It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Enchaladas Con Carne and Flourless Black Bean Brownies. Enjoy!
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.
Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
JUICY GRILLED BURGERS
This perfect burger recipe comes from Diana Rattray on The Spruce Eats. Diana wrote, “These juicy grilled burgers are perfect for a summer cookout or holiday. Top them off with sliced tomatoes, pickles, and red onions, or add some bacon to your toppings.
“Tomato juice and Worcestershire sauce add to the flavor and juiciness of these hamburgers.
“If you like a flavorful burger, this recipe is an excellent choice. The burgers are made with a small amount of bread crumbs, grated onion, tomato juice (I use V-8), and some simple seasonings.
“See the tips and variations below the recipe for some extra flavor ideas and burger shaping and cooking tips.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 to 5 servings.
Ingredients
1 1/2 pounds chuck (ground, or ground round)
3 tablespoons breadcrumbs (plain, fine, dry)
2 teaspoons Worcestershire sauce
2 tablespoons onion (grated)
Optional: 1/2 teaspoon garlic powder
2 tablespoons tomato juice
Salt to taste (seasoned)
Pepper to taste
Optional: tomatoes (sliced)
Optional: pickles (sliced)
Optional: onion (sliced)
Optional: lettuce
Optional: condiments (as desired)
Directions
Combine the ground beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice; mix well. Shape the ground beef into 4 to 5 large burger patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.
Prepare your gas or charcoal grill for high heat and oil the grate with vegetable oil.
Place the burgers on a foil-lined pan. Cover and refrigerate until the grill is ready.
Put burgers on the prepared grill over direct heat. Grill the burgers for about 5 to 7 minutes on each side, or until done as desired.
Serve on split toasted buns with your choice of sliced vegetables and condiments.
Burger Shaping and Cooking Tips
Weigh your burgers as you shape them for uniform size and even cooking.
Using your thumb or a finger, make an indention in the center of each patty, especially if they're quite thick. This will help it stay flat and cook evenly.
Grind your own beef. Choose chuck steak or cubes or boneless short ribs, or another cut with good flavor and a decent amount of fat.
Use an instant-read food thermometer to check the burger temperature. An inexpensive instant-read thermometer is fine, but if you use a food thermometer frequently, consider the ThermoWorks Thermapen. It's super fast and reliable.
Burger Temperatures
Rare: 120 F to 125 F
Medium Rare: 130 F to 135 F
Medium: 140 F to 145 F
Medium Well: 150 F to 155 F
Well Done: 160 F to 165 F
Keep in mind that Foodsafety.gov recommends a minimum safe temperature of 160 F for ground beef, or 165 F for ground poultry.
Showing posts with label Cheesy Taco Noodles. Show all posts
Showing posts with label Cheesy Taco Noodles. Show all posts
Friday, January 24, 2020
Tuesday, January 22, 2019
Taco Tuesday
It's Taco Tuesday, time to explore tacos, beyond the simple ground-meat-cheese-and-lettuce concoctions of yesteryears. Today's offerings include Spicy Shrimp Tacos and Carne Asada Tacos. Enjoy!
ROASTED BUTTERNUT SQUASH TACOS
This recipe is from Cookie + Kate, and starts off, “Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).”
Actually, just before the actual recipe, Kate wrote, “Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?” Kate (Cookie is her crumb-catching dog) goes on about the recipe (you can read more here), along with posting photos of these wonderful tacos. (Yes, I definitely love these and Kate’s site.)
Prep Time: 15 mins; Cook Time: 35 mins; Total Time: 50 minutes; Yield: 4 servings
Check out the recipe at https://cookieandkate.com/2016/roasted-butternut-squash-tacos-recipe/.
Ingredients
Roasted butternut squash
1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
Cabbage and black bean slaw
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
1/3 cup chopped green onions, both green and white parts
1/3 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
1/4 teaspoon salt, more to taste
Simple guacamole (double if you love guac!)
1 large avocado, diced
1 tablespoon lime juice
1/4 teaspoon ground coriander (optional)
Pinch of salt, more to taste
Everything else
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Notes
Change it up: Sweet potatoes would be an awesome substitute for the butternut.
Storage Suggestions: Store individual components separately for best results. Store leftover guacamole in a small bowl with plastic wrap pressed against the top to prevent oxidation.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
SALSA-GUAVA POT ROAST TACOS
This recipe comes from Publix.
Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
SPICY SHRIMP TACOS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”
Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
1/3 c white vinegar
1 Tbsp sugar
1 tsp grated ginger
1/2 tsp kosher salt
1/2 c grated carrot
1/2 c grated daikon radish
1/4 c mayonnaise
2 tsp Sriracha sauce
1 tsp less-sodium soy sauce
4 lg butter lettuce leaves
12 oz med shrimp, cooked, peeled, and deveined
1 jalapeno, thinly sliced
2 Tbsp cilantro leaves
Directions
Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.
Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.
Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 mg sodium
ROASTED BUTTERNUT SQUASH TACOS
This recipe is from Cookie + Kate, and starts off, “Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).”
Actually, just before the actual recipe, Kate wrote, “Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?” Kate (Cookie is her crumb-catching dog) goes on about the recipe (you can read more here), along with posting photos of these wonderful tacos. (Yes, I definitely love these and Kate’s site.)
Prep Time: 15 mins; Cook Time: 35 mins; Total Time: 50 minutes; Yield: 4 servings
Check out the recipe at https://cookieandkate.com/2016/roasted-butternut-squash-tacos-recipe/.
Ingredients
Roasted butternut squash
1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
Cabbage and black bean slaw
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
1/3 cup chopped green onions, both green and white parts
1/3 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
1/4 teaspoon salt, more to taste
Simple guacamole (double if you love guac!)
1 large avocado, diced
1 tablespoon lime juice
1/4 teaspoon ground coriander (optional)
Pinch of salt, more to taste
Everything else
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Notes
Change it up: Sweet potatoes would be an awesome substitute for the butternut.
Storage Suggestions: Store individual components separately for best results. Store leftover guacamole in a small bowl with plastic wrap pressed against the top to prevent oxidation.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
SALSA-GUAVA POT ROAST TACOS
This recipe comes from Publix.
Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
SPICY SHRIMP TACOS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”
Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
1/3 c white vinegar
1 Tbsp sugar
1 tsp grated ginger
1/2 tsp kosher salt
1/2 c grated carrot
1/2 c grated daikon radish
1/4 c mayonnaise
2 tsp Sriracha sauce
1 tsp less-sodium soy sauce
4 lg butter lettuce leaves
12 oz med shrimp, cooked, peeled, and deveined
1 jalapeno, thinly sliced
2 Tbsp cilantro leaves
Directions
Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.
Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.
Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 mg sodium
Tuesday, August 28, 2018
Taco Tuesday
It's time for another Taco Tuesday. Today's six recipes include Cheeseburger Tacos and Spicy Moroccan Chickpea Tacos. Enjoy!
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
ROASTED CAULIFLOWER AND BLACK BEAN TACOS
This comes from Ali in her cool blog, Gimme Some Oven. Check out her blog!
This yummy recipe begins, “These Roasted Cauliflower and Black Bean Tacos are topped with a zesty tahini-cumin-lime crema, they’re naturally gluten-free and vegan, and muy delicioso.”
Total Time: 50 minutes; Prep Time: 25 minutes; Cook Time: 25 minutes Yield: About 4 - 6; Vegan
To view this online, click here.
Ingredients:
Taco Ingredients:
1 batch Turmeric Roasted Cauliflower (see below)
1 batch Black Beans (see below)
1 batch Cumin Lime Crema (see below)
corn tortillas*
toppings: diced avocado, chopped fresh cilantro, fresh lime wedges, pepitas, and/or thinly-sliced radishes
Tumeric Roasted Cauliflower Ingredients:
1 large head cauliflower (about 2 pounds)
4 medium garlic cloves, peeled and minced
2 tablespoons olive oil
1 teaspoon each: ground cumin, kosher salt, paprika
1/2 teaspoon each: crushed red pepper flakes, freshly-cracked black pepper, ground turmeric
Refried Black Bean Ingredients:
1 small white onion
2 (15-ounce) cans black beans
3 tablespoons extra-virgin olive oil
1/2 teaspoon each: chili powder, Kosher salt
1/4 teaspoon freshly-ground black pepper
Cumin Lime Cream Ingredients:
1 small garlic clove, peeled and minced
1/4 cup lime juice (about 2 limes)
3 tablespoons tahini
1 tablespoon extra-virgin olive oil
1 tablespoon Mexican hot sauce (such as Cholula)
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
Directions:
To Make the Tacos:
Prepare the cauliflower, refried black beans and crema as directed below.
To serve, place a layer of refried black beans in a tortilla, top with roasted cauliflower, a drizzle of the crema, and your desired toppings.
To Make the Turmeric Roasted Cauliflower:
Heat oven to 450°F.
In a large bowl, mix the cauliflower, garlic, olive oil, cumin, salt, paprika, crushed red pepper flakes, black pepper and ground turmeric until evenly combined.
Line a baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the sheet. Roast for 25-30 minutes until it is tender and browned, stirring once halfway through.
Serve immediately.
