It's finally Friday. (Yay!) Here are six recipes to help you through the weekend, including Hearty Veggie Chili and Easy-to-Tackle Jambalaya. Enjoy!
WINTER SQUASH SOUP
This comes from Ina Garten from the Food Network show Barefoot Contessa.
Level: Easy; Total Time: 50 minutes; Prep Time: 20 minutes; Cook Time: 30 minutes; Yield: 4 servings.
To view this recipe online, go to https://www.foodnetwork.com/recipes/ina-garten/winter-squash-soup-recipe-1925833.
Ingredients
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
Directions
Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
GJELINA’S ROASTED YAMS
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.”
Yield: Serves 3 - 6; Time: 1 hour.
This was featured in “A New California Cuisine”, and can be viewed online here.
Ingredients
3 large yams
2 tablespoons honey
1 tablespoon Espelette pepper, or crushed red-pepper flakes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup Greek-style yogurt
4 tablespoons fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish
Preparation
Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, 1/2 tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.
APPLE BREAKFAST BARS
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded
Directions
Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375° until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast.
HEARTY VEGGIE CHILI
This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online click here.
Ingredients
1 cup coarsely chopped red onions, divided
2 cloves garlic, minced
2 teaspoons vegetable oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1 1/2 cups water
1 teaspoon sugar
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®
2 1/2 cups coarsely chopped zucchini
Shredded cheddar cheese (optional)
Parsley sprigs (optional)
Directions
In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.
Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).
EASY-TO-TACKLE JAMBALAYA
This is from the infamous long-since-forgotten emailing list, and begins, “Make this tasty rice dish anytime you gather a crowd. For zing, use spicy sausage and a little more cayenne pepper. This is a great dish for Super Bowl.”
Recipe Cookbook America's Favorite Food Associations; Prep Time: 25 minutes; Cooking Time: 45 minutes to 1 hour
Serves: 8 to 10
Ingredients
1 1/2 pounds smoked pork sausage, cut into 1/4-inch-thick slices
1 1/2 pounds Boneless skinless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium onions, chopped
2 cups chopped celery
2 medium green bell peppers, chopped
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
6 cups chicken broth
4 cups long grain white rice
1/2 teaspoon paprika
Directions
Preheat the oven to 375 degrees F.
Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.
Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat leaving 1 tablespoon.
Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil.
Place covered pot in the oven and bake at 375 degrees for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.
THREE-CUP CHICKEN
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. ‘If you actually cook it that way,’ says Eddie Huang, the Taiwanese-American chef who inspired the television program ‘Fresh Off the Boat,’ ‘you’ll be in trouble.’) Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.”
Yield: 4 servings; Time: 30 minutes
This was featured in “A Taste of Taiwan,” and can be viewed online here.
Note: If, like me, you don't keep alcohol around the house, don't panic. I've been known to add water (or a suitable broth) in place of wine in recipes.
Ingredients
3 tablespoons sesame oil
1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
12 cloves of garlic, peeled
4 whole scallions, trimmed and cut into 1-inch pieces
3 dried red peppers or 1 teaspoon red-pepper flakes
2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
1 tablespoon unrefined or light brown sugar
1/2 cup rice wine
1/4 cup light soy sauce
2 cups fresh Thai basil leaves or regular basil leaves
Preparation
Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
Turn off the heat, add the basil and stir to combine. Serve with white rice.
Friday, February 26, 2021
Thursday, February 25, 2021
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's yummy offerings include Tex-Mex Pulled Chicken and Nutella® Ganache Brownies. Enjoy!
SALTED MAPLE PIE
I'm starting today's post with dessert. This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from 'Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit' by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep on eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time."
Yield: 8 to 10 servings; Time: 2 hours, plus chilling and freezing.
This was featured in "The Best Baking Cookbooks of 2018", and can be viewed online at https://cooking.nytimes.com/recipes/1019782-salted-maple-pie.
Ingredients
Perfect Pie Crust, prepared for a custard pie and chilled
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), melted and cooled
1 cup dark robust (formerly Grade B) maple syrup
3/4 cup packed light brown sugar
1/4 cup fine yellow cornmeal
Heaping 1/4 teaspoon kosher salt
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup heavy cream, at room temperature
1 1/4 teaspoons pure vanilla extract
1 large egg, beaten
Flaky sea salt, for sprinkling
Preparation
On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.
Trim so there’s about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
COWBOY CAVIAR
This is also from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Depending on where you’re from, this simple dip is known as cowboy caviar, Texas caviar or Dixie caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips."
Yield: 8 cups; Time: 15 minutes, plus 2 hours' chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020433-cowboy-caviar.
Ingredients
For the dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
For the salad:
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving
Preparation
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
APPLE PECAN CHICKEN SALAD
This is from Linda Larsen, who wrote for About.com and The Spruce Eats. Linda wrote, "Apple pecan chicken salad is a fan-favorite main dish salad recipe. The combination of tender chicken, crisp pecans, tart apples, and a creamy honey mustard dressing is fantastic.
"Like all chicken salads, using a rotisserie chicken often brings the best results. Most other chicken cooking methods do not come close to matching the tender result of these grocery store birds. There is just something about roasting chickens while on a spit that results in the most tender and flavorful meat. Remove the meat from the bird and cut it into large chunks.
"You can double or triple this recipe if you would like. When hot summer weather is at hand, there's nothing nicer than having a huge batch of fabulous apple pecan chicken salad in the fridge, ready and waiting for you. Just add some bakery muffins or breadsticks, some iced tea or white wine, and you have a fabulous meal with absolutely no cooking at all."
Prep Time: 10 minutes; Total Time: 10 minutes; Cook Time: 0 minutes; Yield: 4 servings
To view this online, go to https://www.thespruceeats.com/apple-pecan-chicken-salad-481444.
Ingredients
1/2 cup mayonnaise
3 tablespoons honey mustard
2 tablespoons lemon juice
Salt (to taste)
Freshly ground black pepper (to taste)
3 cups cooked chicken (chopped)
1 Granny Smith apple (chopped)
1 cup small pecans
1/2 cup dried cherries or cranberries
Directions
Gather the ingredients.
In a medium bowl, combine the mayonnaise, honey mustard, lemon juice, and salt and pepper to taste.
Stir in the cooked chicken, the chopped apple, pecans, and dried cherries or cranberries to coat.
Cover and chill the salad for 1 to 2 hours before serving.
Enjoy!
Tips
Store any leftovers of the salad, well covered, in the refrigerator for up to three days.
You can cook your own chicken for this apple pecan chicken salad recipe. Try baking chicken breasts, on the bone or off, in parchment paper, or simmer them gently in water until they just reach 160 F. When the meat stands after cooking, the temperature will rise to 165 F, which is the safe final temperature for chicken breasts.
Or try cooking a whole chicken on a rotisserie on your grill; you need special equipment and instructions for that task. You can cook large batches of chicken this way, let the meat cool, cube it, then store it in the freezer in 2 cup portions for recipes like this one.
TURKEY LONDON BROIL
Recipe Yield: Serves: 6
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/turkey-london-broil.
Ingredients
4 cloves garlic, finely chopped
1/3 cup olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 cup chopped fresh oregano
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine
1 boneless, skinless turkey breast (2 pounds)
Directions
Combine garlic, oil, lemon rind and juice, oregano, parsley, salt, pepper and wine in a 13x9x2-inch baking dish.
Place turkey breast, smooth side down, on a cutting board. Starting in center of thickest part on one half of the breast, cut meat horizontally in half but not all the way through. Spread meat out like an open book. Press lightly on thickest parts to make a rectangle of even thickness.
Place turkey in marinade in dish; turn several times to coat thoroughly. Cover and refrigerate at least 1 hour to marinate.
Heat broiler, or prepare a charcoal grill with hot coals, or heat a gas grill to medium-high. Place broiler pan or grill rack 4 inches from source of heat.
