It's finally Friday, time to Celebrate (with a little help from Kool and the Gang). Here are six yummy recipes to help you through the weekend, including Skinny Mexican Chicken Casserole and Cajun Pot Pie. Enjoy!
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
Friday, January 29, 2021
Thursday, January 28, 2021
Breakfast - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with breakfast.
When I was growing up (more years ago than seems possible), two of my friends - a brother and sister - lived next door. They were the oldest of four kids, and I thoroughly enjoyed hanging around with them. Frequently, when my mother was fixing dinner, I'd wander over to Robbie and Audrey's place to see what they were doing.
At one point, I noticed that on Thursday evenings (the last night before pay-day for most families in our neighborhood), their mother would have the four kids at the table, wolfing down cereal, pancakes, French toast, or other breakfast foods for dinner. If it was a cereal night, all the remaining cereal boxes from the previous shopping trip would be on the table, along with a gallon of milk, happy slurping noises coming from the table.
"Eat up!" their mother would admonish. "We'll get more cereal tomorrow, so you guys can finish those boxes up."
I so envied them. "Why can't we have cereal (or pancakes or French toast) for dinner?" I'd ask my mom. This, of course, was especially true whenever she was making that dreaded of meals, liver and onions.
"Those are breakfast things," Mom would explain, as though to a slow child.
Mom, with my younger brother, circa early 1960s
No matter. Since moving out on my own, and starting my own family (who are now grown), I occasionally made breakfast for dinner. There's nothing wrong with that, opinions to the contrary.
And so, here are six breakfast recipes that you can make for breakfast, lunch, or dinner, including Easy Breakfast Burritos and Strawberries and Cream Pancakes. Enjoy!
HAM AND PEPPER FRITTATA
Recipe Yield: Yield: 4 servings, Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
Book Title: The Complete Diabetes Prevention Plan
View this online at https://diabeticgourmet.com/diabetic-recipes/ham-and-pepper-frittata.
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat. Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler). Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry. Sprinkle the cheese over the top and broil for another minute to melt the cheese. Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Protein: 28 g; Carbohydrates: 7 g
Diabetic Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP
This is from Old El Paso, and begins, "Bored of the same ol’ breakfast every morning? This irresistible hash brown casserole will pull you out of your rut – golden crunchy potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles."
Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.
Ingredients
16 large eggs
3 cups shredded Mexican cheese blend
4 large Old El Paso™ Flour Tortillas
1 red bell pepper, seeded and chopped
4.5 ounce can Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet Old El Paso™ Low Sodium Taco Seasoning
4 tablespoons butter, melted
1/2 cup crema (optional)
Preparation
Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.
STRAWBERRIES AND CREAM PANCAKES
This comes from the infamous long-since-forgotten emailing list.
Ingredients
2 cups buttermilk biscuit baking mix
1 cup milk
2 eggs
2 cups strawberries, sliced
1 can pressurized whipped cream
Directions
Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.
SAUSAGE-PEACH BAKE
This also comes from the infamous long-since-forgotten emailing list.
Makes about 8 servings.
Ingredients
2 cups Bisquick
1 (16 ounce) can sliced peaches, drained and juice reserved
1 package brown-and-serve sausage links
1/4 cup granulated sugar
1 egg
1 cup milk
1 tablespoon cornstarch
3/4 cup maple syrup
1 tablespoon butter
Directions
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Mix Bisquick, egg and milk, then spread into prepared pan.
Slice each sausage link into four or six pieces. Lay over batter, and top with peach slices. Bake for 30 minutes or until done.
While mixture is baking, combine 1/2 cup of the peach juice, sugar and cornstarch in a saucepan, then cook until mixture bubbles and thickens. Stir in syrup and butter. Remove baked mixture from oven, and cut into squares.
Serve with warm cooked sauce.
BAKED CHORIZO BREAKFAST BURRITO BOWLS
This is from Old El Paso, and begins, "Wake up and start the day with these easy-to-make and filling breakfast burrito bowls. Layers of shredded cheese, crispy potato crowns, chorizo seasoned pork and fluffy eggs packed inside soft tortilla bowls; warmed and then topped with your favorite fresh toppings."
Prep Time: 30 minutes; Total Time: 55 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-chorizo-breakfast-burrito-bowls.
Ingredients
48 (about 3 1/3 cups) frozen seasoned shredded potato crowns (from 30-oz bag)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 lb ground pork
1/3 cup water
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 tablespoon butter
6 eggs, slightly beaten
1 medium avocado, pitted, peeled and sliced
1/4 cup thinly sliced green onions
1/2 cup salsa
Chopped fresh cilantro leaves, if desired
Directions
Heat oven to 425°F. In 15x10x1-inch ungreased pan, spread frozen potatoes in single layer. Bake 16 to 18 minutes or until light golden brown. Remove to plate. Wipe out bottom of pan.
In same pan, place tortilla bowls standing up, next to each other. Divide 1 cup of the cheese among tortilla bowls. Top with potatoes (6 per tortilla bowl); set aside.
Meanwhile, in 10-inch nonstick skillet, cook pork over medium-high heat 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Stir in water, taco seasoning mix and chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Divide among tortilla bowls. Carefully wipe out skillet.
In same skillet, melt butter over medium-high heat. Add eggs; cook 1 to 2 minutes, stirring constantly, until set. Remove from heat; stir in remaining 1/2 cup cheese. Divide among tortilla bowls.
Bake 3 to 5 minutes or until warmed. Top with sliced avocado, green onions and salsa. Sprinkle cilantro on top.
Expert Tips
To slice avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Cut lengthwise into strips. Repeat with other half of avocado.
Try a drizzle of hot sauce instead of salsa to add a nice kick to the burrito bowls.
Nutrition: 8 bowls; 1 Bowl Calories 430 (Calories from Fat 220); Total Fat 25g (Saturated Fat 10g, Trans Fat 2g); Cholesterol 185mg; Sodium 990mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 3g); Protein 17g; % Daily Value: Vitamin A 8%; Vitamin C 4%; Calcium 20%; Iron 15%; Exchanges: 1 Starch, 1 Other Carbohydrate, 1/2 Vegetable, 1 Lean Meat, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2
EASY BREAKFAST BURRITOS
This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."
Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-breakfast-burritos.
Ingredients
6 eggs
2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
1 to 2 tablespoons milk
6 fully cooked breakfast sausage links, cut into small pieces
1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes
6 Old El Paso™ flour tortillas for burritos (from 11-oz package)
2 cups shredded Mexican cheese blend (8 oz)
Preparation
In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.
Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.
To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.
Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.
Expert Tips
Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!
Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.
When I was growing up (more years ago than seems possible), two of my friends - a brother and sister - lived next door. They were the oldest of four kids, and I thoroughly enjoyed hanging around with them. Frequently, when my mother was fixing dinner, I'd wander over to Robbie and Audrey's place to see what they were doing.
