Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Old-Fashioned Meatloaf and Tomato Soup Cake. (Have I got your attention yet?) Enjoy!
SLOW COOKER CHILI
This comes from Sarah Digregorio in The New York Times cooking e-newsletter. Sarah wrote, “A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.”
Yield: 6 to 8 servings; Time: 4 hours, 30 minutes.
Check out the Times guide (by Sam Sifton) titled “How to Make Chili”. Very helpful, very informative.
To view the recipe online, go to https://cooking.nytimes.com/recipes/1019903-slow-cooker-chili.
Ingredients
2 tablespoons olive oil
1 large yellow or red onion, finely chopped
Kosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste
1 tablespoon sweet paprika
2 teaspoons chipotle powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons hot smoked paprika
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice
1/4 cup cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
1 1/2 teaspoons unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving
Preparation
Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Tip
You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of 1/2 cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
CORN MUFFINS
Recipe Yield: Servings: 12
View this online at https://diabeticgourmet.com/diabetic-recipe/corn-muffins
Ingredients
1/2 cup corn meal
1 cup flour
1 tablespoon baking powder
3/4 cup skim milk
1 tablespoon butter or margarine, melted
1 egg
Directions
Mix dry ingredients together.
Add lightly beaten egg, milk and butter.
Mix just until moist.
Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.
Nutritional Information Per Serving: Calories: 95; Fat: 2.5 g; Protein: 5 g; Carbohydrates: 15 g
BOMBOLONI
This comes from John Alberti and was posted on the TODAY Show website. John wrote, “Bomboloni are Italian doughnuts, and they are as much fun to say as they are to make and eat. They are like a party in your mouth, with their gooey centers and sugary, soft dough.
“Swap option: They are delightful even without a filling, but if you fill them with chocolate-hazelnut spread, jam or pastry cream.”
Cook Time: 5 minutes; Prep Time: 2 hours; Servings: 10. Special equipment: Round pastry cutter.
To view this online, go to https://www.today.com/recipes/bomboloni-recipe-t150524.
Ingredients
3 cups bread or all-purpose flour
2 1/4 teaspoons fast-acting dry yeast
2 teaspoons salt
1/4 cup granulated sugar, plus more for coating
1 lemon, zested
2 eggs, lightly beaten
3/4 cup whole milk
1/2 stick (4 tablespoons) butter, softened
1 teaspoon vanilla extract
Vegetable oil, for frying
Chocolate-hazelnut spread, jam or pastry cream, for filling
Directions
In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon zest. Then add the eggs, milk, butter and vanilla extract, and mix well. Knead the dough in the stand mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
Using a rolling pin, roll out the dough until about 3/4 inch thick. Then, using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Allow to rise for another hour.
Heat oil in a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown. Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in granulated sugar until completely covered.
Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make a small hole in the side of each doughnut, push in the nozzle and squeeze to fill the bomboloni. Serve warm.
OLD-FASHIONED MEATLOAF
This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8
To view this online click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Directions
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
TOMATO SOUP CAKE
This came from Carroll Pellegrinelli on The Spruce Eats. She wrote, “Tomato Soup Cake you say? Yuk. That’s what I thought about this cake. It’s not like that at all. First of all, you can’t even taste or smell any tomatoes. Secondly, if you enjoy spice cakes, you’ll enjoy this one too. The cream cheese frosting makes it taste even better.”
Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 24 pieces (24 servings)
To view this online, click here.
Ingredients
For the Cake:
2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 1/3 cups sugar
1 teaspoon cinnamon*
1/2 teaspoon cloves*
1 1/2 teaspoon allspice*
1 10 ounce can tomato soup
1/2 cup butter (melted or vegetable oil)
2 eggs
1/2 cup milk (or water)
For the Frosting:
1 pound cream cheese (room temperature)
1/2 cup/4 ounces butter (room temperature)
1/4 cup milk
1 tablespoon vanilla
4 cups powdered sugar (sifted)
Directions
Gather the ingredients.
Preheat the oven to 350 F. (325 degrees F. for a dark or glass pan). Grease an 13 x 9 baking pan. Mix flour, baking powder, baking soda, sugar, cinnamon, ground cloves, and ground all spice in a large bowl with a wire whisk. Set the bowl aside. In a medium bowl, combine the tomato soup, melted butter, eggs and milk. Mix completely. Add the soup mixture to the flour mixture and mix until completely combined. Carefully, pour the cake batter into the prepared baking pan. Bake the cake for at least 40 minutes or until it is tested done. Cool the cake in the pan on a wire rack.
Once the cake is completely cool, make the frosting. Beat the cream cheese until it’s fluffy. Add the butter until the mixture is even fluffier. Slowly add the milk. Be sure to mix each time the milk is added. Add the vanilla and continue to mix the frosting. Slowly add the powdered sugar. Continue to add the sugar until all of it is used. If the frosting seems too dry, add a tablespoon of milk at a time. Frost the cake with the cream cheese frosting. If you don’t want that much frosting, the excess can be frozen for a later use.
