Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Baked Stuffed Cabbage Rolls and Shepherd's Pie. Enjoy!

CHOCOLATE GUINNESS CAKE

This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the Topping:

1 1/4 cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Preparation:

For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

APPLE PEAR STRUDEL WITH DRIED FRUIT AND ALMONDS

This comes from Martha Rose Shulman in another recent New York Times cooking newsletter. Martha wrote, “This strudel is made with phyllo dough. When I tested it the first time, I found that I had enough filling for two strudels. Rather than cut the amount of filling, I increased the number of strudels to 2, as this is a dessert you can assemble and keep, unbaked, in the freezer.” Time: 45 minutes; makes 2 strudels, each serving 8.

To view this online, click here.

Ingredients

Filling for 2 Strudels

1/2 pound mixed dried fruit, like raisins, currants, chopped dried figs, chopped dried apricots, dried cranberries

1 1/2 pounds apples (3 large) (I recommend Braeburns), peeled, cored and cut in 1/2-inch dice

1 tablespoon fresh lemon juice

2 tablespoons unsalted butter for cooking the apples

1/4 cup brown sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 cup chopped or slivered almonds

3/4 pound (1 large or 2 small) ripe but firm pears, peeled, cored and cut in 1/2-inch dice

For Each Strudel

8 sheets phyllo dough

7/8 cup almond flour, divided (about 1 cup minus 2 tablespoons)

1 1/2 ounces butter, melted, for brushing the phyllo

Preparation

Preheat the oven to 375 degrees. Line 2 sheet pans with parchment.

Place the dried fruit in a bowl and pour on hot or boiling water to cover. Let sit 5 minutes, and drain. Toss the apples with the lemon juice.

Heat a large, heavy frying pan over high heat and add 2 tablespoons butter. Wait until it becomes light brown and carefully add the apples and the sugar. Do not add the apples until the pan and the butter are hot enough, or they won’t sear properly and retain their juice. But be careful when you add them so that the hot butter doesn’t splatter. When the apples are brown on one side, add the vanilla, cinnamon, nutmeg and almonds, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the pears and dried fruit, then scrape out onto one of the lined sheet pans and allow to cool completely. Divide into two equal portions (easiest to do this if you weigh it).

Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Lay a sheet of phyllo dough on the parchment. Brush lightly with butter and top with the next sheet. Continue to layer all eight sheets, brushing each one with butter before topping with the next one.

Brush the top sheet of phyllo dough with butter. Sprinkle on half of the almond powder. With the other half, create a line 3 inches from the base of the dough, leaving a 2 1/2-inch margin on the sides. Top this line with one portion of the fruit mixture. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you, lift the strudel and place it on the other parchment-lined baking sheet. Brush with butter and make 3 or 4 slits on the diagonal along the length of the strudel. Repeat with the other sheets of phyllo to make a second strudel. If you are freezing one of them, double-wrap tightly in plastic.

Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with butter, rotate the pan and return to the oven. Continue to bake for another 20 to 25 minutes, or until golden brown. Remove from the heat and allow to cool for at least 15 minutes. Serve warm or room temperature.

Tip:

Advance preparation: The fruit filling will keep for a couple of days in the refrigerator. The strudel can be baked a few hours before serving it. Recrisp in a medium oven for 10 minutes. It can also be frozen before baking, double-wrapped in plastic. Transfer directly from the freezer to the oven and add 10 minutes to the baking time.

ONE-POT RIGATONI WITH SPICY TOMATO SAUCE

This comes from the Tablespoon e-newsletter. It begins, “This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.” Prep Time: 45 min; Total Time: 45 min; Servings: 8.

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 cup sliced red onion

8 oz sliced shiitake mushrooms

3 cloves garlic, sliced

4 tablespoons spicy harissa

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

4 cups water

16 oz uncooked rigatoni pasta

1/4 cup kalamata olives, chopped

1 cup shredded fresh basil leaves

1/2 cup shredded Parmesan cheese

Directions

In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.

Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.

SHEPHERD'S PIE

This comes from Linda Larsen, About.com's Busy Cooks expert. Linda wrote, “This simple and delicious Shepherd's Pie recipe is made from only five ingredients.” Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

1 lb. lean ground beef

1 onion, chopped

2 cups frozen mixed vegetables

10 oz. can cream of mushroom soup with roasted garlic

1 tsp. dried marjoram leaves

Salt and pepper to taste

3 cups refrigerated mashed potatoes

Preparation

Preheat oven to 375 degrees. In heavy skillet cook ground beef and onion until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir in vegetables and soup and cook until hot, about 4 minutes, then add marjoram and salt and pepper to taste.

Place in 9 inch pie plate. Spoon mashed potatoes over hot meat mixture. Bake at 375 degrees for 35-45 minutes until potatoes are golden brown and pie is bubbling.

BAKED STUFFED CABBAGE ROLLS

This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “These cabbage rolls are baked in a baking dish with an well-seasoned tomato sauce. The mixture of ground beef, rice, and onion makes a wonderful filling for the partially cooked cabbage leaves.” Prep Time: 25 minutes; Cook Time: 75 minutes; Total Time: 100 minutes; Yield: Serves 6

To view this online, click here.

Ingredients

12 to 14 large cabbage leaves

Filling

1 pound lean ground beef

3/4 cup cooked rice

1/2 cup finely chopped onion

1 large egg

1 1/2 teaspoons sweet paprika

1 1/2 teaspoons salt

1 teaspoon pepper

1/4 cup milk

Sauce

1 can (8 ounces) tomato sauce

1 can (14.5 ounces) diced tomatoes, undrained

3 tablespoons granulated sugar

2 tablespoons cider vinegar

1/2 cup water

2 tablespoons cornstarch mixed with 2 to 3 tablespoons cold water, to thicken the sauce

Preparation

Freeze the whole head of cabbage for several hours or overnight. Let thaw for a few hours, then cut around the core and gently peel leaves off (starting at core end) under warm running water. They should be flexible enough to stuff. If not, steam gently to soften.

If you are starting with a fresh unfrozen head of cabbage, peel and drop cabbage leaves into boiling salted water; cover and cook for 3 minutes or just until pliable.

Drain well.

Heat the oven to 350° F.

For filling, combine ground beef, rice, onion, egg, paprika, and salt, pepper, and milk. Mix well and divide into 12 portions.

Place a portion of the ground beef mixture into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish or Dutch oven.

In a bowl, combine the tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water; pour over cabbage rolls.

Cover tightly with a lid or foil and bake for 1 hour to 1 hour and 15 minutes, or until cooked through and cabbage is tender. Remove the cabbage rolls to a bowl with a slotted spoon. Take out the toothpicks and discard.

Place the pan with juices over medium heat or transfer the juices to a saucepan and place over the heat. Stir the cornstarch and cold water mixture into the sauce; bring the sauce to a boil and cook until thickened.

4-INGREDIENT CHOCOLATE RASPBERRY CAKE

This comes from Tablespoon.com, and starts off, “This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!” Prep time: 15 min; Total time: 1 hr. 15 min; Servings: 8

To view this online, click here.

Ingredients

1 (13 oz) package dark chocolate chips

3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting

8 eggs, room temperature

1 cup raspberries

1/4 cup powdered sugar for garnish (optional)

Directions

Preheat oven to 325ºF.

In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.

Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.

Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.