Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Tortilla Casserole and Chef John’s Salisbury Steak. Enjoy!
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1-1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
APPLE PEANUT BUTTER GRANOLA BARS [VEGAN]
This is from One Green Planet, an animal-friendly website. This recipe begins, "This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!"
Cooking Time: 30 minutes; Serves 16
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/apple-peanut-butter-granola-bars-vegan/.
Ingredients
For the Granola Bars:
1 cup sunflower oil, (or melted coconut oil)
1/2 cup brown sugar
1/2 cup Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)
1 cup ground oats (blend oats in a blender or just use wholewheat flour)
2 cups traditional oats
1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)
1 1/2 tablespoon tahini (or smooth peanut butter)
1/4 teaspoon baking powder
1/4 teaspoon salt
2 apples, peeled and cored, 1 finely sliced and the other grated
1 teaspoon ground cinnamon
1 teaspoon vegan butter
1 teaspoon agave syrup or sugar
1 teaspoon vanilla essence
For the Drizzle:
1 tablespoon icing sugar, sifted
2 tablespoons plant milk (add more/less if needed)
1 tablespoon smooth peanut butter
Preparation
For the Granola Bars:
Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 9x9 inch).
In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using).
In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine.
Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.
Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges.
Sprinkle on the remaining oat mixture and press down gently.
Bake in preheated oven for 20 minutes or until crust is golden brown.
Remove from oven and let cool completely at room temperature.
For the Peanut Butter Drizzle:
Add 1 tablespoon of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork.
Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier.
Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture.
Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.
Cut into squares and serve.
MILLIONAIRE'S HAM
This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."
Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings
To view this online, click here.
Ingredients
One 8-to-10-pound bone-in fully-cooked ham
3 1/2 cups packed light brown sugar
1 3/4 cups orange juice
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.
With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.
Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.
Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.
COUNTRY PANZANELLA WITH WATERMELON DRESSING
This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."
Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes
This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.
Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)
Ingredients
For the dressing:
1/2 pound piece of skin-on watermelon, seeds discarded
1/4 cup granulated sugar
Kosher salt
2 garlic cloves, peeled and grated
1 tablespoon whole-grain mustard
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon ground black pepper
1/2 cup white wine vinegar
1/2 cup olive oil
For the salad:
1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)
2 tablespoons olive oil
1 1/2 teaspoons fresh thyme leaves
1/4 teaspoon fine sea salt
2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)
3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)
1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)
1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)
1 cup fresh basil leaves
1/2 cup crumbled feta
Preparation
Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.
Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.
Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.
BEEF TORTILLA CASSEROLE
This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”
Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso™ enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.
In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.
Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.
Expert Tips
Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.
CHEF JOHN'S SALISBURY STEAK
This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.
Ingredients
For the Steaks:
1 pound 85% lean ground beef
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
Directions
Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Chef's Notes:
You can use the meat mixture immediately rather than wrapping and refrigerating.
You can make the meatballs round or in any shape you like.
Monday, March 23, 2026
Meatless Monday
If it's Monday (and my calendar indicates that it is), then it's time for another Meatless Monday. Here are six recipes to help you through this day, including Lowcountry Pickled Coleslaw and Sweet-and-Spicy Grilled Vegetables With Burrata. Enjoy!
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1 1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directions
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years (mainly feminist bulletin boards), and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
CRUSTY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.” Yield: 8 to 12 servings; Time: 1 hour 15 minutes.
This was featured in “Macaroni and Lots of Cheese” and can also be found by clicking here.
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk
Preparation
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
LOWCOUNTRY PICKLED COLESLAW
This comes from Kim Severs, also in The New York Times cooking e-newsletter. Kim wrote, “Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.” Yield: 8 servings.
This was featured in “Summer Seafood Boils Take On Local Flavor”, and can be found by clicking here.
Ingredients
For the Slaw:
5 cups chopped green cabbage (1/2-inch pieces)
2 cups chopped purple cabbage (1/2-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
For the Dressing:
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
For Serving:
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper
Preparation
Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don’t have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don’t crowd them so they cook evenly."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "Let Vegetables Be the Star of Your Memorial Day," and can be viewed online at https://cooking.nytimes.com/recipes/1021091-sweet-and-spicy-grilled-vegetables-with-burrata.
