Double-Post Monday

Besides being Meatless Monday, today is also Double-Post Monday. Today's offerings include Barbecued Hamburgers and Chili-Mac Soup. Enjoy!

BRIGADEIROS

This is from Natalia Pereira (and adapted by Tejal Rao) on The New York Times cooking site. Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."

Yield: About 24 pieces; Time: 1-1/2 hours, plus cooling

This was featured in "A Brazilian Treat for Home Cooks in a Hurry" (in The New York Times Magazine on February 21, 2021), and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.

Note: I originally read the article that this was featured in back in February, and reread it again when I was looking at this online. If you haven't read it, I highly recommend doing so.

Ingredients

For the Sweetened Condensed Milk (optional):

5 cups whole milk

1 cup granulated sugar

For the Brigadeiros:

2 teaspoons unsalted butter, plus more for greasing your hands

1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk

5 tablespoons unsweetened Dutch-process cocoa powder, sifted

Pinch of flaky sea salt

1 cup chocolate or rainbow sprinkles

Preparation

If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.

Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.

Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.

Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.

STUFFED PEPPERS

This is from Betty Crocker, and begins, "Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers)."

Prep Time: 15 minutes; Total Time: 55 minutes; Makes 4 servings

To view this online, go to https://www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f.

Ingredients

4 large bell peppers (any color)

1 lb lean (at least 80%) ground beef

2 tablespoons chopped onion

1 cup cooked rice

1 teaspoon salt

1 clove garlic, finely chopped

1 can (15 oz) Muir Glen™ organic tomato sauce

3/4 cup shredded mozzarella cheese (3 oz)

Directions

Heat oven to 350°F.

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.

Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.

Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Expert Tips

Par-cooking the peppers and basically filling them with a fully cooked meat mixture means they just need a final shot of heat to melt the cheese.

Chose a rainbow of large sweet bell peppers to stuff and while prepping, stand them upright in your baking dish—it’s easier to stuff them this way.

Sprinkle a handful of chopped fresh oregano or parsley over each pepper before serving.

Replace the rice with another cooked grain. Try quinoa, bulgur wheat, or a small pasta like orzo or pearl couscous.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

BARBECUED HAMBURGERS

This comes from FamilyTime, and begins, “Remember these for your next cookout.”

Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

1 small onion, finely chopped or 1 garlic clove, finely minced

1 (4-ounce) can crushed tomatoes

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon paprika

salt and pepper, to taste

1 1/2 pounds lean ground beef

4 hamburger buns, toasted

Directions

Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.

Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.

Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.

CHILI-MAC SOUP

This is from Betty Crocker, and begins, "Hamburger Helper® makes this easy, hearty soup a go-to weeknight dinner."

Prep Time: 20 minutes; Total Time: 30; Servings: 6

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

1/4 cup chopped green bell pepper

5 cups hot water

1 box Hamburger Helper™ chili macaroni

1 teaspoon chili powder

1/2 teaspoon garlic salt

2 cups diced tomatoes (from 28-oz can)

1 can (11 oz) whole kernel corn with red and green peppers, undrained

2 tablespoons sliced pitted ripe olives

Directions

In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.

Tips from the Betty Crocker Kitchens

Ladle this soup over a mound of corn chips and shredded taco cheese, or sprinkle each serving of soup with corn chips or coarsely crushed tortilla chips.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.