Soup

I've always had a soft spot for homemade soup, especially when it's cold and/or rainy out. To that end, here are six yummy soup recipes to help you through the day, including French Onion Soup and Cream of Turnip Soup. Enjoy!

POTATO AND ONION SOUP

This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”

Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6

Ingredients:

3 tablespoons butter

3 tablespoons extra virgin olive oil

1-1/2 cups peeled and sliced Spanish onions

3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth

3 cups peeled and cubed potatoes

Salt and pepper to taste

3 tablespoons grated Parmesan cheese

Directions:

Melt the butter in a large sauté pan and add the olive oil.

Add the onions and sauté until they become clear and turn a light brown. Set aside.

In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.

Add the onions to the stock pot and simmer for an additional 15 minutes.

Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Directions

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

VEGETABLE-CHICKEN NOODLE SOUP

Servings: 6 (Serving = 1-1/2 cup)

Find this recipe at: http://diabeticgourmet.com/recipes/html/253.shtml

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery

1/2 cup thinly sliced leek (white part only)

1/2 cup chopped carrot

1/2 cup peeled and chopped turnip

1 tablespoon minced fresh parsley

1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary

1 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper

2 ounces uncooked "no-yolk" broad noodles

1 cup diced cooked chicken

Directions

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information Per Serving: Calories: 98; Protein: 10 g; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Carbohydrates: 12 g; Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable

CREAM OF TURNIP SOUP

This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.

To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.

2 Tbs. olive oil

2 lb. fresh baby turnips, peeled and diced

1 small onion, diced (1 cup)

2 bay leaves

1/4 cup soy creamer, optional

1/4 cup celery leaves, sliced into fine strips

Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.

Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.

nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free

FRENCH ONION SOUP

This is from the infamous long-since-forgotten emailing list.

Ingredients

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

Directions

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

Meatloaf

There was a time, years ago, when Meatloaf was my go-to Sunday dinner. Not that my family complained any; they loved it! I'd usually add potatoes (either mashed or baked), a green veggie, and dessert. What's not to love?

To that end, here are six meatloaf recipes to help you through the day, including Melt-In-Your-Mouth Buttermilk Meatloaf and Classic Meatloaf with Oatmeal. Enjoy!

CHEESY TACO MEATLOAF

This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people

To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium

1-1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.

MEATLOAF

This is from Ree Drummond on the Food Network.

Prep Time: 15 minutes; Inactive Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 35 minutes; Makes 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/meatloaf-recipe-2042541.

Ingredients

Meatloaf:

1 cup milk

6 bread slices

2 pounds ground beef

1 cup grated Parmesan

1 teaspoon salt

Freshly ground black pepper

1/4 teaspoon seasoned salt, such as Lawry's

1/4 to 1/2 cup minced flat-leaf parsley

4 eggs, beaten

8 to 12 thin bacon slices

Tomato Sauce:

1/2 cup ketchup

6 tablespoons brown sugar

1 teaspoon dry mustard

Dash or 2 hot sauce (more if you like)

Dash or 2 Worcestershire sauce

Directions

For the meatloaf: Preheat the oven to 350 degrees F.

Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.

Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.

Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.

Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.

Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.

Serve with the remaining tomato sauce on the side as a dipping sauce.

TURKEY MEATLOAF

This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.

This was featured in “Potlucky” and can be viewed online here.

Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.

Ingredients

8 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary

1/4 teaspoon red pepper flakes

1 cup fresh bread crumbs of any provenance

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup whole milk

1 pound ground turkey

1 pound sweet Italian pork sausage, casing removed, crumbled

1/4 cup extra-virgin olive oil

4 ounces bacon, chopped

1 medium red onion, finely chopped

1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed

1 cup red wine

1/4 bunch mint

Preparation

Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.

Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.

Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.

Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.

Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.

CLASSIC MEATLOAF WITH OATMEAL

This is from Kristina Vanni for The Spruce Eats. Kristina wrote, " This classic meatloaf with oatmeal recipe is an easy recipe that is quick to assemble. Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish. Do not use steel-cut oats in a meatloaf, since they will remain hard and inedible.

"Meatloaf tastes great when served alongside buttery mashed potatoes and your choice of green vegetable such as string beans. Any leftovers can be stored in the refrigerator or freezer. It is common to transform leftover meatloaf into a delicious meatloaf sandwich the next day."