To Make the Refried Black Beans:
Peel and halve the onion, then slice into half-moon shapes. Drain the beans, reserving 1/2 cup of the can liquid.
In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the beans, reserved can liquid, kosher salt, chili powder and black pepper. Turn the heat to medium low and cook for 10-15 minutes, stirring often and smashing the beans toward the end of the cook time, until most of the liquid has cooked out and the texture is mashed and thick. Scrape the bottom and sides of the pan as necessary. Taste and season with additional salt as desired.
To Make the Cumin Lime Crema:
In a small bowl, stir together the garlic, lime juice, tahini, olive oil, hot sauce, cumin and salt until evenly combined. Add 1-2 tablespoons water if necessary to achieve a creamy consistency.
*If you’d like to char the tortillas, turn on a gas burner to medium heat and place the tortilla directly on the grate. After about 15 seconds, once the edges are lightly charred, use tongs to flip the tortilla. Then heat on the opposite side until lightly charred. Repeat for all tortillas, keeping a close eye on them while cooking so that they do not catch fire.
CHEESEBURGER TACOS
This recipe comes from FamilyTime, 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.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
CHICKEN NACHO TACOS
This recipe is from Family Time, and begins, “These tasty tacos combine a few on-hand ingredients with canned chicken and fiesta nacho cheese soup to make a delicious dish super-simple!”
Serves: 4 servings (2 tacos each); Prep Time: 15 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon chili powder
1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 taco shell, warmed
shredded lettuce
Chopped tomatoes
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
ROASTED CAULIFLOWER AND BLACK BEAN TACOS
This comes from Ali in her cool blog, Gimme Some Oven. Check out her blog!
This yummy recipe begins, “These Roasted Cauliflower and Black Bean Tacos are topped with a zesty tahini-cumin-lime crema, they’re naturally gluten-free and vegan, and muy delicioso.”
Total Time: 50 minutes; Prep Time: 25 minutes; Cook Time: 25 minutes Yield: About 4 - 6; Vegan
To view this online, click here.
Ingredients:
Taco Ingredients:
1 batch Turmeric Roasted Cauliflower (see below)
1 batch Black Beans (see below)
1 batch Cumin Lime Crema (see below)
corn tortillas*
toppings: diced avocado, chopped fresh cilantro, fresh lime wedges, pepitas, and/or thinly-sliced radishes
Tumeric Roasted Cauliflower Ingredients:
1 large head cauliflower (about 2 pounds)
4 medium garlic cloves, peeled and minced
2 tablespoons olive oil
1 teaspoon each: ground cumin, kosher salt, paprika
1/2 teaspoon each: crushed red pepper flakes, freshly-cracked black pepper, ground turmeric
Refried Black Bean Ingredients:
1 small white onion
2 (15-ounce) cans black beans
3 tablespoons extra-virgin olive oil
1/2 teaspoon each: chili powder, Kosher salt
1/4 teaspoon freshly-ground black pepper
Cumin Lime Cream Ingredients:
1 small garlic clove, peeled and minced
1/4 cup lime juice (about 2 limes)
3 tablespoons tahini
1 tablespoon extra-virgin olive oil
1 tablespoon Mexican hot sauce (such as Cholula)
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
Directions:
To Make the Tacos:
Prepare the cauliflower, refried black beans and crema as directed below.
To serve, place a layer of refried black beans in a tortilla, top with roasted cauliflower, a drizzle of the crema, and your desired toppings.
To Make the Turmeric Roasted Cauliflower:
Heat oven to 450°F.
In a large bowl, mix the cauliflower, garlic, olive oil, cumin, salt, paprika, crushed red pepper flakes, black pepper and ground turmeric until evenly combined.
Line a baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the sheet. Roast for 25-30 minutes until it is tender and browned, stirring once halfway through.
Serve immediately.
To Make the Refried Black Beans:
Peel and halve the onion, then slice into half-moon shapes. Drain the beans, reserving 1/2 cup of the can liquid.
In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the beans, reserved can liquid, kosher salt, chili powder and black pepper. Turn the heat to medium low and cook for 10-15 minutes, stirring often and smashing the beans toward the end of the cook time, until most of the liquid has cooked out and the texture is mashed and thick. Scrape the bottom and sides of the pan as necessary. Taste and season with additional salt as desired.
To Make the Cumin Lime Crema:
In a small bowl, stir together the garlic, lime juice, tahini, olive oil, hot sauce, cumin and salt until evenly combined. Add 1-2 tablespoons water if necessary to achieve a creamy consistency.
