Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Turkey Burgers and No-Bake Chocolate Mousse Bars. Enjoy!

CORNY GREEN ENCHILADAS

This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes

Ingredients (use vegan versions):

12 corn tortillas

1 can of fiesta corn (drained)

1 can of black beans (drained)

1 can of green enchilada sauce

2 cups of vegan cheese

2 tablespoon cumin

1 teaspoon chili powder

Directions:

This is a layered casserole. You can vary the layers to your liking.

Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.

Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.

Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.

Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.

Serve with a salad, salsa and smoothie! Good eats!

RASPBERRY-LIME GRANITA

This was from an old Weight Watchers emailing list. The points may be outdated, but it's still worth trying.

The recipe begins, “Short for time? No problem. Simply let the frozen mixture sit for about 10 minutes, then use a fork to scrape the entire mixture until it's light and fluffy.”

POINTS® value: 1; Servings: 8; Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

1/2 cup sugar

1/2 cup water

6 cups raspberries

2 Tbsp fresh lime juice

1 tsp lime zest

Instructions

Boil sugar and water in a small saucepan, stirring constantly, until sugar dissolves. Let syrup cool.

Purée raspberries and syrup in a food processor. Add lime juice. Mixture should be just thick enough to stick to the back of a spoon. If too thick, add a little water.

Pour into a shallow plastic container or baking dish. Cover and freeze. Stir with a fork approximately every 30 minutes until frozen, about six hours.

Divide into eight dessert glasses and garnish with lime zest if desired.

NO-BAKE CHOCOLATE MOUSSE BARS

This is from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, “Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.”

Yield: 24 servings; Time: 30 minutes, plus chilling

To view this online, click here.

Ingredients

For the Crust:

18 whole graham crackers (about 9 1/2 ounces)

8 tablespoons unsalted butter (1 stick), melted

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

For the Filling:

1 pound semisweet chocolate, finely chopped

3 cups cold heavy cream, plus more for serving

2 teaspoons instant espresso powder

1/2 teaspoon kosher salt

1 tablespoon pure vanilla extract

Whipped cream (optional)

Preparation

Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.

Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.

In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.

TURKEY BURGERS

This is from Bobby Flay, host of The Food Network show Grill It! with Bobby Flay. The recipe begins, “‘I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat,’ says Bobby. ‘Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger.’”

Total:24 hr 30 minPrep: 20 min Inactive: 24 hr Cook: 10 min Yield: 4 servings; Level: Easy.

To view this online, go to https://www.foodnetwork.com/recipes/bobby-flay/turkey-burgers-recipe-1920942.

Ingredients

Meyer Lemon-Honey Mustard:

1/4 cup Dijon mustard

1 heaping tablespoon clover honey

1 tablespoon fresh orange juice

1/2 teaspoon lemon zest

1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible

Salt and freshly ground black pepper

Burgers:

1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled

Salt and freshly ground black pepper

8 slices goat cheese, sliced 1/2-inch thick

4 sesame seed hamburger buns, split and lightly grilled

Watercress, for serving

Directions

For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.

For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

MEXICAN LASAGNA

This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.

Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy

To view this recipe online, click here.

Ingredients

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast, available in the packaged meats case

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, chopped

1 (15-ounce) can black beans, drained

1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

1 cup frozen corn kernels

Salt

8 (8 inch) spinach flour tortillas, available on dairy aisle of market

2 1/2 cups shredded Cheddar or shredded pepper jack

2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

LEMONY ROASTED CHICKEN WINGS

This is from David Tanis in The New York Times cooking e-newsletter. David wrote, “These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.”

Yield: 6 to 8 servings; Time: About 1 1/2 hours.

This was featured in “Lemony Chicken Wings, Soaring Above the Rest”, and can be viewed online here.

Ingredients

2 pounds very small potatoes, such as fingerlings, whole, or use medium-size yellow-fleshed potatoes, cut in halves or wedges)

3 pounds chicken wings, preferably drumettes

Salt and pepper

Red pepper flakes, to taste

3 tablespoons extra-virgin olive oil

6 small lemons, cut into 1/4-inch thick half-moon slices

6 large rosemary sprigs, leaves stripped

8 garlic cloves, minced, or 1/2 cup chopped green garlic shoots

1 cup dry white or rosé wine

Pinch of dried oregano (optional)

Preparation

Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.

Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.

Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.

Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.

Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings’ other side. Sprinkle with dried oregano, and serve hot or at room temperature.