with 3/4 pound browned, drained hamburger meat.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
QUICK CHANA MARSALA
This is from Keya Wingfield at Epicurious.
For this incredible recipe, Keya wrote, "This chana masala recipe is simple and straightforward—it’s a go-to weeknight meal that can be made in less than an hour. I almost never have the time to soak dried chickpeas the night before I make this dish, or the simmering time required when you start from dried—but then again, who does? What I do have is a trick that will make them taste like you made this dish the slow way: Boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones overnight. (And another trick from my sister-in-law—grating the tomatoes—saves you tons of chopping.)
"You can serve this hearty chana masala with basmati rice, naan, crusty bread, even tortillas, if that’s what you have on hand. Sometimes my happiest move, though, is to ladle the chana masala on a large heap of tortilla chips with some cheese, tomatoes, avocado, jalapeños, and cilantro to make a delicious pile of chana masala nachos.
"You can adjust the liquid to play with the texture. If you like the dish a little soupier, feel free to add 1/4 to 1/2 cup of water in addition to the liquid we’re using from the canned chickpeas.
The recipe also states, "This chana masala recipe is part of our pantry-friendly Vegetarian Comfort Food Meal Plan.
Total Time: 55 minutes; Yield: 4 servings
To view this online, go to https://www.epicurious.com/recipes/food/views/quick-chana-masala.
Ingredients
1 large red onion; plus more thinly sliced for serving (optional)
2 plum tomatoes
2 15-oz. cans chickpeas (do not drain)
3 Tbsp. vegetable oil
1 tsp. cumin seeds
6 garlic cloves, finely grated
1 1" piece ginger, peeled, finely grated
2 tsp. garam masala
2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt
1 tsp. ground coriander
1/2 tsp. amchur (dry mango powder)
1/2 tsp. ground turmeric
1/2 tsp. Kashmiri or other red chile powder
1/8 tsp. ground cinnamon
Juice of 1/2 lime
1/4 cup chopped cilantro, plus leaves with tender stems for serving
2 Tbsp. unsalted butter (optional)
Steamed rice, naan, or crusty bread (for serving)
Preparation
Grate 1 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately.
Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–15 minutes. Remove from heat. Meanwhile, heat 3 Tbsp. vegetable oil in a large skillet over medium. Cook 1 tsp. cumin seeds, swirling pan, until seeds start to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–9 minutes.
Add reserved grated tomatoes to skillet and cook, stirring, 1 minute. Add 2 tsp. garam masala, 2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt, 1 tsp. ground coriander, 1/2 tsp. amchur (dry mango powder), 1/2 tsp. ground turmeric, 1/2 tsp. Kashmiri or other red chile powder, and 1/8 tsp. ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about 2 minutes.
Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–15 minutes. Stir juice of 1/2 lime, 1/4 cup chopped cilantro, and 2 Tbsp. unsalted butter (if using) into chana masala.
Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion (if using). Serve with steamed rice, naan, or crusty bread.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
STUFFED PEPPER CASSEROLE
This is from TheDailyGourmet at AllRecipes, and begins, "Stuffed peppers are deconstructed in this casserole and given a subtle taco flair."
Prep Time: 10 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/stuffed-pepper-casserole-recipe-7372944.
Ingredients
nonstick cooking spray
1 pound ground beef
1/2 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
salt and freshly ground black pepper to taste
1 (10-ounce) can diced tomatoes with green chiles (such as RO-TEL®)
1 (15 ounce) can tomato sauce
3 tablespoons taco seasoning
1-1/2 cups uncooked long grain rice
1 cup beef broth
4 ounces Colby cheese, shredded
4 ounces pepper Jack cheese, shredded
Directions
Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with nonstick cooking spray.
Heat a large nonstick skillet over medium-high heat, and cook and stir ground beef, onion, green bell pepper, red bell pepper, and garlic until meat is browned and crumbly, 7 to 10 minutes. Drain excess fat; season with salt and pepper. Stir in RO-TEL tomatoes, tomato sauce, and taco seasoning.
Spread rice in the bottom of the baking dish; pour in beef broth. Fold pepper mixture into rice with a spatula, and spread evenly into the dish. Sprinkle with Colby cheese and pepper Jack cheese.
Bake in the preheated oven, covered with foil, until rice is tender, about 50 minutes. Remove foil and cook until cheese is golden, about 5 minutes more.
CREAMED CHIPPED BEEF ON TOAST
This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups warm milk
1 (8 ounce) jar dried beef, chopped
1 pinch cayenne pepper
bread, toasted
Ingredients
Gather all ingredients.
Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
Stir in beef and cayenne; cook until warmed through.
Serve over toast.