Note: The original ingredients list calls for 1 tablespoon fish sauce or colatura (optional). However, since this is optional, and this is a vegetarian blog, I'm leaving it out. It was part of the Sweet-and-Spicy Sauce.
Ingredients
For the Sweet-and-Spicy Sauce:
1/4 cup chopped raisins, preferably golden, or dried apricots
2/3 cup white wine vinegar or cider vinegar (or a combination)
2 tablespoons honey, plus more to taste
1/4 teaspoon red-pepper flakes
Pinch of fine sea salt
For the Vegetables (use any or all):
Extra-virgin olive oil
2 to 3 bell peppers, quartered, stems and seeds removed
1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick
1 small eggplant, sliced diagonally 1/2-inch thick
2 to 4 ears yellow corn, shucked
8 ounces mushrooms, trimmed and halved or quartered
1 bunch thick asparagus, ends snapped
8 ounces cherry tomatoes, preferably still on the vine
For Serving:
2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices
Preparation
Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don’t fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.
Tip
To make this using a broiler, spread the vegetables on a rimmed sheet pan, drizzle with oil and broil until browned on top, then flip and broil until browned on the other side. The timing will depend on the vegetable, so stick with one kind per baking pan. You’ll need to do this in batches. You can also use a grill pan.
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1 1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directions
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years (mainly feminist bulletin boards), and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
CRUSTY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.” Yield: 8 to 12 servings; Time: 1 hour 15 minutes.
This was featured in “Macaroni and Lots of Cheese” and can also be found by clicking here.
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk
Preparation
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
LOWCOUNTRY PICKLED COLESLAW
This comes from Kim Severs, also in The New York Times cooking e-newsletter. Kim wrote, “Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.” Yield: 8 servings.
This was featured in “Summer Seafood Boils Take On Local Flavor”, and can be found by clicking here.
Ingredients
For the Slaw:
5 cups chopped green cabbage (1/2-inch pieces)
2 cups chopped purple cabbage (1/2-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
For the Dressing:
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
For Serving:
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper
Preparation
Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don’t have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don’t crowd them so they cook evenly."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "Let Vegetables Be the Star of Your Memorial Day," and can be viewed online at https://cooking.nytimes.com/recipes/1021091-sweet-and-spicy-grilled-vegetables-with-burrata.
Note: The original ingredients list calls for 1 tablespoon fish sauce or colatura (optional). However, since this is optional, and this is a vegetarian blog, I'm leaving it out. It was part of the Sweet-and-Spicy Sauce.
Ingredients
For the Sweet-and-Spicy Sauce:
1/4 cup chopped raisins, preferably golden, or dried apricots
2/3 cup white wine vinegar or cider vinegar (or a combination)
2 tablespoons honey, plus more to taste
1/4 teaspoon red-pepper flakes
Pinch of fine sea salt
For the Vegetables (use any or all):
Extra-virgin olive oil
2 to 3 bell peppers, quartered, stems and seeds removed
1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick
1 small eggplant, sliced diagonally 1/2-inch thick
2 to 4 ears yellow corn, shucked
8 ounces mushrooms, trimmed and halved or quartered
1 bunch thick asparagus, ends snapped
8 ounces cherry tomatoes, preferably still on the vine
For Serving:
2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices
Preparation
Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don’t fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.
Tip
To make this using a broiler, spread the vegetables on a rimmed sheet pan, drizzle with oil and broil until browned on top, then flip and broil until browned on the other side. The timing will depend on the vegetable, so stick with one kind per baking pan. You’ll need to do this in batches. You can also use a grill pan.
Friday, March 20, 2026
Friday Recipes
It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Detroit-Style Pizza and Healthy Grilled Pizza Burgers. Enjoy!
RED BEANS AND RICE
This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."
Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups
This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.
Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".
One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1-1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
DETROIT-STYLE PIZZA
This is from Naz Deravian in The New York Times cooking enewsletter. For this wonderful recipe, Naz wrote, "With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb."
Prep Time: 10 minutes; Cook Time: 45 minutes, plus 3 hours 45 minutes' resting; Total Time: 4 hours 40 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. Seriously, sign up!