*Feel free to substitute nutmeg for one of the spices you don't happen to have.
Monday, February 28, 2022
Meatless Monday
It's time for another Meatless Monday. Here are today's yummy vegetarian recipes to help you through the day, including Winter Vegetable Medley with Paella-Style Orzo and Tofu and Spinach Stuffed Shells. Enjoy!
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
CHOCOLATE COCONUT MILK ICE CREAM
This is from the Taste For Life website. To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-coconut-milk-ice-cream.
Ingredients
3 cups unsweetened coconut milk
2/3 cup of unsweetened cocoa powder
8 Tbsp honey*
Vanilla extract to taste (optional)
Equipment
Ice-Cream Maker (optional)
Directions
Pour coconut milk in a large mixing bowl.
Add cocoa powder a small amount at a time, whisking until smooth each time.
Add honey and mix well.
Pour mixture in a 13 by 9 metal baking pan.
Freeze until firm, approximately 3 hours. Stir with a fork every 1/2 hour until frozen.
Notes
You can use an ice cream maker. Simply follow the directions on your appliance.
*This frozen delight can easily be vegan by replacing the honey with maple syrup.
ROOT VEGETABLE CHILI SOUP
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here—the soup will have an Indian flair. Dishes that call for chili and curry powders get better over time, so make this dish a day ahead." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/root-vegetable-chili-soup/.
Ingredients
1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Preparation
Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
TOFU AND SPINACH STUFFED SHELLS
This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, "Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/tofu-and-spinach-stuffed-shells/.
Ingredients
6 oz. jumbo pasta shells
12 cloves garlic, peeled and thinly sliced
1/4 cup olive oil
1 16-oz. block firm tofu, drained, rinsed, and patted dry
2 Tbs. unpasteurized apple cider vinegar
2 tsp. lemon juice
2 tsp. white miso
5 oz. baby spinach leaves (6 cups)
1 24-oz. jar prepared pasta sauce
2 Tbs. chopped Kalamata olives, optional
2 Tbs. chopped green olives, optional
Preparation
Preheat oven to 375°F.
Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.
Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.
Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, from Vegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
CHOCOLATE COCONUT MILK ICE CREAM
This is from the Taste For Life website. To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-coconut-milk-ice-cream.
Ingredients
3 cups unsweetened coconut milk
2/3 cup of unsweetened cocoa powder
8 Tbsp honey*
Vanilla extract to taste (optional)
Equipment
Ice-Cream Maker (optional)
Directions
Pour coconut milk in a large mixing bowl.
Add cocoa powder a small amount at a time, whisking until smooth each time.
Add honey and mix well.
Pour mixture in a 13 by 9 metal baking pan.
Freeze until firm, approximately 3 hours. Stir with a fork every 1/2 hour until frozen.
Notes
You can use an ice cream maker. Simply follow the directions on your appliance.
*This frozen delight can easily be vegan by replacing the honey with maple syrup.
ROOT VEGETABLE CHILI SOUP
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here—the soup will have an Indian flair. Dishes that call for chili and curry powders get better over time, so make this dish a day ahead." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/root-vegetable-chili-soup/.
Ingredients
1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Preparation
Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
TOFU AND SPINACH STUFFED SHELLS
This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, "Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/tofu-and-spinach-stuffed-shells/.
Ingredients
6 oz. jumbo pasta shells
12 cloves garlic, peeled and thinly sliced
1/4 cup olive oil
1 16-oz. block firm tofu, drained, rinsed, and patted dry
2 Tbs. unpasteurized apple cider vinegar
2 tsp. lemon juice
2 tsp. white miso
5 oz. baby spinach leaves (6 cups)
1 24-oz. jar prepared pasta sauce
2 Tbs. chopped Kalamata olives, optional
2 Tbs. chopped green olives, optional
Preparation
Preheat oven to 375°F.
Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.
Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.
Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, from Vegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
Friday, February 25, 2022
Friday Recipes
It's finally Friday. Yay! Check out today's recipes to help you through the weekend, including Caribbean Jerk Sliders and Homemade Strawberry Ice Cream. 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.
CARIBBEAN JERK SLIDERS
This is from Eddie Jackson on the Food Network.
Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.
Ingredients
1 pound ground chuck
2 teaspoons kosher salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
Nonstick cooking spray, for the pan
8 standard slices mild Cheddar
8 brioche slider buns
3 tablespoons unsalted butter, melted
Jerk Ketchup, recipe follows
8 Red Ale Onion Rings, recipe follows
Jerk Ketchup:
1 cup ketchup
Juice of 1 lime
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
Red Ale Onion Rings:
About 4 cups canola oil
2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt
Special equipment: a deep-fry thermometer; a spider
Directions
Preheat a grill pan over medium-high heat.
Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
Jerk Ketchup:
Yield: 1 1/4 cups
Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
Red Ale Onion Rings:
Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.
Cook’s Note
Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.
PASTA WITH BROCCOLI, SUN-DRIED TOMATO, AND LIME
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
Anywho, this recipe's prep time is 30 minutes, and serves 4.
