Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos!). Today's offerings include Easy Beef Stroganoff in the Slow Cooker and Smash Burgers. Enjoy!
MEAT LOAF
This is from Ina Garten on the Food Network. Cook Time: 1 hour 25 minutes; Total Time: 1 hour 25 minutes; Makes 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe-1921718.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1-1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
CROCK POT LASAGNA
This comes from the infamous long-since-forgotten emailing list, and begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”
Makes 8 servings.
Ingredients
1 lb. lean ground beef
1 jar (26 to 28 oz.) tomato pasta sauce
1 can (8 oz.) no-salt-added tomato sauce
1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles
1 jar (1 lb.) Alfredo pasta sauce
3 cups (12 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.
EASY BEEF STROGANOFF IN THE SLOW COOKER
This is from AllRecipes, and begins, "I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking."
Prep Time: 10 minutes; Cook Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 5 servings
To view this online, go to https://www.allrecipes.com/recipe/261152/easy-beef-stroganoff-in-the-slow-cooker/.
Ingredients
1-1/3 pounds cubed beef stew meat
2 cups fresh mushrooms, thickly sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
2 onions, chopped
2 tablespoons Worcestershire sauce
6 ounces herb and garlic-flavored cream cheese
1 cup fusilli pasta
1/4 cup sour cream (Optional)
Directions
Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Serve stroganoff over fusilli and garnish with sour cream.
Cook's Notes:
Use a high-quality cream of mushroom soup, don't buy a cheap brand. It makes a difference.
No need to add extra liquid for the condensed soup, this is what the milk is for.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
TURKEY TIKKA MASALA
This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."
Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating
This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.
Ingredients
For the marinade:
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
For the masala:
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Preparation
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
HEARTY HAM AND WHITE BEAN SOUP
This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."
Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap
And now, on to the soup.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced into medium pieces
1 1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise, and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped
Directions
Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.
Tuesday, October 15, 2024
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy offerings include Pork & Pineapple Tacos, Stir-Fry Vegetable Tacos, and Ice Cream Oreo Taco Bowls (because dessert is part of dinner!). Enjoy!
TURKEY CLUB RANCH TACOS
This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup ranch dressing
10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells
1/2 cup mayonnaise
2 tablespoons salsa
6 slices bacon, crisply cooked, diced (about 1/2 cup)
Make it FRESH toppings, as desired (see below)
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.
Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.
Expert Tips
If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.
Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see ‘bacon drippings’ in the ingredients. These make for really delicious tortillas.” Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings, lard or vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
PORK & PINEAPPLE TACOS
This is from EatingWell (originally from Diabetic Living Magazine, Summer 2020), and begins, "Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat."
Active: 30 minutes; Total Time: 7 hours 30 minutes; Makes 6 servings; Serving Size: 2 tacos (2 tortillas + about 1/2 cup pork + 1/3 cup cabbage + 1/3 cup salad)
To view this online, go to https://www.eatingwell.com/recipe/280196/pork-pineapple-tacos/.
Ingredients
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon packed light brown sugar
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
1 (2 pound) pork loin roast, trimmed
1/3 cup apple juice
1/2 cup lime juice
2 cups finely diced fresh pineapple (about 1/2 small pineapple)
1 cup finely diced seeded cucumber
1/4 cup finely diced red onion
2 tablespoons cider vinegar
12 6-inch corn tortillas, warmed
2 cups shredded red cabbage
Directions
Step 1
Combine chili powder, paprika, brown sugar, 1/2 tsp. salt, garlic powder, and pepper in a small bowl.
Step 2
Place pork in a 5- to 6-quart slow cooker. Rub the spice mixture all over the pork. Pour apple juice around the pork. Cover and cook on Low until the pork is fork-tender, 6 to 7 hours.
Step 3
Meanwhile, combine lime juice and the remaining 1/4 tsp. salt in a medium bowl. Add pineapple, cucumber, and onion; toss to combine. Refrigerate until ready to serve.
Step 4
Skim off visible fat from the juices in the slow cooker. Using two forks, shred the meat. Stir in vinegar.
Step 5
To assemble tacos: Place a generous 1/4 cup pulled pork on each tortilla and add a drizzle of the cooking liquid. Top with about 2 1/2 Tbsp. shredded cabbage and about 3 Tbsp. of the pineapple salsa.
Tips
Equipment: 5- to 6-qt. slow cooker
To make ahead: Prepare spice rub (Step 1) up to 24 hours ahead. Refrigerate salsa (Step 3) for up to 1 day.
IRISH TACOS
This is from Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."