Remove turkey from marinade. Bring marinade to boiling in a small saucepan; boil 5 minutes. Broil or grill turkey 8 to 10 minutes per side or until internal temperature registers 170 degrees on an instant-read thermometer; baste with marinade every minute until last 3 or 4 minutes. Let turkey rest about 5 minutes. Cut into 1/4-inch-thick slices.
Nutritional Information Per Serving: Calories: 297; Fat: 14 g; Sodium: 158 mg; Cholesterol: 102 mg; Protein: 37 g; Carbohydrates: 2 g
Diabetic Exchanges: 4-1/2 Low-Fat Meat
NUTELLA® GANACHE BROWNIES
This is from Betty Crocker, and begins, “Next time you need a party dessert or just want to pamper someone special (you’re special, by the way), this is your recipe. Betty’s perfect brownies get topped with a glossy ganache and pretty sprinkle of toasted hazelnut for an impressive look that also hints at the secret ingredient: Nutella™! This delectable chocolate-hazelnut spread gets added to the ganache—a fudgy frosting made of chocolate and heavy cream—giving it extra chocolaty flavor, hint of nuttiness, and a lot of ooey-gooey texture. This simple ganache is made in the microwave, so it’s extra quick, and Betty’s brownies start with a mix, which means this spectacular dessert is actually super easy—only 15 minutes of hands-on time required!”
Prep Time: 15 minutes; Total Time: 4 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup Nutella® hazelnut spread with cocoa
1/3 cup dark chocolate chips
1/2 cup heavy whipping cream
1/3 cup chopped hazelnuts (filberts), toasted, skinned
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
In medium microwavable bowl, microwave hazelnut spread, chocolate chips and whipping cream uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments, stirring after each, until smooth. Pour hazelnut mixture over baked brownie; spread over top. Sprinkle nuts over top. Refrigerate uncovered about 2 hours or until hazelnut mixture is set. Store loosely covered in refrigerator.
Expert Tips
Removing hazelnut skins can be time-consuming, but we’ve got a method that makes it efficient. Toast nuts at 375°F 10 to 12 minutes, stirring twice. Remove from oven; let stand 5 minutes. Then, pour nuts into clean kitchen towel, and gather tightly into a bundle. Rub vigorously with towel to remove skins.
If you want to skip a step, look for skinned hazelnuts. Hint: They’re sometimes called filberts. To toast skinned hazelnuts, set oven to 350°F. Spread skinned hazelnuts on ungreased baking sheet. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Keep a close eye on toasting nuts, as they can quickly become too dark.
No matter what, don’t skip the toasting step. It adds depth of flavor and brings out the richness of the nuts while also giving them a pretty warm brown color.
Microwave ovens vary, so carefully watch ganache mixture during this step. We highly recommend following the directions to help avoid burning.
The trick to cleanly removing brownies from the pan is to line it with foil. To easily do so, flip your pan upside down. Wrap the foil around the bottom of the pan, leaving a little extra length on either side—this length will serve as “handles” later—then cut your piece. When you turn the pan over, you’ll have the perfect-sized and preshaped piece of foil. After baking, allow brownies to cool completely before lifting out of pan by foil “handles.”
To serve clean-cut pieces, cut with sharp knife, and clean blade after each cut.
Nutella® is a chocolate-hazelnut spread usually found in the same aisle as peanut butter, jellies and jams. If you find yourself a fan, check out the rest of Betty’s chocolate-hazelnut desserts.>chocolate-hazelnut desserts.
TEX-MEX PULLED CHICKEN
This is from Ree Drummond, star of the Food Network's The Pioneer Woman.
Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.
Ingredients
2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving
Directions
Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
SALTED MAPLE PIE
I'm starting today's post with dessert. This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from 'Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit' by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep on eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time."
Yield: 8 to 10 servings; Time: 2 hours, plus chilling and freezing.
This was featured in "The Best Baking Cookbooks of 2018", and can be viewed online at https://cooking.nytimes.com/recipes/1019782-salted-maple-pie.
Ingredients
Perfect Pie Crust, prepared for a custard pie and chilled
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), melted and cooled
1 cup dark robust (formerly Grade B) maple syrup
3/4 cup packed light brown sugar
1/4 cup fine yellow cornmeal
Heaping 1/4 teaspoon kosher salt
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup heavy cream, at room temperature
1 1/4 teaspoons pure vanilla extract
1 large egg, beaten
Flaky sea salt, for sprinkling
Preparation
On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.
Trim so there’s about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
COWBOY CAVIAR
This is also from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Depending on where you’re from, this simple dip is known as cowboy caviar, Texas caviar or Dixie caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips."
Yield: 8 cups; Time: 15 minutes, plus 2 hours' chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020433-cowboy-caviar.
Ingredients
For the dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
For the salad:
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving
Preparation
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
APPLE PECAN CHICKEN SALAD
This is from Linda Larsen, who wrote for About.com and The Spruce Eats. Linda wrote, "Apple pecan chicken salad is a fan-favorite main dish salad recipe. The combination of tender chicken, crisp pecans, tart apples, and a creamy honey mustard dressing is fantastic.
"Like all chicken salads, using a rotisserie chicken often brings the best results. Most other chicken cooking methods do not come close to matching the tender result of these grocery store birds. There is just something about roasting chickens while on a spit that results in the most tender and flavorful meat. Remove the meat from the bird and cut it into large chunks.
"You can double or triple this recipe if you would like. When hot summer weather is at hand, there's nothing nicer than having a huge batch of fabulous apple pecan chicken salad in the fridge, ready and waiting for you. Just add some bakery muffins or breadsticks, some iced tea or white wine, and you have a fabulous meal with absolutely no cooking at all."
Prep Time: 10 minutes; Total Time: 10 minutes; Cook Time: 0 minutes; Yield: 4 servings
To view this online, go to https://www.thespruceeats.com/apple-pecan-chicken-salad-481444.
Ingredients
1/2 cup mayonnaise
3 tablespoons honey mustard
2 tablespoons lemon juice
Salt (to taste)
Freshly ground black pepper (to taste)
3 cups cooked chicken (chopped)
1 Granny Smith apple (chopped)
1 cup small pecans
1/2 cup dried cherries or cranberries
Directions
Gather the ingredients.
In a medium bowl, combine the mayonnaise, honey mustard, lemon juice, and salt and pepper to taste.
Stir in the cooked chicken, the chopped apple, pecans, and dried cherries or cranberries to coat.
Cover and chill the salad for 1 to 2 hours before serving.
Enjoy!
Tips
Store any leftovers of the salad, well covered, in the refrigerator for up to three days.
You can cook your own chicken for this apple pecan chicken salad recipe. Try baking chicken breasts, on the bone or off, in parchment paper, or simmer them gently in water until they just reach 160 F. When the meat stands after cooking, the temperature will rise to 165 F, which is the safe final temperature for chicken breasts.
Or try cooking a whole chicken on a rotisserie on your grill; you need special equipment and instructions for that task. You can cook large batches of chicken this way, let the meat cool, cube it, then store it in the freezer in 2 cup portions for recipes like this one.
TURKEY LONDON BROIL
Recipe Yield: Serves: 6
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/turkey-london-broil.
Ingredients
4 cloves garlic, finely chopped
1/3 cup olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 cup chopped fresh oregano
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine
1 boneless, skinless turkey breast (2 pounds)
Directions
Combine garlic, oil, lemon rind and juice, oregano, parsley, salt, pepper and wine in a 13x9x2-inch baking dish.
Place turkey breast, smooth side down, on a cutting board. Starting in center of thickest part on one half of the breast, cut meat horizontally in half but not all the way through. Spread meat out like an open book. Press lightly on thickest parts to make a rectangle of even thickness.
Place turkey in marinade in dish; turn several times to coat thoroughly. Cover and refrigerate at least 1 hour to marinate.