*If you’d like to char the tortillas, turn on a gas burner to medium heat and place the tortilla directly on the grate. After about 15 seconds, once the edges are lightly charred, use tongs to flip the tortilla. Then heat on the opposite side until lightly charred. Repeat for all tortillas, keeping a close eye on them while cooking so that they do not catch fire.
CHEESEBURGER TACOS
This recipe comes from FamilyTime, 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.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
CHICKEN NACHO TACOS
This recipe is from Family Time, and begins, “These tasty tacos combine a few on-hand ingredients with canned chicken and fiesta nacho cheese soup to make a delicious dish super-simple!”
Serves: 4 servings (2 tacos each); Prep Time: 15 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon chili powder
1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 taco shell, warmed
shredded lettuce
Chopped tomatoes
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
Monday, August 27, 2018
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Enchiladas Con Carne and Tie-Dye Cheesecake. Enjoy!
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.
Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
TIE-DYE CHEESECAKE
This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate
To view this online, click here.
Ingredients
Crust:
2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Neon blue, pink and purple food coloring
Yellow food coloring
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position an oven rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”
Yield: 4 to 6 servings; Time: about 1 hour
To view this online at the Times’ website, click here.
Ingredients
For the Macaroni and Cheese:
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
For the Topping (Optional):
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper
Preparation
Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.
Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
TIE-DYE CHEESECAKE
This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate
To view this online, click here.
Ingredients
Crust:
2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Neon blue, pink and purple food coloring
Yellow food coloring
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position an oven rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”
Yield: 4 to 6 servings; Time: about 1 hour
To view this online at the Times’ website, click here.
Ingredients
For the Macaroni and Cheese:
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
For the Topping (Optional):
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper
Preparation
Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
Tuesday, August 14, 2018
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy offerings include Spicy Turkey Tacos and Sriracha Beef 3 Topping Tacos. Enjoy!
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
SPICY TURKEY TACOS
This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.
Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
8 hard corn taco shells
1 tsp. extra-virgin olive oil
1 lb. ground turkey
4 tsp. Mexican seasoning
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 c. crushed tomatoes
1/4 c. chopped fresh cilantro, plus more for garnish
1 c. grated mozzarella
1 c. Pico de Gallo
1 c. sour cream
Directions
Preheat oven to 375°. Place taco shells on a sheet pan.
In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.
Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.
Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
SRIRACHA BEEF 3 TOPPING TACOS
This yummy recipe, from Old El Paso, begins, “This 3 topping taco doubles down on Sriracha sauce – in the beef and on the taco – to deliver a zippy, easy beef taco.”
Total Time: 25 minutes; Prep Time: 25 minutes; 10 Servings; 7 Ingredients
To view this online, go to https://www.oldelpaso.com/recipes/sriracha-beef-3-topping-tacos.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
2/3 cup water
1/4 cup Sriracha sauce
10 Old El Paso™ Stand 'N Stuff™ taco shells
1 cup shredded Cheddar cheese (4 oz)
1 avocado, pitted, peeled and diced (1 cup)
Instructions
In 10-inch nonstick skillet, cook beef over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water and 2 tablespoon of the Sriracha sauce. Heat to boiling; reduce heat, and simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.
Heat shells as directed on package. Divide beef mixture among shells; top with cheese, avocado and remaining Sriracha sauce.
Expert Tips
To dice the avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
Want more than 3 toppings? Add diced tomato, sour cream and cilantro to this taco.
VEGGIE TACOS
This is from Taste of Home, and begins, “These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream.”
Featured In: 39 Quick Vegetarian Meals for Winter Weeknights
Makes: 4 servings; Total Time: 30 minutes.
Ingredients
2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chilies
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced
Direcions
In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
Stir in beans, salsa, chilies, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
Serve in taco shells. Top with cheese and avocado.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
SPICY TURKEY TACOS
This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.
Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
8 hard corn taco shells
1 tsp. extra-virgin olive oil
1 lb. ground turkey
4 tsp. Mexican seasoning
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 c. crushed tomatoes
1/4 c. chopped fresh cilantro, plus more for garnish
1 c. grated mozzarella
1 c. Pico de Gallo
1 c. sour cream
Directions
Preheat oven to 375°. Place taco shells on a sheet pan.
In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.
Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.
Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
SRIRACHA BEEF 3 TOPPING TACOS
This yummy recipe, from Old El Paso, begins, “This 3 topping taco doubles down on Sriracha sauce – in the beef and on the taco – to deliver a zippy, easy beef taco.”