Time: 30 minutes; Yield 6 to 8 servings
This was featured in "What if You Could Make Great Corned Beef?", and can be found online at https://cooking.nytimes.com/recipes/1018643-irish-tacos.
Note: Take time to read the article; very interesting!
Ingredients
2 to 2-1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1-1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
ZESTY RANCH CHICKEN TACOS
This is from Old El Paso, and begins, "Chicken tacos are jazzed up with a creamy, Old El Paso™ Zesty Ranch sauce coleslaw topping. Topped with fresh avocado and cilantro, these tacos are hard to beat!"
Prep Time: 20 minutes; Total Time: 25 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/zesty-ranch-chicken-tacos.
Ingredients
Coleslaw
2 cups coleslaw mix
1/3 cup chopped red onion
1/3 cup Old El Paso™ Zesty Ranch sauce
Chicken
1 tablespoon vegetable oil
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
Tacos
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup shredded cheddar cheese
1 medium avocado, pitted, peeled, diced
2 tablespoons chopped fresh cilantro
Preparation
In medium bowl, mix Coleslaw ingredients; cover and refrigerate.
In 10-inch skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.
Divide chicken among warm taco shells. Top evenly with cheese and coleslaw; top with avocado and cilantro.
Expert Tips
Garnish tacos with sliced jalapeños for a bit of spicy heat.
If desired, serve drizzled with additional sauce.
To easily assemble tacos, line heated shells in baking pan, and use tongs to add chicken and coleslaw to the shells. Continue with the remaining toppings, and they’ll all be ready to serve.
ICE CREAM OREO TACO BOWLS
This is from Old El Paso, and begins, "The next time you’re craving a chocolate-dipped, cookie-coated, over-the-top, ice cream-filled extravaganza of a dessert, reach for this recipe. These mini ice cream bowls are positively heavenly."
Prep Time: 25 minutes; Total Time: 1 hour; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/ice-cream-oreo-taco-bowls.
Ingredients
2 tablespoons butter, melted
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1/2 cup semisweet chocolate chips
1 teaspoon shortening
8 Oreo Chocolate Sandwich Cookies, crushed (about 1 cup)
4 cups cookies & cream ice cream
1/2 cup hot fudge sauce, warmed
8 Oreo Chocolate Sandwich Cookies, whole
Preparation
Heat oven to 375°F. Lightly brush melted butter on all sides of each tortilla bowl.
Place bowls on large cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the crushed cookies on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into crushed cookies to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 scoops ice cream; drizzle with hot fudge sauce, and garnish with remaining crushed cookies sprinkled over ice cream and 1 whole cookie inserted upright into ice cream.
Expert Tips
We used cookies & cream ice cream in this recipe, but if you prefer chocolate or vanilla ice cream, feel free to make a substitution.
If you like a little caramel with your chocolate, you can add a drizzle of warm caramel sauce along with the hot fudge.
Crush cookies quickly and easily by placing them in a food-storage bag and pounding gently with a meat mallet or rolling pin.
Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 1/2 Milk; 3 1/2 Fat
Carbohydrate Choice: 4
TURKEY CLUB RANCH TACOS
This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup ranch dressing
10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells
1/2 cup mayonnaise
2 tablespoons salsa
6 slices bacon, crisply cooked, diced (about 1/2 cup)
Make it FRESH toppings, as desired (see below)
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.
Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.
Expert Tips
If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.
Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see ‘bacon drippings’ in the ingredients. These make for really delicious tortillas.” Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings, lard or vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
PORK & PINEAPPLE TACOS
This is from EatingWell (originally from Diabetic Living Magazine, Summer 2020), and begins, "Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat."
Active: 30 minutes; Total Time: 7 hours 30 minutes; Makes 6 servings; Serving Size: 2 tacos (2 tortillas + about 1/2 cup pork + 1/3 cup cabbage + 1/3 cup salad)
To view this online, go to https://www.eatingwell.com/recipe/280196/pork-pineapple-tacos/.
Ingredients
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon packed light brown sugar
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
1 (2 pound) pork loin roast, trimmed
1/3 cup apple juice
1/2 cup lime juice
2 cups finely diced fresh pineapple (about 1/2 small pineapple)
1 cup finely diced seeded cucumber
1/4 cup finely diced red onion
2 tablespoons cider vinegar
12 6-inch corn tortillas, warmed
2 cups shredded red cabbage
Directions
Step 1
Combine chili powder, paprika, brown sugar, 1/2 tsp. salt, garlic powder, and pepper in a small bowl.