Heat broiler, or prepare a charcoal grill with hot coals, or heat a gas grill to medium-high. Place broiler pan or grill rack 4 inches from source of heat.
Remove turkey from marinade. Bring marinade to boiling in a small saucepan; boil 5 minutes. Broil or grill turkey 8 to 10 minutes per side or until internal temperature registers 170 degrees on an instant-read thermometer; baste with marinade every minute until last 3 or 4 minutes. Let turkey rest about 5 minutes. Cut into 1/4-inch-thick slices.
Nutritional Information Per Serving: Calories: 297; Fat: 14 g; Sodium: 158 mg; Cholesterol: 102 mg; Protein: 37 g; Carbohydrates: 2 g
Diabetic Exchanges: 4-1/2 Low-Fat Meat
NUTELLA® GANACHE BROWNIES
This is from Betty Crocker, and begins, “Next time you need a party dessert or just want to pamper someone special (you’re special, by the way), this is your recipe. Betty’s perfect brownies get topped with a glossy ganache and pretty sprinkle of toasted hazelnut for an impressive look that also hints at the secret ingredient: Nutella™! This delectable chocolate-hazelnut spread gets added to the ganache—a fudgy frosting made of chocolate and heavy cream—giving it extra chocolaty flavor, hint of nuttiness, and a lot of ooey-gooey texture. This simple ganache is made in the microwave, so it’s extra quick, and Betty’s brownies start with a mix, which means this spectacular dessert is actually super easy—only 15 minutes of hands-on time required!”
Prep Time: 15 minutes; Total Time: 4 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup Nutella® hazelnut spread with cocoa
1/3 cup dark chocolate chips
1/2 cup heavy whipping cream
1/3 cup chopped hazelnuts (filberts), toasted, skinned
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
In medium microwavable bowl, microwave hazelnut spread, chocolate chips and whipping cream uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments, stirring after each, until smooth. Pour hazelnut mixture over baked brownie; spread over top. Sprinkle nuts over top. Refrigerate uncovered about 2 hours or until hazelnut mixture is set. Store loosely covered in refrigerator.
Expert Tips
Removing hazelnut skins can be time-consuming, but we’ve got a method that makes it efficient. Toast nuts at 375°F 10 to 12 minutes, stirring twice. Remove from oven; let stand 5 minutes. Then, pour nuts into clean kitchen towel, and gather tightly into a bundle. Rub vigorously with towel to remove skins.
If you want to skip a step, look for skinned hazelnuts. Hint: They’re sometimes called filberts. To toast skinned hazelnuts, set oven to 350°F. Spread skinned hazelnuts on ungreased baking sheet. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Keep a close eye on toasting nuts, as they can quickly become too dark.
No matter what, don’t skip the toasting step. It adds depth of flavor and brings out the richness of the nuts while also giving them a pretty warm brown color.
Microwave ovens vary, so carefully watch ganache mixture during this step. We highly recommend following the directions to help avoid burning.
The trick to cleanly removing brownies from the pan is to line it with foil. To easily do so, flip your pan upside down. Wrap the foil around the bottom of the pan, leaving a little extra length on either side—this length will serve as “handles” later—then cut your piece. When you turn the pan over, you’ll have the perfect-sized and preshaped piece of foil. After baking, allow brownies to cool completely before lifting out of pan by foil “handles.”
To serve clean-cut pieces, cut with sharp knife, and clean blade after each cut.
Nutella® is a chocolate-hazelnut spread usually found in the same aisle as peanut butter, jellies and jams. If you find yourself a fan, check out the rest of Betty’s chocolate-hazelnut desserts.>chocolate-hazelnut desserts.
TEX-MEX PULLED CHICKEN
This is from Ree Drummond, star of the Food Network's The Pioneer Woman.
Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.
Ingredients
2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving
Directions
Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
Diabetic Thursday
It's time for another Diabetic Thursday. Here are six yummy diabetic recipes to check out, including Orange Tapioca and Middle Eastern-Style Chicken. Enjoy!
CHICKEN WITH PEPPERS
Servings: 4
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/309.shtml
Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups frozen stir-fry pepper blend
1 can (15 ounces) chunky Italian-seasoned tomato sauce
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
Directions
Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.
Nutritional Information Per Serving: Calories: 215; Protein: 28.5 g; Fat: 7 g; Sodium: 674 mg; Cholesterol: 71 mg; Carbohydrates: 9.7 g; Exchanges: 2 Vegetable, 3 Meat
NECTARINE AND BERRY TART
Recipe Yield: Serves 8
View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart
Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/
Ingredients
Pastry for single-crust 9-inch pie
5 cups sliced nectarines
1 cup raspberries or sliced strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
* May substitute 24 packets Equal sweetener
Directions
Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.
Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.
Cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat
CHILE CORN PUDDING
Recipe Yield: Serves 6.
https://diabeticgourmet.com/diabetic-recipes/chile-corn-pudding
Ingredients
2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn kernels, drained
4 eggs
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (ground red pepper)
1 (3-oz) can chopped green chiles, drained
1 cup milk
Directions
Heat oven to 350 degrees F. In large bowl, beat together all ingredients. Pour into greased 6-cup baking dish, bake for 45-50 minutes, until knife inserted in center comes out clean. Serve warm or at room temperature.
Notes: This cream corn pudding is a sturdy custard that makes a great mate to a grilled pork roast. It can be served warm or close to room temperature. Leftovers should be covered and refrigerated.
Nutritional Information Per Serving: Calories: 70; Sodium: 350 mg; Protein: 4 g; Carbohydrates: 4 g; Diabetic Exchanges: 1 Vegetable
ORANGE TAPIOCA
https://diabeticgourmet.com/diabetic-recipes/orange-tapioca
Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)
Source: The New Family Cookbook For People with Diabetes
Book Title: The New Family Cookbook For People with Diabetes
Ingredients
1-1/2 cup fat-free milk
3 tablespoons quick-cooking tapioca
1 large egg, beaten, or 1/4 cup egg substitute
1 tablespoon sugar
Pinch of salt
1/2 cup orange juice
1/2 teaspoon pure vanilla extract
1 orange, peeled, seeded, and diced
Directions
Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.
Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.
Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g
Diabetic Exchanges: 1-1/2 Other Carbohydrate
MIDDLE EASTERN-STYLE CHICKEN
Yield: 10 servings
Source: The Diabetes Snack Munch Nibble Nosh Book
View online: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken
Print version: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken/print/
Ingredients
1 pound boneless, skinless chicken breast, trimmed of all fat and cut into bite-sized pieces
2 cups frozen mixed pepper and onion stir-fry
2 garlic cloves, minced
2 teaspoons olive oil
1 cup fat-free, low-sodium or regular chicken broth
(14-1/2 ounce) can low-sodium or regular diced tomato
1/2 cup dark raisins
1 large bay leaf
1-1/2 teaspoons dried thyme leaves
1 teaspoon cumin
1/4 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon black pepper
Salt to taste (optional)
Directions
In a nonstick skillet coated with nonstick spray coating, cook the chicken pieces over medium heat, turning frequently, until they begin to brown.
Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the broth to the skillet. Stir up any browned bits from the bottom of the pan. Raise the heat and bring to a boil.
Lower the heat again and cook over medium heat, stirring frequently, 2 or 3 minutes, or until the onion is slightly softened. Add the remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice, cloves, and black pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, about 20 minutes, or until the chicken is tender and the sauce has cooked down slightly. Remove the bay leaf and discard. Add salt to taste (if desired).
Serve at once, or transfer to a casserole, cover, and refrigerate. The chicken will keep for 2 to 3 days in the refrigerator.