Total Time: 25 minutes; Prep Time: 25 minutes; 10 Servings; 7 Ingredients
To view this online, go to https://www.oldelpaso.com/recipes/sriracha-beef-3-topping-tacos.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
2/3 cup water
1/4 cup Sriracha sauce
10 Old El Paso™ Stand 'N Stuff™ taco shells
1 cup shredded Cheddar cheese (4 oz)
1 avocado, pitted, peeled and diced (1 cup)
Instructions
In 10-inch nonstick skillet, cook beef over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water and 2 tablespoon of the Sriracha sauce. Heat to boiling; reduce heat, and simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.
Heat shells as directed on package. Divide beef mixture among shells; top with cheese, avocado and remaining Sriracha sauce.
Expert Tips
To dice the avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
Want more than 3 toppings? Add diced tomato, sour cream and cilantro to this taco.
VEGGIE TACOS
This is from Taste of Home, and begins, “These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream.”
Featured In: 39 Quick Vegetarian Meals for Winter Weeknights
Makes: 4 servings; Total Time: 30 minutes.
Ingredients
2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chilies
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced
Direcions
In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
Stir in beans, salsa, chilies, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
Serve in taco shells. Top with cheese and avocado.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
Tuesday, July 3, 2018
Taco Tuesday
Here it is: another Taco Tuesday. Today's offerings include Soft Bean Tacos and Chicken Nacho Tacos. Enjoy!
ROASTED BUTTERNUT SQUASH TACOS
This recipe is from Cookie + Kate, and starts off, “Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).”
Actually, just before the actual recipe, Kate wrote, “Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?” Kate (Cookie is her crumb-catching dog) goes on about the recipe (you can read more here), along with posting photos of these wonderful tacos. (Yes, I definitely love these and Kate’s site.)
Prep Time: 15 mins; Cook Time: 35 mins; Total Time: 50 minutes; Yield: 4 servings
Check out the recipe at https://cookieandkate.com/2016/roasted-butternut-squash-tacos-recipe/.
Ingredients
Roasted butternut squash
1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
Cabbage and black bean slaw
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
1/3 cup chopped green onions, both green and white parts
1/3 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
1/4 teaspoon salt, more to taste
Simple guacamole (double if you love guac!)
1 large avocado, diced
1 tablespoon lime juice
1/4 teaspoon ground coriander (optional)
Pinch of salt, more to taste
Everything else
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Notes
Change it up: Sweet potatoes would be an awesome substitute for the butternut.
Storage Suggestions: Store individual components separately for best results. Store leftover guacamole in a small bowl with plastic wrap pressed against the top to prevent oxidation.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
CHICKEN NACHO TACOS
This recipe is from Family Time, and begins, “These tasty tacos combine a few on-hand ingredients with canned chicken and fiesta nacho cheese soup to make a delicious dish super-simple!”
Serves: 4 servings (2 tacos each); Prep Time: 15 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon chili powder
1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 taco shell, warmed
shredded lettuce
Chopped tomatoes
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
SAUCY & STICKY SWEET POTATO TACOS WITH CREAMY AVOCADO CILANTRO SAUCE
This comes from Laura, whose site, The First Mess, is absolutely wonderful. I highly recommend checking it out! Go ahead, I’ll wait…
This recipe serves 3 - 4, and can be found at http://thefirstmess.com/2018/04/11/sticky-sweet-potato-tacos-vegan-recipe/.
Headnote: Laura wrote, “I like to get the sweet potato shreds as long as possible, so I grate it with the long side of the vegetable striking the large holes of the box grater.
“You could use fresh or pickled jalapeno in the avocado cilantro sauce! I’ve tried the sauce with both.
“You could use collard leaves instead of tortillas for a grain-free option. As a bonus, they tend to hold a lot more filling than a standard tortilla :)
“If you want to save some time by using a jarred BBQ sauce, you’ll need a scant cup of it for this recipe.”
Date BBQ Sauce Ingredients
1/2 cup pitted Medjool dates
1/2 cup balsamic vinegar
2 tablespoons fresh lime juice (from 1 lime)
2 teaspoons gluten-free tamari
2 teaspoons tomato paste
1 teaspoon grainy mustard
1 teaspoon onion powder
1 teaspoon garlic powder
sea salt & ground black pepper, to taste
water to thin
Creamy Avocado Cilantro Sauce Ingredients
1 medium, ripe avocado
1/2 cup fresh cilantro
2 cloves of garlic
2 tablespoons tahini
1/4 cup fresh lime juice (from 2 limes)
1 small jalapeno, seeded & diced
1/2 cup filtered water
sea salt & ground black pepper, to taste
For the Tacos
1 teaspoon heat-tolerant oil, such as avocado
1 shallot, fine dice
1 medium sweet potato (about 550-600 grams), peeled & grated on the large holes of a box grater
sea salt & ground black pepper, to taste
corn tortillas, warmed (or collard leaves, see headnote)
3 cups shredded cabbage
Make the date BBQ sauce. In a medium saucepan, combine the dates, balsamic vinegar, lime juice, tamari, tomato paste, mustard, onion powder, garlic powder, salt, and pepper. Bring the mixture to a boil and then simmer until dates are soft, about 3 minutes. Transfer mixture to an upright blender and blend on high until smooth, adding water by the tablespoon if necessary. Scrape the date BBQ sauce into a small bowl and set aside. Rinse the blender pitcher.