Ingredients
3 cups bite-size pieces of broccoli florets
12 oz penne pasta
1/2 cup oil-packed sun-dried tomato slices
2 garlic cloves, minced
1/4 cup freshly squeezed lime juice (from 1 large lime)
Salt and freshly ground black pepper
Directions
Steam broccoli for 5 minutes until tender. Set aside.
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Set aside.
Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and saute for 2 minutes.
Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.
OLD-FASHIONED SKILLET GOULASH
This is from Linda Larsen on The Spruce Eats. Linda wrote, "This simple and old-fashioned recipe for Old-Fashioned Skillet Goulash is delicious and quick to make. It uses the shortcut ingredients condensed tomato soup and diced tomatoes with garlic. If you can't find diced tomatoes with garlic, add 2 cloves of minced garlic to the recipe. Cook the garlic with the ground beef and onions.
"Skillet meals are good because there is little cleanup, and they can be made quickly. And this recipe contains pasta that is cooked right with the other ingredients, making it a one-dish meal. Since the pasta is cooked in the sauce, it has a better texture and absorbs more flavors than pasta cooked in a huge pot of boiling water.<br />
"You can use other types of pasta if you'd like. Ziti or mostaccioli would be good in this dish. Those types of pasta will most likely take longer to cook than the rotini, so be sure to taste the pasta as it cooks. Always cook pasta to al dente, which means the pasta is tender, but still has some texture and a bit of resistance in the center. You can also sprinkle this recipe with some grated or shredded Parmesan or Romano cheese before serving, even though that ingredient is not traditional in goulash."
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/old-fashioned-skillet-goulash-480733.
Ingredients
1 pound ground beef
2 onions (chopped)
1 red bell pepper (chopped)
1 (26 ounce) jar spaghetti sauce
2 (14-ounce) cans diced tomatoes with garlic (undrained)
2 teaspoons apple cider vinegar
2 teaspoons sugar
1 to 3 teaspoons paprika (to taste)
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
2 and 1/2 cups rotini or gemelli pasta
1/4 cup chopped flat-leaf parsley (if desired)
Directions
In a large skillet, cook the ground beef, onion, bell pepper, and garlic until the meat is browned and the vegetables are tender, stirring to break up the meat. Drain well.
Add the pasta sauce, diced tomatoes with their liquid, vinegar, sugar, paprika, marjoram, salt, pepper, and water to the skillet with the ground beef and onions and cook for 8 to 10 minutes or until the mixture starts to boil, stirring frequently.
Add the pasta to the skillet and bring the mixture back to a simmer. Simmer the food, uncovered, stirring frequently, until the pasta is tender, about 11 to 16 minutes. Sprinkle everything with fresh parsley, if using, and serve immediately.
STRAWBERRIES AND CREAM PANCAKES
This comes from the infamous long-since-forgotten emailing list.
Ingredients
2 cups buttermilk biscuit baking mix
1 cup milk
2 eggs
2 cups strawberries, sliced
1 can pressurized whipped cream
Directions
Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
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.
CARIBBEAN JERK SLIDERS
This is from Eddie Jackson on the Food Network.
Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.
Ingredients
1 pound ground chuck
2 teaspoons kosher salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
Nonstick cooking spray, for the pan
8 standard slices mild Cheddar
8 brioche slider buns
3 tablespoons unsalted butter, melted
Jerk Ketchup, recipe follows
8 Red Ale Onion Rings, recipe follows
Jerk Ketchup:
1 cup ketchup
Juice of 1 lime
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
Red Ale Onion Rings:
About 4 cups canola oil
2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt
Special equipment: a deep-fry thermometer; a spider
Directions
Preheat a grill pan over medium-high heat.
Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
Jerk Ketchup:
Yield: 1 1/4 cups
Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
Red Ale Onion Rings:
Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.
Cook’s Note
Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.
PASTA WITH BROCCOLI, SUN-DRIED TOMATO, AND LIME
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
Anywho, this recipe's prep time is 30 minutes, and serves 4.
Ingredients
3 cups bite-size pieces of broccoli florets
12 oz penne pasta
1/2 cup oil-packed sun-dried tomato slices
2 garlic cloves, minced
1/4 cup freshly squeezed lime juice (from 1 large lime)
Salt and freshly ground black pepper
Directions
Steam broccoli for 5 minutes until tender. Set aside.
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Set aside.
Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and saute for 2 minutes.
Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.
OLD-FASHIONED SKILLET GOULASH
This is from Linda Larsen on The Spruce Eats. Linda wrote, "This simple and old-fashioned recipe for Old-Fashioned Skillet Goulash is delicious and quick to make. It uses the shortcut ingredients condensed tomato soup and diced tomatoes with garlic. If you can't find diced tomatoes with garlic, add 2 cloves of minced garlic to the recipe. Cook the garlic with the ground beef and onions.