At one point, I noticed that on Thursday evenings (the last night before pay-day for most families in our neighborhood), their mother would have the four kids at the table, wolfing down cereal, pancakes, French toast, or other breakfast foods for dinner. If it was a cereal night, all the remaining cereal boxes from the previous shopping trip would be on the table, along with a gallon of milk, happy slurping noises coming from the table.
"Eat up!" their mother would admonish. "We'll get more cereal tomorrow, so you guys can finish those boxes up."
I so envied them. "Why can't we have cereal (or pancakes or French toast) for dinner?" I'd ask my mom. This, of course, was especially true whenever she was making that dreaded of meals, liver and onions.
"Those are breakfast things," Mom would explain, as though to a slow child.
Mom, with my younger brother, circa early 1960s
No matter. Since moving out on my own, and starting my own family (who are now grown), I occasionally made breakfast for dinner. There's nothing wrong with that, opinions to the contrary.
And so, here are six breakfast recipes that you can make for breakfast, lunch, or dinner, including Easy Breakfast Burritos and Strawberries and Cream Pancakes. Enjoy!
HAM AND PEPPER FRITTATA
Recipe Yield: Yield: 4 servings, Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
Book Title: The Complete Diabetes Prevention Plan
View this online at https://diabeticgourmet.com/diabetic-recipes/ham-and-pepper-frittata.
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat. Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler). Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry. Sprinkle the cheese over the top and broil for another minute to melt the cheese. Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Protein: 28 g; Carbohydrates: 7 g
Diabetic Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP
This is from Old El Paso, and begins, "Bored of the same ol’ breakfast every morning? This irresistible hash brown casserole will pull you out of your rut – golden crunchy potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles."
Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.
Ingredients
16 large eggs
3 cups shredded Mexican cheese blend
4 large Old El Paso™ Flour Tortillas
1 red bell pepper, seeded and chopped
4.5 ounce can Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet Old El Paso™ Low Sodium Taco Seasoning
4 tablespoons butter, melted
1/2 cup crema (optional)
Preparation
Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.
STRAWBERRIES AND CREAM PANCAKES
This comes from the infamous long-since-forgotten emailing list.
Ingredients
2 cups buttermilk biscuit baking mix
1 cup milk
2 eggs
2 cups strawberries, sliced
1 can pressurized whipped cream
Directions
Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.
SAUSAGE-PEACH BAKE
This also comes from the infamous long-since-forgotten emailing list.
Makes about 8 servings.
Ingredients
2 cups Bisquick
1 (16 ounce) can sliced peaches, drained and juice reserved
1 package brown-and-serve sausage links
1/4 cup granulated sugar
1 egg
1 cup milk
1 tablespoon cornstarch
3/4 cup maple syrup
1 tablespoon butter
Directions
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Mix Bisquick, egg and milk, then spread into prepared pan.
Slice each sausage link into four or six pieces. Lay over batter, and top with peach slices. Bake for 30 minutes or until done.
While mixture is baking, combine 1/2 cup of the peach juice, sugar and cornstarch in a saucepan, then cook until mixture bubbles and thickens. Stir in syrup and butter. Remove baked mixture from oven, and cut into squares.
Serve with warm cooked sauce.
BAKED CHORIZO BREAKFAST BURRITO BOWLS
This is from Old El Paso, and begins, "Wake up and start the day with these easy-to-make and filling breakfast burrito bowls. Layers of shredded cheese, crispy potato crowns, chorizo seasoned pork and fluffy eggs packed inside soft tortilla bowls; warmed and then topped with your favorite fresh toppings."
Prep Time: 30 minutes; Total Time: 55 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-chorizo-breakfast-burrito-bowls.
Ingredients
48 (about 3 1/3 cups) frozen seasoned shredded potato crowns (from 30-oz bag)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 lb ground pork
1/3 cup water
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 tablespoon butter
6 eggs, slightly beaten
1 medium avocado, pitted, peeled and sliced
1/4 cup thinly sliced green onions
1/2 cup salsa
Chopped fresh cilantro leaves, if desired
Directions
Heat oven to 425°F. In 15x10x1-inch ungreased pan, spread frozen potatoes in single layer. Bake 16 to 18 minutes or until light golden brown. Remove to plate. Wipe out bottom of pan.
In same pan, place tortilla bowls standing up, next to each other. Divide 1 cup of the cheese among tortilla bowls. Top with potatoes (6 per tortilla bowl); set aside.
Meanwhile, in 10-inch nonstick skillet, cook pork over medium-high heat 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Stir in water, taco seasoning mix and chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Divide among tortilla bowls. Carefully wipe out skillet.
In same skillet, melt butter over medium-high heat. Add eggs; cook 1 to 2 minutes, stirring constantly, until set. Remove from heat; stir in remaining 1/2 cup cheese. Divide among tortilla bowls.
Bake 3 to 5 minutes or until warmed. Top with sliced avocado, green onions and salsa. Sprinkle cilantro on top.
Expert Tips
To slice avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Cut lengthwise into strips. Repeat with other half of avocado.
Try a drizzle of hot sauce instead of salsa to add a nice kick to the burrito bowls.
Nutrition: 8 bowls; 1 Bowl Calories 430 (Calories from Fat 220); Total Fat 25g (Saturated Fat 10g, Trans Fat 2g); Cholesterol 185mg; Sodium 990mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 3g); Protein 17g; % Daily Value: Vitamin A 8%; Vitamin C 4%; Calcium 20%; Iron 15%; Exchanges: 1 Starch, 1 Other Carbohydrate, 1/2 Vegetable, 1 Lean Meat, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2
EASY BREAKFAST BURRITOS
This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."
Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-breakfast-burritos.
Ingredients
6 eggs
2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
1 to 2 tablespoons milk
6 fully cooked breakfast sausage links, cut into small pieces
1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes
6 Old El Paso™ flour tortillas for burritos (from 11-oz package)
2 cups shredded Mexican cheese blend (8 oz)
Preparation
In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.
Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.
To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.
Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.
Expert Tips
Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!
Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.
Diabetic Thursday
It's Diabetic Thursday, time to check out how yummy, healthy, and easy diabetic food can be. Today's six yummy recipes include Chicken with Sun-Dried Tomatoes and Baked Vanilla Custard. Enjoy!
SUMMER RATATOUILLE
Yield: 4 (1 cup) servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=857
Online version: http://diabeticgourmet.com/recipes/html/857.shtml
Source: Express Lane Diabetic Cooking
Ingredients
1 tablespoon olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 tablespoon fresh lemon juice
1 (4.75 oz) can prepared eggplant caponata
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions
In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Fat: 6 g; Sodium: 299 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
MARINATED CHICKPEA AND TUNA SALAD
Yield: 4 servings
Serving size is 1/2 cup tuna, 1 cup vegetables, and 1/2 cup chickpeas.