Prep Time: 15 minutes; Cook Time: 70 minutes; Rest: 15 minutes; Total Time: 100 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/meatloaf-with-oatmeal-recipe-5089174.

Ingredients

For the Meatloaf:

2 pounds ground beef

3/4 cup quick-cooking rolled oats

1 cup finely chopped onion

3/4 cup milk

2 large eggs, slightly beaten

1 tablespoon Worcestershire sauce

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

For the Glaze:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon yellow mustard

Directions

Gather the ingredients. Preheat oven to 350 F.

In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.

Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.

In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.

Spoon half of the glaze over the meatloaf.

Bake (uncovered) for about 1 hour.

Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.

Let stand on a wire rack for 15 minutes before slicing and serving.

Slice, serve, and enjoy!

Tips

When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.

Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.

Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.

Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.

Recipe Variations

You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.

Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.

Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.

Try topping the meatloaf with barbecue sauce instead of the glaze.

How to Store and Freeze

Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.

Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.

Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.

When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.

What Is the Best Beef for Meatloaf?

One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.

Why Does Meatloaf Fall Apart?

There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: 4 g; Carbohydrates: 6 g

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings

To view this online, click here.

Ingredients

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

For the Meatloaf:

Gather the ingredients.

In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat oven to 325 F.

In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.

Bake for 30 minutes.

For the Glaze:

Gather the ingredients.

While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.

After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.

Serve and enjoy!

Tip

Enjoy with mashed potatoes and green beans for a complete meal.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Three-Cheese Beef Pasta Shells and Biscuits and Gravy Casserole. Enjoy!

STUFFED BELL PEPPERS

This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."

Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

6 bell peppers, any color

4 tablespoons olive oil, plus more for drizzling

8 ounces lean ground beef

Kosher salt and freshly ground black pepper

1 onion, finely diced

2 cloves garlic, chopped

1 medium zucchini, finely diced

4 Roma tomatoes, seeded and finely diced

Red pepper flakes, as needed

1 cup cooked long-grain and wild rice

1-1/2 cups grated pepper Jack cheese

Directions

Preheat the oven to 350 degrees F.

Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.

Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

THREE-CHEESE BEEF PASTA SHELLS

This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."

Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8

To view this online, click here.

Ingredients

24 uncooked jumbo pasta shells

1 lb ground beef (at least 80% lean)

1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce

1/4 cup water

1 container (8 oz) chive and onion cream cheese spread

1-1/2 cups shredded Italian cheese blend (6 oz)

1/2 cup grated Parmesan cheese

1 egg

1 to 2 tablespoons chopped fresh parsley, if desired

Instructions

Heat oven to 350°F. Cook and drain pasta shells as directed on package.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.

In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

QUICK WHITE CHICKEN CHILI

This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."

The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is ​​the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.

"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."

Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8

To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.

Ingredients

2 Tbsp. olive oil

1 large sweet onion, chopped (about 2 cups)

2 garlic cloves, finely chopped (2 tsp.)

4 cups shredded rotisserie chicken (from 2 rotisserie chickens)

2 (14 1/2-oz.) cans chicken broth

2 (4-oz.) cans chopped green chiles

1 (1 1/4-oz.) pkg. white chicken chili seasoning mix

3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided

Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado

Ingredients

Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.

Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.

Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.

BISCUITS AND GRAVY CASSEROLE

This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."

Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6

To view this online, click here.

Ingredients

1 lb bulk mild breakfast sausage

1/2 cup chopped onion

1/2 cup chopped red bell peppers

1 package (8 oz) white button mushrooms, chopped (about 2 cups)

1 teaspoon pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/3 cup Gold Medal™ all-purpose flour

3 cups milk

2 oz cream cheese, softened

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)

Instructions

Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.

In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.

Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.

QUICK TURKEY CHILI

This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."

Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4

To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.

Ingredients

2 Tbsp. canola oil

1-1/2 cups chopped yellow onion (from 1 medium onion)

3/4 cup chopped red bell pepper (from 1 bell pepper)

3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)

1 Tbsp. tomato paste

1 (14 1/2-oz.) can fire-roasted crushed tomatoes

1-1/2 cups water

1 lb. ground turkey (white and dark meat)

1 (15-oz.) can light red kidney beans, drained and rinsed

1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)

1 tsp. kosher salt

Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips

Directions

Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.

Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.

Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.

