Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Slow Cooker Chicken Stroganoff and Chef John's American Goulash. Enjoy!

HEARY BEEF STEW WITH RED ONIONS AND ALE

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

Time: 3 hours; Yield: 6 servings

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

Ingredients

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

Kosher salt and black pepper

3 medium red onions

1 to 2 tablespoons all-purpose flour

2 tablespoon unsalted butter

1 tablespoon olive oil, plus more as needed

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground coriander

1/4 teaspoon ground allspice

2 cups beef or chicken stock, preferably homemade

1 cup ale or beer (nonalcoholic is fine)

1 rosemary sprig

3 carrots, sliced

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

Chopped chives, for garnish

Flaky sea salt, for garnish

Preparation

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

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

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

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

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

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

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

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

CORN CASSEROLE WITH THREE CHEESE BLEND

This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.

Ingredients

2 eggs, beaten

1 can (15 oz.) cream-style corn

1 pkg. (10 oz.) frozen whole kernel corn

1 pkg. (8-1/2 oz.) corn muffin mix

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/8 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked OSCAR MAYER Bacon, crumbled

Ingredients

Heat oven to 375°F.

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Kitchen Tips

Tip 1

Size Wise

Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.

Tip 2

Cooking Know-How

To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.

Tip 3

Substitute

Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

1 package (1 oz) Old El Paso™ original taco seasoning mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Slow Cooker Chicken Stroganoff and Chef John's American Goulash. Enjoy!

HEARY BEEF STEW WITH RED ONIONS AND ALE

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

Time: 3 hours; Yield: 6 servings

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

Ingredients

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

Kosher salt and black pepper

3 medium red onions

1 to 2 tablespoons all-purpose flour

2 tablespoon unsalted butter

1 tablespoon olive oil, plus more as needed

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground coriander

1/4 teaspoon ground allspice

2 cups beef or chicken stock, preferably homemade

1 cup ale or beer (nonalcoholic is fine)

1 rosemary sprig

3 carrots, sliced

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

Chopped chives, for garnish

Flaky sea salt, for garnish

Preparation

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

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

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

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

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

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

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

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

CORN CASSEROLE WITH THREE CHEESE BLEND

This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.

Ingredients

2 eggs, beaten

1 can (15 oz.) cream-style corn

1 pkg. (10 oz.) frozen whole kernel corn

1 pkg. (8-1/2 oz.) corn muffin mix

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/8 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked OSCAR MAYER Bacon, crumbled

Ingredients

Heat oven to 375°F.

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Kitchen Tips

Tip 1

Size Wise

Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.

Tip 2

Cooking Know-How

To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.

Tip 3

Substitute

Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

1 package (1 oz) Old El Paso™ original taco seasoning mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Slow Cooker Chicken Stroganoff and Chef John's American Goulash. Enjoy!

HEARY BEEF STEW WITH RED ONIONS AND ALE

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

Time: 3 hours; Yield: 6 servings

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

Ingredients

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

Kosher salt and black pepper

3 medium red onions

1 to 2 tablespoons all-purpose flour

2 tablespoon unsalted butter

1 tablespoon olive oil, plus more as needed

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground coriander

1/4 teaspoon ground allspice

2 cups beef or chicken stock, preferably homemade

1 cup ale or beer (nonalcoholic is fine)

1 rosemary sprig

3 carrots, sliced

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

Chopped chives, for garnish

Flaky sea salt, for garnish

Preparation

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

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

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

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

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

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

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

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

CORN CASSEROLE WITH THREE CHEESE BLEND

This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.

Ingredients

2 eggs, beaten

1 can (15 oz.) cream-style corn

1 pkg. (10 oz.) frozen whole kernel corn

1 pkg. (8-1/2 oz.) corn muffin mix

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/8 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked OSCAR MAYER Bacon, crumbled

Ingredients

Heat oven to 375°F.

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Kitchen Tips

Tip 1

Size Wise

Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.

Tip 2

Cooking Know-How

To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.

Tip 3

Substitute

Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

1 package (1 oz) Old El Paso™ original taco seasoning mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

,

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Slow Cooker Chicken Stroganoff and Chef John's American Goulash. Enjoy!

HEARY BEEF STEW WITH RED ONIONS AND ALE

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

Time: 3 hours; Yield: 6 servings

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

Ingredients

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

Kosher salt and black pepper

3 medium red onions

1 to 2 tablespoons all-purpose flour

2 tablespoon unsalted butter

1 tablespoon olive oil, plus more as needed

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground coriander

1/4 teaspoon ground allspice

2 cups beef or chicken stock, preferably homemade

1 cup ale or beer (nonalcoholic is fine)

1 rosemary sprig

3 carrots, sliced

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

Chopped chives, for garnish

Flaky sea salt, for garnish

Preparation

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

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

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

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

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

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

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

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

CORN CASSEROLE WITH THREE CHEESE BLEND

This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.