Ingredients
2-1/2 cups bread flour, plus more for dusting
1 tablespoon kosher salt (such as Diamond Crystal)
1-1/2 teaspoons instant yeast
Extra-virgin olive oil, for greasing
4 ounces packaged thinly sliced pepperoni
12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1-1/2 cups pizza sauce, or a 12-ounce jar
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
Tips
Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
PIZZA POT PIES
This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more here.
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1-1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan
Directions
Special equipment: 6 (10-ounce) ramekins
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
RED BEANS AND RICE
This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."
Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups
This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.
Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".
One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1-1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
DETROIT-STYLE PIZZA
This is from Naz Deravian in The New York Times cooking enewsletter. For this wonderful recipe, Naz wrote, "With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb."
Prep Time: 10 minutes; Cook Time: 45 minutes, plus 3 hours 45 minutes' resting; Total Time: 4 hours 40 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. Seriously, sign up!
Ingredients
2-1/2 cups bread flour, plus more for dusting
1 tablespoon kosher salt (such as Diamond Crystal)
1-1/2 teaspoons instant yeast
Extra-virgin olive oil, for greasing
4 ounces packaged thinly sliced pepperoni
12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1-1/2 cups pizza sauce, or a 12-ounce jar
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
Tips
Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
PIZZA POT PIES
This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more here.
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1-1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan
Directions
Special equipment: 6 (10-ounce) ramekins
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
Thursday, March 19, 2026
Pasta
I love Pasta. If you do, too, today's post is sure to please. Check out the Slow Cooker Chicken Ragu with Herbed Ricotta, the Chicken Spaghetti, and the rest of today's offerings. Enjoy!
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1-1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."
Yield: 4 servings; Time: 6 1/2 hours
This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.
Ingredients
1-1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1-1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Preparation
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
PASTA WITH BROCCOLI, SUN-DRIED TOMATO, AND LIME
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
Anywho, this recipe's prep time is 30 minutes, and serves 4.
Ingredients
3 cups bite-size pieces of broccoli florets
12 oz penne pasta
1/2 cup oil-packed sun-dried tomato slices
2 garlic cloves, minced
1/4 cup freshly squeezed lime juice (from 1 large lime)
Salt and freshly ground black pepper
Directions
Steam broccoli for 5 minutes until tender. Set aside.
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Set aside.
Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and saute for 2 minutes.
Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1-1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."
Yield: 4 servings; Time: 6 1/2 hours
This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.
Ingredients
1-1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1-1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Preparation
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
PASTA WITH BROCCOLI, SUN-DRIED TOMATO, AND LIME
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
Anywho, this recipe's prep time is 30 minutes, and serves 4.
Ingredients
3 cups bite-size pieces of broccoli florets
12 oz penne pasta
1/2 cup oil-packed sun-dried tomato slices
2 garlic cloves, minced
1/4 cup freshly squeezed lime juice (from 1 large lime)
Salt and freshly ground black pepper
Directions
Steam broccoli for 5 minutes until tender. Set aside.
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Set aside.
Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and saute for 2 minutes.
Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
Wednesday, March 18, 2026
Turkey Recipes
Turkey is frequently thought of as a holiday meal, at least here in the U.S. But really, it can be fixed any time of year. Check out today's offerings, including Quick Turkey Chili and Colorful Turkey Stuffed Peppers. Enjoy!
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CAMPBELL'S® EASY TURKEY POT PIE
I’m not sure where this recipe came from (other than from Campbell’s). I suspect I found it on the long-since-forgotten emailing list. Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CAMPBELL'S® EASY TURKEY POT PIE
I’m not sure where this recipe came from (other than from Campbell’s). I suspect I found it on the long-since-forgotten emailing list. Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
Tuesday, March 17, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Hamburger Stroganoff Skillet and St. Patrick's Day Mint Shakes. Enjoy!