Recipe Tip
This recipe can also be made with 3/4 pound browned, drained hamburger meat.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
Taco Tuesday
It's Tuesday, so you know the drill: It's time for another Taco Tuesday. Today's yummy offerings include Cheeseburger Tacos and Mini Chicken and Bacon Tacos. Enjoy!
GARLICKY SHRIMP TACOS
This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "A nod to gambas al ajillo, the immensely popular Spanish tapas dish of garlic prawns, this recipe tucks garlic shrimp into festive tacos that can be on the dinner table in 30 minutes. There are very few ingredients involved, but they all pack a punch. The quick-cooking shrimp are seared and finished in olive oil that’s infused with lots of fragrant garlic and rich smoky paprika. Be sure to save the robust oil that’s left in the skillet and enjoy it drizzled over your tacos. Dress them up with crisp sliced radishes, creamy avocado, spicy pico de gallo and fresh, herbaceous cilantro, plus a final squeeze of lime to brighten all the flavors."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025852-garlicky-shrimp-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1/2 cup sour cream
1 tablespoon lime juice, plus wedges for serving
Salt
5 tablespoons extra-virgin olive oil
1 pound peeled and deveined large shrimp (about 2 dozen)
2 tablespoons minced garlic
1/2 teaspoon smoked paprika
Warm corn tortillas, sliced avocado, sliced radishes, pico de gallo and cilantro leaves, for serving
Preparation
In a small bowl, combine sour cream and lime juice; season with salt. Mix well and set aside.
In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Season shrimp with salt and add half to the skillet; sear for 1 minute on each side and transfer to a plate. Repeat with 1 tablespoon of the oil and the remaining shrimp.
Adjust heat to medium-low. Add the remaining 3 tablespoons oil, the garlic and paprika to the skillet and stir until fragrant, 30 seconds. Add shrimp (and any accumulated juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about 2 minutes. Transfer the shrimp and sauce to a shallow serving bowl.
To build tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges.
CRISPY CHEDDAR CHICKEN TACOS
This is from Rick A. Martínez in The New York Times cooking newsletter. For this recipe, Rick wrote, "These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy Cheddar frico called a costra (crust) that is common both in taquerias in the northern half of Mexico and in the southwestern United States. In some taquerias, you can order a taco using only the costra as the shell without a tortilla. In this recipe, the tortilla and costra are layered together to wrap a simple but delicious shredded chicken and chipotle filling."
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Yield: 8 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1025276-crispy-cheddar-chicken-tacos. While you're at it, if you haven't signed up for The New York Times cooking newsletter yet, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 medium red onion, thinly sliced (lengthwise, from root to stem end)
1 cup hot water (tap water is fine)
Salt
1/2 teaspoon dried oregano
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 cups shredded, cooked chicken, warmed
2 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce
6 ounces medium Cheddar, Monterey Jack or queso Chihuahua, grated
8 (6-inch) corn tortillas
Sliced avocado, salsa and lime wedges, for serving
Preparation
Set an oven rack in the middle position; heat the oven to 375 degrees.
In a medium bowl, stir the onion, hot water and 1 teaspoon salt until the salt has dissolved. Let sit for 5 minutes. This will soften the onion and lessen any bitter or harsh flavors. Rinse the onion under cold water and drain. In the same bowl, toss the onion with the oregano, lime juice, orange juice and 1/2 teaspoon salt; reserve.
In a separate bowl, quickly toss together the chicken, peppers and adobo sauce, making sure the chicken is completely coated. Season with salt. Cover and keep warm.
Line a baking sheet with parchment paper or a silicone mat (do not use foil or the cheese might stick). Arrange cheese in 8 equal mounds on the prepared baking sheet. Spread each mound evenly to about 3 inches wide, and space at least 1 inch apart. Bake until the cheese is bubbly and deep golden brown in spots and around the edges, about 14 minutes. Remove from the oven and place 1 tortilla over each cheese crust and return to the oven to heat the tortillas, about 2 minutes.
Use tongs to carefully remove each tortilla with its costra, flipping each one onto a plate so that the cheese is facing up. Top with chicken, onions, avocado, salsa and a squeeze of lime.
FISH TACOS
This is from Lena Lim of Seattle, Washington on Taste of Home. Lena wrote, "A cool sauce with just a bit of zing tops these breaded fish tacos (that are actually healthy!). This recipe is a delicious guilt-free dish that doesn't break the bank."
Prep Time: 30 minutes; Cook Time: 20 minutes; Yield: 8 servings
To view this online, go to https://www.tasteofhome.com/recipes/fish-tacos/.
Ingredients
3/4 cup reduced-fat sour cream
1 can (4 ounces) chopped green chiles
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
4 tilapia fillets (4 ounces each)
1/2 cup all-purpose flour
1 large egg white, beaten
1/2 cup panko bread crumbs
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon each white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped
Additional fresh cilantro leaves, optional
Directions
Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish.
Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.