Make the creamy avocado cilantro sauce. Peel and pit the avocado. Back in the upright blender, combine the avocado, cilantro, garlic, tahini, lime juice, jalapeno, water, salt, and pepper. Blend the mixture on high until completely smooth, adding more water by the tablespoon if necessary. Scrape the avocado cilantro sauce into a separate container and refrigerate until ready to use.
Make the filling. Heat the oil in a large skillet over medium heat. Add the shallot to the skillet and saute until slightly softened and translucent, about 3 minutes. Add the grated sweet potatoes and stir. Season the filling with salt and pepper. Keep stirring until sweet potato shreds start softening and collapsing into each other, about 4 minutes. Add a splash of water if you notice some sticking.
Once sweet potato shreds are soft, add the date BBQ sauce to the skillet and stir to combine. The filling should look quite saucy at this point. If it seems dry, add another splash of water. Keep stirring until the filling is saucy, sticking to the sweet potatoes, and piping hot, about 3-4 minutes.
Divide the sweet potato filling among the warm tortillas. Top each sticky sweet potato taco with shredded cabbage and plenty of the avocado cilantro sauce. Serve tacos with extra lime wedges if you like.
BUFFALO SOFT TACOS
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-soft-tacos
Recipe Yield: 4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
Book Title: Cooking Up Fun For Kids With Diabetes
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's™ Red Hot Sauce, not Tabasco sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Notes:
Cooking Up Fun For Kids With Diabetes authors Patti B. Geil, MS,RD,FADA,CDE, and Tami Ross, RD, LD, CDE, have planted their collective fingers directly on the food tastes that kids really love.
Nutritional Information Per Serving: Calories: 351; Fat: 13 g; Saturated Fat: 5 g; Fiber: 5 g; Sodium: 1220 mg; Cholesterol: 72 mg; Protein: 30 g; Carbohydrates: 26 g
Diabetic Exchanges: 1-1/2 Starch, 4 Meat, lean
SOFT BEAN TACOS
This also comes from Vegetarian Times. Serves 4.
To view this online, click here.
Ingredients:
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Instructions:
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
ROASTED BUTTERNUT SQUASH TACOS
This recipe is from Cookie + Kate, and starts off, “Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).”
Actually, just before the actual recipe, Kate wrote, “Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?” Kate (Cookie is her crumb-catching dog) goes on about the recipe (you can read more here), along with posting photos of these wonderful tacos. (Yes, I definitely love these and Kate’s site.)
Prep Time: 15 mins; Cook Time: 35 mins; Total Time: 50 minutes; Yield: 4 servings
Check out the recipe at https://cookieandkate.com/2016/roasted-butternut-squash-tacos-recipe/.
Ingredients
Roasted butternut squash
1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
Cabbage and black bean slaw
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
1/3 cup chopped green onions, both green and white parts
1/3 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
1/4 teaspoon salt, more to taste
Simple guacamole (double if you love guac!)
1 large avocado, diced
1 tablespoon lime juice
1/4 teaspoon ground coriander (optional)
Pinch of salt, more to taste
Everything else
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Notes
Change it up: Sweet potatoes would be an awesome substitute for the butternut.
Storage Suggestions: Store individual components separately for best results. Store leftover guacamole in a small bowl with plastic wrap pressed against the top to prevent oxidation.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
CHICKEN NACHO TACOS
This recipe is from Family Time, and begins, “These tasty tacos combine a few on-hand ingredients with canned chicken and fiesta nacho cheese soup to make a delicious dish super-simple!”
Serves: 4 servings (2 tacos each); Prep Time: 15 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon chili powder
1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 taco shell, warmed
shredded lettuce
Chopped tomatoes
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
SAUCY & STICKY SWEET POTATO TACOS WITH CREAMY AVOCADO CILANTRO SAUCE
This comes from Laura, whose site, The First Mess, is absolutely wonderful. I highly recommend checking it out! Go ahead, I’ll wait…
This recipe serves 3 - 4, and can be found at http://thefirstmess.com/2018/04/11/sticky-sweet-potato-tacos-vegan-recipe/.
Headnote: Laura wrote, “I like to get the sweet potato shreds as long as possible, so I grate it with the long side of the vegetable striking the large holes of the box grater.