"Skillet meals are good because there is little cleanup, and they can be made quickly. And this recipe contains pasta that is cooked right with the other ingredients, making it a one-dish meal. Since the pasta is cooked in the sauce, it has a better texture and absorbs more flavors than pasta cooked in a huge pot of boiling water.<br />
"You can use other types of pasta if you'd like. Ziti or mostaccioli would be good in this dish. Those types of pasta will most likely take longer to cook than the rotini, so be sure to taste the pasta as it cooks. Always cook pasta to al dente, which means the pasta is tender, but still has some texture and a bit of resistance in the center. You can also sprinkle this recipe with some grated or shredded Parmesan or Romano cheese before serving, even though that ingredient is not traditional in goulash."
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/old-fashioned-skillet-goulash-480733.
Ingredients
1 pound ground beef
2 onions (chopped)
1 red bell pepper (chopped)
1 (26 ounce) jar spaghetti sauce
2 (14-ounce) cans diced tomatoes with garlic (undrained)
2 teaspoons apple cider vinegar
2 teaspoons sugar
1 to 3 teaspoons paprika (to taste)
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
2 and 1/2 cups rotini or gemelli pasta
1/4 cup chopped flat-leaf parsley (if desired)
Directions
In a large skillet, cook the ground beef, onion, bell pepper, and garlic until the meat is browned and the vegetables are tender, stirring to break up the meat. Drain well.
Add the pasta sauce, diced tomatoes with their liquid, vinegar, sugar, paprika, marjoram, salt, pepper, and water to the skillet with the ground beef and onions and cook for 8 to 10 minutes or until the mixture starts to boil, stirring frequently.
Add the pasta to the skillet and bring the mixture back to a simmer. Simmer the food, uncovered, stirring frequently, until the pasta is tender, about 11 to 16 minutes. Sprinkle everything with fresh parsley, if using, and serve immediately.
STRAWBERRIES AND CREAM PANCAKES
This comes from the infamous long-since-forgotten emailing list.
Ingredients
2 cups buttermilk biscuit baking mix
1 cup milk
2 eggs
2 cups strawberries, sliced
1 can pressurized whipped cream
Directions
Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
Thursday, February 24, 2022
Where's the Beef?
Today's post deals with a question from an old commercial: "Where's the beef?", and includes Bush’s® Big Game Chili and Chef John's American Goulash. 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.
TACO SPAGHETTI BAKE
This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."
Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.
Ingredients
12 oz uncooked spaghetti
1 lb lean (at least 80%) ground beef
1 cup chopped onion
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded Mexican cheese blend (8 oz)
8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
Bake 30 to 35 minutes or until cheese is melted and lightly browned.
Expert Tips
Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.
Ground turkey can be substituted for ground beef in this recipe.
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.
BUSH’S® BIG GAME CHILI
This is from BUSH'S® Best, and begins, "Your friends will become big fans of this hearty chili recipe, made with two types of BUSH'S® Chili Beans. Garnish with chopped green onions and sour cream for added flavor."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 10 cups
To view this online, go to https://bushbeans.com/en_US/recipe/big-game-chili.
Ingredients
1 can (16 oz) BUSH'S® Chili Beans
1 can (16 oz) BUSH'S® Dark Red Kidney Beans
1 lb lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1/2 cup water
1/4 tsp black pepper
1 tsp salt
1 Tbsp chili powder
2 tsp oregano
2 cloves garlic, chopped
Garnish:
Chopped green onion
Sour cream
Directions
In large pan, cook beef, onion, and green pepper until meat is browned. Drain excess grease.
Stir in remaining ingredients, except green onion and sour cream. Bring to boil. Cover, reduce heat, and simmer for 20 minutes.
Garnish with green onion and dollop of sour cream.
EASY BEEF BURRITO SKILLET
This is from Old El Paso, and begins, "This tasty one pan dish is done in less than 20 minutes and dishes are done in less than 1!"
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-beef-burrito-skillet.
Ingredients
1 lb ground beef
1 (1 oz) package Old El Paso™ taco seasoning mix
1 cup water
1 cup chunky salsa
1 (15 oz) can black beans, rinsed and drained
4 (6 inch) Old El Paso™ Flour Tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions
Preparation
In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning, water, salsa, and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.
Top with sour cream in the center and sprinkle with green onions. Serve immediately.
Expert Tips
Use a mild salsa if you're making it for kids.
You can stack your tortillas and use a pizza cutter to slice them all in one easy step.
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.
TACO SPAGHETTI BAKE
This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."
Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.
Ingredients
12 oz uncooked spaghetti
1 lb lean (at least 80%) ground beef
1 cup chopped onion
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded Mexican cheese blend (8 oz)
8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
Bake 30 to 35 minutes or until cheese is melted and lightly browned.
Expert Tips
Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.
Ground turkey can be substituted for ground beef in this recipe.
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.
BUSH’S® BIG GAME CHILI
This is from BUSH'S® Best, and begins, "Your friends will become big fans of this hearty chili recipe, made with two types of BUSH'S® Chili Beans. Garnish with chopped green onions and sour cream for added flavor."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 10 cups
To view this online, go to https://bushbeans.com/en_US/recipe/big-game-chili.