Step 2
Place pork in a 5- to 6-quart slow cooker. Rub the spice mixture all over the pork. Pour apple juice around the pork. Cover and cook on Low until the pork is fork-tender, 6 to 7 hours.
Step 3
Meanwhile, combine lime juice and the remaining 1/4 tsp. salt in a medium bowl. Add pineapple, cucumber, and onion; toss to combine. Refrigerate until ready to serve.
Step 4
Skim off visible fat from the juices in the slow cooker. Using two forks, shred the meat. Stir in vinegar.
Step 5
To assemble tacos: Place a generous 1/4 cup pulled pork on each tortilla and add a drizzle of the cooking liquid. Top with about 2 1/2 Tbsp. shredded cabbage and about 3 Tbsp. of the pineapple salsa.
Tips
Equipment: 5- to 6-qt. slow cooker
To make ahead: Prepare spice rub (Step 1) up to 24 hours ahead. Refrigerate salsa (Step 3) for up to 1 day.
IRISH TACOS
This is from Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."
Time: 30 minutes; Yield 6 to 8 servings
This was featured in "What if You Could Make Great Corned Beef?", and can be found online at https://cooking.nytimes.com/recipes/1018643-irish-tacos.
Note: Take time to read the article; very interesting!
Ingredients
2 to 2-1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1-1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
ZESTY RANCH CHICKEN TACOS
This is from Old El Paso, and begins, "Chicken tacos are jazzed up with a creamy, Old El Paso™ Zesty Ranch sauce coleslaw topping. Topped with fresh avocado and cilantro, these tacos are hard to beat!"
Prep Time: 20 minutes; Total Time: 25 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/zesty-ranch-chicken-tacos.
Ingredients
Coleslaw
2 cups coleslaw mix
1/3 cup chopped red onion
1/3 cup Old El Paso™ Zesty Ranch sauce
Chicken
1 tablespoon vegetable oil
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
Tacos
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup shredded cheddar cheese
1 medium avocado, pitted, peeled, diced
2 tablespoons chopped fresh cilantro
Preparation
In medium bowl, mix Coleslaw ingredients; cover and refrigerate.
In 10-inch skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.
Divide chicken among warm taco shells. Top evenly with cheese and coleslaw; top with avocado and cilantro.
Expert Tips
Garnish tacos with sliced jalapeños for a bit of spicy heat.
If desired, serve drizzled with additional sauce.
To easily assemble tacos, line heated shells in baking pan, and use tongs to add chicken and coleslaw to the shells. Continue with the remaining toppings, and they’ll all be ready to serve.
ICE CREAM OREO TACO BOWLS
This is from Old El Paso, and begins, "The next time you’re craving a chocolate-dipped, cookie-coated, over-the-top, ice cream-filled extravaganza of a dessert, reach for this recipe. These mini ice cream bowls are positively heavenly."
Prep Time: 25 minutes; Total Time: 1 hour; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/ice-cream-oreo-taco-bowls.
Ingredients
2 tablespoons butter, melted
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1/2 cup semisweet chocolate chips
1 teaspoon shortening
8 Oreo Chocolate Sandwich Cookies, crushed (about 1 cup)
4 cups cookies & cream ice cream
1/2 cup hot fudge sauce, warmed
8 Oreo Chocolate Sandwich Cookies, whole
Preparation
Heat oven to 375°F. Lightly brush melted butter on all sides of each tortilla bowl.
Place bowls on large cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the crushed cookies on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into crushed cookies to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 scoops ice cream; drizzle with hot fudge sauce, and garnish with remaining crushed cookies sprinkled over ice cream and 1 whole cookie inserted upright into ice cream.
Expert Tips
We used cookies & cream ice cream in this recipe, but if you prefer chocolate or vanilla ice cream, feel free to make a substitution.
If you like a little caramel with your chocolate, you can add a drizzle of warm caramel sauce along with the hot fudge.
Crush cookies quickly and easily by placing them in a food-storage bag and pounding gently with a meat mallet or rolling pin.
Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 1/2 Milk; 3 1/2 Fat
Carbohydrate Choice: 4
Monday, October 7, 2024
Friday, October 4, 2024
Friday Recipes
If you've lost track of time, as I have, here's today's news: It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Supreme Pizza Lasagna and Slow-Cooker Cheesy Chicken Enchilada Pasta. Enjoy!
JIM HARRISON’S CARIBBEAN STEW
This is from Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, “Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.”
Time: 2 hours; Yield: 4 to 6 servings
This was featured in “A Larger-Than-Life Caribbean Stew”, and can be viewed online at https://cooking.nytimes.com/recipes/1018697-jim-harrisons-caribbean-stew.