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=858
Online version: http://diabeticgourmet.com/recipes/html/858.shtml
Source: Express Lane Diabetic Cooking
Ingredients
2 cups chickpeas, rinsed and drained
2 cups red or green bell pepper strips
1 cup halved cherry tomatoes
1/2 cup sliced celery
2 tablespoons sliced green onions
1 cup sliced or shredded carrots
2 cups tuna (canned or from the salad bar)
2 tablespoons regular or garlic-flavored olive oil
1/4 cup balsamic or red wine vinegar
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions
Combine all ingredients in a salad bowl. Refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 325; Protein: 28 g; Fat: 10 g; Sodium: 483 mg; Cholesterol: 22 mg; Dietary Fiber: 9 g; Sugars: 7 g; Carbohydrates: 32 g; Exchanges: 1-1/2 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat
BAKED VANILLA CUSTARD
Recipe Yield: Yield: 10 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/baked-vanilla-custard
Print version: https://diabeticgourmet.com/diabetic-recipes/baked-vanilla-custard/print/
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
Notes:
Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.
Nutritional Information Per Serving: Calories: 90; Fat: 5 grams; Sodium: 124 mg; Cholesterol: 135 mg; Protein: 7 grams; Carbohydrates: 5 grams; Diabetic Exchanges: 1/2 milk, 1/2 lean meat
CHICKEN WITH SUN-DRIED TOMATES
Yield: 4 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=868
Online version: http://diabeticgourmet.com/recipes/html/868.shtml
Source: Magic Menus for People with Diabetes
Ingredients
4 boneless skinless chicken breast halves (about 1 pound total), trimmed of cartilage and fat
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
1 large shallot, minced
2/3 cup low-sodium, low-fat chicken broth
1/2 cup dry white wine
1/8 teaspoon marjoram
1/4 cup chopped sun-dried tomatoes, rehydrated in small bowl water
Directions
Cut each chicken breast half into 6 equal parts. Sprinkle with salt and pepper.
Saute chicken in oil over moderate heat, turning, until the chicken is just opaque throughout, 4-5 minutes.
Remove chicken with a slotted spoon. Add shallot to the skillet and sauté, stirring until softened, about 1 minute. Add broth, wine (much of the alcohol will evaporate, leaving only the flavor), marjoram, and tomatoes.
Bring to a boil over moderate heat and cook, uncovered, for 5 minutes, stirring occasionally.
Return the chicken to the skillet. Simmer, gently spooning the sauce over the chicken, until heated through. Simmer until sauce is reduced by half.
Nutritional Information Per Serving: Calories: 177; Protein: 27 g; Fat: 5 g; Sodium: 155 mg; Cholesterol: 64 mg; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 3 g; Exchanges: 4 Very Lean Meat, 1/2 Fat
ONION AND BLUE CHEESE FOCACCIA
Yield: 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=685
View recipe: http://diabeticgourmet.com/recipes/html/685.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Ingredients
Olive oil cooking spray
2 cups thinly sliced onions
4 cloves garlic, minced
1/2 teaspoon dried rosemary leaves
Salt and pepper, to taste
1 focaccia (Italian flat bread, 10 ounces)
1/4 cup chopped sun-dried tomatoes (not in oil)
2-3 ounces crumbled blue cheese
2 tablespoons grated fat-free Parmesan cheese
Directions
Spray large skillet with cooking spray; heat over medium heat until hot.
Cook onions and garlic, covered, over medium heat until wilted, about 5 minutes. Cook, uncovered, over low heat until tender and lightly browned, about 15 minutes. Stir in rosemary and season with salt and pepper.
Arrange onions on focaccia; sprinkle with sun-dried tomatoes and cheeses. Bake at 350 degrees until focaccia is hot and cheese melted, about 15 minutes. Cut into wedges.
Nutritional Information Per Serving: Calories: 146; Protein: 5.9 g; Fat: 3.5 g; Sodium: 354 mg; Cholesterol: 5.2 mg; Carbohydrates: 23.3 g; Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat
NO BAKE CHERRY CUSTARD CAKEServings: 12
Source: Cinnamon Hearts
Find this recipe at: http://diabeticgourmet.com/recipes/html/197.shtml
Ingredients
1 prepared Angel Food cake (10 inches)
1 package (1.4 oz) sugar-free instant vanilla pudding mix
1-1/2 cups milk (2%)
1 cup light sour cream
1 can (21oz) light cherry pie filling
Directions
Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.
In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.
Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.
Nutritional Information Per Serving: Calories: 184; Fat: 3 g; Sodium: 319 mg; Cholesterol: 9 mg; Carbohydrates: 36 g; Exchanges: 1 Fruit; 1-1/2 Bread/Starch; 1/2 Fat
SUMMER RATATOUILLE
Yield: 4 (1 cup) servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=857
Online version: http://diabeticgourmet.com/recipes/html/857.shtml
Source: Express Lane Diabetic Cooking
Ingredients
1 tablespoon olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 tablespoon fresh lemon juice
1 (4.75 oz) can prepared eggplant caponata
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions
In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Fat: 6 g; Sodium: 299 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
MARINATED CHICKPEA AND TUNA SALAD
Yield: 4 servings
Serving size is 1/2 cup tuna, 1 cup vegetables, and 1/2 cup chickpeas.
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=858
Online version: http://diabeticgourmet.com/recipes/html/858.shtml
Source: Express Lane Diabetic Cooking
Ingredients
2 cups chickpeas, rinsed and drained
2 cups red or green bell pepper strips
1 cup halved cherry tomatoes
1/2 cup sliced celery
2 tablespoons sliced green onions
1 cup sliced or shredded carrots
2 cups tuna (canned or from the salad bar)
2 tablespoons regular or garlic-flavored olive oil
1/4 cup balsamic or red wine vinegar
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions
Combine all ingredients in a salad bowl. Refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 325; Protein: 28 g; Fat: 10 g; Sodium: 483 mg; Cholesterol: 22 mg; Dietary Fiber: 9 g; Sugars: 7 g; Carbohydrates: 32 g; Exchanges: 1-1/2 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat
BAKED VANILLA CUSTARD
Recipe Yield: Yield: 10 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/baked-vanilla-custard
Print version: https://diabeticgourmet.com/diabetic-recipes/baked-vanilla-custard/print/
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
Notes:
Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.
Nutritional Information Per Serving: Calories: 90; Fat: 5 grams; Sodium: 124 mg; Cholesterol: 135 mg; Protein: 7 grams; Carbohydrates: 5 grams; Diabetic Exchanges: 1/2 milk, 1/2 lean meat
CHICKEN WITH SUN-DRIED TOMATES
Yield: 4 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=868
Online version: http://diabeticgourmet.com/recipes/html/868.shtml
Source: Magic Menus for People with Diabetes
Ingredients
4 boneless skinless chicken breast halves (about 1 pound total), trimmed of cartilage and fat
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
1 large shallot, minced
2/3 cup low-sodium, low-fat chicken broth
1/2 cup dry white wine
1/8 teaspoon marjoram
1/4 cup chopped sun-dried tomatoes, rehydrated in small bowl water
Directions
Cut each chicken breast half into 6 equal parts. Sprinkle with salt and pepper.