Nutrition Facts: 1 taco: 190 calories, 5g fat (1g saturated fat), 30mg cholesterol, 269mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
EASY CHICKEN TACOS
This is from Kris Osborne on Simply Recipes.
To view this online, go to https://www.simplyrecipes.com/ground-chicken-taco-recipe-8639156
Makes 4 to 8 servings (depending on how you’re serving and if you’re making side dishes)
Ingredients
1 tablespoon neutral oil
1 pound ground chicken
2 tablespoons taco seasoning, plus more as needed to taste
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
Fresh lime juice to finish, optional
Tortillas, for serving
Optional toppings, for serving:
Grated cheddar or Monterey Jack cheese
Salsa or Pico de Gallo
Guacamole or avocado
Shredded lettuce
Sour cream
Hot sauce
Lime wedges
Directions
Heat a large frying pan over medium heat and add the oil. When it starts to shimmer, add the ground chicken and cook, stirring regularly and breaking it up into small pieces, until no longer pink, 5 to 7 minutes. Add 2 tablespoons of taco seasoning and stir until well combined.
Add the black beans and tomatoes. If the tomatoes and their juices are on the thicker side, fill the tomato can up to about 1/4 full with water and add that as well. Stir to combine. Bring everything to a simmer, cover, and reduce the heat to medium-low, cooking for 10 minutes.
While the chicken cooks, warm or char your tortillas and get your favorite toppings ready. Remove the lid and stir everything. Taste and add more taco seasoning and/or lime juice, if using, to taste. Depending on the brand or recipe of taco seasoning, you may not need any more. Serve hot in tortillas with shredded cheese, salsa, or any other taco fixings of your choice.
3 Easy Substitutions
You can easily substitute ground chicken for ground turkey, ground beef, sausage, or plant-based alternatives. Depending on what you use, you may need to adjust the amount of taco seasoning to get the flavor just right for your protein of choice.
Pinto beans have a slightly nuttier, earthier flavor compared to black beans, and they work really well in these tacos. When adding them to the chicken, you can mash up some of the beans to get a creamier texture similar to refried beans.
Use diced tomatoes with chilies (like the Ro-Tel brand) as an easy way to add heat and a zestier flavor. You may want to reduce the amount of taco seasoning since the diced tomatoes with chilies are already seasoned.
MINI CHICKEN AND BACON TACOS
This comes from Old El Paso, and begins, "You can't go wrong with a chicken, bacon and ranch taco flavor combination, and Old El Paso's Soft Tortilla Bowls™ are the perfect way to deliver these mini chicken tacos to your mouth. You can cook from scratch or you can pick up an easy rotisserie chicken and some pre-cooked bacon; do what works for you and your schedule to enjoy this delicious take on mini tacos."
Prep Time: 15 minutes; Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-chicken-and-bacon-tacos.
Ingredients
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 cup chopped deli rotisserie chicken
1 cup Old El Paso™ Shredded Cheddar Cheese
1/2 cup chopped cooked bacon
1/4 cup sliced green onions
1/3 cup Old El Paso™ Zesty Ranch sauce
1/2 cup quartered grape tomatoes
Preparation
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.
In small bowl, mix chicken, 1/2 cup of the cheese, the bacon, green onions and sauce; mix well.
Divide chicken mixture evenly among tortilla bowls; top with remaining cheese.
Bake 12 to 14 minutes or until hot and cheese is melted. Top with tomatoes and additional green onions and sauce, if desired.
Expert Tips
Serve these with fresh vegetables for a hearty snack or a light lunch.
Don’t care for tomatoes? Leave them out, and they’re just as delicious.
Leftover cooked chicken can be substituted for the deli rotisserie chicken in this recipe.
Nutrition: 6 servings (2 bowls each); 1 Serving: Calories 250 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 590mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 1g); Protein 14g
% Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 15%; Iron 8%
Exchanges: 1 Other Carbohydrate, 1 Very Lean Meat, 1 High-Fat Meat, 1 Fat; Carbohydrate Choice: 1
CHEESEBURGER TACOS
This is from Family Time, and begins, “Cheeseburger tacos are a tasty take on tried-and-true burgers. Try them filled with lettuce, onion and pickle relish and seasoned with savory taco seasoning mix.”
Serves: 6; Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound lean lean beef
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
8 ounces pasteurized prepared cheese, cubed
2 tablespoons prepared yellow mustard
12 ORTEGA® Taco Shells or White Corn Taco Shells, warmed
2 cups shredded lettuce
2 cups chopped tomato
1 cup sweet pickle relish
1 cup chopped onion
1 cup ORTEGA® Medium Taco Sauce
Directions
Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.
Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.