Ingredients
1 1/2 pounds pork spareribs, cut into single ribs
2 tablespoons neutral oil, like canola or grapeseed
4 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper, to taste
4 Italian sausages, hot or sweet
1 large yellow onion, peeled and sliced
4 cloves of garlic, peeled and minced
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon red-wine vinegar
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons hot-pepper sauce, ideally one made with Scotch bonnet peppers, or to taste
1 cup chicken stock, homemade or low-sodium
1/2 teaspoon white sugar
4 dashes Worcestershire sauce
1 1/2 teaspoons chile powder
1 1/2 teaspoons paprika
Preparation
Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.
While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.
JOOK
This is from Mark Bittman in The New York Times cooking e-newsletter. He wrote, “I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence.
“It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.”
Time 2hours 30 minutes; Yield: 6 servings.
This was featured in “The Minimalist; From China, Hangover Help”, and can be viewed online at https://cooking.nytimes.com/recipes/1839-jook.
Ingredients
1 cup short-grain rice
2 cups chicken stock, preferably homemade, or water
1 3-inch piece of ginger, peeled and minced
1/4 pound slab bacon, optional
Soy sauce or salt to taste
1/4 cup crispy cooked bacon, minced, optional
1/4 cup minced scallions
1/2 cup roasted peanuts, optional
Sesame oil for drizzling, optional
Preparation
Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."
Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8
To view this online, click here.
Ingredients
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Expert Tips
Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.
SUPREME PIZZA LASAGNA
This is from Ree Drummond of the Food Network's The Pioneer Woman.
Active Time: 55 minutes; Total Time: 2 hours 10 minutes; Yield: 12 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/supreme-pizza-lasagna-2316523.
Ingredients
2 tablespoons olive oil
2 pounds Italian sausage
1 pound ground beef
12 ounces sliced pepperoni
1 pound mushrooms, sliced
3 cloves garlic, minced
2 green bell peppers, diced
2 red bell peppers, diced
1 large onion, diced
One 28-ounce can whole tomatoes
One 15-ounce can tomato paste
1/4 cup prepared pesto
1/3 cup finely minced fresh parsley
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup sliced black olives
30 ounces whole-milk ricotta
2 eggs, beaten
1/2 cup grated Parmesan, plus extra for sprinkling
8 lasagna noodles, cooked until al dente
24 ounces fresh mozzarella, cut into thin slices
Directions
Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
Preheat the oven to 350 degrees F.
To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.
Cook’s Note
The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked. Just thaw before you're ready to bake it.
MEATLOAF EXPRESS
This is also from Campbell’s Kitchen, begins, “Making them mini not only slashes the cook time, but makes mealtime fun, too. These single-serve meatloaves bake under a sweet and savory topping to ensure moist and flavorful little loaves that your whole family will love.”
Prep Time: 5 minutes; Total Time: 30 minutes; Serves: 6 people
To view this online, go to https://www.campbells.com/kitchen/recipes/meatloaf-express/.
Ingredients
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1/4 cup ketchup
1/4 cup honey mustard (honey Dijon-style)
1 1/2 pounds lean ground beef
1 cup plain dry bread crumbs
1 egg, beaten
Directions
Set the oven to 425°F. Stir the soup, ketchup and honey mustard in a medium bowl.
Thoroughly mix the beef, bread crumbs, egg and 1/4 cup soup mixture in a large bowl. Season the beef mixture as desired.
Shape the beef mixture into 6 mini meatloaves. Place the mini meatloaves into a 13x9x2-inch baking dish. Pour the remaining soup mixture over the meatloaves.
Bake for 25 minutes or until the meatloaves are cooked through.
CROCKPOT LASAGNA
This recipe is from MyDailyMoment, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
To view this online, click here.
Ingredients
1 lb. lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. salt 1 tsp. dried oregano
12 oz. cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna pasta, uncooked
16 oz. shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
Additional Tips
Ready in 4 1/4 hours.
JIM HARRISON’S CARIBBEAN STEW
This is from Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, “Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.”
Time: 2 hours; Yield: 4 to 6 servings
This was featured in “A Larger-Than-Life Caribbean Stew”, and can be viewed online at https://cooking.nytimes.com/recipes/1018697-jim-harrisons-caribbean-stew.
