Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Old-Fashioned Skillet Goulash and Hamburger Stroganoff Skillet. Enjoy!

STRAWBERRY-RHUBARB DUMP CAKE

This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"

Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12

To view this online, click here.

Ingredients

6 cups sliced strawberries

2 cups sliced rhubarb

1/3 cup sugar

1 tablespoon cornstarch

1 box Betty Crocker™ Super Moist™ yellow cake mix

10 tablespoons butter, melted

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.

Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

Expert Tips

May use fresh or frozen fruit. If using frozen, do not thaw before using.

Make sure to spread out cake mix so there are no large mounds on top of cake.

RASPBERRY CHOCOLATE CHIP PANCAKES

This comes from the infamous long-since-forgotten emailing list. Makes 16 to 18 (4-inch) pancakes.

Ingredients

1/2 stick (1/4 cup) unsalted butter

3/4 cups plus 3 tablespoons milk

1 large egg

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup picked-over raspberries

1/2 cup semisweet chocolate chips

Directions

In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.

Preheat oven to 200 degrees F. Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.

Serve pancakes with syrup. Makes about 10 pancakes, serving 2 generously.

Accompaniment: pure maple syrup, heated

HAMBURGER STROGANOFF SKILLET

This yumminess 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.

OLD-FASHIONED SKILLET GOULASH

This is from Linda Larsen on The Spruce Eats. Linda wrote, "This simple and old-fashioned recipe for Old-Fashioned Skillet Goulash is delicious and quick to make. It uses the shortcut ingredients condensed tomato soup and diced tomatoes with garlic. If you can't find diced tomatoes with garlic, add 2 cloves of minced garlic to the recipe. Cook the garlic with the ground beef and onions.

"Skillet meals are good because there is little cleanup, and they can be made quickly. And this recipe contains pasta that is cooked right with the other ingredients, making it a one-dish meal. Since the pasta is cooked in the sauce, it has a better texture and absorbs more flavors than pasta cooked in a huge pot of boiling water.<​br />
"You can use other types of pasta if you'd like. Ziti or mostaccioli would be good in this dish. Those types of pasta will most likely take longer to cook than the rotini, so be sure to taste the pasta as it cooks. Always cook pasta to al dente, which means the pasta is tender, but still has some texture and a bit of resistance in the center. You can also sprinkle this recipe with some grated or shredded Parmesan or Romano cheese before serving, even though that ingredient is not traditional in goulash."

Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.thespruceeats.com/old-fashioned-skillet-goulash-480733.

Ingredients

1 pound ground beef

2 onions (chopped)

1 red bell pepper (chopped)

1 (26 ounce) jar spaghetti sauce

2 (14-ounce) cans diced tomatoes with garlic (undrained)

2 teaspoons apple cider vinegar

2 teaspoons sugar

1 to 3 teaspoons paprika (to taste)

1 teaspoon dried marjoram leaves

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup water

2 and 1/2 cups rotini or gemelli pasta

1/4 cup chopped flat-leaf parsley (if desired)

Directions

In a large skillet, cook the ground beef, onion, bell pepper, and garlic until the meat is browned and the vegetables are tender, stirring to break up the meat. Drain well.

Add the pasta sauce, diced tomatoes with their liquid, vinegar, sugar, paprika, marjoram, salt, pepper, and water to the skillet with the ground beef and onions and cook for 8 to 10 minutes or until the mixture starts to boil, stirring frequently.

Add the pasta to the skillet and bring the mixture back to a simmer. Simmer the food, uncovered, stirring frequently, until the pasta is tender, about 11 to 16 minutes. Sprinkle everything with fresh parsley, if using, and serve immediately.

VEGAN MUSHROOM AND LEEK ROLLS

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

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

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

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

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

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

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

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

Preparation

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

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

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

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

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

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

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

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

FETTUCCINE CARBONNAISE

This is from Linda Larsen, a contributor to The Spruce Eats. She wrote, " We wanted to make spaghetti carbonara but was out of spaghetti and cream. Then we started casting around for some substitutions that might work. We know that you can make carbonara without cream, but we love the added richness and smoothness that cream adds to the recipe.

"Fettuccine was my first idea to use instead of the spaghetti; we love the substantial strands. This long pasta combines well with creamy sauces and really holds onto them, which is what we had in mind."

She goes on to write about this recipe, all of which you can read at https://www.thespruceeats.com/fettuccine-carbonnaise-recipe-481964 (along with viewing the recipe online).

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Makes 4 servings.

Ingredients

8 slices bacon

2 clove garlic (minced)

1 pound fettuccine

4 large eggs

1/4 cup mayonnaise

3 tablespoons milk

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 cup grated Parmesan cheese

Directions

Cook the bacon until crisp and browned in a large pan over medium heat. Remove bacon from pan, place on paper towels to drain, then crumble. Drain most of the fat from the pan. Add the garlic to the pan and cook for about 30 seconds.

Scrape the garlic and bacon fat remaining in the pan into a small bowl.

Bring a large pot of water to a boil over high heat. Add salt to flavor, then add the pasta. Stir. Cook until the pasta is just al dente, stirring occasionally.

Meanwhile, add the eggs, mayonnaise, milk, salt, and pepper to the bacon in the small bowl and beat well with a wire whisk until blended and smooth.

When the pasta is cooked, drain, reserving 1/3 cup cooking water. Return the pasta to the pot immediately.

Off the heat, add the mayonnaise mixture. Toss with tongs until the mixture coats the pasta, adding cooking water as needed to make a smooth sauce.

Add the Parmesan cheese and toss again and serve immediately.