GARLICKY SHRIMP TACOS
This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "A nod to gambas al ajillo, the immensely popular Spanish tapas dish of garlic prawns, this recipe tucks garlic shrimp into festive tacos that can be on the dinner table in 30 minutes. There are very few ingredients involved, but they all pack a punch. The quick-cooking shrimp are seared and finished in olive oil that’s infused with lots of fragrant garlic and rich smoky paprika. Be sure to save the robust oil that’s left in the skillet and enjoy it drizzled over your tacos. Dress them up with crisp sliced radishes, creamy avocado, spicy pico de gallo and fresh, herbaceous cilantro, plus a final squeeze of lime to brighten all the flavors."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025852-garlicky-shrimp-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1/2 cup sour cream
1 tablespoon lime juice, plus wedges for serving
Salt
5 tablespoons extra-virgin olive oil
1 pound peeled and deveined large shrimp (about 2 dozen)
2 tablespoons minced garlic
1/2 teaspoon smoked paprika
Warm corn tortillas, sliced avocado, sliced radishes, pico de gallo and cilantro leaves, for serving
Preparation
In a small bowl, combine sour cream and lime juice; season with salt. Mix well and set aside.
In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Season shrimp with salt and add half to the skillet; sear for 1 minute on each side and transfer to a plate. Repeat with 1 tablespoon of the oil and the remaining shrimp.
Adjust heat to medium-low. Add the remaining 3 tablespoons oil, the garlic and paprika to the skillet and stir until fragrant, 30 seconds. Add shrimp (and any accumulated juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about 2 minutes. Transfer the shrimp and sauce to a shallow serving bowl.
To build tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges.
CRISPY CHEDDAR CHICKEN TACOS
This is from Rick A. Martínez in The New York Times cooking newsletter. For this recipe, Rick wrote, "These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy Cheddar frico called a costra (crust) that is common both in taquerias in the northern half of Mexico and in the southwestern United States. In some taquerias, you can order a taco using only the costra as the shell without a tortilla. In this recipe, the tortilla and costra are layered together to wrap a simple but delicious shredded chicken and chipotle filling."
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Yield: 8 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1025276-crispy-cheddar-chicken-tacos. While you're at it, if you haven't signed up for The New York Times cooking newsletter yet, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 medium red onion, thinly sliced (lengthwise, from root to stem end)
1 cup hot water (tap water is fine)
Salt
1/2 teaspoon dried oregano
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 cups shredded, cooked chicken, warmed
2 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce
6 ounces medium Cheddar, Monterey Jack or queso Chihuahua, grated
8 (6-inch) corn tortillas
Sliced avocado, salsa and lime wedges, for serving
Preparation
Set an oven rack in the middle position; heat the oven to 375 degrees.
In a medium bowl, stir the onion, hot water and 1 teaspoon salt until the salt has dissolved. Let sit for 5 minutes. This will soften the onion and lessen any bitter or harsh flavors. Rinse the onion under cold water and drain. In the same bowl, toss the onion with the oregano, lime juice, orange juice and 1/2 teaspoon salt; reserve.
In a separate bowl, quickly toss together the chicken, peppers and adobo sauce, making sure the chicken is completely coated. Season with salt. Cover and keep warm.
Line a baking sheet with parchment paper or a silicone mat (do not use foil or the cheese might stick). Arrange cheese in 8 equal mounds on the prepared baking sheet. Spread each mound evenly to about 3 inches wide, and space at least 1 inch apart. Bake until the cheese is bubbly and deep golden brown in spots and around the edges, about 14 minutes. Remove from the oven and place 1 tortilla over each cheese crust and return to the oven to heat the tortillas, about 2 minutes.
Use tongs to carefully remove each tortilla with its costra, flipping each one onto a plate so that the cheese is facing up. Top with chicken, onions, avocado, salsa and a squeeze of lime.
FISH TACOS
This is from Lena Lim of Seattle, Washington on Taste of Home. Lena wrote, "A cool sauce with just a bit of zing tops these breaded fish tacos (that are actually healthy!). This recipe is a delicious guilt-free dish that doesn't break the bank."
Prep Time: 30 minutes; Cook Time: 20 minutes; Yield: 8 servings
To view this online, go to https://www.tasteofhome.com/recipes/fish-tacos/.
Ingredients
3/4 cup reduced-fat sour cream
1 can (4 ounces) chopped green chiles
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
4 tilapia fillets (4 ounces each)
1/2 cup all-purpose flour
1 large egg white, beaten
1/2 cup panko bread crumbs
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon each white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped
Additional fresh cilantro leaves, optional
Directions
Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish.
Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.
Nutrition Facts: 1 taco: 190 calories, 5g fat (1g saturated fat), 30mg cholesterol, 269mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
EASY CHICKEN TACOS
This is from Kris Osborne on Simply Recipes.