Ingredients
1 1/2 pounds pork spareribs, cut into single ribs
2 tablespoons neutral oil, like canola or grapeseed
4 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper, to taste
4 Italian sausages, hot or sweet
1 large yellow onion, peeled and sliced
4 cloves of garlic, peeled and minced
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon red-wine vinegar
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons hot-pepper sauce, ideally one made with Scotch bonnet peppers, or to taste
1 cup chicken stock, homemade or low-sodium
1/2 teaspoon white sugar
4 dashes Worcestershire sauce
1 1/2 teaspoons chile powder
1 1/2 teaspoons paprika
Preparation
Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.
While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.
JOOK
This is from Mark Bittman in The New York Times cooking e-newsletter. He wrote, “I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence.
“It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.”
Time 2hours 30 minutes; Yield: 6 servings.
This was featured in “The Minimalist; From China, Hangover Help”, and can be viewed online at https://cooking.nytimes.com/recipes/1839-jook.
Ingredients
1 cup short-grain rice
2 cups chicken stock, preferably homemade, or water
1 3-inch piece of ginger, peeled and minced
1/4 pound slab bacon, optional
Soy sauce or salt to taste
1/4 cup crispy cooked bacon, minced, optional
1/4 cup minced scallions
1/2 cup roasted peanuts, optional
Sesame oil for drizzling, optional
Preparation
Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."
Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8
To view this online, click here.
Ingredients
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Expert Tips
Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.
SUPREME PIZZA LASAGNA
This is from Ree Drummond of the Food Network's The Pioneer Woman.
Active Time: 55 minutes; Total Time: 2 hours 10 minutes; Yield: 12 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/supreme-pizza-lasagna-2316523.
Ingredients
2 tablespoons olive oil
2 pounds Italian sausage
1 pound ground beef
12 ounces sliced pepperoni
1 pound mushrooms, sliced
3 cloves garlic, minced
2 green bell peppers, diced
2 red bell peppers, diced
1 large onion, diced
One 28-ounce can whole tomatoes
One 15-ounce can tomato paste
1/4 cup prepared pesto
1/3 cup finely minced fresh parsley
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup sliced black olives
30 ounces whole-milk ricotta
2 eggs, beaten
1/2 cup grated Parmesan, plus extra for sprinkling
8 lasagna noodles, cooked until al dente
24 ounces fresh mozzarella, cut into thin slices
Directions
Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
Preheat the oven to 350 degrees F.
To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.
Cook’s Note
The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked. Just thaw before you're ready to bake it.
MEATLOAF EXPRESS
This is also from Campbell’s Kitchen, begins, “Making them mini not only slashes the cook time, but makes mealtime fun, too. These single-serve meatloaves bake under a sweet and savory topping to ensure moist and flavorful little loaves that your whole family will love.”
Prep Time: 5 minutes; Total Time: 30 minutes; Serves: 6 people
To view this online, go to https://www.campbells.com/kitchen/recipes/meatloaf-express/.
Ingredients
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1/4 cup ketchup
1/4 cup honey mustard (honey Dijon-style)
1 1/2 pounds lean ground beef
1 cup plain dry bread crumbs
1 egg, beaten
Directions
Set the oven to 425°F. Stir the soup, ketchup and honey mustard in a medium bowl.
Thoroughly mix the beef, bread crumbs, egg and 1/4 cup soup mixture in a large bowl. Season the beef mixture as desired.
Shape the beef mixture into 6 mini meatloaves. Place the mini meatloaves into a 13x9x2-inch baking dish. Pour the remaining soup mixture over the meatloaves.
Bake for 25 minutes or until the meatloaves are cooked through.
CROCKPOT LASAGNA
This recipe is from MyDailyMoment, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
To view this online, click here.
Ingredients
1 lb. lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. salt 1 tsp. dried oregano
12 oz. cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna pasta, uncooked
16 oz. shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
Additional Tips
Ready in 4 1/4 hours.
Thursday, October 3, 2024
Chili
When the weather starts to cool off, it seems that that's the perfect time for homemade chili. To that end, here are six yummy chili to help you through the day, including Easy Pork Chili and California Turkey Chili. Enjoy!
TEXAS CHILI
This is one of my dad’s recipes. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
This can be found in my e-cookbook, Off the Wall Cooking.
Ingredients
3 balls ground beef suet
4 slices back, cut
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
1 T paprika
1 tsp. oregano
3/4 tsp. cumin
1-2/3 T salt
3/4 tsp. black pepper
1/4 tsp. cayenne
6 – 9 T chili powder
2 – 4 walnut-size pieces suet
2 Bermuda onions
1 can beef broth
3 cans measured water
6 C tomatoes & juice
1-1/2 lbs. drained kidney beans
Directions
In heavy pot place 3 balls suet with bacon. Cook out fat. Add and brown beef and chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover and simmer slowly 1-1/2 to 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
TURKEY CHILI
This is from Eric Kim from The New York Times cooking site. Eric wrote, "Rather than browning the meat first, which doesn’t do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey’s blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish’s heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It’s so great on its own, as well."