Ingredients
1 can (16 oz) BUSH'S® Chili Beans
1 can (16 oz) BUSH'S® Dark Red Kidney Beans
1 lb lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1/2 cup water
1/4 tsp black pepper
1 tsp salt
1 Tbsp chili powder
2 tsp oregano
2 cloves garlic, chopped
Garnish:
Chopped green onion
Sour cream
Directions
In large pan, cook beef, onion, and green pepper until meat is browned. Drain excess grease.
Stir in remaining ingredients, except green onion and sour cream. Bring to boil. Cover, reduce heat, and simmer for 20 minutes.
Garnish with green onion and dollop of sour cream.
EASY BEEF BURRITO SKILLET
This is from Old El Paso, and begins, "This tasty one pan dish is done in less than 20 minutes and dishes are done in less than 1!"
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-beef-burrito-skillet.
Ingredients
1 lb ground beef
1 (1 oz) package Old El Paso™ taco seasoning mix
1 cup water
1 cup chunky salsa
1 (15 oz) can black beans, rinsed and drained
4 (6 inch) Old El Paso™ Flour Tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions
Preparation
In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning, water, salsa, and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.
Top with sour cream in the center and sprinkle with green onions. Serve immediately.
Expert Tips
Use a mild salsa if you're making it for kids.
You can stack your tortillas and use a pizza cutter to slice them all in one easy step.
Wednesday, February 23, 2022
Homemade Bread
If there's one thing that makes the house smell good and makes just about everyone happy, it's got to be Homemade Bread.
I started baking homemade bread back in my late teens, and haven't stopped since. There may be months between bakings, now, but I still love the stuff (as does everyone who's tasted the offerings.)
Here are six yummy bread recipes to help you through the day, including Egg Cinnamon Bread and Browned Butter Jalapeno Cornbread. Enjoy!
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
Ingredients
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Directions
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
VEGAN BLUEBERRY MUFFIN
This was in the June 2005 issue of Vegetarian Times (page 11), and begins, "'I came up with this because I couldn’t find easy baked-goods recipes for vegans,' says Laurie Dolan. I saw in a PETA newsletter a while back that you could substitute applesauce and baking powder for eggs, so I started experimenting with basic cookie, cake, and muffin recipes. One of my favorite results was this vegan blueberry muffin recipe.'"
Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-blueberry-muffins/.
Ingredients
1/4 cup soy margarine
1/2 cup unsweetened applesauce
1/2 tsp. salt
1 cup granulated sugar
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. vanilla extract
1/2 cup soymilk
2 cups fresh blueberries
Preparation
Preheat oven to 350 F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
Bake 35 minutes, or until tops are firm. Cool slightly on rack.
TEXAS MOPPIN' ROLLS
Yield: 12 rolls.
I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)
BUTTERMILK CORNBREAD WITH CORN KERNELS
This is from the infamous long-since-forgotten emailing list, though it states that it's from The Working Family's Cookbook.
Prep Time: 10 minutes; Cooking Time: 30 minutes; Serves 6 to 8
Ingredients
3 tablespoons butter or margarine
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup fresh, or frozen and defrosted corn kernels
1 cup buttermilk
2 medium-size eggs, lightly beaten
Directions
Heat the oven to 400 degrees F. Put 1 tablespoon of butter in a 9-inch cast iron or ovenproof frying pan or a square baking pan and heat in the oven until it is hot and the butter is melted.
Meanwhile, combine the cornmeal, flour, sugar, salt, baking powder, baking soda and corn kernels in a bowl and mix to blend. Melt the remaining 2 tablespoons of butter and combine with the buttermilk and eggs in a bowl. Pour this mixture into the dry ingredients and stir just to combine (do not overmix).
Swirl the butter in the frying pan to coat the sides and pour the batter into the pan. Smooth the top of the batter and bake for 25 to 30 minutes until a knife inserted in the center of the cornbread comes out clean.
BROWNED BUTTER JALAPENO CORNBREAD
This incomes from the Spring/Summer 2019 issue of Renew by UnitedHealthcare, page 26. It begins, "Browned butter adds nutty depth and jalapeno adds a kick to this classic crowd-pleaser, made mildly sweet with honey and moist with yogurt." Makes 9 servings
Ingredients
1/4 cup better
1/3 cup honey
1 egg, lightly beaten
1 cup plain yogurt
1/2 cup milk
1 cup flour
1 cup yellow cornmeal
1 teaspoon salt
2 teaspoon baking powder
1 jalapeno, seeded and chopped
Directions
Heat oven to 400 degrees F. In a small skillet, melt butter over medium heat, swirling the pan occasionally, until the butter foams, then turns to a toasty brown color, about 2 minutes. Remove rom heat. Add 1 tablespoon of the browned butter to a 9X9 inch baking pan, swirling to coat the bottom.
In a medium bowl, combine the remaining butter, honey, egg, yogurt and milk, whisking to combine.
Add the flour, cornmeal, salt and baking powder all at once. Stir together only until combined. Stir in the halapeno. Spread batter in prepared pan.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.