To view this online, go to https://www.simplyrecipes.com/ground-chicken-taco-recipe-8639156
Makes 4 to 8 servings (depending on how you’re serving and if you’re making side dishes)
Ingredients
1 tablespoon neutral oil
1 pound ground chicken
2 tablespoons taco seasoning, plus more as needed to taste
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
Fresh lime juice to finish, optional
Tortillas, for serving
Optional toppings, for serving:
Grated cheddar or Monterey Jack cheese
Salsa or Pico de Gallo
Guacamole or avocado
Shredded lettuce
Sour cream
Hot sauce
Lime wedges
Directions
Heat a large frying pan over medium heat and add the oil. When it starts to shimmer, add the ground chicken and cook, stirring regularly and breaking it up into small pieces, until no longer pink, 5 to 7 minutes. Add 2 tablespoons of taco seasoning and stir until well combined.
Add the black beans and tomatoes. If the tomatoes and their juices are on the thicker side, fill the tomato can up to about 1/4 full with water and add that as well. Stir to combine. Bring everything to a simmer, cover, and reduce the heat to medium-low, cooking for 10 minutes.
While the chicken cooks, warm or char your tortillas and get your favorite toppings ready. Remove the lid and stir everything. Taste and add more taco seasoning and/or lime juice, if using, to taste. Depending on the brand or recipe of taco seasoning, you may not need any more. Serve hot in tortillas with shredded cheese, salsa, or any other taco fixings of your choice.
3 Easy Substitutions
You can easily substitute ground chicken for ground turkey, ground beef, sausage, or plant-based alternatives. Depending on what you use, you may need to adjust the amount of taco seasoning to get the flavor just right for your protein of choice.
Pinto beans have a slightly nuttier, earthier flavor compared to black beans, and they work really well in these tacos. When adding them to the chicken, you can mash up some of the beans to get a creamier texture similar to refried beans.
Use diced tomatoes with chilies (like the Ro-Tel brand) as an easy way to add heat and a zestier flavor. You may want to reduce the amount of taco seasoning since the diced tomatoes with chilies are already seasoned.
MINI CHICKEN AND BACON TACOS
This comes from Old El Paso, and begins, "You can't go wrong with a chicken, bacon and ranch taco flavor combination, and Old El Paso's Soft Tortilla Bowls™ are the perfect way to deliver these mini chicken tacos to your mouth. You can cook from scratch or you can pick up an easy rotisserie chicken and some pre-cooked bacon; do what works for you and your schedule to enjoy this delicious take on mini tacos."
Prep Time: 15 minutes; Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-chicken-and-bacon-tacos.
Ingredients
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 cup chopped deli rotisserie chicken
1 cup Old El Paso™ Shredded Cheddar Cheese
1/2 cup chopped cooked bacon
1/4 cup sliced green onions
1/3 cup Old El Paso™ Zesty Ranch sauce
1/2 cup quartered grape tomatoes
Preparation
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.
In small bowl, mix chicken, 1/2 cup of the cheese, the bacon, green onions and sauce; mix well.
Divide chicken mixture evenly among tortilla bowls; top with remaining cheese.
Bake 12 to 14 minutes or until hot and cheese is melted. Top with tomatoes and additional green onions and sauce, if desired.
Expert Tips
Serve these with fresh vegetables for a hearty snack or a light lunch.
Don’t care for tomatoes? Leave them out, and they’re just as delicious.
Leftover cooked chicken can be substituted for the deli rotisserie chicken in this recipe.
Nutrition: 6 servings (2 bowls each); 1 Serving: Calories 250 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 590mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 1g); Protein 14g
% Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 15%; Iron 8%
Exchanges: 1 Other Carbohydrate, 1 Very Lean Meat, 1 High-Fat Meat, 1 Fat; Carbohydrate Choice: 1
CHEESEBURGER TACOS
This is from Family Time, and begins, “Cheeseburger tacos are a tasty take on tried-and-true burgers. Try them filled with lettuce, onion and pickle relish and seasoned with savory taco seasoning mix.”
Serves: 6; Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound lean lean beef
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
8 ounces pasteurized prepared cheese, cubed
2 tablespoons prepared yellow mustard
12 ORTEGA® Taco Shells or White Corn Taco Shells, warmed
2 cups shredded lettuce
2 cups chopped tomato
1 cup sweet pickle relish
1 cup chopped onion
1 cup ORTEGA® Medium Taco Sauce
Directions
Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.
Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.
Monday, July 7, 2025
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post includes Roasted Brussels Sprouts and Butternut Squash with Cranberries and Hot Chocolate Cheesecake. Enjoy!
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH CRANBERRIES
I’ve always loved brussels sprouts (unlike the first President Bush; sorry!). And onions? Cranberries? Definitely on all of the above.
This recipe comes from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables.
“Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 to 8 Servings
To view this online, click here.