“You could use fresh or pickled jalapeno in the avocado cilantro sauce! I’ve tried the sauce with both.
“You could use collard leaves instead of tortillas for a grain-free option. As a bonus, they tend to hold a lot more filling than a standard tortilla :)
“If you want to save some time by using a jarred BBQ sauce, you’ll need a scant cup of it for this recipe.”
Date BBQ Sauce Ingredients
1/2 cup pitted Medjool dates
1/2 cup balsamic vinegar
2 tablespoons fresh lime juice (from 1 lime)
2 teaspoons gluten-free tamari
2 teaspoons tomato paste
1 teaspoon grainy mustard
1 teaspoon onion powder
1 teaspoon garlic powder
sea salt & ground black pepper, to taste
water to thin
Creamy Avocado Cilantro Sauce Ingredients
1 medium, ripe avocado
1/2 cup fresh cilantro
2 cloves of garlic
2 tablespoons tahini
1/4 cup fresh lime juice (from 2 limes)
1 small jalapeno, seeded & diced
1/2 cup filtered water
sea salt & ground black pepper, to taste
For the Tacos
1 teaspoon heat-tolerant oil, such as avocado
1 shallot, fine dice
1 medium sweet potato (about 550-600 grams), peeled & grated on the large holes of a box grater
sea salt & ground black pepper, to taste
corn tortillas, warmed (or collard leaves, see headnote)
3 cups shredded cabbage
Make the date BBQ sauce. In a medium saucepan, combine the dates, balsamic vinegar, lime juice, tamari, tomato paste, mustard, onion powder, garlic powder, salt, and pepper. Bring the mixture to a boil and then simmer until dates are soft, about 3 minutes. Transfer mixture to an upright blender and blend on high until smooth, adding water by the tablespoon if necessary. Scrape the date BBQ sauce into a small bowl and set aside. Rinse the blender pitcher.
Make the creamy avocado cilantro sauce. Peel and pit the avocado. Back in the upright blender, combine the avocado, cilantro, garlic, tahini, lime juice, jalapeno, water, salt, and pepper. Blend the mixture on high until completely smooth, adding more water by the tablespoon if necessary. Scrape the avocado cilantro sauce into a separate container and refrigerate until ready to use.
Make the filling. Heat the oil in a large skillet over medium heat. Add the shallot to the skillet and saute until slightly softened and translucent, about 3 minutes. Add the grated sweet potatoes and stir. Season the filling with salt and pepper. Keep stirring until sweet potato shreds start softening and collapsing into each other, about 4 minutes. Add a splash of water if you notice some sticking.
Once sweet potato shreds are soft, add the date BBQ sauce to the skillet and stir to combine. The filling should look quite saucy at this point. If it seems dry, add another splash of water. Keep stirring until the filling is saucy, sticking to the sweet potatoes, and piping hot, about 3-4 minutes.
Divide the sweet potato filling among the warm tortillas. Top each sticky sweet potato taco with shredded cabbage and plenty of the avocado cilantro sauce. Serve tacos with extra lime wedges if you like.
BUFFALO SOFT TACOS
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-soft-tacos
Recipe Yield: 4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
Book Title: Cooking Up Fun For Kids With Diabetes
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's™ Red Hot Sauce, not Tabasco sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Notes:
Cooking Up Fun For Kids With Diabetes authors Patti B. Geil, MS,RD,FADA,CDE, and Tami Ross, RD, LD, CDE, have planted their collective fingers directly on the food tastes that kids really love.
Nutritional Information Per Serving: Calories: 351; Fat: 13 g; Saturated Fat: 5 g; Fiber: 5 g; Sodium: 1220 mg; Cholesterol: 72 mg; Protein: 30 g; Carbohydrates: 26 g
Diabetic Exchanges: 1-1/2 Starch, 4 Meat, lean
SOFT BEAN TACOS
This also comes from Vegetarian Times. Serves 4.
To view this online, click here.
Ingredients:
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Instructions:
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
Friday, June 15, 2018
Friday Recipes
It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Enchaladas Con Carne and Flourless Black Bean Brownies. Enjoy!
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft. Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredientsbr />
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
JUICY GRILLED BURGERS
This perfect burger recipe comes from Diana Rattray on The Spruce Eats. Diana wrote, “These juicy grilled burgers are perfect for a summer cookout or holiday. Top them off with sliced tomatoes, pickles, and red onions, or add some bacon to your toppings.
“Tomato juice and Worcestershire sauce add to the flavor and juiciness of these hamburgers.