Nutrition: Calories: 207, Total Fat: 6.6 g; Saturated Fat: 3.8 g; Cholesterol: 36.5 mg; Sodium: 87 mg; Carbs: 33.6 g; Dietary Fiber: 1.5 g; Protein: 4.3 g
I started baking homemade bread back in my late teens, and haven't stopped since. There may be months between bakings, now, but I still love the stuff (as does everyone who's tasted the offerings.)
Here are six yummy bread recipes to help you through the day, including Egg Cinnamon Bread and Browned Butter Jalapeno Cornbread. Enjoy!
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
Ingredients
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Directions
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
VEGAN BLUEBERRY MUFFIN
This was in the June 2005 issue of Vegetarian Times (page 11), and begins, "'I came up with this because I couldn’t find easy baked-goods recipes for vegans,' says Laurie Dolan. I saw in a PETA newsletter a while back that you could substitute applesauce and baking powder for eggs, so I started experimenting with basic cookie, cake, and muffin recipes. One of my favorite results was this vegan blueberry muffin recipe.'"
Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-blueberry-muffins/.
Ingredients
1/4 cup soy margarine
1/2 cup unsweetened applesauce
1/2 tsp. salt
1 cup granulated sugar
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. vanilla extract
1/2 cup soymilk
2 cups fresh blueberries
Preparation
Preheat oven to 350 F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
Bake 35 minutes, or until tops are firm. Cool slightly on rack.
TEXAS MOPPIN' ROLLS
Yield: 12 rolls.
I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)
BUTTERMILK CORNBREAD WITH CORN KERNELS
This is from the infamous long-since-forgotten emailing list, though it states that it's from The Working Family's Cookbook.
Prep Time: 10 minutes; Cooking Time: 30 minutes; Serves 6 to 8
Ingredients
3 tablespoons butter or margarine
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup fresh, or frozen and defrosted corn kernels
1 cup buttermilk
2 medium-size eggs, lightly beaten
Directions
Heat the oven to 400 degrees F. Put 1 tablespoon of butter in a 9-inch cast iron or ovenproof frying pan or a square baking pan and heat in the oven until it is hot and the butter is melted.
Meanwhile, combine the cornmeal, flour, sugar, salt, baking powder, baking soda and corn kernels in a bowl and mix to blend. Melt the remaining 2 tablespoons of butter and combine with the buttermilk and eggs in a bowl. Pour this mixture into the dry ingredients and stir just to combine (do not overmix).
Swirl the butter in the frying pan to coat the sides and pour the batter into the pan. Smooth the top of the batter and bake for 25 to 30 minutes until a knife inserted in the center of the cornbread comes out clean.
BROWNED BUTTER JALAPENO CORNBREAD
This incomes from the Spring/Summer 2019 issue of Renew by UnitedHealthcare, page 26. It begins, "Browned butter adds nutty depth and jalapeno adds a kick to this classic crowd-pleaser, made mildly sweet with honey and moist with yogurt." Makes 9 servings
Ingredients
1/4 cup better
1/3 cup honey
1 egg, lightly beaten
1 cup plain yogurt
1/2 cup milk
1 cup flour
1 cup yellow cornmeal
1 teaspoon salt
2 teaspoon baking powder
1 jalapeno, seeded and chopped
Directions
Heat oven to 400 degrees F. In a small skillet, melt butter over medium heat, swirling the pan occasionally, until the butter foams, then turns to a toasty brown color, about 2 minutes. Remove rom heat. Add 1 tablespoon of the browned butter to a 9X9 inch baking pan, swirling to coat the bottom.
In a medium bowl, combine the remaining butter, honey, egg, yogurt and milk, whisking to combine.
Add the flour, cornmeal, salt and baking powder all at once. Stir together only until combined. Stir in the halapeno. Spread batter in prepared pan.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.
Nutrition: Calories: 207, Total Fat: 6.6 g; Saturated Fat: 3.8 g; Cholesterol: 36.5 mg; Sodium: 87 mg; Carbs: 33.6 g; Dietary Fiber: 1.5 g; Protein: 4.3 g
Tuesday, February 22, 2022
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Hamburger Stroganoff Skillet and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!
SLOW COOKER CHIPOTLE CHILI
This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."
Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings
To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.
Ingredients
2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1 green bell pepper, coarsely chopped
1/2 red bell pepper, chopped
1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
1/2 (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
Directions
Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
DOUBLE CORN CAKES WITH BLACK BEANS
This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4
To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.
Ingredients
1 Tbs. olive oil
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 Tbs.)
1 jalapeño chile, seeded and diced (1/4 cup)
1 Tbs. ground cumin
2 15-oz. cans no-salt-added black beans, rinsed and drained
1 15-oz. can diced tomatoes
1 1/2 cups fresh or thawed frozen corn kernels, divided
1 Tbs. lime juice
1 18-oz. tube pre-cooked polenta
1 large egg, lightly beaten
Preparation
Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.
Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.
Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."
To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.
Ingredients
For the Meatloaf:
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
Make the Meatloaf:
Gather the ingredients.
In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat the oven to 325 F.
In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.
Bake for 30 minutes.