Saute chicken in oil over moderate heat, turning, until the chicken is just opaque throughout, 4-5 minutes.
Remove chicken with a slotted spoon. Add shallot to the skillet and sauté, stirring until softened, about 1 minute. Add broth, wine (much of the alcohol will evaporate, leaving only the flavor), marjoram, and tomatoes.
Bring to a boil over moderate heat and cook, uncovered, for 5 minutes, stirring occasionally.
Return the chicken to the skillet. Simmer, gently spooning the sauce over the chicken, until heated through. Simmer until sauce is reduced by half.
Nutritional Information Per Serving: Calories: 177; Protein: 27 g; Fat: 5 g; Sodium: 155 mg; Cholesterol: 64 mg; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 3 g; Exchanges: 4 Very Lean Meat, 1/2 Fat
ONION AND BLUE CHEESE FOCACCIA
Yield: 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=685
View recipe: http://diabeticgourmet.com/recipes/html/685.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Ingredients
Olive oil cooking spray
2 cups thinly sliced onions
4 cloves garlic, minced
1/2 teaspoon dried rosemary leaves
Salt and pepper, to taste
1 focaccia (Italian flat bread, 10 ounces)
1/4 cup chopped sun-dried tomatoes (not in oil)
2-3 ounces crumbled blue cheese
2 tablespoons grated fat-free Parmesan cheese
Directions
Spray large skillet with cooking spray; heat over medium heat until hot.
Cook onions and garlic, covered, over medium heat until wilted, about 5 minutes. Cook, uncovered, over low heat until tender and lightly browned, about 15 minutes. Stir in rosemary and season with salt and pepper.
Arrange onions on focaccia; sprinkle with sun-dried tomatoes and cheeses. Bake at 350 degrees until focaccia is hot and cheese melted, about 15 minutes. Cut into wedges.
Nutritional Information Per Serving: Calories: 146; Protein: 5.9 g; Fat: 3.5 g; Sodium: 354 mg; Cholesterol: 5.2 mg; Carbohydrates: 23.3 g; Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat
NO BAKE CHERRY CUSTARD CAKEServings: 12
Source: Cinnamon Hearts
Find this recipe at: http://diabeticgourmet.com/recipes/html/197.shtml
Ingredients
1 prepared Angel Food cake (10 inches)
1 package (1.4 oz) sugar-free instant vanilla pudding mix
1-1/2 cups milk (2%)
1 cup light sour cream
1 can (21oz) light cherry pie filling
Directions
Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.
In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.
Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.
Nutritional Information Per Serving: Calories: 184; Fat: 3 g; Sodium: 319 mg; Cholesterol: 9 mg; Carbohydrates: 36 g; Exchanges: 1 Fruit; 1-1/2 Bread/Starch; 1/2 Fat
Wednesday, January 27, 2021
Macaroni and Cheese
One of the most iconic comfort foods (at least here in the U.S.) is Macaroni and Cheese. While the boxed mac and cheeses found on the grocery shelves are great for a quick-fix (or for anyone who loves the stuff for a quick comfort food fix), there's a lot to be said for homemade mac and cheese.
While we're on the subject, check out the Macroni and Cheese Song, sung by Allison on Shoe and Friends. It's geared towards kids, but sure to put a smile on your face. (We all could use something to smile about!)
Without any further chit-chat, here are six macaroni and cheese recipes, including Southern Macaroni and Cheese, Mac and Cheese Muffins, and Benecol Macaroni and Cheese. Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
Ingredients
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Directions
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
Ingredients
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Directions
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
SOUTHERN MACARONI AND CHEESE
This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Yield: 8 to 10 servings; Time 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
FRENCH MACARONI AND CHEESE
This is from Rebecca Franklin, who wrote for The Spruce Eats. Rebecca wrote, "This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 bowl macaroni (6 servings)
To view this online, go to https://www.thespruceeats.com/french-macaroni-and-cheese-recipe-1375553.
Ingredients
16 ounces small macaroni
1 clove garlic (cut in half lengthwise)
2 tablespoons butter (melted)
1 1/4 cups crème fraiche
2 cups Gruyere cheese (shredded)
2 cups Cantal cheese (shredded)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup dry breadcrumbs
Directions
Preheat an oven to 350 F.
Prepare the macaroni according to package instructions and drain it.
While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.
Brush the same surface with the melted butter.
Pour the drained macaroni into the prepared baking dish.
Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta.
Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.
Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.
Serve immediately.
MAC AND CHEESE MUFFINS
This comes from Joy Bauer at TODAY. She wrote, "This lightened-up mac and cheese utilizes nutrient-rich legume pasta (made from chickpeas, lentils or black beans) because it contains about double the protein and triple the fiber compared to most standard noodles. I kick things up a few notches by baking it in a muffin tin to create portion-sized delights that are crunchy on the outside and ooey-gooey cheesy on the inside."
This can be viewed online at https://www.today.com/recipes/mac-cheese-muffins-recipe-t155178.
Ingredients
One 14-ounce box elbow macaroni pasta (either chickpea, lentil, bean or whole-grain pasta)
2 1/4 cups low-fat milk
1 teaspoon reduced-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 bay leaf
1/2 teaspoon kosher salt or coarse sea salt
1/8 teaspoon freshly ground black pepper
3 to 5 drops hot sauce
1 tablespoon cornstarch
1/4 teaspoon nutmeg
10 to 12 ounces (or 2 1/2 to 3 cups) shredded reduced-fat sharp cheddar cheese
2 tablespoons butter
1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 400°F.
Cook the macaroni according to package directions for al dente pasta. Drain, rinse, and set aside.
While the macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of the milk with the soy sauce, onion powder, nutmeg, dry mustard, paprika, bay leaf, salt, pepper and hot sauce. Place the mixture over medium heat, and cook until it comes to a gentle simmer.
In a small bowl or cup, mix the cornstarch with the remaining 1/4 cup milk. Add the cornstarch mixture to the saucepan and stir to combine. Return the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thick.
Remove the saucepan from the heat, discard the bay leaf and add the shredded cheese. Stir until the cheese is completely melted and no lumps remain. Add the butter to the cheese sauce and stir until it is completely melted and combined. Pour the cheese sauce over the cooked macaroni and stir until everything is coated.
Liberally mist 1-2 standard muffin tins with nonstick cooking spray. Split the macaroni mixture among 20 muffin tins (about 1/4 cup mac and cheese in each). Sprinkle Parmesan cheese over the tops and bake in the oven for about 30 minutes or until the tops are slightly browned. Remove from oven and allow to cool for 5 minutes so the muffins have a chance to firm up before serving. After muffins have slightly cooled, carefully remove by loosening up the sides and enjoy.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
While we're on the subject, check out the Macroni and Cheese Song, sung by Allison on Shoe and Friends. It's geared towards kids, but sure to put a smile on your face. (We all could use something to smile about!)