Add turkey, and stir to break into smaller pieces.

Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.

Ladle evenly into 4 bowls, and serve with desired toppings.

Frequently Asked Questions

How do you fix bland turkey chili?

If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.

How do you thicken turkey chili?

To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.

TENNESSEE ONIONS

This is from Melissa Knific in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger."

Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 45 minutes; Yield: 8 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026043-tennessee-onions. 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

2 teaspoons brown or granulated sugar

1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon mustard powder

1/4 teaspoon ground cayenne

Salt and black pepper

1 lemon, zested and halved (optional)

3 pounds Vidalia onions (3 to 5 onions, depending on size)

1 tablespoon olive oil

1 cup (4 ounces) shredded sharp Cheddar

1 cup (4 ounces) shredded Swiss cheese

1/3 cup (1 ounce) grated Parmesan

3 tablespoons unsalted butter, cut into small cubes

Preparation

Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.

Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.

Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.

Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.

Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa and Baja Shrimp Tacos with Creamy Slaw. Enjoy!

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”

Yield: 8 servings

To view this online, click here.

Ingredients

For the Steak:

2 teaspoons kosher salt

2 1/2 teaspoons New Mexican or other mild chile powder

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cumin

1 large garlic clove, finely grated or minced

Finely grated zest of 1 lime (cut lime into wedges for serving)

2 1/2 pounds skirt steak (usually 2 steaks)

For the Salsa:

1 white onion, peeled and sliced into 1-inch-thick slices

2 large garlic cloves, unpeeled

2 jalapeños

1 quart cherry tomatoes, quartered

1 avocado, diced

1/4 cup chopped cilantro leaves and stems

2 teaspoons fresh lime juice, more to taste

3/4 teaspoon kosher salt, more to taste

Corn or flour tortillas, for serving

Sliced radishes, for serving

Mexican crema or sour cream, for serving (optional)

Preparation

Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.

Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.

Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.

Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.

To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

BUFFALO STYLE TACOS

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341

View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g

BAJA SHRIMP TACOS WITH CREAMY SLAW

This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.

"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."

Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings

To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.

Ingredients

For the slaw:

1/3 cup mayonnaise

1-1/2 tablespoons apple cider vinegar

3/4 teaspoon granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

2 cups thinly sliced red cabbage (about 6 oz.)

2 cups thinly sliced green cabbage (about 6 oz.)

1/3 cup chopped fresh cilantro

For the tacos:

Vegetable oil

1/2 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon kosher salt

3/4 cup seltzer or club soda

1 large egg white

1 pound large shrimp, peeled and deveined

8 6-in. flour tortillas, warmed

Lime wedges, hot sauce, and sliced scallions, for serving

Directions

Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.

Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.

Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.

Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.

Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.

Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.

CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA

I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.

Cook Time: 40 minutes; Total Time: 45 minutes.

To view this online, click here.

Ingredients

2 tablespoons olive oil

1/2 a small sweet onion

1 clove garlic minced or grated

1 large sweet potato chopped (peel if desired)

salt and pepper

1 1/2 cups cooked quinoa (I used red quinoa)

1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)

2 teaspoons chili powder

2 canned chipotle chilies minced

1 tablespoon chipotle in adobo from the chipotle chili can

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon cayenne or to your taste

1 cup cooked black beans if using canned drain and rinse them

1 lime juiced

1 small bunch cilantro

6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hard shell, but all of them are good!), warmed

1 avocado sliced or diced, for topping

1 cup shredded sharp cheddar cheese for topping

cotija cheese crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries

1/4 cup brown sugar

1 canned chipotle chili chopped

1 lime zested + juiced

1 clove garlic minced or grated

1 jalapeno chopped and seed removed if desired

the arils from 1 pomegranate (learn how to deseed a pomegranate here)

salt and pepper to taste

Instructions

To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.

Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.

While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.

To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!

MEXICAN TACO SALAD

This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies

To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.

Ingredients

1 pound beef or turkey, ground

1 cup onion, chopped

1 cup ORTEGA® Thick & Chunky Salsa

3/4 cup water

1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix

1 can (15-oz.) kidney or pinto beans

1 can (4-oz.) ORTEGA® Diced Green Chiles

6 tortilla shells, or 3 cups of tortilla chips

6 cups lettuce, shredded

3/4 cup nacho and taco blend cheese, shredded

Directions

Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.

Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.

Friday Recipes

It's finally Friday. Yay! Check out today's recipes to help you through the weekend, including Caribbean Jerk Sliders and Homemade Strawberry Ice Cream. Enjoy!

HEARY BEEF STEW WITH RED ONIONS AND ALE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta."

Time: 3 hours; Yield: 6 servings

This was featured in "Looking for Comfort? Turn to This Beef Stew", and can be found online at https://cooking.nytimes.com/recipes/1021592-hearty-beef-stew-with-red-onions-and-ale.

Ingredients

2 pounds boneless beef stew meat, cut into 1-inch chunks

Kosher salt and black pepper

3 medium red onions

1 to 2 tablespoons all-purpose flour

2 tablespoon unsalted butter

1 tablespoon olive oil, plus more as needed

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground coriander

1/4 teaspoon ground allspice

2 cups beef or chicken stock, preferably homemade

1 cup ale or beer (nonalcoholic is fine)

1 rosemary sprig

3 carrots, sliced

1 tablespoon cider vinegar or sherry vinegar, plus more to taste

Chopped chives, for garnish

Flaky sea salt, for garnish

Preparation

Season the beef all over with salt and pepper. Set aside while you prepare the onions.

Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

CARIBBEAN JERK SLIDERS

This is from Eddie Jackson on the Food Network.

Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.

Ingredients

1 pound ground chuck

2 teaspoons kosher salt

1 1/2 teaspoons ground allspice

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons red pepper flakes

1 1/2 teaspoons light brown sugar

1 1/2 teaspoons dried thyme

1 teaspoon freshly ground black pepper

Nonstick cooking spray, for the pan

8 standard slices mild Cheddar

8 brioche slider buns

3 tablespoons unsalted butter, melted

Jerk Ketchup, recipe follows

8 Red Ale Onion Rings, recipe follows

Jerk Ketchup:

1 cup ketchup

Juice of 1 lime

1 teaspoon ground allspice

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 teaspoon brown sugar

1 teaspoon dried thyme

1/2 teaspoon kosher salt

Red Ale Onion Rings:

About 4 cups canola oil

2 large Vidalia onions

1 cup all-purpose flour

1 1/2 teaspoons kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 cup red ale

Coarse sea salt

Special equipment: a deep-fry thermometer; a spider

Directions

Preheat a grill pan over medium-high heat.

Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.

Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.

Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.

Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.

Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.

Jerk Ketchup:

Yield: 1 1/4 cups

Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.

Red Ale Onion Rings:

Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.

Meanwhile, peel the onions and slice into 1/2-inch-thick rings.

Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.

Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.

Cook’s Note

Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.

PASTA WITH BROCCOLI, SUN-DRIED TOMATO, AND LIME

This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).

I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.

Anywho, this recipe's prep time is 30 minutes, and serves 4.

Ingredients

3 cups bite-size pieces of broccoli florets

12 oz penne pasta

1/2 cup oil-packed sun-dried tomato slices

2 garlic cloves, minced

1/4 cup freshly squeezed lime juice (from 1 large lime)

Salt and freshly ground black pepper

Directions

Steam broccoli for 5 minutes until tender. Set aside.

Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Set aside.

Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and saute for 2 minutes.

Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.

OLD-FASHIONED SKILLET GOULASH

This is from Linda Larsen on The Spruce Eats. Linda wrote, "This simple and old-fashioned recipe for Old-Fashioned Skillet Goulash is delicious and quick to make. It uses the shortcut ingredients condensed tomato soup and diced tomatoes with garlic. If you can't find diced tomatoes with garlic, add 2 cloves of minced garlic to the recipe. Cook the garlic with the ground beef and onions.

"Skillet meals are good because there is little cleanup, and they can be made quickly. And this recipe contains pasta that is cooked right with the other ingredients, making it a one-dish meal. Since the pasta is cooked in the sauce, it has a better texture and absorbs more flavors than pasta cooked in a huge pot of boiling water.<​br />
"You can use other types of pasta if you'd like. Ziti or mostaccioli would be good in this dish. Those types of pasta will most likely take longer to cook than the rotini, so be sure to taste the pasta as it cooks. Always cook pasta to al dente, which means the pasta is tender, but still has some texture and a bit of resistance in the center. You can also sprinkle this recipe with some grated or shredded Parmesan or Romano cheese before serving, even though that ingredient is not traditional in goulash."

Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.thespruceeats.com/old-fashioned-skillet-goulash-480733.

Ingredients

1 pound ground beef

2 onions (chopped)

1 red bell pepper (chopped)

1 (26 ounce) jar spaghetti sauce

2 (14-ounce) cans diced tomatoes with garlic (undrained)

2 teaspoons apple cider vinegar

2 teaspoons sugar

1 to 3 teaspoons paprika (to taste)

1 teaspoon dried marjoram leaves

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup water

2 and 1/2 cups rotini or gemelli pasta

1/4 cup chopped flat-leaf parsley (if desired)

Directions

In a large skillet, cook the ground beef, onion, bell pepper, and garlic until the meat is browned and the vegetables are tender, stirring to break up the meat. Drain well.

Add the pasta sauce, diced tomatoes with their liquid, vinegar, sugar, paprika, marjoram, salt, pepper, and water to the skillet with the ground beef and onions and cook for 8 to 10 minutes or until the mixture starts to boil, stirring frequently.

Add the pasta to the skillet and bring the mixture back to a simmer. Simmer the food, uncovered, stirring frequently, until the pasta is tender, about 11 to 16 minutes. Sprinkle everything with fresh parsley, if using, and serve immediately.

STRAWBERRIES AND CREAM PANCAKES

This comes from the infamous long-since-forgotten emailing list.

Ingredients

2 cups buttermilk biscuit baking mix

1 cup milk

2 eggs

2 cups strawberries, sliced

1 can pressurized whipped cream

Directions

Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.

HOMEMADE STRAWBERRY ICE CREAM

This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.

"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."

This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.

Ingredients for Florida Fresh Strawberry Ice Cream Recipe

3 Cups fresh Florida strawberries, stemmed and sliced

4 Tablespoons freshly squeezed lemon juice

1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)

1-1/2 Cups of whole milk

2-3/4 Cups heavy cream

1-1/2 Teaspoons pure vanilla extract

Directions

Step One

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.

Stir gently and allow the strawberries to macerate in the juices for 2 hours.

Using a strainer, strain the berries, reserving the juices.

Then, mash or puree half the berries.

Step Two

In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.

Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.

Step Three

Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.

Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.

If you don’t have an ice cream maker, don’t despair, you don’t need one, just:

Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.

Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.

Adapted from Cuisinart recipe.

Burgers

While Burgers are a summer-time favorite, especially if cooked out on the grill, it can definitely be an anytime, year 'round meal. To that end, here are six burger recipes to help you through the day, including a Fajita Turkey Burger and Bistro Onion Burgers. Enjoy!

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

POWER CHEESEBURGER

This is from The New York Times cooking e-newsletter. The recipe begins, “Maura Egan and Christine Muhlke developed this recipe in 2004, around the time of the Olympic Games in Athens, after talking with Shane Hamman, then the No. 1 weight lifter in America, capable of squatting more than 1,000 pounds. He ate two for lunch, amid his 5,000 calorie day. It’s pretty delicious.”

Yield: 1 cheeseburger, Time: 20 minutes

This was featured in “Food; Athens on 5,000 Calorires a Day”, and can be viewed online at https://cooking.nytimes.com/recipes/10971-power-cheeseburger.

Ingredients

8 ounces ground beef, like chuck

1 egg yolk, beaten

1 teaspoon paprika

1 teaspoon salt

2 to 3 slices sharp Cheddar cheese

1 sesame bun, halved and toasted if desired

Pickles

Ketchup and mustard

Preparation

In large bowl, combine beef, egg, paprika and salt. Mix well and form 1 large patty.

Heat a large nonstick skillet over medium-high heat. Add patty and cook 4 minutes; turn over and top with cheese. Continue to cook an additional 3 to 4 minutes for medium rare.

Place the burger cheese side up on bun and top with pickles, ketchup and/or mustard. Place other bun half on top and serve.

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.