Yield: 2 to 4 servings; Time: 45 minutes
This was featured in "Learn to Cook (and Heart It) in 10 Easy Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1023225-turkey-chili.
Ingredients
3 tablespoons olive oil
1 large white onion, diced
1 (28-ounce) can whole peeled tomatoes
Salt
2 tablespoons chili powder
1 pound ground turkey
1 (7-ounce) can chipotle peppers in adobo sauce
Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional)
Preparation
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don’t worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don’t use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
Bring the chili to a simmer over medium-high heat — you should see occasional small bubbles breaking the surface of the mixture — then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn’t ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
CALIFORNIA TURKEY CHILI
This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.
Ingredients
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1-1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
Simplest Quinoa and Pine Nut Pilaf:
1-1/4 cups whole grain quinoa (about 7 ounces)
1-3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts
Directions
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
Simplest Quinoa and Pine Nut Pilaf:
Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
Mix the cilantro and pine nuts into the quinoa.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Ingredients
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1-1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
EASY PORK CHILI
Recipe Yield: Yield: 4 servings
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
View this online at https://diabeticgourmet.com/diabetic-recipe/easy-pork-chili.
Ingredients
1 pound ground pork, lean
1 (15-oz) can chili beans, undrained
2 (14-1/2-oz) cans diced tomatoes, in juice
1-1/2 cups water
1 tablespoon chili powder
1-1/2 teaspoons cinnamon
1/2 teaspoon dried oregano leaves
salt, to taste (optional)
Directions
Cook ground pork over medium-high heat in 12-inch, nonstick skillet for 3 to 4 minutes or until pork is no longer pink, breaking pork in to small crumbles.
Drain and discard any juices.
Stir chili beans, tomatoes, water, chili powder, cinnamon and oregano into pork in skillet.
Cover and bring to boil. Reduce heat to medium. Uncover and simmer for 3 to 5 minutes or until desired consistency. If desired, season to taste with salt.
Nutritional Information Per Serving: Calories: 290; Fat: 6 g; Saturated Fat: 2 g; Fiber: 8 g; Sodium: 900 mg; Cholesterol: 65 mg; Protein: 31 g; Carbohydrates: 27 g
CHIPOTLE VEGGIE CHILI
This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”
Prep Time: 15 min; Total Time: 50 min; Servings: 8
To view this online, click here.
Ingredients
1 cup chopped onion
1 cup seeded and chopped red bell pepper
1 cup chopped carrots
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
2 cups water
1 can (15 oz.) kidney beans, rinsed and drained
3 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
2 cups coarsely chopped zucchini
1/2 cup frozen whole corn kernels
Keebler® Club® Cornbread Cracker Bites Homestyle
In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.
Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.
TEXAS CHILI
This is one of my dad’s recipes. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
This can be found in my e-cookbook, Off the Wall Cooking.
Ingredients
3 balls ground beef suet
4 slices back, cut
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
1 T paprika
1 tsp. oregano
3/4 tsp. cumin
1-2/3 T salt
3/4 tsp. black pepper
1/4 tsp. cayenne
6 – 9 T chili powder
2 – 4 walnut-size pieces suet
2 Bermuda onions
1 can beef broth
3 cans measured water
6 C tomatoes & juice
1-1/2 lbs. drained kidney beans
Directions
In heavy pot place 3 balls suet with bacon. Cook out fat. Add and brown beef and chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover and simmer slowly 1-1/2 to 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
TURKEY CHILI
This is from Eric Kim from The New York Times cooking site. Eric wrote, "Rather than browning the meat first, which doesn’t do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey’s blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish’s heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It’s so great on its own, as well."
Yield: 2 to 4 servings; Time: 45 minutes
This was featured in "Learn to Cook (and Heart It) in 10 Easy Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1023225-turkey-chili.
Ingredients
3 tablespoons olive oil
1 large white onion, diced
1 (28-ounce) can whole peeled tomatoes
Salt
2 tablespoons chili powder
1 pound ground turkey
1 (7-ounce) can chipotle peppers in adobo sauce
Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional)
Preparation
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don’t worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don’t use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
Bring the chili to a simmer over medium-high heat — you should see occasional small bubbles breaking the surface of the mixture — then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn’t ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
CALIFORNIA TURKEY CHILI
This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.