Without any further chit-chat, here are six macaroni and cheese recipes, including Southern Macaroni and Cheese, Mac and Cheese Muffins, and Benecol Macaroni and Cheese. Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
Ingredients
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Directions
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
Ingredients
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Directions
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
SOUTHERN MACARONI AND CHEESE
This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Yield: 8 to 10 servings; Time 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
FRENCH MACARONI AND CHEESE
This is from Rebecca Franklin, who wrote for The Spruce Eats. Rebecca wrote, "This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 bowl macaroni (6 servings)
To view this online, go to https://www.thespruceeats.com/french-macaroni-and-cheese-recipe-1375553.
Ingredients
16 ounces small macaroni
1 clove garlic (cut in half lengthwise)
2 tablespoons butter (melted)
1 1/4 cups crème fraiche
2 cups Gruyere cheese (shredded)
2 cups Cantal cheese (shredded)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup dry breadcrumbs
Directions
Preheat an oven to 350 F.
Prepare the macaroni according to package instructions and drain it.
While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.
Brush the same surface with the melted butter.
Pour the drained macaroni into the prepared baking dish.
Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta.
Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.
Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.
Serve immediately.
MAC AND CHEESE MUFFINS
This comes from Joy Bauer at TODAY. She wrote, "This lightened-up mac and cheese utilizes nutrient-rich legume pasta (made from chickpeas, lentils or black beans) because it contains about double the protein and triple the fiber compared to most standard noodles. I kick things up a few notches by baking it in a muffin tin to create portion-sized delights that are crunchy on the outside and ooey-gooey cheesy on the inside."
This can be viewed online at https://www.today.com/recipes/mac-cheese-muffins-recipe-t155178.
Ingredients
One 14-ounce box elbow macaroni pasta (either chickpea, lentil, bean or whole-grain pasta)
2 1/4 cups low-fat milk
1 teaspoon reduced-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 bay leaf
1/2 teaspoon kosher salt or coarse sea salt
1/8 teaspoon freshly ground black pepper
3 to 5 drops hot sauce
1 tablespoon cornstarch
1/4 teaspoon nutmeg
10 to 12 ounces (or 2 1/2 to 3 cups) shredded reduced-fat sharp cheddar cheese
2 tablespoons butter
1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 400°F.
Cook the macaroni according to package directions for al dente pasta. Drain, rinse, and set aside.
While the macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of the milk with the soy sauce, onion powder, nutmeg, dry mustard, paprika, bay leaf, salt, pepper and hot sauce. Place the mixture over medium heat, and cook until it comes to a gentle simmer.
In a small bowl or cup, mix the cornstarch with the remaining 1/4 cup milk. Add the cornstarch mixture to the saucepan and stir to combine. Return the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thick.
Remove the saucepan from the heat, discard the bay leaf and add the shredded cheese. Stir until the cheese is completely melted and no lumps remain. Add the butter to the cheese sauce and stir until it is completely melted and combined. Pour the cheese sauce over the cooked macaroni and stir until everything is coated.
Liberally mist 1-2 standard muffin tins with nonstick cooking spray. Split the macaroni mixture among 20 muffin tins (about 1/4 cup mac and cheese in each). Sprinkle Parmesan cheese over the tops and bake in the oven for about 30 minutes or until the tops are slightly browned. Remove from oven and allow to cool for 5 minutes so the muffins have a chance to firm up before serving. After muffins have slightly cooled, carefully remove by loosening up the sides and enjoy.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
Tuesday, January 26, 2021
Pasta - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's double post deals with one of my favorite foods (pasta), and includes French Onion Soup Pasta and Chicken Alfredo Pasta Skillet. Enjoy!
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
ELAINE'S FETTUCCINE ALFREDO
This is from Alex Witchel in The New York Times cooking e-newsletter. Alex wrote, "This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it – it's glorified macaroni and cheese, really – but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)"
Yield: 6 servings; Time: 15 minutes
This was featured in "The Salon Keeper", and can be viewed online at https://cooking.nytimes.com/recipes/9025-elaines-fettuccine-alfredo.
Ingredients
Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 1/2 cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste
Preparation
Bring 6 quarts generously salted water to a boil.
While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
RIGATONI WITH SUMMER BOLOGNESE
This is from the Food Network, and begins, "The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants."
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/rigatoni-with-summer-bolognese-7119146.
Ingredients
Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
CHICKEN ALFREDO PASTA SKILLET
Here's a simple, yet yummy, meal from Betty Crocker that begins, "A scratch dinner done in 40 minutes using just one pan? It’s not too good to be true—but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online at the Betty Crocker site, click here.
Ingredients
2 tablespoons butter
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz uncooked ziti pasta (2 1/2 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
2 cups shredded deli rotisserie chicken
3/4 cup frozen sweet peas
Chopped Italian (flat-leaf) parsley, if desired
Directions
In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
Let stand 5 minutes before serving. Garnish with parsley.
Expert Tips
Leftover shredded cooked chicken may be used in place of deli rotisserie chicken.
Penne pasta may be substituted for the ziti pasta.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
ELAINE'S FETTUCCINE ALFREDO
This is from Alex Witchel in The New York Times cooking e-newsletter. Alex wrote, "This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it – it's glorified macaroni and cheese, really – but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)"
Yield: 6 servings; Time: 15 minutes
This was featured in "The Salon Keeper", and can be viewed online at https://cooking.nytimes.com/recipes/9025-elaines-fettuccine-alfredo.
Ingredients
Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 1/2 cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste
Preparation
Bring 6 quarts generously salted water to a boil.
While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
RIGATONI WITH SUMMER BOLOGNESE
This is from the Food Network, and begins, "The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants."
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/rigatoni-with-summer-bolognese-7119146.
Ingredients
Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
CHICKEN ALFREDO PASTA SKILLET
Here's a simple, yet yummy, meal from Betty Crocker that begins, "A scratch dinner done in 40 minutes using just one pan? It’s not too good to be true—but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online at the Betty Crocker site, click here.
Ingredients
2 tablespoons butter
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz uncooked ziti pasta (2 1/2 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
2 cups shredded deli rotisserie chicken
3/4 cup frozen sweet peas
Chopped Italian (flat-leaf) parsley, if desired
Directions
In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
Let stand 5 minutes before serving. Garnish with parsley.
Expert Tips
Leftover shredded cooked chicken may be used in place of deli rotisserie chicken.
Penne pasta may be substituted for the ziti pasta.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
Taco Tuesday
It's time for another Taco Tuesday. (Yay!) Today's offerings include Grilled Steak Tacos with Cherry Tomato-Avocado Salsa and Chicken and Avocado Ten Minute Taco Bowls. Enjoy!
SWEET POTATO TACOS
This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."
To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.