Ingredients
1 pound butternut squash
3 to 4 cups Brussels sprouts
1 medium onion
1/3 cup extra virgin olive oil
kosher salt and freshly ground black pepper
1/4 teaspoon garlic powder, optional
1/2 cup dried cranberries
1/2 cup pecan halves
Preparation
Heat the oven to 425° F.
Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.
Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.
Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise.
Add them to the bowl with the squash cubes.
Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil.
Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.
Serve immediately.
Tips and Variations
Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.
Feel free to omit the onion.
Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.
Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.
Replace the toasted pecans with toasted slivered almonds or walnuts.
Use raisins or golden raisins instead of dried cranberries.
STIR-FRIED VEGETABLES
This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
Ingredients
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Directions
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
HOT CHOCOLATE CHEESECAKE
How does Hot Chocolate Cheesecake sound? Yum!
This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Directions
Special equipment: a 9-inch springform pan
For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH CRANBERRIES
I’ve always loved brussels sprouts (unlike the first President Bush; sorry!). And onions? Cranberries? Definitely on all of the above.
This recipe comes from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables.
“Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 to 8 Servings
To view this online, click here.
Ingredients
1 pound butternut squash
3 to 4 cups Brussels sprouts
1 medium onion
1/3 cup extra virgin olive oil
kosher salt and freshly ground black pepper
1/4 teaspoon garlic powder, optional
1/2 cup dried cranberries
1/2 cup pecan halves
Preparation
Heat the oven to 425° F.
Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.
Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.
Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise.
Add them to the bowl with the squash cubes.
Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil.
Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.
Serve immediately.
Tips and Variations
Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.
Feel free to omit the onion.
Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.
Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.
Replace the toasted pecans with toasted slivered almonds or walnuts.
Use raisins or golden raisins instead of dried cranberries.
STIR-FRIED VEGETABLES
This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
Ingredients
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Directions
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
HOT CHOCOLATE CHEESECAKE
How does Hot Chocolate Cheesecake sound? Yum!
This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Directions
Special equipment: a 9-inch springform pan
For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
Meatless Monday
It's Monday, time to get the week started with another Meatless Monday. To that end, here are six yummy vegetarian recipes, including Vegetarian Lasagna and Chocolate Mousse. Enjoy!
VEGETARIAN TAMALE PIE
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. This recipe begins, "Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side."
Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Vegetarian Update for Old-School Tamale Pie", and can be viewed online at https://cooking.nytimes.com/recipes/1023880-vegetarian-tamale-pie.
Ingredients
For the Chili
1 large red or white onion, halved
2 jalapeños, halved lengthwise and seeded (if desired)
1 poblano or green bell pepper, sliced in half lengthwise, seeds removed
2 tablespoons extra-virgin olive oil, plus more for brushing
1-3/4 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1 (28-ounce) can whole plum or diced tomatoes
3 fat garlic cloves, finely grated or minced
2 tablespoons mild or hot chili powder, more as needed
2 teaspoons dried oregano
1-3/4 teaspoons ground cumin
3 (15-ounce) cans black or pinto beans, drained and rinsed
1 cup chopped fresh cilantro leaves and tender stems (optional)
For the Cornbread
3/4 cup fine cornmeal
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 large egg, at room temperature
/1/3 cup sour cream or whole-milk yogurt, plus more for serving
1/4 cup unsalted butter, melted and cooled
2 teaspoons honey
2 scallions, whites and greens thinly sliced, plus more for serving
1 cup grated Cheddar (optional)
Preparation
Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.
Slice remaining onion half into 1/2-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.
Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and 1/4 teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)
Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1-1/2 teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.
While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.
In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.
Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
VEGETARIAN REUBEN SANDWICH
This yumminess is from Ali Slagle at The New York Times cooking enewsletter. Ali wrote, "The Reuben sandwich — corned beef, sauerkraut, Swiss cheese and Russian dressing on rye bread — has inspired many meat-free versions. Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they’re not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. Both sides of the buttered rye get melted Swiss. The mountain of sauerkraut doesn’t warm long enough to lose its crunch. The specks of pickles and onion in typical Russian dressing become layers in the sandwich. And while the dressing has mayonnaise and ketchup, as usual, it also has coriander and black pepper to evoke corned beef’s brine, plus hot sauce for kick. Because this rejiggered sandwich relies mostly on condiments and pantry staples, this homemade Reuben is within reach any day."
Time: 15 minutes; Yield: 1 sandwich
To view this online, go to https://cooking.nytimes.com/recipes/1024029-vegetarian-reuben-sandwich. Also, while at the site, sign up for The New York Times cooking enewsletter.