Ingredients

2 eggs, beaten

1 can (15 oz.) cream-style corn

1 pkg. (10 oz.) frozen whole kernel corn

1 pkg. (8-1/2 oz.) corn muffin mix

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/8 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked OSCAR MAYER Bacon, crumbled

Ingredients

Heat oven to 375°F.

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Kitchen Tips

Tip 1

Size Wise

Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.

Tip 2

Cooking Know-How

To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.

Tip 3

Substitute

Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

1 package (1 oz) Old El Paso™ original taco seasoning mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Slow Cooker Chicken Stroganoff and Chef John's American Goulash. Enjoy!

HEARY BEEF STEW WITH RED ONIONS AND ALE

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

Time: 3 hours; Yield: 6 servings

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

Ingredients

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

Kosher salt and black pepper

3 medium red onions

1 to 2 tablespoons all-purpose flour

2 tablespoon unsalted butter

1 tablespoon olive oil, plus more as needed

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground coriander

1/4 teaspoon ground allspice

2 cups beef or chicken stock, preferably homemade

1 cup ale or beer (nonalcoholic is fine)

1 rosemary sprig

3 carrots, sliced

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

Chopped chives, for garnish

Flaky sea salt, for garnish

Preparation

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

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

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

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

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

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

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

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

CORN CASSEROLE WITH THREE CHEESE BLEND

This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.

Ingredients

2 eggs, beaten

1 can (15 oz.) cream-style corn

1 pkg. (10 oz.) frozen whole kernel corn

1 pkg. (8-1/2 oz.) corn muffin mix

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/8 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked OSCAR MAYER Bacon, crumbled

Ingredients

Heat oven to 375°F.

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Kitchen Tips

Tip 1

Size Wise

Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.

Tip 2

Cooking Know-How

To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.

Tip 3

Substitute

Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

1 package (1 oz) Old El Paso™ original taco seasoning mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Meatless Monday

It's Monday, time to get the week started. To help start the week off just right, check out today's recipes, which include an Easy Black Bean Chili and Impossibly Easy French Apple Pie. Enjoy!

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

EASY BLACK BEAN CHILI

This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."

Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6

To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.

Ingredients

1 tablespoon vegetable oil

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

4 cloves garlic, finely chopped

2 fresh jalapeño or serrano chiles, seeded, finely chopped

2 cans (15 oz each) Progresso™ black beans, drained, rinsed

2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained

1 1/2 cups water

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon coarse (kosher or sea) salt

1 cup Cascadian Farm® frozen organic sweet corn

Sour cream or plain yogurt, if desired

Shredded Cheddar cheese, if desired

Chopped fresh cilantro, if desired

Directions

In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.

Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.

Top each serving with remaining ingredients.

Expert Tips

You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.

Serve this veggie chili with warm cornbread or corn tortillas.

CHICKPEA AND CHERRY FRITTATA

This is from the February 2014 issue of Runner’s World. It begins, “All runners (not just diabetics) benefit from the abundant carbs, protein, and antioxidants in this tasty dish. ‘It's big and bold-flavored,’ says (Sam) Talbot,” a runner, surfer, and type 1 diabetic who “makes this dish for a hearty pick-me-up breakfast after a morning workout.” Serves 4 to 6.

To view this online, click here.

Ingredients

8 eggs, lightly whisked

1 can (15 ounces) chickpeas, rinsed and drained

1 cup chopped fresh cherries or 1/2 cup chopped dried cherries

4 ounces goat cheese, crumbled

1/4 cup unsweetened almond milk

1 tablespoon chopped fresh thyme leaves

2 tablespoons agave nectar or honey

1 teaspoon cream of tartar

1 tablespoon olive oil

1/4 cup loosely packed, torn fresh mint leaves for garnish

Instructions

Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.

Nutrition Information: Calories Per Serving: 395; Carbs: 25 g; Fiber: 4 g; Protein: 22 g; Fat: 22 g

SPICY PUMPKIN AND COLLARDS

This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.

Ingredients

2 2-to-3-pound sugar pumpkins

4 tablespoons unsalted butter

1 small onion, diced

1 plum tomato, diced

1 Scotch bonnet chile pepper, seeded and finely chopped

1 teaspoon chopped fresh thyme

1 clove garlic, chopped

4 scallions, chopped

1 pound frozen chopped collard greens, thawed

Kosher salt

1 cup evaporated milk

Pinch of freshly grated nutmeg

4 tablespoons breadcrumbs (preferably panko)

1 1/2 cups shredded sharp white cheddar cheese

2 tablespoons grated parmesan cheese

Ingredients

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.

Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

JOANNE CHANG'S MAPLE-BLUEBERRY SCONES

This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."

Yield: 8 scones; Time: 1 hour, plus chilling and cooling

This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.

Ingredients

For the Scones:

1 2/3 cups whole-wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces

1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature

1/2 cup maple syrup

1/3 cup buttermilk, at room temperature

1 large egg yolk, at room temperature

1 cup fresh blueberries

For the glaze:

1/2 cup confectioners’ sugar

2 to 3 tablespoons maple syrup

Preparation

In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)

Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)

In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)

Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.

Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.

While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.

As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.

IMPOSSIBLY EASY FRENCH APPLE PIE

This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”

Ingredients

3 cups sliced peeled all-purpose apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Original Bisquick® mix

1/2 cup sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs

Streusel (See Below)

Directions

Heat oven to 325ºF. Grease 9-inch pie plate.

Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.

Streusel

Ingredients

1/2 cup Original Bisquick® mix

1/4 cup chopped nuts

1/4 cup packed brown sugar

2 tablespoons butter or margarine (firm)

Directions

Stir together all ingredients until crumbly.

High Altitude (3500-6500 ft):

Heat oven to 375ºF.

Wednesday Recipes

It's hump day (otherwise known as Wednesday). If we made it this far, we can make it to the weekend.

To help you through the day, here are six yummy recipes, including Baked Turkey Enchiladas and Classic Meatballs. Enjoy!

CARAMEL APPLE PIZZA

This comes from the infamous long-since-forgotten emailing list. It begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”

Ingredients

Caramel Syrup (See Below)

2 medium cooking apples, thinly sliced

1 tablespoon lemon juice

1/2 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 package (3 ounces) cream cheese, softened

1 egg

1 teaspoon vanilla

1 package (17.3 ounces) frozen puff pastry, thawed

1 cup chopped nuts, toasted

Directions

Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.

Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.

Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.

Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.

Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.

Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.

Caramel Syrup

Ingredients

1/2 cup plus 2 tablespoons packed brown sugar

1/3 cup corn syrup

2 tablespoons butter or margarine

1/3 cup whipping (heavy) cream

1 teaspoon rum extract or Vanilla

Directions

Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.

Time Saver

Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

BAKED TURKEY ENCHILADAS

This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.

"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."

Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings

To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.

Ingredients

3 cups turkey (shredded)

2 cups sour cream

2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)

1 teaspoon salt

12 (10-inch) tortillas (corn or flour)

1/3 cup corn oil

For the Sauce

2 cans mild green chile peppers (4 ounces each)

Ingredients

1 clove garlic (minced)

2 tablespoons extra virgin olive oil

1 1/2 pounds stewed tomatoes

2 cups onion (chopped)

1 teaspoon salt

1/2 teaspoon oregano

1/2 cup water

Directions

Gather the ingredients. Preheat the oven to 350 F.

Lightly grease a 9x13x2-inch baking pan.

Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.

Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.

Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.

Gather the sauce ingredients.

In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.

Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.

Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.

Let the casserole stand for about 5 minutes.

Serve and enjoy!

Recipe Variations

Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.

Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.

Add a few tablespoons of chopped fresh cilantro to the filling.

Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.

Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.

CLASSIC MEATBALLS

This is from Betty Crocker, and begins, "This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!"

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

To view this on the Betty Crocker site, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup Progresso™ Italian-style bread crumbs

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

1 small onion, finely chopped (1/4 cup)

1 egg

Directions

Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.

In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.

Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Expert Tips

For evenly-sized meatballs that will cook in the same amount of time, pat the meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.

Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.

We’re always fans of a dinnertime shortcut and a jar of store-bought pasta sauce is one of our favorites. But, if you have some time to spare or you’re looking for homemade Sunday gravy or sauce, we think you might like our Easy Make-Ahead Pasta Sauce, which can be ready in as little as 40 minutes. Or try utilizing our hands-off Slow-Cooker Meaty Spaghetti Sauce, made with Italian sausage and mushrooms for an added boost of flavor.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

This is from Giada De Laurentiis on the Food Network's website, and from Everyday Italian. Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe-1939598.

Ingredients

8 ounces penne pasta

3 tablespoons olive oil

2 garlic cloves, minced

1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces

Salt and freshly ground black pepper

2 cups (about 9 ounces) cherry tomatoes

1 cup shelled fresh peas

1/2 cup low-sodium chicken stock

1 cup grated Parmesan

2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.