Ingredients
2 sweet potatoes, peeled and diced
Extra virgin olive oil
1 tablespoon honey
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
One 15.5-ounce can black beans, rinsed and drained
One 15.25-ounce can corn, drained
1 cup cooked quinoa
18 small corn tortillas, warmed
Toppings (optional)
Avocado, chopped or sliced
Lime wedges
Feta cheese, crumbled
Directions
Preheat oven to 375°F.
Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.
Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.
Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.
MEXICAN CHICKEN COBB TACOS
This is from Old El Paso, and begins, "The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-chicken-cobb-tacos.
Ingredients
2 teaspoons olive oil
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
2 cups chopped romaine lettuce
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 medium avocado, pitted, peeled and coarsely chopped
4 slices cooked bacon, chopped (1/2 cup)
1/2 cup cherry tomatoes, quartered
1/2 cup Old El Paso™ Zesty Ranch sauce
Lime wedges, if desired
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.
Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.
Expert Tips
Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.
To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
CHICKEN AND AVOCADO TEN MINUTE TACO BOWLS
This comes from Old El Paso, and begins, "These taco 'bowls' are sure to be the next family favorite; even better, they come together in record time!"
Prep Time: 10 minutes; Total Time: 10 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-and-avocado-ten-minute-taco-bowls.
Ingredient
1 tablespoon vegetable oil
3 boneless skinless chicken breasts (about 1.25 lbs), cut into very small thin strips
1 package (1 oz) Old El Paso™ taco seasoning mix
8 Old El Paso™ Stand 'N Stuff™ soft tortillas
2 Avocados from Mexico™, pitted, peeled and diced
Make it FRESH toppings, if desired (see below)
Preparation
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook, stirring occasionally, until browned on both sides. Sprinkle with taco seasoning mix. Cook, stirring occasionally, just until chicken is no longer pink in center.
While chicken is cooking, heat shells and prepare toppings. Divide chicken among shells; add avocado and other desired toppings.
Expert Tips
Ideas for Make it FRESH toppings: shredded lettuce, diced tomato, shredded cheese and sour cream.
TACO SPAGHETTI BAKE
This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."
Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.
Ingredients
12 oz uncooked spaghetti
1 lb lean (at least 80%) ground beef
1 cup chopped onion
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded Mexican cheese blend (8 oz)
8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
Bake 30 to 35 minutes or until cheese is melted and lightly browned.
Expert Tips
Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.
Ground turkey can be substituted for ground beef in this recipe.
IRISH TACOS
This comes from Sam Sifton in a href=https://cooking.nytimes.com/>The New York Times cooking e-newsletter. He wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."
Yield: 6 to 8 servings; Time: 30 minutes
This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018643-irish-tacos.
Ingredients
2 to 2 1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1 1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
SWEET POTATO TACOS
This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."
To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.
Ingredients
2 sweet potatoes, peeled and diced
Extra virgin olive oil
1 tablespoon honey
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
One 15.5-ounce can black beans, rinsed and drained
One 15.25-ounce can corn, drained
1 cup cooked quinoa
18 small corn tortillas, warmed
Toppings (optional)
Avocado, chopped or sliced
Lime wedges
Feta cheese, crumbled
Directions
Preheat oven to 375°F.
Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.
Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.
Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.
MEXICAN CHICKEN COBB TACOS
This is from Old El Paso, and begins, "The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-chicken-cobb-tacos.
Ingredients
2 teaspoons olive oil
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
2 cups chopped romaine lettuce
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 medium avocado, pitted, peeled and coarsely chopped
4 slices cooked bacon, chopped (1/2 cup)
1/2 cup cherry tomatoes, quartered
1/2 cup Old El Paso™ Zesty Ranch sauce
Lime wedges, if desired
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.
Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.
Expert Tips
Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.
To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
CHICKEN AND AVOCADO TEN MINUTE TACO BOWLS
This comes from Old El Paso, and begins, "These taco 'bowls' are sure to be the next family favorite; even better, they come together in record time!"
Prep Time: 10 minutes; Total Time: 10 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-and-avocado-ten-minute-taco-bowls.
Ingredient
1 tablespoon vegetable oil
3 boneless skinless chicken breasts (about 1.25 lbs), cut into very small thin strips
1 package (1 oz) Old El Paso™ taco seasoning mix
8 Old El Paso™ Stand 'N Stuff™ soft tortillas
2 Avocados from Mexico™, pitted, peeled and diced
Make it FRESH toppings, if desired (see below)
Preparation
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook, stirring occasionally, until browned on both sides. Sprinkle with taco seasoning mix. Cook, stirring occasionally, just until chicken is no longer pink in center.
While chicken is cooking, heat shells and prepare toppings. Divide chicken among shells; add avocado and other desired toppings.
Expert Tips
Ideas for Make it FRESH toppings: shredded lettuce, diced tomato, shredded cheese and sour cream.
TACO SPAGHETTI BAKE
This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."
Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.
Ingredients
12 oz uncooked spaghetti
1 lb lean (at least 80%) ground beef
1 cup chopped onion
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded Mexican cheese blend (8 oz)
8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
Bake 30 to 35 minutes or until cheese is melted and lightly browned.
Expert Tips
Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.
Ground turkey can be substituted for ground beef in this recipe.
IRISH TACOS
This comes from Sam Sifton in a href=https://cooking.nytimes.com/>The New York Times cooking e-newsletter. He wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."
Yield: 6 to 8 servings; Time: 30 minutes
This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018643-irish-tacos.
Ingredients
2 to 2 1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1 1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
Monday, January 25, 2021
Turkey - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with turkey.
True, turkey is frequently the go-to meal here in the U.S. for Thanksgiving, and, by extention, an autumn/winter meal. But really, turkey can be an anytime kind of food. Check out the Healthy Grilled Pizza Burgers (yum!), the Turkey Tikka Masala, or any of the other yummy turkey recipes in today's post. Enjoy!
BUTTERNUT SQUASH AND TURKEY CHILI
This comes from the Food Network, and begins, "This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds."
Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131.
Ingredients
3 teaspoons olive oil
1 pound 99 percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
1/4 cup fresh cilantro leaves, chopped
1/4 cup reduced-fat sour cream
Directions
Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
TURKEY TIKKA MASALA
This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."
Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating
This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.
Ingredients
For the marinade:
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
For the masala:
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Preparation
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
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.
TURKEY MACARONI CASSEROLE
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, "This easy turkey and macaroni casserole is an easy and tasty combination of ingredients. The sauce is made with cream of chicken soup and cheddar cheese. It's topped off with sliced or slivered toasted almonds for extra texture."
Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/turkey-macaroni-casserole-3061814.
Ingredients
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups celery (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup onion (chopped)
2 (10 3/4 ounce) cans condensed cream of chicken soup
2/3 cup milk
2 cups cheddar cheese (shredded)
1 1/2 to 2 cups cooked chopped turkey
1 (4-ounce) jar chopped pimiento (drained)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds
Directions
Gather the ingredients.
Cook and drain macaroni following package directions.
To toast nuts, spread out in a single layer on a baking sheet. Bake in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Preheat the oven to 350 F and butter a 3-quart casserole.
