Double-Post Thursday

Besides beging Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Corn Casserole with Three Cheese Blend and Harvest Walnut Pumpkin Pie. Enjoy!

VEGAN MUSHROOM AND LEEK ROLLS

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

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

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

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

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

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

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

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

Preparation

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

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

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

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

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

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

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

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

CORN CASSEROLE WITH THREE CHEESE BLEND

This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.

Ingredients

2 eggs, beaten

1 can (15 oz.) cream-style corn

1 pkg. (10 oz.) frozen whole kernel corn

1 pkg. (8-1/2 oz.) corn muffin mix

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/8 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked OSCAR MAYER Bacon, crumbled

Ingredients

Heat oven to 375°F.

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Kitchen Tips

Tip 1

Size Wise

Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.

Tip 2

Cooking Know-How

To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.

Tip 3

Substitute

Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.

HEARTY SLOW COOKER CHICKEN CHILI

This is from Diana Rattray, a contributor to The Spruce Eats. She wrote, " This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.

"Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives."

Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Makes 8 servings.

To view this yumminess online, go to https://www.thespruceeats.com/hearty-slow-cooker-chicken-chili-4062489.

Ingredients:

2 pounds boneless chicken breasts (about 4 large chicken breast halves)

1 cup onion (chopped)

1/2 cup green bell pepper (chopped)

2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)

1 (15-ounce) can great northern beans (rinsed and drained)

1 (15-ounce) can pinto beans (rinsed and drained)

1 (14.5-ounce) can stewed tomatoes

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 1/2 cups corn kernels (frozen, thawed)

1 tablespoon chili powder (heaping)

1 teaspoon cumin (ground)

1 teaspoon dried oregano

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper (freshly ground)

1 bay leaf

Garnish: sour cream or shredded cheese

Optional: chopped fresh cilantro

Directions

Gather the ingredients.

Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.

Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.

Remove the bay leaf.

Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.

Serve with cornbread, crackers, or crusty bread.

Tips

Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.

For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.

Recipe Variations

Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.

For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.

Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.

Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.

Try more slow cooker chicken recipes.

FETTUCCINE CARBONNAISE

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

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

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

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

Ingredients

8 slices bacon

2 clove garlic (minced)

1 pound fettuccine

4 large eggs

1/4 cup mayonnaise

3 tablespoons milk

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 cup grated Parmesan cheese

Directions

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

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

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

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

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

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

Add the Parmesan cheese and toss again and serve immediately.

HARVEST WALNUT PUMPKIN PIE

This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."

Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie

To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.

Ingredients

1 (15 ounce) can plain pumpkin puree

1 (14 ounce) can sweetened condensed milk

2 eggs

1 teaspoon maple-flavored extract

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 (9 inch) prepared graham cracker crust

Walnut Topping

1/3 cup packed brown sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

3 tablespoons butter, cubed

1/2 cup chopped walnuts

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.

Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.

Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.

Cook's Note

Substitute an unbaked pie shell for the graham cracker crust if preferred.

BUSH’S® BIG GAME CHILI

This is from BUSH'S® Best, and begins, "Your friends will become big fans of this hearty chili recipe, made with two types of BUSH'S® Chili Beans. Garnish with chopped green onions and sour cream for added flavor."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 10 cups

To view this online, go to https://bushbeans.com/en_US/recipe/big-game-chili.

Ingredients

1 can (16 oz) BUSH'S® Chili Beans

1 can (16 oz) BUSH'S® Dark Red Kidney Beans

1 lb lean ground beef

1 cup chopped onion

1 cup chopped green bell pepper

1 can (14.5 oz) diced tomatoes

1 can (6 oz) tomato paste

1/2 cup water

1/4 tsp black pepper

1 tsp salt

1 Tbsp chili powder

2 tsp oregano

2 cloves garlic, chopped

Garnish:

Chopped green onion

Sour cream

Directions

In large pan, cook beef, onion, and green pepper until meat is browned. Drain excess grease.

Stir in remaining ingredients, except green onion and sour cream. Bring to boil. Cover, reduce heat, and simmer for 20 minutes.

Garnish with green onion and dollop of sour cream.