Nutritional Information Per Serving: Calories: 99; Fat: 2 g; Fiber: 1 g; Sodium: 106 mg; Cholesterol: 27 mg; Protein: 11 g; Carbohydrates: 9 g; Sugars: 7 g; Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
BEAN AND VEGETABLE STEW
Recipe Yield: 6 Servings (about 1-1/3 cups each)
Source: 1,001 Delicious Recipes For People With Diabetes
View online: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew
Print version: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew/print/
Ingredients
1 cup chopped onion
1 medium Idaho potato, unpeeled, cut into 1-inch cubes
1 large sweet potato, peeled, cut into 1-inch cubes
3/4 cup chopped green bell pepper
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon flour
1-1/2 cups reduced-sodium vegetable broth
1 can (15 ounces) black beans, rinsed, drained
1 can (16 ounces) tomato wedges, undrained
3/4 teaspoon dried sage leaves
Salt and pepper, to taste
Directions
Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.
Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.
Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.
Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 209; Fat: 5.5 g; Sodium: 493 mg; Protein: 7.7 g; Carbohydrates: 39 g
Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
CHICKEN WITH PEPPERS
Servings: 4
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/309.shtml
Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups frozen stir-fry pepper blend
1 can (15 ounces) chunky Italian-seasoned tomato sauce
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
Directions
Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.
Nutritional Information Per Serving: Calories: 215; Protein: 28.5 g; Fat: 7 g; Sodium: 674 mg; Cholesterol: 71 mg; Carbohydrates: 9.7 g; Exchanges: 2 Vegetable, 3 Meat
NECTARINE AND BERRY TART
Recipe Yield: Serves 8
View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart
Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/
Ingredients
Pastry for single-crust 9-inch pie
5 cups sliced nectarines
1 cup raspberries or sliced strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
* May substitute 24 packets Equal sweetener
Directions
Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.
Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.
Cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat
CHILE CORN PUDDING
Recipe Yield: Serves 6.
https://diabeticgourmet.com/diabetic-recipes/chile-corn-pudding
Ingredients
2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn kernels, drained
4 eggs
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (ground red pepper)
1 (3-oz) can chopped green chiles, drained
1 cup milk
Directions
Heat oven to 350 degrees F. In large bowl, beat together all ingredients. Pour into greased 6-cup baking dish, bake for 45-50 minutes, until knife inserted in center comes out clean. Serve warm or at room temperature.
Notes: This cream corn pudding is a sturdy custard that makes a great mate to a grilled pork roast. It can be served warm or close to room temperature. Leftovers should be covered and refrigerated.
Nutritional Information Per Serving: Calories: 70; Sodium: 350 mg; Protein: 4 g; Carbohydrates: 4 g; Diabetic Exchanges: 1 Vegetable
ORANGE TAPIOCA
https://diabeticgourmet.com/diabetic-recipes/orange-tapioca
Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)
Source: The New Family Cookbook For People with Diabetes
Book Title: The New Family Cookbook For People with Diabetes
Ingredients
1-1/2 cup fat-free milk
3 tablespoons quick-cooking tapioca
1 large egg, beaten, or 1/4 cup egg substitute
1 tablespoon sugar
Pinch of salt
1/2 cup orange juice
1/2 teaspoon pure vanilla extract
1 orange, peeled, seeded, and diced
Directions
Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.
Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.
Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g
Diabetic Exchanges: 1-1/2 Other Carbohydrate
MIDDLE EASTERN-STYLE CHICKEN
Yield: 10 servings
Source: The Diabetes Snack Munch Nibble Nosh Book
View online: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken
Print version: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken/print/
Ingredients
1 pound boneless, skinless chicken breast, trimmed of all fat and cut into bite-sized pieces
2 cups frozen mixed pepper and onion stir-fry
2 garlic cloves, minced
2 teaspoons olive oil
1 cup fat-free, low-sodium or regular chicken broth
(14-1/2 ounce) can low-sodium or regular diced tomato
1/2 cup dark raisins
1 large bay leaf
1-1/2 teaspoons dried thyme leaves
1 teaspoon cumin
1/4 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon black pepper
Salt to taste (optional)
Directions
In a nonstick skillet coated with nonstick spray coating, cook the chicken pieces over medium heat, turning frequently, until they begin to brown.
Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the broth to the skillet. Stir up any browned bits from the bottom of the pan. Raise the heat and bring to a boil.
Lower the heat again and cook over medium heat, stirring frequently, 2 or 3 minutes, or until the onion is slightly softened. Add the remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice, cloves, and black pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, about 20 minutes, or until the chicken is tender and the sauce has cooked down slightly. Remove the bay leaf and discard. Add salt to taste (if desired).
Serve at once, or transfer to a casserole, cover, and refrigerate. The chicken will keep for 2 to 3 days in the refrigerator.
Nutritional Information Per Serving: Calories: 99; Fat: 2 g; Fiber: 1 g; Sodium: 106 mg; Cholesterol: 27 mg; Protein: 11 g; Carbohydrates: 9 g; Sugars: 7 g; Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
BEAN AND VEGETABLE STEW
Recipe Yield: 6 Servings (about 1-1/3 cups each)
Source: 1,001 Delicious Recipes For People With Diabetes
View online: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew
Print version: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew/print/
Ingredients
1 cup chopped onion
1 medium Idaho potato, unpeeled, cut into 1-inch cubes
1 large sweet potato, peeled, cut into 1-inch cubes
3/4 cup chopped green bell pepper
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon flour
1-1/2 cups reduced-sodium vegetable broth
1 can (15 ounces) black beans, rinsed, drained
1 can (16 ounces) tomato wedges, undrained
3/4 teaspoon dried sage leaves
Salt and pepper, to taste
Directions
Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.
Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.
Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.
Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 209; Fat: 5.5 g; Sodium: 493 mg; Protein: 7.7 g; Carbohydrates: 39 g
Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
Wednesday, February 24, 2021
Mexican Recipes
If you love Mexican food, today's post is for you. Check out the Smothered Skillet Beef Burritos, the Tex-Mex Pulled Chicken, or any other of today's recipes. Enjoy!
ENCHILADA SOUP
This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."
Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.
Ingredients
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (19 oz) Old El Paso™ mild or hot enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped mild green chiles
1 package (20 oz) bone-in chicken breasts, skin removed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 bag (12 oz) frozen corn, thawed, drained
Shredded Mexican cheese blend, if desired
Chopped fresh cilantro, if desired
Crushed tortilla chips, if desired
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
Top each serving with cheese, cilantro and tortilla chips.
Expert Tips
Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.
Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.
SALSA VERDE RICE AND CHICKEN BOWLS
This is from Old El Paso, and begins, "Chicken tonight? Give it a glow-up with this salsa verde rice twist. Start by stirring in Old El Paso™ Creamy Salsa Verde sauce and green chiles to cooked rice before adding in a scoop of shredded rotisserie chicken. Everyone can sprinkle in their favorite taco fixings to make this chicken rice bowl recipe a hassle-free, flavorful success."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/salsa-verde-rice-and-chicken-bowls.
Ingredients
1/2 cup uncooked regular long-grain white rice
1 cup water
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
2 teaspoons vegetable oil
2 1/2 cups chopped deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 cup Old El Paso™ Shredded Monterey Jack Cheese
1/2 cup quartered grape tomatoes
1/4 cup chopped fresh cilantro
Preparation
In 1 to 1 1/2-quart saucepan, heat uncooked rice and 1 cup water to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork. Stir in sauce and green chiles; cover and keep warm.
In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix and 1/4 cup water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, divide rice and chicken mixtures among warm tortilla bowls; top with cheese, tomatoes, cilantro and additional sauce, if desired.
Expert Tips
Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave, before adding the sauce.
Deli rotisserie chicken makes these bowls quick and convenient!
Topping the bowls with your favorite salsa or fresh pico de gallo is a great alternative to the tomatoes and cilantro.
TEX-MEX PULLED CHICKEN
This is from Ree Drummond, star of the Food Network's The Pioneer Woman.
Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.
Ingredients
2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving
Directions
Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
TACO SOUP WITH RANCH
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Servings: 4 - 6
To view this online, go to https://www.hiddenvalley.com/recipe/taco-soup-with-ranch/.