SPICY, CREAMY WEEKNIGHT BOLOGNESE
This is from Genevieve Ko at The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "This pasta sauce captures the soul-soothing essence of a long-simmering Bolognese even though it cooks quickly. Searing ground beef gives it a caramelized taste that mimics the depth of slow-cooked meat. Adding a few spoonfuls of red curry paste doesn’t make it taste like curry, but gives it instant nuance and depth. Some rich cream at the end rounds the sharp heat to an enveloping warmth. To save even more time, you can chop the vegetables while the meat is cooking. The sauce tastes great on any type of pasta, but it’s especially nice with varieties that can capture it in their curves."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes
This was featured in "A (Sort-Of) Bolognese Fast and Easy Enough for Hard Nights," and can be viewed online at https://cooking.nytimes.com/recipes/1026551-spicy-creamy-weeknight-bolognese. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
Salt and black pepper
1 pound ground beef (at least 20 percent fat)
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 to 3 tablespoons red curry paste
1 (15-ounce) can tomato sauce
1 pound short, curled pasta, such as pipettes
1 cup heavy cream
Preparation
Bring a large pot of salted water to a boil.
Meanwhile, heat a large Dutch oven or heavy pot over high until very hot. Add the beef, and smush and spread in a single layer. Sprinkle with salt and pepper, then cook, stirring, to break into tiny bits and cook through, 4 to 5 minutes.
Push the meat to one side, and add the onion and carrots to the beef fat on the other side. Sprinkle with salt and pepper, and cook, stirring occasionally with the beef, until the onion is translucent, about 5 minutes.
Add the curry paste, 2 tablespoons for a mild spiciness and 3 for more heat, and stir until darkened in color, 2 to 3 minutes. Pour in the tomato sauce, then fill the can a third of the way up with water to swish out the rest of the sauce into the pot. Stir, bring to a simmer, then reduce the heat to low and simmer while the pasta cooks.
Cook the pasta in the boiling water until al dente. Save 1/2 cup pasta cooking water, then drain the pasta and add to the simmering sauce.
Stir the cream into the sauced pasta, taste and season with salt and pepper. For a thinner sauce, stir in a bit of the pasta water. Serve hot.
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.
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
You can also substitute 1/8 teaspoon ground cardamom for the cardamom seeds.
ST. PATRICK'S DAY MINT SHAKES
This is from the Food Network, and begins, "Milk shakes, like other simple concoctions, are only as good as their ingredients, so use high-quality ice cream and vanilla extract. Combining peppermint extract and vanilla ice cream gives the drink an extra-refreshing, minty flavor you wouldn't get from using regular mint chip ice cream."
Prep Time: 5 minutes; Total Time: 5 minutes; Yield: 1 or 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/st-patricks-day-mint-shakes-3362525.
Ingredients
1 pint vanilla ice cream (2 cups)
1/4 cup whole milk
1/2 teaspoon peppermint extract
1/2 teaspoon pure vanilla extract
3 or 4 drops green liquid food coloring
Whipped cream and green sanding sugar, for garnish
Directions
Blend the ice cream, milk, peppermint extract, vanilla and food coloring in a blender until smooth. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar.
IRISH BROWN BREAD
This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."
Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)
To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.
Ingredients
1-1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons light butter, cut into small pieces
1 egg
1 cup low-fat buttermilk
Directions
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.
Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.
Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
SPICY, CREAMY WEEKNIGHT BOLOGNESE
This is from Genevieve Ko at The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "This pasta sauce captures the soul-soothing essence of a long-simmering Bolognese even though it cooks quickly. Searing ground beef gives it a caramelized taste that mimics the depth of slow-cooked meat. Adding a few spoonfuls of red curry paste doesn’t make it taste like curry, but gives it instant nuance and depth. Some rich cream at the end rounds the sharp heat to an enveloping warmth. To save even more time, you can chop the vegetables while the meat is cooking. The sauce tastes great on any type of pasta, but it’s especially nice with varieties that can capture it in their curves."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes
This was featured in "A (Sort-Of) Bolognese Fast and Easy Enough for Hard Nights," and can be viewed online at https://cooking.nytimes.com/recipes/1026551-spicy-creamy-weeknight-bolognese. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
Salt and black pepper
1 pound ground beef (at least 20 percent fat)
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 to 3 tablespoons red curry paste
1 (15-ounce) can tomato sauce
1 pound short, curled pasta, such as pipettes
1 cup heavy cream
Preparation
Bring a large pot of salted water to a boil.