BISTRO ONION BURGERS

This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”

Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1-1/2 pounds ground beef

1 envelope (about 1 ounce) dry onion soup and recipe mix

3 tablespoons water

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

lettuce leaves

tomatoes slices

Directions

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

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

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

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

FAJITA TURKEY BURGER

Makes 5 servings

See the recipe with photo here: http://diabeticgourmet.com/recipes/html/1326.shtml

Ingredients

1/2 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon crushed red pepper flakes

1 teaspoon paprika

Salt and freshly ground pepper, if desired

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1/4 cup salsa, drained

3/4 cup cilantro, divided

2 onions, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

Wholly Guacamole classic or spicy dip, if desired

Wholly Guacamole salsa, if desired

5 reduced-calorie hamburger buns, split

1/3 cup shredded reduced-fat Monterey Jack cheese

Directions

In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.

Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally.

Always cook to well done, 165F as measured by a meat thermometer.

Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.

To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.

Always cook to an internal temperature of 165F.

Nutritional Information Per Serving: Calories: 260; Protein: 29 g; Fat: 7 g; Sodium: 410 mg; Cholesterol: 60 mg; Saturated Fat: 3.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 23 g

Chili

There's something satisfying about a pot of homemade Chili on a cold day. Here are six chili recipes to help you through the day, including Weeknight Two-Bean Chili and Big-Batch Turkey Chili. Enjoy!

WHITE CHICKEN CHILI

This is from Lidey Heuck at The New York Times cooking enewsletter. For this, Lidey wrote, "This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024345-white-chicken-chili. Then, check out Sam Sifton's guide, "How to Make Chili." Finally, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

1 large jalapeño pepper, seeds and ribs removed, finely chopped

2 tablespoons minced garlic (about 5 cloves)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon sweet paprika or chili powder

Pinch of cayenne pepper, to taste

1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

Freshly cracked black pepper

4 cups low-sodium chicken broth

2 (15-ounce) cans cannellini beans, rinsed and drained

2 (4-ounce) cans diced green chiles

2-1/2 to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)

1 cup fresh or frozen corn kernels

Half a lime, plus lime wedges for serving

Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Preparation

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

TEXAS CHILI

This is one of my dad’s recipes. Note: Actually, he once said he found this in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.

A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.

One evening, the friend and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!

This can be found in my e-cookbook, Off the Wall Cooking.

Ingredients

3 balls ground beef suet

4 slices back, cut

2 lbs. stew beef, cut small

2 lbs. chopped chuck

3 cloves garlic, minced

1 T paprika

1 tsp. oregano

3/4 tsp. cumin

1-2/3 T salt

3/4 tsp. black pepper

1/4 tsp. cayenne

6 – 9 T chili powder

2 – 4 walnut-size pieces suet

2 Bermuda onions

1 can beef broth

3 cans measured water

6 C tomatoes & juice

1-1/2 lbs. drained kidney beans

Directions

In heavy pot place 3 balls suet with bacon. Cook out fat. Add and brown beef and chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover and simmer slowly 1 1/2 – 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.

QUICK AND EASY CHILI

I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.

Note:The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.

Ingredients

2 T olive oil

1 pound ground beef

4 cans Ranch Style beans

1 can tomato soup

Chili powder, to taste

Directions

Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.

BIG-BATCH TURKEY CHILI

This is from the Food Network, and begins, "Pull out your biggest pot and get ready to make a mess of chili. All the effort and time will pay off, knowing that your freezer is filled with easy dinners that can be thawed and quickly reheated."

Active Time: 1 hour; Total Time: 2 hours 10 minutes; Yield: 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/big-batch-turkey-chili-336493.

Ingredients

2 large yellow onions, chopped

10 cloves garlic, chopped

3 tablespoons chili powder

1 tablespoon dried oregano

Kosher salt

1/4 cup tomato paste

3/4 cup olive oil

3 chipotle chiles in adobo sauce, coarsely chopped, with 3 tablespoons sauce

4 pounds ground turkey

Four 12-ounce Mexican lager-style beers

Two 28-ounce cans whole peeled tomatoes, with their juices

Four 15-ounce cans kidney beans, rinsed and strained

Optional garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese and/or tortilla chips

Directions

Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.

Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.

To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.

HEARTY VEGGIE CHILI

This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online click here.

Ingredients

1 cup coarsely chopped red onions, divided

2 cloves garlic, minced

2 teaspoons vegetable oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

1 can (15 oz.) kidney beans, rinsed and drained

1 1/2 cups water

1 teaspoon sugar

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®

2 1/2 cups coarsely chopped zucchini

Shredded cheddar cheese (optional)

Parsley sprigs (optional)

Directions

In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.

Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weeknight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1-1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1-1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.