Ingredients
2 tablespoons olive oil
3/4 pound ground beef
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) Mexican-style stewed tomatoes, with juice
1 cup corn (fresh, frozen or canned)
1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
2 cups chicken broth
garnishes of choice: shredded cheese, chopped red onions, sour cream, shredded cabbage, diced avocado, tortilla chips
Directions
In a medium pot set over medium heat, heat the olive oil. Add ground beef and sauté, breaking up with a spoon, until browned and cooked through.
Stir in the beans, tomatoes, corn, seasoning mix and broth. Break the tomatoes up with a spoon.
Continue to cook for another 10 to 15 minutes, until the flavors are blended. Serve hot with toppings of choice.
Note: For safe meat preparation, reference the USDA website.
SMOTHERED SKILLET BEEF BURRITOS
This is from Betty Crocker kitchens, and begins, "Love burritos and enchiladas? With these hearty burritos, smothered in enchilada sauce, you never have to choose a favorite! They come together in one skillet for a quick dinner that’s packed with Mexican flavor."
The recipe ends with, "If you need a way to combine your love for enchiladas and burritos, this is the recipe for you! Let’s face it — the best part of enchiladas is the melty cheese and enchilada sauce, so why wouldn’t a skillet of hearty beef burritos smothered in the same topping be just as delicious? Once you’ve made this recipe, if you still have a hankering for more, we’ve got plenty more burrito recipes for scoping out your next dinner idea. We’ve got breakfast burrito recipes, too, so you can eat burritos for all meals of the day! Looking for a lighter swap? We bet this recipe would be just as tasty made with ground turkey. "
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/smothered-skillet-beef-burritos/15381158-d997-40e2-b7ef-86685ee2c54d.
Ingredients
1 tablespoon vegetable oil
1 lb lean (at least 80%) ground beef
1/2 cup diced onion
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
1 cup Old El Paso™ refried beans (from 16-oz can)
1 1/2 cups cooked rice
2 cups shredded Mexican cheese blend (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
Chopped fresh cilantro leaves, if desired
Lime wedges, if desired
Directions
Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.
Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.
Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.
Expert Tips
To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.
For a fun twist, swap 1 can (15 oz) Progresso™ black beans, drained and rinsed, for the refried beans.
CHICKEN GREEN CHILE FOOTBALL EMPANADAS
This is from Old El Paso, and begins, "Are you ready for some football empanadas? These chile- and cheese-filled pies are a cinch to make and look great on your gameday appetizer table."
Prep Time: 35 minutes; Total Time: 1 hour 5 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-green-chile-football-empanadas.
Ingredients
3/4 cup chopped cooked chicken
1/2 cup sliced green onions
1/2 cup shredded Mexican cheese blend (2 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 oz cream cheese (from 8-oz package), softened
4 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
1 egg, beaten
1 teaspoon water
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Guacamole, if desired
Salsa, if desired
Preparation
Heat oven to 375°F. Line large rimmed pan with cooking parchment paper. In medium bowl, mix chicken, green onions, cheese, chiles, cream cheese and taco seasoning mix. In small bowl, mix egg and water.
Unroll one of the pie crusts. Using 4 1/2-inch football cookie cutter, cut out 12 footballs from crust, rerolling dough scraps together as necessary. Repeat with second pie crust, to total 24 footballs.
Place about 2 tablespoons filling in center of football; spread slightly to create even layer on dough with 1/4-inch border around all sides. Brush egg wash around outer edge of football, then gently stretch second dough football and place over top; using fork, crimp edges to seal together. Repeat with remaining pieces of dough. Place on pan.
Using paring knife, score laces into top of each empanada.
Brush tops with egg wash. Bake 27 to 30 minutes or until golden brown. Serve with guacamole and salsa.
Expert Tips
We used rotisserie chicken for this recipe, but feel free to use leftover chicken breasts or thighs.
Don’t have a football-shaped cutter? Use a pliable 3 1/2-inch round cutter, and bend into the shape of a football.
Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices: 1
ENCHILADA SOUP
This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."
Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.
Ingredients
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (19 oz) Old El Paso™ mild or hot enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped mild green chiles
1 package (20 oz) bone-in chicken breasts, skin removed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 bag (12 oz) frozen corn, thawed, drained
Shredded Mexican cheese blend, if desired
Chopped fresh cilantro, if desired
Crushed tortilla chips, if desired
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
Top each serving with cheese, cilantro and tortilla chips.
Expert Tips
Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.
Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.
SALSA VERDE RICE AND CHICKEN BOWLS
This is from Old El Paso, and begins, "Chicken tonight? Give it a glow-up with this salsa verde rice twist. Start by stirring in Old El Paso™ Creamy Salsa Verde sauce and green chiles to cooked rice before adding in a scoop of shredded rotisserie chicken. Everyone can sprinkle in their favorite taco fixings to make this chicken rice bowl recipe a hassle-free, flavorful success."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/salsa-verde-rice-and-chicken-bowls.
Ingredients
1/2 cup uncooked regular long-grain white rice
1 cup water
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
2 teaspoons vegetable oil
2 1/2 cups chopped deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 cup Old El Paso™ Shredded Monterey Jack Cheese
1/2 cup quartered grape tomatoes
1/4 cup chopped fresh cilantro
Preparation
In 1 to 1 1/2-quart saucepan, heat uncooked rice and 1 cup water to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork. Stir in sauce and green chiles; cover and keep warm.
In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix and 1/4 cup water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, divide rice and chicken mixtures among warm tortilla bowls; top with cheese, tomatoes, cilantro and additional sauce, if desired.
Expert Tips
Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave, before adding the sauce.
Deli rotisserie chicken makes these bowls quick and convenient!
Topping the bowls with your favorite salsa or fresh pico de gallo is a great alternative to the tomatoes and cilantro.
TEX-MEX PULLED CHICKEN
This is from Ree Drummond, star of the Food Network's The Pioneer Woman.
Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.
Ingredients
2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving
Directions
Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
TACO SOUP WITH RANCH
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Servings: 4 - 6
To view this online, go to https://www.hiddenvalley.com/recipe/taco-soup-with-ranch/.
Ingredients
2 tablespoons olive oil
3/4 pound ground beef
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) Mexican-style stewed tomatoes, with juice
1 cup corn (fresh, frozen or canned)
1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
2 cups chicken broth
garnishes of choice: shredded cheese, chopped red onions, sour cream, shredded cabbage, diced avocado, tortilla chips
Directions
In a medium pot set over medium heat, heat the olive oil. Add ground beef and sauté, breaking up with a spoon, until browned and cooked through.
Stir in the beans, tomatoes, corn, seasoning mix and broth. Break the tomatoes up with a spoon.
Continue to cook for another 10 to 15 minutes, until the flavors are blended. Serve hot with toppings of choice.
Note: For safe meat preparation, reference the USDA website.
SMOTHERED SKILLET BEEF BURRITOS
This is from Betty Crocker kitchens, and begins, "Love burritos and enchiladas? With these hearty burritos, smothered in enchilada sauce, you never have to choose a favorite! They come together in one skillet for a quick dinner that’s packed with Mexican flavor."
The recipe ends with, "If you need a way to combine your love for enchiladas and burritos, this is the recipe for you! Let’s face it — the best part of enchiladas is the melty cheese and enchilada sauce, so why wouldn’t a skillet of hearty beef burritos smothered in the same topping be just as delicious? Once you’ve made this recipe, if you still have a hankering for more, we’ve got plenty more burrito recipes for scoping out your next dinner idea. We’ve got breakfast burrito recipes, too, so you can eat burritos for all meals of the day! Looking for a lighter swap? We bet this recipe would be just as tasty made with ground turkey. "
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/smothered-skillet-beef-burritos/15381158-d997-40e2-b7ef-86685ee2c54d.