Ingredients
1 tablespoon mayonnaise
1 tablespoon ketchup
1/2 teaspoon hot sauce, or to taste
1/4 teaspoon ground coriander
Salt and pepper
2 slices rye bread
2 slices Swiss cheese
1/2 tablespoon unsalted butter
1/4 cup thinly sliced white onion or shallot
1/2 cup very well drained and squeezed sauerkraut
1 dill pickle, sliced, or 2 dill pickle sandwich slices
Preparation
In a small bowl, stir together the mayonnaise, ketchup, hot sauce and coriander. Season with salt and pepper. Taste and adjust pepper and hot sauce until the dressing is just a bit too intense, as it will be tamed by the sandwich fillings.
Spread the dressing on both slices of bread. Reserve the bowl and any remaining dressing. Top each bread slice with a slice of Swiss cheese. In a large skillet, melt the butter over medium-low. Add the bread, cheese side up. Swirl the bread slices around the skillet to mop up the butter. Cover the skillet and cook until the cheese is melted and the bread is golden, 4 to 5 minutes. Meanwhile, add the onion and a pinch of salt to the reserved bowl and stir to coat in the residual dressing.
Top one slice of bread with the sauerkraut, pickles and onions. Flip the other slice on top of the fillings and press lightly to adhere. Cook for just a minute on each side until the sandwich has melded. Cut and eat warm.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Directions
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles
Make cheese layer:
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
Ingredients
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Ingredients
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
VEGETARIAN TAMALE PIE
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. This recipe begins, "Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side."
Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Vegetarian Update for Old-School Tamale Pie", and can be viewed online at https://cooking.nytimes.com/recipes/1023880-vegetarian-tamale-pie.
Ingredients
For the Chili
1 large red or white onion, halved
2 jalapeños, halved lengthwise and seeded (if desired)
1 poblano or green bell pepper, sliced in half lengthwise, seeds removed
2 tablespoons extra-virgin olive oil, plus more for brushing
1-3/4 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1 (28-ounce) can whole plum or diced tomatoes
3 fat garlic cloves, finely grated or minced
2 tablespoons mild or hot chili powder, more as needed
2 teaspoons dried oregano
1-3/4 teaspoons ground cumin
3 (15-ounce) cans black or pinto beans, drained and rinsed
1 cup chopped fresh cilantro leaves and tender stems (optional)
For the Cornbread
3/4 cup fine cornmeal
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 large egg, at room temperature
/1/3 cup sour cream or whole-milk yogurt, plus more for serving
1/4 cup unsalted butter, melted and cooled
2 teaspoons honey
2 scallions, whites and greens thinly sliced, plus more for serving
1 cup grated Cheddar (optional)
Preparation
Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.
Slice remaining onion half into 1/2-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.
Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and 1/4 teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)
Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1-1/2 teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.
While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.
In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.
Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
VEGETARIAN REUBEN SANDWICH
This yumminess is from Ali Slagle at The New York Times cooking enewsletter. Ali wrote, "The Reuben sandwich — corned beef, sauerkraut, Swiss cheese and Russian dressing on rye bread — has inspired many meat-free versions. Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they’re not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. Both sides of the buttered rye get melted Swiss. The mountain of sauerkraut doesn’t warm long enough to lose its crunch. The specks of pickles and onion in typical Russian dressing become layers in the sandwich. And while the dressing has mayonnaise and ketchup, as usual, it also has coriander and black pepper to evoke corned beef’s brine, plus hot sauce for kick. Because this rejiggered sandwich relies mostly on condiments and pantry staples, this homemade Reuben is within reach any day."
Time: 15 minutes; Yield: 1 sandwich
To view this online, go to https://cooking.nytimes.com/recipes/1024029-vegetarian-reuben-sandwich. Also, while at the site, sign up for The New York Times cooking enewsletter.
Ingredients
1 tablespoon mayonnaise
1 tablespoon ketchup
1/2 teaspoon hot sauce, or to taste
1/4 teaspoon ground coriander
Salt and pepper
2 slices rye bread
2 slices Swiss cheese
1/2 tablespoon unsalted butter
1/4 cup thinly sliced white onion or shallot
1/2 cup very well drained and squeezed sauerkraut
1 dill pickle, sliced, or 2 dill pickle sandwich slices
Preparation
In a small bowl, stir together the mayonnaise, ketchup, hot sauce and coriander. Season with salt and pepper. Taste and adjust pepper and hot sauce until the dressing is just a bit too intense, as it will be tamed by the sandwich fillings.
Spread the dressing on both slices of bread. Reserve the bowl and any remaining dressing. Top each bread slice with a slice of Swiss cheese. In a large skillet, melt the butter over medium-low. Add the bread, cheese side up. Swirl the bread slices around the skillet to mop up the butter. Cover the skillet and cook until the cheese is melted and the bread is golden, 4 to 5 minutes. Meanwhile, add the onion and a pinch of salt to the reserved bowl and stir to coat in the residual dressing.