“If you like a flavorful burger, this recipe is an excellent choice. The burgers are made with a small amount of bread crumbs, grated onion, tomato juice (I use V-8), and some simple seasonings.
“See the tips and variations below the recipe for some extra flavor ideas and burger shaping and cooking tips.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 to 5 servings.
Ingredients
1 1/2 pounds chuck (ground, or ground round)
3 tablespoons breadcrumbs (plain, fine, dry)
2 teaspoons Worcestershire sauce
2 tablespoons onion (grated)
Optional: 1/2 teaspoon garlic powder
2 tablespoons tomato juice
Salt to taste (seasoned)
Pepper to taste
Optional: tomatoes (sliced)
Optional: pickles (sliced)
Optional: onion (sliced)
Optional: lettuce
Optional: condiments (as desired)
Directions
Combine the ground beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice; mix well. Shape the ground beef into 4 to 5 large burger patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.
Prepare your gas or charcoal grill for high heat and oil the grate with vegetable oil.
Place the burgers on a foil-lined pan. Cover and refrigerate until the grill is ready.
Put burgers on the prepared grill over direct heat. Grill the burgers for about 5 to 7 minutes on each side, or until done as desired.
Serve on split toasted buns with your choice of sliced vegetables and condiments.
Burger Shaping and Cooking Tips
Weigh your burgers as you shape them for uniform size and even cooking.
Using your thumb or a finger, make an indention in the center of each patty, especially if they're quite thick. This will help it stay flat and cook evenly.
Grind your own beef. Choose chuck steak or cubes or boneless short ribs, or another cut with good flavor and a decent amount of fat.
Use an instant-read food thermometer to check the burger temperature. An inexpensive instant-read thermometer is fine, but if you use a food thermometer frequently, consider the ThermoWorks Thermapen. It's super fast and reliable.
Burger Temperatures
Rare: 120 F to 125 F
Medium Rare: 130 F to 135 F
Medium: 140 F to 145 F
Medium Well: 150 F to 155 F
Well Done: 160 F to 165 F
Keep in mind that Foodsafety.gov recommends a minimum safe temperature of 160 F for ground beef, or 165 F for ground poultry.
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft. Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredientsbr />
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
JUICY GRILLED BURGERS
This perfect burger recipe comes from Diana Rattray on The Spruce Eats. Diana wrote, “These juicy grilled burgers are perfect for a summer cookout or holiday. Top them off with sliced tomatoes, pickles, and red onions, or add some bacon to your toppings.
“Tomato juice and Worcestershire sauce add to the flavor and juiciness of these hamburgers.
“If you like a flavorful burger, this recipe is an excellent choice. The burgers are made with a small amount of bread crumbs, grated onion, tomato juice (I use V-8), and some simple seasonings.
“See the tips and variations below the recipe for some extra flavor ideas and burger shaping and cooking tips.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 to 5 servings.
Ingredients
1 1/2 pounds chuck (ground, or ground round)
3 tablespoons breadcrumbs (plain, fine, dry)
2 teaspoons Worcestershire sauce
2 tablespoons onion (grated)
Optional: 1/2 teaspoon garlic powder
2 tablespoons tomato juice
Salt to taste (seasoned)
Pepper to taste
Optional: tomatoes (sliced)
Optional: pickles (sliced)
Optional: onion (sliced)
Optional: lettuce
Optional: condiments (as desired)
Directions
Combine the ground beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice; mix well. Shape the ground beef into 4 to 5 large burger patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.
Prepare your gas or charcoal grill for high heat and oil the grate with vegetable oil.
Place the burgers on a foil-lined pan. Cover and refrigerate until the grill is ready.
Put burgers on the prepared grill over direct heat. Grill the burgers for about 5 to 7 minutes on each side, or until done as desired.
Serve on split toasted buns with your choice of sliced vegetables and condiments.
Burger Shaping and Cooking Tips
Weigh your burgers as you shape them for uniform size and even cooking.
Using your thumb or a finger, make an indention in the center of each patty, especially if they're quite thick. This will help it stay flat and cook evenly.
Grind your own beef. Choose chuck steak or cubes or boneless short ribs, or another cut with good flavor and a decent amount of fat.
Use an instant-read food thermometer to check the burger temperature. An inexpensive instant-read thermometer is fine, but if you use a food thermometer frequently, consider the ThermoWorks Thermapen. It's super fast and reliable.
Burger Temperatures
Rare: 120 F to 125 F
Medium Rare: 130 F to 135 F
Medium: 140 F to 145 F
Medium Well: 150 F to 155 F
Well Done: 160 F to 165 F
Keep in mind that Foodsafety.gov recommends a minimum safe temperature of 160 F for ground beef, or 165 F for ground poultry.
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