Meanwhile, heat a large Dutch oven or heavy pot over high until very hot. Add the beef, and smush and spread in a single layer. Sprinkle with salt and pepper, then cook, stirring, to break into tiny bits and cook through, 4 to 5 minutes.
Push the meat to one side, and add the onion and carrots to the beef fat on the other side. Sprinkle with salt and pepper, and cook, stirring occasionally with the beef, until the onion is translucent, about 5 minutes.
Add the curry paste, 2 tablespoons for a mild spiciness and 3 for more heat, and stir until darkened in color, 2 to 3 minutes. Pour in the tomato sauce, then fill the can a third of the way up with water to swish out the rest of the sauce into the pot. Stir, bring to a simmer, then reduce the heat to low and simmer while the pasta cooks.
Cook the pasta in the boiling water until al dente. Save 1/2 cup pasta cooking water, then drain the pasta and add to the simmering sauce.
Stir the cream into the sauced pasta, taste and season with salt and pepper. For a thinner sauce, stir in a bit of the pasta water. Serve hot.
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.
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
You can also substitute 1/8 teaspoon ground cardamom for the cardamom seeds.
ST. PATRICK'S DAY MINT SHAKES
This is from the Food Network, and begins, "Milk shakes, like other simple concoctions, are only as good as their ingredients, so use high-quality ice cream and vanilla extract. Combining peppermint extract and vanilla ice cream gives the drink an extra-refreshing, minty flavor you wouldn't get from using regular mint chip ice cream."
Prep Time: 5 minutes; Total Time: 5 minutes; Yield: 1 or 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/st-patricks-day-mint-shakes-3362525.
Ingredients
1 pint vanilla ice cream (2 cups)
1/4 cup whole milk
1/2 teaspoon peppermint extract
1/2 teaspoon pure vanilla extract
3 or 4 drops green liquid food coloring
Whipped cream and green sanding sugar, for garnish
Directions
Blend the ice cream, milk, peppermint extract, vanilla and food coloring in a blender until smooth. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar.
IRISH BROWN BREAD
This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."
Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)
To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.
Ingredients
1-1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons light butter, cut into small pieces
1 egg
1 cup low-fat buttermilk
Directions
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.
Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.
Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
Taco Tuesday
Time for another Taco Tuesday. Today's offerings include Jerk Chicken Tacos and Chicken Tacos with Chipotle. Enjoy!
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
JAMAICAN JERK STEAK TACOS
This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”
Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”
Ingredients
For the Jerk Seasoning
1 tbsp. garlic powder
1 tbsp. dried Italian blend seasoning
2 tsp. sugar
2 tsp. kosher salt
2 tsp. onion powder
1 tsp. ground allspice
1 tsp. crushed red pepper flakes
1 tsp. cayenne pepper
1 tsp. smoked paprika
1/2 tsp. Freshly ground black pepper
1/4 tsp. ground cinnamon
For the Tacos
2 tbsp. jerk seasoning
1/4 c. plus 2 tbsp. canola oil, divided
1-1/2 lb. flank or skirt steak
10 small (taco-sized) flour tortillas
1 c. diced pineapple
1/2 c. diced onion
1/4 c. freshly chopped cilantro
Juice of 1/2 lime, plus lime wedges for serving
1/4 tsp. kosher salt
1 avocado, sliced
Crumbled cotija cheese, for serving (optional)
Directions
Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.
JERK CHICKEN TACOS
This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.
This recipe begins, “Give your taco fillings a Caribbean twist.”
Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
1 tbsp. soy sauce
1 tsp. white vinegar
3 tbsp. extra-virgin olive oil, divided
1 tbsp. jerk seasoning
1 tbsp. brown sugar
kosher salt
Freshly ground black pepper
1 1/2 lb. chicken breast, cut into 2" pieces
8 corn tortillas
1/4 c. heavy cream
1 1/2 c. shredded Mexican cheese blend
2 c. Shredded cabbage
1 c. salsa verde
1/2 c. fresh chopped cilantro
2 limes, cut into wedges
Directions
In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.
Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.
Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.
Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.