Make the Glaze:
Gather the ingredients.
While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.
Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.
Serve and enjoy.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SLOW-COOKER CUBAN BLACK BEAN SOUP
We started today's post with a slow-cooker recipe, and are ending it the same way. This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"
Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings
To view this online, click here.
Ingredients
Soup
1 carton (32 oz) Progresso™ chicken broth
1 ham shank (about 1 1/2 lb)
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 medium onion, chopped
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice
Toppings
Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired
Directions
In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.
Expert Tips
Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.
To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.
SLOW COOKER CHIPOTLE CHILI
This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."
Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings
To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.
Ingredients
2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1 green bell pepper, coarsely chopped
1/2 red bell pepper, chopped
1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
1/2 (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
Directions
Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
DOUBLE CORN CAKES WITH BLACK BEANS
This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4
To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.
Ingredients
1 Tbs. olive oil
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 Tbs.)
1 jalapeño chile, seeded and diced (1/4 cup)
1 Tbs. ground cumin
2 15-oz. cans no-salt-added black beans, rinsed and drained
1 15-oz. can diced tomatoes
1 1/2 cups fresh or thawed frozen corn kernels, divided
1 Tbs. lime juice
1 18-oz. tube pre-cooked polenta
1 large egg, lightly beaten
Preparation
Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.
Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.
Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."
To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.
Ingredients
For the Meatloaf:
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
Make the Meatloaf:
Gather the ingredients.
In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat the oven to 325 F.
In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.
Bake for 30 minutes.
Make the Glaze:
Gather the ingredients.
While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.
Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.
Serve and enjoy.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SLOW-COOKER CUBAN BLACK BEAN SOUP
We started today's post with a slow-cooker recipe, and are ending it the same way. This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"
Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings
To view this online, click here.
Ingredients
Soup
1 carton (32 oz) Progresso™ chicken broth
1 ham shank (about 1 1/2 lb)
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 medium onion, chopped
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice
Toppings
Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired
Directions
In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.
Expert Tips
Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.
To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Spinach, Shrimp and Ricotta Tacos and Baja Pork Tacos. Enjoy!
BARBECUE CHICKEN RANCH TACOS
This is from Old El Paso, and begins, "These Barbecue Chicken Ranch Tacos come together in a flash—and will disappear from your table even faster. They have the perfect tang of BBQ that complements the zestiness of Old El Paso™ Zesty Ranch Sauce. Best of all, the sky is the limit when it comes to fresh toppings. Your family will have a blast loading up their Old El Paso™ Soft Tortilla Bowls with sweet barbecue chicken and all their favorite toppings."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/barbecue-chicken-ranch-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup barbecue sauce
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 cup shredded Cheddar cheese (4 oz)
1 1/2 cups shredded romaine lettuce
1/2 cup chopped tomatoes
1/4 cup sliced green onions
1/2 cup Old El Paso™ Zesty Ranch Sauce
Lime wedges, if desired
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, justuntil no longer pink in center. Stir in water and taco seasoning mix; heat to boiling.
Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened. Stir in barbecue sauce. Cook until heated.
Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce, tomatoes and green onions. Drizzle with ranch sauce. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Swap out lettuce with shredded green cabbage for a delightful crunch.
Get creative with your BBQ Chicken Ranch Tacos. Other varieties of Old El Paso™ Taco Seasoning Mix, such as Hot &Spicy, can add a flavorful kick that's perfect for spice lovers.
Exchanges: 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 Medium-Fat Meat, 1 1/2 Fat
Carbohydrate Choices: 1.5
VEGETARIAN BUFFALO CHICKPEA QUESADILLAS
This is from Old El Paso, and begins, "Enjoy this vegetarian take on fan-favorite, Buffalo chicken wings! This chickpea quesadilla recipe layers chickpeas, hot sauce, cheese, green onions and tomatoes into a folded tortilla to create Vegetarian Buffalo Chickpea Quesadillas. Don't forget to serve with Old El Paso™ Zesty Ranch Sauce on the side!"
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/vegetarian-buffalo-chickpeas-quesadillas.
Ingredients
1/4 cup butter
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (15 to 15.5 oz) chickpeas, drained, rinsed
1/4 cup original cayenne pepper sauce
4 Old El Paso™ Flour Tortillas For Burritos (8 inch)
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1/2 cup chopped green onions (8 medium)
1/2 cup chopped tomatoes
2 teaspoons vegetable oil
1/2 cup Old El Paso™ Zesty Ranch Sauce (from 9-oz bottle)
Preparation
In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onions and garlic; cook 2 to 3 minutes or until vegetables begin to soften. Add chickpeas; continue to cook 4 to 6 minutes or until vegetables and chickpeas begin to brown. Remove from heat. Add hot sauce; roughly mash chickpeas with fork, leaving some whole.
On half of each tortilla, layer about 1/4 cup of the chickpea mixture, 1/4 cup cheese, 2 tablespoons green onions and 2 tablespoons tomatoes. Fold tortillas in half. Brush top of each quesadilla with about 1/4 teaspoon of the oil.
Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/4 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown. Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas.