Ingredients
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1-1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
Simplest Quinoa and Pine Nut Pilaf:
1-1/4 cups whole grain quinoa (about 7 ounces)
1-3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts
Directions
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
Simplest Quinoa and Pine Nut Pilaf:
Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
Mix the cilantro and pine nuts into the quinoa.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Ingredients
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1-1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
EASY PORK CHILI
Recipe Yield: Yield: 4 servings
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
View this online at https://diabeticgourmet.com/diabetic-recipe/easy-pork-chili.
Ingredients
1 pound ground pork, lean
1 (15-oz) can chili beans, undrained
2 (14-1/2-oz) cans diced tomatoes, in juice
1-1/2 cups water
1 tablespoon chili powder
1-1/2 teaspoons cinnamon
1/2 teaspoon dried oregano leaves
salt, to taste (optional)
Directions
Cook ground pork over medium-high heat in 12-inch, nonstick skillet for 3 to 4 minutes or until pork is no longer pink, breaking pork in to small crumbles.
Drain and discard any juices.
Stir chili beans, tomatoes, water, chili powder, cinnamon and oregano into pork in skillet.
Cover and bring to boil. Reduce heat to medium. Uncover and simmer for 3 to 5 minutes or until desired consistency. If desired, season to taste with salt.
Nutritional Information Per Serving: Calories: 290; Fat: 6 g; Saturated Fat: 2 g; Fiber: 8 g; Sodium: 900 mg; Cholesterol: 65 mg; Protein: 31 g; Carbohydrates: 27 g
CHIPOTLE VEGGIE CHILI
This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”
Prep Time: 15 min; Total Time: 50 min; Servings: 8
To view this online, click here.
Ingredients
1 cup chopped onion
1 cup seeded and chopped red bell pepper
1 cup chopped carrots
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
2 cups water
1 can (15 oz.) kidney beans, rinsed and drained
3 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
2 cups coarsely chopped zucchini
1/2 cup frozen whole corn kernels
Keebler® Club® Cornbread Cracker Bites Homestyle
In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.
Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.
Wednesday, October 2, 2024
Chicken
If you're looking for new chicken recipes to try, today's post will help you out. Check out the Slow Cooker Chicken Stroganoff, the Gingery Chicken Stew, and the rest of today's yumminess. Enjoy!
GINGER-SCALLION CHICKEN
This is from Lan Hing Riggin and adapted by Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger."
Time: 15 minutes; Yield: 4 servings
This was featured in "A Fresh, Bright Way to Stir-Fry", and can be viewed online at https://cooking.nytimes.com/recipes/1019283-ginger-scallion-chicken.
Ingredients
2 large scallions, trimmed
1/4 cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary
1-3/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 teaspoon kosher salt, as needed
1 cup roughly chopped cilantro leaves and tender stems
1 (2-1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)
3 tablespoons soy sauce
Large pinch sugar
Preparation
Cut the scallions in quarters lengthwise, then cut crosswise into 1-1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don’t have to be very thorough; some mixing of colors is fine.)
Heat oil in a wok or 12-inch skillet over very high heat. When it’s shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.
EASY KUNG PAO CHICKEN
This is from Pearl Han and Grace Han and adapted by Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Sweet, sour and a little spicy, this meal tastes like home — specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: “quick, easy and my mom’s favorite.” Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer — no high-heat stir-frying necessary — to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish’s signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal."
Time: 15 minutes; Yield: 4 servings
This was featured in "The Irresistible Thrill of Kung Pao", and can be viewed online at https://cooking.nytimes.com/recipes/1023351-easy-kung-pao-chicken.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1-1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)
Preparation
Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don’t burn.
Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
Tip
The small dried red chiles typically used in kung pao dishes are available in Chinese markets. Any small dried red chiles work, though they do range in heat. For a similar spice level, use chiles de árbol.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
GINGERY CHICKEN STEW
This is from Mark Bittman in The New York Times cooking enewsletter. For this recipe, Mark wrote, "Just 1-1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it."
About 1 hour, largely unattended; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1016045-gingery-chicken-stew. While you're at it, please sign up for The New York Times cooking enewsletter. Really great recipes, lots of guides...If you're like me, you won't regret it.
Ingredients
2 tablespoons olive oil
1-1/2 pounds (4 whole bone-in) chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
1/4 cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
1/4 cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1-1/2 pounds any winter squash, cut into 1-inch chunks
Preparation
Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.
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.
GINGER-SCALLION CHICKEN
This is from Lan Hing Riggin and adapted by Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger."