Ingredients
1 tablespoon vegetable oil
1 lb lean (at least 80%) ground beef
1/2 cup diced onion
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
1 cup Old El Paso™ refried beans (from 16-oz can)
1 1/2 cups cooked rice
2 cups shredded Mexican cheese blend (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
Chopped fresh cilantro leaves, if desired
Lime wedges, if desired
Directions
Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.
Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.
Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.
Expert Tips
To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.
For a fun twist, swap 1 can (15 oz) Progresso™ black beans, drained and rinsed, for the refried beans.
CHICKEN GREEN CHILE FOOTBALL EMPANADAS
This is from Old El Paso, and begins, "Are you ready for some football empanadas? These chile- and cheese-filled pies are a cinch to make and look great on your gameday appetizer table."
Prep Time: 35 minutes; Total Time: 1 hour 5 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-green-chile-football-empanadas.
Ingredients
3/4 cup chopped cooked chicken
1/2 cup sliced green onions
1/2 cup shredded Mexican cheese blend (2 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 oz cream cheese (from 8-oz package), softened
4 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
1 egg, beaten
1 teaspoon water
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Guacamole, if desired
Salsa, if desired
Preparation
Heat oven to 375°F. Line large rimmed pan with cooking parchment paper. In medium bowl, mix chicken, green onions, cheese, chiles, cream cheese and taco seasoning mix. In small bowl, mix egg and water.
Unroll one of the pie crusts. Using 4 1/2-inch football cookie cutter, cut out 12 footballs from crust, rerolling dough scraps together as necessary. Repeat with second pie crust, to total 24 footballs.
Place about 2 tablespoons filling in center of football; spread slightly to create even layer on dough with 1/4-inch border around all sides. Brush egg wash around outer edge of football, then gently stretch second dough football and place over top; using fork, crimp edges to seal together. Repeat with remaining pieces of dough. Place on pan.
Using paring knife, score laces into top of each empanada.
Brush tops with egg wash. Bake 27 to 30 minutes or until golden brown. Serve with guacamole and salsa.
Expert Tips
We used rotisserie chicken for this recipe, but feel free to use leftover chicken breasts or thighs.
Don’t have a football-shaped cutter? Use a pliable 3 1/2-inch round cutter, and bend into the shape of a football.
Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices: 1
Tuesday, February 23, 2021
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because, as a now gone relative once told me, "Not everyone loves tacos!"). Today's offerings include Chef John's American Goulash, Mexican-Style Stuffed Bell Peppers, and Hot Chocolate Mug Cake (because a little bit of dessert is a good thing). Enjoy!
HEARY BEEF STEW WITH RED ONIONS AND ALE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta."
Time: 3 hours; Yield: 6 servings
This was featured in "Looking for Comfort? Turn to This Beef Stew", and can be found online at https://cooking.nytimes.com/recipes/1021592-hearty-beef-stew-with-red-onions-and-ale.
Ingredients
2 pounds boneless beef stew meat, cut into 1-inch chunks
Kosher salt and black pepper
3 medium red onions
1 to 2 tablespoons all-purpose flour
2 tablespoon unsalted butter
1 tablespoon olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 cups beef or chicken stock, preferably homemade
1 cup ale or beer (nonalcoholic is fine)
1 rosemary sprig
3 carrots, sliced
1 tablespoon cider vinegar or sherry vinegar, plus more to taste
Chopped chives, for garnish
Flaky sea salt, for garnish
Preparation
Season the beef all over with salt and pepper. Set aside while you prepare the onions.
Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.
CHEF JOHN'S AMERICAN GOULASH
This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."
Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
1/4 cup chopped Italian parsley
1 cup shredded white Cheddar cheese (Optional)
Directions
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.
Chef's Notes:
Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.
Feel free to swap water for chicken broth.
You can also add beans to turn this into an excellent pasta fazool.
ULTIMATE VEGAN CHILI
This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!
"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.
Ingredients
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Preparation
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
HOT CHOCOLATE MUG CAKE
This is from Leah Maroney on The Spruce Eats. Leah wrote, " A cup of hot chocolate on a cold winter day is the perfect treat, and our recipe takes this beloved beverage one step further, transforming it into a decadent cake in less than five minutes. If you need a bite of cake and don't have the time to bake a big one, this single-person mug cake is prepped and cooked without making a whole lot of mess in your kitchen.
"You can easily double the recipe to make it a dessert for two, plus once you get the base technique down, get adventurous and try new flavors or add-ins. Grab a spoon because this is going to be ready in no time."
To view this online, go to https://www.thespruceeats.com/hot-chocolate-mug-cake-4177438.
Ingredients
1/3 cup all-purpose flour
2 tablespoons hot cocoa mix
1 tablespoon cocoa powder
1 tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon semi-sweet chocolate chips
2 tablespoons butter (melted)
1/4 cup milk
1/4 cup mini marshmallows
Directions
Gather your ingredients.
In a different mug, whisk together the butter and milk.
Add the dry ingredients to the wet ingredients and mix until they are completely combined and there are no lumps. Scrape the edges to make sure you get all of the batter well mixed.
Place the mug in the microwave and cook for 1 minute and 30 seconds, or until the top is no longer runny and is just slightly sticky. If it's not done after the initial cooking time, cook in 30-second increments until done. Not all microwaves have the same power and cooking times might vary.
Remove from the microwave and top with mini marshmallows.
Serve while warm and enjoy!
Different Flavors and Toppings
Here are other combinations and toppings to try:
Mexican Hot Chocolate: Add 1 teaspoon of ground cinnamon to the dry ingredients before you mix the batter together.
Peppermint Hot Chocolate: Add 1/8 teaspoon of peppermint extract to the milk and butter before you mix all of the ingredients together. Top the cooked cake with crushed peppermint sticks and marshmallows.
Bailey's: Add a teaspoon of caramel syrup to the cake before cooking. Once done, top it with 1 tablespoon Bailey's and the ice cream of your choice.
Affogato: Pour onto the cake a shot of strong espresso and top with sweetened condensed milk until the cake is soaked in this sugary mix.
Peanut Butter: Mix 2 servings of powdered peanut butter with milk until creamy and top the cake with it. Crush some salted pretzels on top for crunch.
Other toppings: Top your mug cake with whipped cream, chocolate fudge, marshmallow fluff, sliced strawberries, crushed cookies, caramel sauce, dulce de leche, fruit compote.
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
TABBOULEH FRUIT SALAD
Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Found in Info: “The Complete Diabetes Prevention Plan: A Guide to Understanding the Emerging Epidemic of Prediabetes and Halting Its Progression to Diabetes”
Ingredients
2-1/2 cups prepared bulgur wheat
3/4 cup seedless red grapes
1/2 cup chopped dried apricots
1/2 cup sliced scallions
1/4 cup plus 2 tablespoons sliced almonds or pine nuts
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
Dressing Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Combine the bulgur wheat, grapes, apricots, scallions, almonds or pine nuts, parsley, and mint and toss to mix well. Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the salad and toss to mix well. Cover the salad and chill for at least 1 hour before serving.
Nutritional Information Per Serving (per 3/4 cup serving): Calories: 186, Carbohydrate: 27 g, Cholesterol: 0 mg, Fat: 8.2 g, Saturated Fat: 0.9 g, Fiber: 5.7 g, Protein: 4.6 g, Sodium: 204 mg, Calcium: 42 mg
Diabetic Exchanges: 1 Starch, 1 Fruit, 1 Fat
HEARY BEEF STEW WITH RED ONIONS AND ALE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta."
Time: 3 hours; Yield: 6 servings
This was featured in "Looking for Comfort? Turn to This Beef Stew", and can be found online at https://cooking.nytimes.com/recipes/1021592-hearty-beef-stew-with-red-onions-and-ale.