TURKEY TACO BOWLS
This is from page 35 of the June 2017 issue of Runner’s World, and begins, “A large egg adds 6 grams of muscle-rebuilding protein.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
5 teaspoons olive oil, divided
1 pound lean ground turkey
1 tablespoon taco seasoning
4 cups shredded red cabbage
2 cups chopped kale
Juice of 1 lime
Salt to taste
4 eggs
2 whole-wheat tortillas
1 tablespoon crumbled feta
1 avocado, sliced
1 tablespoon salsa (optional)
Instructions
Heat 2 teaspoons of olive oil over medium heat in a large skillet. Add turkey, taco seasoning, and 1/2 cup of water. Cook, breaking up meat with a spoon, until water has evaporated and turkey is browned, 6 to 8 minutes. Meanwhile, in another large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add cabbage and kale and cook until bright-colored and slightly wilted, about 4 minutes. Stir in lime juice and sprinkle with salt. Divide mixture among 4 bowls. Wipe skillet and heat 1 teaspoon of olive oil over medium heat and cook eggs sunny side up, 3 to 4 minutes. Warm tortillas, then cut into 1/2″-wide strips. Top each bowl of cabbage mixture with turkey, an egg, and tortilla strips. Sprinkle each with feta, avocado, and salsa, if desired.
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
JAMAICAN JERK STEAK TACOS
This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”
Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”
Ingredients
For the Jerk Seasoning
1 tbsp. garlic powder
1 tbsp. dried Italian blend seasoning
2 tsp. sugar
2 tsp. kosher salt
2 tsp. onion powder
1 tsp. ground allspice
1 tsp. crushed red pepper flakes
1 tsp. cayenne pepper
1 tsp. smoked paprika
1/2 tsp. Freshly ground black pepper
1/4 tsp. ground cinnamon
For the Tacos
2 tbsp. jerk seasoning
1/4 c. plus 2 tbsp. canola oil, divided
1-1/2 lb. flank or skirt steak
10 small (taco-sized) flour tortillas
1 c. diced pineapple
1/2 c. diced onion
1/4 c. freshly chopped cilantro
Juice of 1/2 lime, plus lime wedges for serving
1/4 tsp. kosher salt
1 avocado, sliced
Crumbled cotija cheese, for serving (optional)
Directions
Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.
JERK CHICKEN TACOS
This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.
This recipe begins, “Give your taco fillings a Caribbean twist.”
Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
1 tbsp. soy sauce
1 tsp. white vinegar
3 tbsp. extra-virgin olive oil, divided
1 tbsp. jerk seasoning
1 tbsp. brown sugar
kosher salt
Freshly ground black pepper
1 1/2 lb. chicken breast, cut into 2" pieces
8 corn tortillas
1/4 c. heavy cream
1 1/2 c. shredded Mexican cheese blend
2 c. Shredded cabbage
1 c. salsa verde
1/2 c. fresh chopped cilantro
2 limes, cut into wedges
Directions
In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.
Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.
Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.
Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.
TURKEY TACO BOWLS
This is from page 35 of the June 2017 issue of Runner’s World, and begins, “A large egg adds 6 grams of muscle-rebuilding protein.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
5 teaspoons olive oil, divided
1 pound lean ground turkey
1 tablespoon taco seasoning
4 cups shredded red cabbage
2 cups chopped kale
Juice of 1 lime
Salt to taste
4 eggs
2 whole-wheat tortillas
1 tablespoon crumbled feta
1 avocado, sliced
1 tablespoon salsa (optional)
Instructions
Heat 2 teaspoons of olive oil over medium heat in a large skillet. Add turkey, taco seasoning, and 1/2 cup of water. Cook, breaking up meat with a spoon, until water has evaporated and turkey is browned, 6 to 8 minutes. Meanwhile, in another large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add cabbage and kale and cook until bright-colored and slightly wilted, about 4 minutes. Stir in lime juice and sprinkle with salt. Divide mixture among 4 bowls. Wipe skillet and heat 1 teaspoon of olive oil over medium heat and cook eggs sunny side up, 3 to 4 minutes. Warm tortillas, then cut into 1/2″-wide strips. Top each bowl of cabbage mixture with turkey, an egg, and tortilla strips. Sprinkle each with feta, avocado, and salsa, if desired.
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