Top one slice of bread with the sauerkraut, pickles and onions. Flip the other slice on top of the fillings and press lightly to adhere. Cook for just a minute on each side until the sandwich has melded. Cut and eat warm.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Directions
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles
Make cheese layer:
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
Ingredients
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Ingredients
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
Friday, July 4, 2025
4th of July
It's the 4th of July. As far as I'm concerned, that means special food for celebrating. Here are six recipes to help you celebrate the 4th, including Bistro Onion Burgers and Sloppy Joe Sliders. Enjoy!
BUSH’S® BEST BLACK BEAN SALSA
This comes from Bush’s Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*
1 can (8 oz) shoepeg corn, drained
1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)
1 can (10 oz) Ro-tel diced tomatoes
8 oz Italian dressing
1 medium onion, chopped
1 medium jalapeno, chopped
Directions
Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.
BAKED BEANS
This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.” Makes 6 to 8 servings.
To view this online, click here.
Ingredients
2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Preparation
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
GRILLED ONION BURGER
Here's a healthier version of a classic burger topped with grilled onions and all the fixings.
Makes 4 servings
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
CHIPOTLE PEPPER JACK SLIDERS
This recipe begins, “Lean ground beef mini-burgers, or sliders, are kicked up with chipotle chili and topped with spicy pepper jack cheese.”
Makes 8 sliders (mini-burgers)
View online: http://diabeticgourmet.com/recipes/html/1227.shtml
Ingredients
1 pound Ground Beef (96% lean)
9 small whole wheat hamburger buns, split, divided
1 clove garlic, minced
1/2 teaspoon ground chipotle chili powder
2 slices pepper Jack cheese, cut in quarters
Directions
Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Evenly top with cheese during last minute of grilling.
Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.
Nutritional Information Per Serving: Calories: 201; Protein: 16 g; Fat: 6 g; Sodium: 266 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Carbohydrates: 21 g
BUSH’S® BEST BLACK BEAN SALSA
This comes from Bush’s Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*
1 can (8 oz) shoepeg corn, drained
1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)
1 can (10 oz) Ro-tel diced tomatoes
8 oz Italian dressing
1 medium onion, chopped
1 medium jalapeno, chopped
Directions
Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.
BAKED BEANS
This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.” Makes 6 to 8 servings.
To view this online, click here.
Ingredients
2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Preparation
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
GRILLED ONION BURGER
Here's a healthier version of a classic burger topped with grilled onions and all the fixings.
Makes 4 servings
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
CHIPOTLE PEPPER JACK SLIDERS
This recipe begins, “Lean ground beef mini-burgers, or sliders, are kicked up with chipotle chili and topped with spicy pepper jack cheese.”
Makes 8 sliders (mini-burgers)
View online: http://diabeticgourmet.com/recipes/html/1227.shtml
Ingredients
1 pound Ground Beef (96% lean)
9 small whole wheat hamburger buns, split, divided
1 clove garlic, minced
1/2 teaspoon ground chipotle chili powder
2 slices pepper Jack cheese, cut in quarters
Directions
Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Evenly top with cheese during last minute of grilling.
Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.
Nutritional Information Per Serving: Calories: 201; Protein: 16 g; Fat: 6 g; Sodium: 266 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Carbohydrates: 21 g
Thursday, July 3, 2025
4th of July, One Day Early
Since tomorrow is the 4th of July (Where has the first half of the year gone? I could have sworn New Year's Day was last week sometime!), today's post has six recipes to fix for a holiday gathering, including Barbecued Beef Ribs and Cowboy Beans. Enjoy!
Note: I'll be posting recipes tomorrow morning to help with your 4th of July celebrations.
BRUSCHETTA
This comes from Ree Drummond, start of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr; Cook: 10 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.html?oc=linkback
Ingredients
4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
Directions
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
CARAMELIZED CITRUS
This comes from Sam Sifton of The New York Times cooking e-newsletter. Sam wrote, “This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook’s understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.” Yield: Serves 4 to 8; Time: 30 minutes, plus chilling.
To view this online, click here.
Ingredients
4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit
1 cup Greek-style yogurt
1 1/2 cups light brown sugar
1 pinch saffron threads
Directions
Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.
Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.
Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.
Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.
CHICKEN PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
Note: I'll be posting recipes tomorrow morning to help with your 4th of July celebrations.
BRUSCHETTA
This comes from Ree Drummond, start of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr; Cook: 10 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.html?oc=linkback
Ingredients
4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
Directions
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
CARAMELIZED CITRUS
This comes from Sam Sifton of The New York Times cooking e-newsletter. Sam wrote, “This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook’s understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.” Yield: Serves 4 to 8; Time: 30 minutes, plus chilling.
To view this online, click here.
Ingredients
4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit
1 cup Greek-style yogurt
1 1/2 cups light brown sugar
1 pinch saffron threads
Directions
Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.
Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.
Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.
Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.
CHICKEN PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
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