Ingredients
2 pounds boneless beef stew meat, cut into 1-inch chunks
Kosher salt and black pepper
3 medium red onions
1 to 2 tablespoons all-purpose flour
2 tablespoon unsalted butter
1 tablespoon olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 cups beef or chicken stock, preferably homemade
1 cup ale or beer (nonalcoholic is fine)
1 rosemary sprig
3 carrots, sliced
1 tablespoon cider vinegar or sherry vinegar, plus more to taste
Chopped chives, for garnish
Flaky sea salt, for garnish
Preparation
Season the beef all over with salt and pepper. Set aside while you prepare the onions.
Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.
CHEF JOHN'S AMERICAN GOULASH
This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."
Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
1/4 cup chopped Italian parsley
1 cup shredded white Cheddar cheese (Optional)
Directions
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.
Chef's Notes:
Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.
Feel free to swap water for chicken broth.
You can also add beans to turn this into an excellent pasta fazool.
ULTIMATE VEGAN CHILI
This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!
"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.
Ingredients
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Preparation
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
HOT CHOCOLATE MUG CAKE
This is from Leah Maroney on The Spruce Eats. Leah wrote, " A cup of hot chocolate on a cold winter day is the perfect treat, and our recipe takes this beloved beverage one step further, transforming it into a decadent cake in less than five minutes. If you need a bite of cake and don't have the time to bake a big one, this single-person mug cake is prepped and cooked without making a whole lot of mess in your kitchen.
"You can easily double the recipe to make it a dessert for two, plus once you get the base technique down, get adventurous and try new flavors or add-ins. Grab a spoon because this is going to be ready in no time."
To view this online, go to https://www.thespruceeats.com/hot-chocolate-mug-cake-4177438.
Ingredients
1/3 cup all-purpose flour
2 tablespoons hot cocoa mix
1 tablespoon cocoa powder
1 tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon semi-sweet chocolate chips
2 tablespoons butter (melted)
1/4 cup milk
1/4 cup mini marshmallows
Directions
Gather your ingredients.
In a different mug, whisk together the butter and milk.
Add the dry ingredients to the wet ingredients and mix until they are completely combined and there are no lumps. Scrape the edges to make sure you get all of the batter well mixed.
Place the mug in the microwave and cook for 1 minute and 30 seconds, or until the top is no longer runny and is just slightly sticky. If it's not done after the initial cooking time, cook in 30-second increments until done. Not all microwaves have the same power and cooking times might vary.
Remove from the microwave and top with mini marshmallows.
Serve while warm and enjoy!
Different Flavors and Toppings
Here are other combinations and toppings to try:
Mexican Hot Chocolate: Add 1 teaspoon of ground cinnamon to the dry ingredients before you mix the batter together.
Peppermint Hot Chocolate: Add 1/8 teaspoon of peppermint extract to the milk and butter before you mix all of the ingredients together. Top the cooked cake with crushed peppermint sticks and marshmallows.
Bailey's: Add a teaspoon of caramel syrup to the cake before cooking. Once done, top it with 1 tablespoon Bailey's and the ice cream of your choice.
Affogato: Pour onto the cake a shot of strong espresso and top with sweetened condensed milk until the cake is soaked in this sugary mix.
Peanut Butter: Mix 2 servings of powdered peanut butter with milk until creamy and top the cake with it. Crush some salted pretzels on top for crunch.
Other toppings: Top your mug cake with whipped cream, chocolate fudge, marshmallow fluff, sliced strawberries, crushed cookies, caramel sauce, dulce de leche, fruit compote.
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
TABBOULEH FRUIT SALAD
Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Found in Info: “The Complete Diabetes Prevention Plan: A Guide to Understanding the Emerging Epidemic of Prediabetes and Halting Its Progression to Diabetes”
Ingredients
2-1/2 cups prepared bulgur wheat
3/4 cup seedless red grapes
1/2 cup chopped dried apricots
1/2 cup sliced scallions
1/4 cup plus 2 tablespoons sliced almonds or pine nuts
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
Dressing Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Combine the bulgur wheat, grapes, apricots, scallions, almonds or pine nuts, parsley, and mint and toss to mix well. Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the salad and toss to mix well. Cover the salad and chill for at least 1 hour before serving.
Nutritional Information Per Serving (per 3/4 cup serving): Calories: 186, Carbohydrate: 27 g, Cholesterol: 0 mg, Fat: 8.2 g, Saturated Fat: 0.9 g, Fiber: 5.7 g, Protein: 4.6 g, Sodium: 204 mg, Calcium: 42 mg
Diabetic Exchanges: 1 Starch, 1 Fruit, 1 Fat
Taco Tuesday
It's time for another Taco Tuesday. Here are six yummy taco recipes to help you through the day, including Irish Tacos and Easy Jerk Chicken Tacos. Enjoy!
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
VEGGIE BEAN TACOS
This also comes from Taste of Home, and begins with this note from Tonya Burkhard (Davis, Illinois), "In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado."
Prep Time: 20 minutes; Cook Time: 20 minutes; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/veggie-bean-tacos/.
Ingredients
2 cups fresh corn
2 tablespoons canola oil, divided
4 medium tomatoes, seeded and chopped
3 small zucchini, chopped
1 large red onion, chopped
3 garlic cloves, minced
1 cup black beans, rinsed and drained
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 corn tortillas (6 inches), warmed
3/4 cup shredded Monterey Jack cheese
1/4 cup salsa verde
1 medium ripe avocado, peeled and thinly sliced
Reduced-fat sour cream, optional
Directions
In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.
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.
EASY JERK CHICKEN TACOS
This yumminess comes from Old El Paso, and begins, "Want the fresh flavors of island fare but can’t take a trip to the Caribbean? Try these easy Jerk chicken tacos, loaded with fruit, veggies and warm Jamaican spices."
Prep Time: 30 minutes; Total Time: 30 minutes; Yield: 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-jerk-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package Old El Paso™ Caribbean Inspired Jerk World Taco Kit
1 cup shredded green cabbage
1/2 cup diced red bell pepper
1/2 cup peeled, diced mango
1/4 cup diced red onion
1/4 cup chopped fresh cilantro leaves
Lime wedges
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, until no longer pink in center.
Stir in water and seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
While chicken is cooking, heat tortillas (from taco kit) as directed on package. Divide chicken among tortillas, and drizzle with sauce (from taco kit). Top with cabbage, bell pepper, mango, onion and cilantro. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
No fresh mango? Diced pineapple makes a nice substitute.
Nutrition: 1 Taco Calories 180 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 30mg; Sodium 320mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 12g
% Daily Value: Vitamin A 4%; Vitamin C 10%; Calcium 4%; Iron 8%
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Very Lean Meat, 1 Fat
Carbohydrate Choice: 1
IRISH TACOS
This comes from Sam Sifton in 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.
HOMEMADE CORNED BEEF
Okay, I know: This isn't a taco recipe. But this is the recipe for the homemade corned beef used in the Irish Tacos.
This also comes from Sam Sifton in The New York Times cooking e-newsletter. He wrote, "“The reason to corn your own beef is flavor,” said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, “Charcuterie: The Craft of Salting, Smoking and Curing.” “You can achieve tastes that aren’t available in the mass produced versions,” he said. Feel free to experiment with the “pickling spices” called for below — you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic — but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue. (It’s perfectly safe, Mr. Ruhlman exhorts: “It’s not a chemical additive. Most of the nitrates we eat come in vegetables!”) Finally, if you want a traditional boiled dinner, slide quartered cabbage and some peeled carrots into the braise for the final hour or so of cooking. Or use the meat for Irish tacos."
Yield: 3 to 12 servings; Time: 3 hours, plus 5 days' bring
This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018642-homemade-corned-beef.
Ingredients
2 cups coarse kosher salt
1/2 cup sugar
5 garlic cloves, smashed
5 tablespoons pickling spices
1 tablespoon plus 1 teaspoon pink curing salt (sodium nitrite)
1 4- to 5-pound beef brisket
2 bottles of good beer
2 bottles of good ginger beer
Preparation
Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
VEGGIE BEAN TACOS
This also comes from Taste of Home, and begins with this note from Tonya Burkhard (Davis, Illinois), "In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado."