In a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender.
Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted.
Combine the cheese mixture with the cooked and drained macaroni, pimiento, turkey, salt, and nutmeg.
Transfer to the prepared casserole; top with toasted almonds if using.
Bake in the preheated oven for 30 minutes, until hot and bubbly.
Serve with a side salad, if desired.
True, turkey is frequently the go-to meal here in the U.S. for Thanksgiving, and, by extention, an autumn/winter meal. But really, turkey can be an anytime kind of food. Check out the Healthy Grilled Pizza Burgers (yum!), the Turkey Tikka Masala, or any of the other yummy turkey recipes in today's post. Enjoy!
BUTTERNUT SQUASH AND TURKEY CHILI
This comes from the Food Network, and begins, "This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds."
Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131.
Ingredients
3 teaspoons olive oil
1 pound 99 percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
1/4 cup fresh cilantro leaves, chopped
1/4 cup reduced-fat sour cream
Directions
Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
TURKEY TIKKA MASALA
This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."
Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating
This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.
Ingredients
For the marinade:
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
For the masala:
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Preparation
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
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.
TURKEY MACARONI CASSEROLE
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, "This easy turkey and macaroni casserole is an easy and tasty combination of ingredients. The sauce is made with cream of chicken soup and cheddar cheese. It's topped off with sliced or slivered toasted almonds for extra texture."
Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/turkey-macaroni-casserole-3061814.
Ingredients
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups celery (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup onion (chopped)
2 (10 3/4 ounce) cans condensed cream of chicken soup
2/3 cup milk
2 cups cheddar cheese (shredded)
1 1/2 to 2 cups cooked chopped turkey
1 (4-ounce) jar chopped pimiento (drained)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds
Directions
Gather the ingredients.
Cook and drain macaroni following package directions.
To toast nuts, spread out in a single layer on a baking sheet. Bake in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Preheat the oven to 350 F and butter a 3-quart casserole.
In a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender.
Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted.
Combine the cheese mixture with the cooked and drained macaroni, pimiento, turkey, salt, and nutmeg.
Transfer to the prepared casserole; top with toasted almonds if using.
Bake in the preheated oven for 30 minutes, until hot and bubbly.
Serve with a side salad, if desired.
Meatless Monday
“It's so beautifully arranged on the plate – you know someone's fingers have been all over it.” - Julia Childs
Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 43.
It's that time of the week for another Meatless Monday. I hope no one objects to the Julia Child quote. She was so iconic, for so many reasons, not the least being her cooking.
Since it's Meatless Monday, this means it's time to check out how to go through the day without meat. (Of course, if you're a vegetarian, you already know how easy and yummy it is go without meat in your life.) These six recipes will help you through the day, and include Chocolate Layer Cake and Meatless-Ball Subs. Enjoy!
EDAMAME SUCCOTASH
This yummy recipe is from the January 2005 issue of Vegetarian Times. Amazingly simple, and oh-so-good! It begins, “Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/edamame-succotash/.
Ingredients
2 tsp. vegetable oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
3 Tbs. white wine or vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil or 1 tsp. dried basil
Directions
Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
nutritional information Per serving: Calories: 140; Protein: 8 g; Total Fat: 5 g; Saturated Fat: g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 200 mg; Fiber: 4 g; Sugar: 3 g; Vegan
MEATLESS-BALL SUBS
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SCALLOPED POTATOES
This comes from the January 2006 issue of Vegetarian Times, and begins, “There are lots of reasons to scallop sweet potatoes instead of plain white spuds. Vitamins A and E—both good for the immune system—are two. And since this recipe has only 3 grams of fat (versus the 9 grams or more in many homemade versions), you won't have to turn down seconds!” Serves 8.
To view this online, click here.
Ingredients
1 Tbs. unsalted butter
1 medium onion, thinly sliced
2 1/2 cups roasted or low-sodium vegetable broth
1 cup low-fat milk
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 tsp. fresh thyme
1/8 tsp. nutmeg
1 bay leaf
3 medium sweet potatoes (about 2 1/2 lb.), peeled and thinly sliced
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375°F. Coat 8 8-oz. ramekins or 9×13-inch baking dish with cooking spray.
Melt butter in large saucepan over medium heat. Add onion slices, and sauté until soft, about 7 to 10 minutes. Add broth, milk, garlic, thyme, nutmeg and bay leaf; bring to a simmer. Cook until liquid is reduced to just under 3 cups, about 7 minutes. Remove bay leaf, and season to taste with salt and pepper.
Add sweet potatoes to liquid. Return to a simmer, and cook, stirring occasionally, 5 minutes.
Pour mixture into ramekins or baking dish; bake 30 minutes for ramekins, 40 minutes for baking dish, basting potatoes occasionally with liquid in dish. Sprinkle cheese over potatoes, and bake ramekins 10 minutes; large dish 20 minutes. Let both rest 5 minutes before serving.
nutritional information Per SERVING: Calories: 161; Protein: 4 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 30 g; Cholesterol: 7 mg; Sodium: 194 mg; Fiber: 3 g; Sugar: 2 g
CHOCOLATE LAYER CAKE
This also comes from the January 2006 issue of Vegetarian Times, page 73. It begins, “If there's a synonym for ooey gooey, this is it: diner-style chocolate cake. But while this version has a moist, velvety texture and a deep chocolate flavor, it's surprisingly light—227 calories per slice; others run anywhere from 450 to 620.” Serves 12.
To view this online, click here.
Ingredients
Cake
1 cup puréed firm silken low-fat tofu
1 cup maple syrup
3/4 cup brewed strong coffee, cold
2 tsp. vanilla extract
1 cup unsweetened cocoa powder
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
Chocolate Frosting
10.5 oz. extra-firm silken tofu
2 tsp. vanilla extract
6 oz. vegan semisweet chocolate, melted
Raspberries for garnish, optional
To make Cake: Preheat oven to 350°F. Grease and flour 2 8-inch round cake pans. Whisk together tofu, syrup, coffee, and vanilla with 1/4 cup cold water in large bowl until smooth.
Sift together all remaining cake ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes.
Divide batter between cake pans. Bake about 15 minutes, or until springy to the touch. Cool in pans on wire racks 10 minutes. Invert cakes onto racks, and cool completely.
Directions
To make Chocolate Frosting: Place tofu, vanilla, and chocolate in blender or food processor, and process until smooth.
To assemble: Place 1 cake layer on serving plate. Spread with 1/2 cup frosting. Top with second cake layer. Decoratively frost top and sides. Garnish with raspberries, if desired.
nutritional information Per Slice: Calories: 227; Protein: 7 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 173 mg; Fiber: 4 g; Sugar: 24 g; Vegan
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking.