Time: 15 minutes; Yield: 4 servings
This was featured in "A Fresh, Bright Way to Stir-Fry", and can be viewed online at https://cooking.nytimes.com/recipes/1019283-ginger-scallion-chicken.
Ingredients
2 large scallions, trimmed
1/4 cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary
1-3/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 teaspoon kosher salt, as needed
1 cup roughly chopped cilantro leaves and tender stems
1 (2-1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)
3 tablespoons soy sauce
Large pinch sugar
Preparation
Cut the scallions in quarters lengthwise, then cut crosswise into 1-1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don’t have to be very thorough; some mixing of colors is fine.)
Heat oil in a wok or 12-inch skillet over very high heat. When it’s shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.
EASY KUNG PAO CHICKEN
This is from Pearl Han and Grace Han and adapted by Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Sweet, sour and a little spicy, this meal tastes like home — specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: “quick, easy and my mom’s favorite.” Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer — no high-heat stir-frying necessary — to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish’s signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal."
Time: 15 minutes; Yield: 4 servings
This was featured in "The Irresistible Thrill of Kung Pao", and can be viewed online at https://cooking.nytimes.com/recipes/1023351-easy-kung-pao-chicken.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1-1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)
Preparation
Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don’t burn.
Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
Tip
The small dried red chiles typically used in kung pao dishes are available in Chinese markets. Any small dried red chiles work, though they do range in heat. For a similar spice level, use chiles de árbol.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
GINGERY CHICKEN STEW
This is from Mark Bittman in The New York Times cooking enewsletter. For this recipe, Mark wrote, "Just 1-1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it."
About 1 hour, largely unattended; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1016045-gingery-chicken-stew. While you're at it, please sign up for The New York Times cooking enewsletter. Really great recipes, lots of guides...If you're like me, you won't regret it.
Ingredients
2 tablespoons olive oil
1-1/2 pounds (4 whole bone-in) chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
1/4 cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
1/4 cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1-1/2 pounds any winter squash, cut into 1-inch chunks
Preparation
Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.
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.
Tuesday, October 1, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos!). Today's yummy offerings include Italian Sausage Lasagna and Hamburger Stroganoff Skillet. Enjoy!
FRENCH MACARONI AND CHEESE
This is from Rebecca Franklin, who wrote for The Spruce Eats. Rebecca wrote, "This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 bowl macaroni (6 servings)
To view this online, go to https://www.thespruceeats.com/french-macaroni-and-cheese-recipe-1375553.
Ingredients
16 ounces small macaroni
1 clove garlic (cut in half lengthwise)
2 tablespoons butter (melted)
1 1/4 cups crème fraiche
2 cups Gruyere cheese (shredded)
2 cups Cantal cheese (shredded)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup dry breadcrumbs
Directions
Preheat an oven to 350 F.
Prepare the macaroni according to package instructions and drain it.
While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.
Brush the same surface with the melted butter.
Pour the drained macaroni into the prepared baking dish.
Stir the crème fraiche, 1-1/2 cups of the shredded cheese, salt, and pepper into the pasta.
Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.
Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.
Serve immediately.
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
YOGURT CUSTARD PIE
This is from the infamous long-since-forgotten emailing list. Yields: 8 Slices. It begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.”
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended & whisk in yogurt & sugar. Stir peaches & cherries (or any other of your favorite fruits) into mixture & pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
FRENCH MACARONI AND CHEESE
This is from Rebecca Franklin, who wrote for The Spruce Eats. Rebecca wrote, "This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 bowl macaroni (6 servings)
To view this online, go to https://www.thespruceeats.com/french-macaroni-and-cheese-recipe-1375553.
Ingredients
16 ounces small macaroni
1 clove garlic (cut in half lengthwise)
2 tablespoons butter (melted)
1 1/4 cups crème fraiche
2 cups Gruyere cheese (shredded)
2 cups Cantal cheese (shredded)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup dry breadcrumbs
Directions
Preheat an oven to 350 F.
Prepare the macaroni according to package instructions and drain it.
While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.
Brush the same surface with the melted butter.
Pour the drained macaroni into the prepared baking dish.
Stir the crème fraiche, 1-1/2 cups of the shredded cheese, salt, and pepper into the pasta.
Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.
Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.
Serve immediately.
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
YOGURT CUSTARD PIE
This is from the infamous long-since-forgotten emailing list. Yields: 8 Slices. It begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.”
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended & whisk in yogurt & sugar. Stir peaches & cherries (or any other of your favorite fruits) into mixture & pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
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