Prep Time: 20 minutes; Cook Time: 20 minutes; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/veggie-bean-tacos/.
Ingredients
2 cups fresh corn
2 tablespoons canola oil, divided
4 medium tomatoes, seeded and chopped
3 small zucchini, chopped
1 large red onion, chopped
3 garlic cloves, minced
1 cup black beans, rinsed and drained
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 corn tortillas (6 inches), warmed
3/4 cup shredded Monterey Jack cheese
1/4 cup salsa verde
1 medium ripe avocado, peeled and thinly sliced
Reduced-fat sour cream, optional
Directions
In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.
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.
EASY JERK CHICKEN TACOS
This yumminess comes from Old El Paso, and begins, "Want the fresh flavors of island fare but can’t take a trip to the Caribbean? Try these easy Jerk chicken tacos, loaded with fruit, veggies and warm Jamaican spices."
Prep Time: 30 minutes; Total Time: 30 minutes; Yield: 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-jerk-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package Old El Paso™ Caribbean Inspired Jerk World Taco Kit
1 cup shredded green cabbage
1/2 cup diced red bell pepper
1/2 cup peeled, diced mango
1/4 cup diced red onion
1/4 cup chopped fresh cilantro leaves
Lime wedges
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, until no longer pink in center.
Stir in water and seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
While chicken is cooking, heat tortillas (from taco kit) as directed on package. Divide chicken among tortillas, and drizzle with sauce (from taco kit). Top with cabbage, bell pepper, mango, onion and cilantro. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
No fresh mango? Diced pineapple makes a nice substitute.
Nutrition: 1 Taco Calories 180 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 30mg; Sodium 320mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 12g
% Daily Value: Vitamin A 4%; Vitamin C 10%; Calcium 4%; Iron 8%
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Very Lean Meat, 1 Fat
Carbohydrate Choice: 1
IRISH TACOS
This comes from Sam Sifton in 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.
HOMEMADE CORNED BEEF
Okay, I know: This isn't a taco recipe. But this is the recipe for the homemade corned beef used in the Irish Tacos.
This also comes from Sam Sifton in The New York Times cooking e-newsletter. He wrote, "“The reason to corn your own beef is flavor,” said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, “Charcuterie: The Craft of Salting, Smoking and Curing.” “You can achieve tastes that aren’t available in the mass produced versions,” he said. Feel free to experiment with the “pickling spices” called for below — you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic — but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue. (It’s perfectly safe, Mr. Ruhlman exhorts: “It’s not a chemical additive. Most of the nitrates we eat come in vegetables!”) Finally, if you want a traditional boiled dinner, slide quartered cabbage and some peeled carrots into the braise for the final hour or so of cooking. Or use the meat for Irish tacos."
Yield: 3 to 12 servings; Time: 3 hours, plus 5 days' bring
This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018642-homemade-corned-beef.
Ingredients
2 cups coarse kosher salt
1/2 cup sugar
5 garlic cloves, smashed
5 tablespoons pickling spices
1 tablespoon plus 1 teaspoon pink curing salt (sodium nitrite)
1 4- to 5-pound beef brisket
2 bottles of good beer
2 bottles of good ginger beer
Preparation
Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.
Monday, February 22, 2021
Stuffed Peppers - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Stuffed Peppers, and includes Colorful Turkey Stuffed Peppers and Stuffed Peppers with Ground Beef and Rice. Enjoy!
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.
Ingredients
1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Cook's Note:
I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g ; Sugars: 5 g ; Carbohydrates: 14 g
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This is from Diana Rattray of The Spruce. Diana wrote, “Stuffed bell peppers make a delicious everyday meal with a tossed salad, or mashed or baked potatoes served alongside. The filling in this classic version includes ground beef and rice. Because the ground beef is not browned before it's added to the peppers, it should be quite lean. Replace the ground beef with ground turkey for a lighter option.
“This tried-and-true recipe is a family favorite, and many people consider the dish a comfort food. Make these easy stuffed peppers and find out why this dish is so popular!”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 servings.
To view this recipe online, click here.
Ingredients
6 green bell peppers (or a combination of red and green)
1 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 clove garlic (crushed)
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt (divided)
1/2 teaspoon ground black pepper (divided)
1 egg (lightly beaten)
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef
1 1/2 cups long-grain rice (cooked)
Optional: Shredded mild cheddar cheese (about 1/2 to 3/4 cup)
Directions
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350 F.
Stuff the peppers loosely with the ground beef mixture and place them in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. The meat should be cooked in that amount of time, but if you want to be sure, check the internal temperature with an instant-read thermometer. The minimum safe temperature is 160 F for ground beef, pork or lamb, or 165 F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a small amount of shredded cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken may be used to replace all or part of the ground beef in the recipe. Or add some extra-lean ground pork to the ground beef.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
MEDITERRANEAN QUINOA STUFFED PEPPERS
This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.
"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."
Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)
To view this online, click here. To check out Kaleigh's website, go to Lively Table.
Ingredients
2 large red bell peppers
1 cup cooked quinoa
1 cup low sodium cooked chickpeas
1 cup cherry tomatoes, quartered
2 tablespoons pine nuts
2 tablespoons sliced black olives
1 clove garlic
1 teaspoon red wine vinegar
1 teaspoon dried oregano
Chopped parsley, for serving (optional)
Preparation
Heat oven to 350F.
Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.
In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.
Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).
Ingredient Variations and Substitutions
You may use cooked brown rice or other grain, such as farro, in place of the quinoa.
Include any vegetables that you have in your refrigerator that need to be used.
Cooking and Serving Tips
Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.
Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.
Ingredients
1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Cook's Note:
I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g ; Sugars: 5 g ; Carbohydrates: 14 g
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This is from Diana Rattray of The Spruce. Diana wrote, “Stuffed bell peppers make a delicious everyday meal with a tossed salad, or mashed or baked potatoes served alongside. The filling in this classic version includes ground beef and rice. Because the ground beef is not browned before it's added to the peppers, it should be quite lean. Replace the ground beef with ground turkey for a lighter option.
“This tried-and-true recipe is a family favorite, and many people consider the dish a comfort food. Make these easy stuffed peppers and find out why this dish is so popular!”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 servings.
To view this recipe online, click here.
Ingredients
6 green bell peppers (or a combination of red and green)
1 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 clove garlic (crushed)
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt (divided)
1/2 teaspoon ground black pepper (divided)
1 egg (lightly beaten)
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef
1 1/2 cups long-grain rice (cooked)
Optional: Shredded mild cheddar cheese (about 1/2 to 3/4 cup)
Directions
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350 F.
Stuff the peppers loosely with the ground beef mixture and place them in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. The meat should be cooked in that amount of time, but if you want to be sure, check the internal temperature with an instant-read thermometer. The minimum safe temperature is 160 F for ground beef, pork or lamb, or 165 F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a small amount of shredded cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken may be used to replace all or part of the ground beef in the recipe. Or add some extra-lean ground pork to the ground beef.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
MEDITERRANEAN QUINOA STUFFED PEPPERS
This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.
"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."
Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)
To view this online, click here. To check out Kaleigh's website, go to Lively Table.
Ingredients
2 large red bell peppers
1 cup cooked quinoa
1 cup low sodium cooked chickpeas
1 cup cherry tomatoes, quartered
2 tablespoons pine nuts
2 tablespoons sliced black olives
1 clove garlic
1 teaspoon red wine vinegar
1 teaspoon dried oregano
Chopped parsley, for serving (optional)
Preparation
Heat oven to 350F.
Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.
In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.
Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).
Ingredient Variations and Substitutions
You may use cooked brown rice or other grain, such as farro, in place of the quinoa.
Include any vegetables that you have in your refrigerator that need to be used.
Cooking and Serving Tips
Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.
Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.
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