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
Note: This can be made with either one or two crusts. The recipe was originally using one crust; after making this for several years, I added the top crust. Try it either way.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
THREE SISTERS STEW
This comes from the September 2004 issue of Vegetarian Times, and begins, “The three sisters—corn, squash and beans—merge into a delicious stew. The stew should be thick, but you may need to thin it slightly with vegetable stock or water. Recipe courtesy of Michelle Emond, a PhD student at Stanford University.” Serves 6.
To view this online, click here.
Ingredients
1 Tbs. olive oil or canola oil
1 large onion, sliced
1 clove garlic, chopped
1 jalapeño chile, seeded and minced
1 lb. medium-sized yellow summer squash, 3/4-inch-thick slices
2 medium-sized zucchini, cut into 1-inch chunks
1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks
1 lb. green beans, cut into 1-inch pieces
1 cup corn kernels, preferably fresh
2 16-oz. cans kidney beans, drained and rinsed
1 cup vegetable stock or water
1 Tbs. fresh thyme leaves
Salt and freshly ground black pepper to taste
Directions
Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.
Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
Add the thyme leaves during the last 5 minutes of cooking. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.
nutritional information Per SERVING: Calories: 330; Protein: 17 g; Total Fat: 4 g; Carbohydrates: 65 g; Sodium: 140 mg; Fiber: 20 g; Sugar: 11 g; Vegan
Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 43.
It's that time of the week for another Meatless Monday. I hope no one objects to the Julia Child quote. She was so iconic, for so many reasons, not the least being her cooking.
Since it's Meatless Monday, this means it's time to check out how to go through the day without meat. (Of course, if you're a vegetarian, you already know how easy and yummy it is go without meat in your life.) These six recipes will help you through the day, and include Chocolate Layer Cake and Meatless-Ball Subs. Enjoy!
EDAMAME SUCCOTASH
This yummy recipe is from the January 2005 issue of Vegetarian Times. Amazingly simple, and oh-so-good! It begins, “Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/edamame-succotash/.
Ingredients
2 tsp. vegetable oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
3 Tbs. white wine or vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil or 1 tsp. dried basil
Directions
Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
nutritional information Per serving: Calories: 140; Protein: 8 g; Total Fat: 5 g; Saturated Fat: g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 200 mg; Fiber: 4 g; Sugar: 3 g; Vegan
MEATLESS-BALL SUBS
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SCALLOPED POTATOES
This comes from the January 2006 issue of Vegetarian Times, and begins, “There are lots of reasons to scallop sweet potatoes instead of plain white spuds. Vitamins A and E—both good for the immune system—are two. And since this recipe has only 3 grams of fat (versus the 9 grams or more in many homemade versions), you won't have to turn down seconds!” Serves 8.
To view this online, click here.
Ingredients
1 Tbs. unsalted butter
1 medium onion, thinly sliced
2 1/2 cups roasted or low-sodium vegetable broth
1 cup low-fat milk
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 tsp. fresh thyme
1/8 tsp. nutmeg
1 bay leaf
3 medium sweet potatoes (about 2 1/2 lb.), peeled and thinly sliced
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375°F. Coat 8 8-oz. ramekins or 9×13-inch baking dish with cooking spray.
Melt butter in large saucepan over medium heat. Add onion slices, and sauté until soft, about 7 to 10 minutes. Add broth, milk, garlic, thyme, nutmeg and bay leaf; bring to a simmer. Cook until liquid is reduced to just under 3 cups, about 7 minutes. Remove bay leaf, and season to taste with salt and pepper.
Add sweet potatoes to liquid. Return to a simmer, and cook, stirring occasionally, 5 minutes.
Pour mixture into ramekins or baking dish; bake 30 minutes for ramekins, 40 minutes for baking dish, basting potatoes occasionally with liquid in dish. Sprinkle cheese over potatoes, and bake ramekins 10 minutes; large dish 20 minutes. Let both rest 5 minutes before serving.
nutritional information Per SERVING: Calories: 161; Protein: 4 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 30 g; Cholesterol: 7 mg; Sodium: 194 mg; Fiber: 3 g; Sugar: 2 g
CHOCOLATE LAYER CAKE
This also comes from the January 2006 issue of Vegetarian Times, page 73. It begins, “If there's a synonym for ooey gooey, this is it: diner-style chocolate cake. But while this version has a moist, velvety texture and a deep chocolate flavor, it's surprisingly light—227 calories per slice; others run anywhere from 450 to 620.” Serves 12.
To view this online, click here.
Ingredients
Cake
1 cup puréed firm silken low-fat tofu
1 cup maple syrup
3/4 cup brewed strong coffee, cold
2 tsp. vanilla extract
1 cup unsweetened cocoa powder
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
Chocolate Frosting
10.5 oz. extra-firm silken tofu
2 tsp. vanilla extract
6 oz. vegan semisweet chocolate, melted
Raspberries for garnish, optional
To make Cake: Preheat oven to 350°F. Grease and flour 2 8-inch round cake pans. Whisk together tofu, syrup, coffee, and vanilla with 1/4 cup cold water in large bowl until smooth.
Sift together all remaining cake ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes.
Divide batter between cake pans. Bake about 15 minutes, or until springy to the touch. Cool in pans on wire racks 10 minutes. Invert cakes onto racks, and cool completely.
Directions
To make Chocolate Frosting: Place tofu, vanilla, and chocolate in blender or food processor, and process until smooth.
To assemble: Place 1 cake layer on serving plate. Spread with 1/2 cup frosting. Top with second cake layer. Decoratively frost top and sides. Garnish with raspberries, if desired.
nutritional information Per Slice: Calories: 227; Protein: 7 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 173 mg; Fiber: 4 g; Sugar: 24 g; Vegan
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking.
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
Note: This can be made with either one or two crusts. The recipe was originally using one crust; after making this for several years, I added the top crust. Try it either way.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
THREE SISTERS STEW
This comes from the September 2004 issue of Vegetarian Times, and begins, “The three sisters—corn, squash and beans—merge into a delicious stew. The stew should be thick, but you may need to thin it slightly with vegetable stock or water. Recipe courtesy of Michelle Emond, a PhD student at Stanford University.” Serves 6.
To view this online, click here.
Ingredients
1 Tbs. olive oil or canola oil
1 large onion, sliced
1 clove garlic, chopped
1 jalapeño chile, seeded and minced
1 lb. medium-sized yellow summer squash, 3/4-inch-thick slices
2 medium-sized zucchini, cut into 1-inch chunks
1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks
1 lb. green beans, cut into 1-inch pieces
1 cup corn kernels, preferably fresh
2 16-oz. cans kidney beans, drained and rinsed
1 cup vegetable stock or water
1 Tbs. fresh thyme leaves
Salt and freshly ground black pepper to taste
Directions
Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.
Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
Add the thyme leaves during the last 5 minutes of cooking. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.
nutritional information Per SERVING: Calories: 330; Protein: 17 g; Total Fat: 4 g; Carbohydrates: 65 g; Sodium: 140 mg; Fiber: 20 g; Sugar: 11 g; Vegan
Subscribe to:
Posts (Atom)