Cut each quesadilla in half; serve with zesty ranch sauce on the side.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Dial up the heat by adding sliced jalapeños to the chickpea quesadilla filling, along with the green onions and tomatoes.
This Buffalo chickpea quesadilla is hearty enough to serve on its own, but for a bit of added crunch, try serving with a side of tortilla chips.
This recipe uses Frank's™ RedHot™ original sauce, but you're welcome to use another variety of hot sauce.
Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 Very Lean Meat, 1/2 High-Fat Meat, 3 1/2 Fat
Carbohydrate Choices: 2
BAJA PORK TACOS
This is from Ariella Winn, from Mesquite, Texas, on Taste of Home. She wrote, "This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste."
Prep Time: 10 minutes; Cook Time: 8 hours; Total Time: 8 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/baja-pork-tacos/.
Ingredients
1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chiles
2 tablespoons reduced-sodium taco seasoning
3 teaspoons ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups shredded part-skim mozzarella cheese
Directions
Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Health tip: Using reduced-sodium taco seasoning saves about 80 milligrams of sodium in each serving.
Nutrition Facts: 2 tacos: 320 calories, 11g fat (4g saturated fat), 77mg cholesterol, 434mg sodium, 26g carbohydrate (1g sugars, 4g fiber), 30g protein. Diabetic exchanges: 3 medium-fat meat, 2 starch.
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
BREAKFAST BURRITOS [VEGAN]
This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."
One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…
For this recipe, Cooking Time is 40 minutes; Serves 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.
Ingredients
For the Roasted Potatoes:
4 cups cubed potatoes (roughly 1" cubes)
1 teaspoon garlic powder
2 tablespoons oil
salt and pepper to taste
For the Tofu Scramble:
7 ounces extra firm tofu
2 teaspoons oil of choice
2 cloves of garlic
2 tablespoons nutritional yeast
1/2 lemon juiced
salt and pepper
2 sprigs of green onion
For the Avocado Lime Creme:
1 ripe avocado
1 lime, juiced (1 1/2 Tbsp juice)
1 garlic clove
Other
4 large tortilla wraps
salsa of choice
Prepartion
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.
While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.
Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.
Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.
Begin to assemble the breakfast wraps once the potatoes are done.
It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.
Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).
All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.
CILANTRO-LIME SHRIMP TACOS
This comes from Delish.com, and begins, "Originating in Baja California, fish and shrimp tacos have become popular pretty much anywhere seafood is available. These in particular have quickly become a fan favorite. The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Serve 'em up with a margarita and extra hot sauce on the side."
Total Time: 35 minutes; Yields: 4 servings
To view this online (including more Q&A about this), go to https://www.delish.com/cooking/a21271308/cilantro-lime-shrimp-tacos-recipe/.
Ingredients
For the tacos
Juice of 3 limes
2 tbsp. freshly chopped cilantro, plus more for garnish
2 garlic cloves, minced
1/2 tsp. cumin
1 tbsp. olive oil
Zest of 1 lime
Kosher salt
1 lb. shrimp, peeled and deveined
8 Tortillas, warmed, for serving
For the cabbage slaw
1 c. shredded green cabbage
1/4 c. cilantro
1/4 red onion, thinly sliced
1/2 avocado, thinly sliced
Juice of 1 lime
1 tbsp. extra-virgin olive oil
Kosher salt
For the garlic-lime mayo
1/3 c. Duke's Mayonnaise
2 tbsp. hot sauce
Zest of 1 lime
1/2 tsp. garlic powder
Kosher salt
Directions
In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.
Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.
Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.
Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.
Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.
BARBECUE CHICKEN RANCH TACOS
This is from Old El Paso, and begins, "These Barbecue Chicken Ranch Tacos come together in a flash—and will disappear from your table even faster. They have the perfect tang of BBQ that complements the zestiness of Old El Paso™ Zesty Ranch Sauce. Best of all, the sky is the limit when it comes to fresh toppings. Your family will have a blast loading up their Old El Paso™ Soft Tortilla Bowls with sweet barbecue chicken and all their favorite toppings."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/barbecue-chicken-ranch-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup barbecue sauce
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 cup shredded Cheddar cheese (4 oz)
1 1/2 cups shredded romaine lettuce
1/2 cup chopped tomatoes
1/4 cup sliced green onions
1/2 cup Old El Paso™ Zesty Ranch Sauce
Lime wedges, if desired
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, justuntil no longer pink in center. Stir in water and taco seasoning mix; heat to boiling.
Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened. Stir in barbecue sauce. Cook until heated.
Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce, tomatoes and green onions. Drizzle with ranch sauce. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Swap out lettuce with shredded green cabbage for a delightful crunch.
Get creative with your BBQ Chicken Ranch Tacos. Other varieties of Old El Paso™ Taco Seasoning Mix, such as Hot &Spicy, can add a flavorful kick that's perfect for spice lovers.
Exchanges: 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 Medium-Fat Meat, 1 1/2 Fat
Carbohydrate Choices: 1.5
VEGETARIAN BUFFALO CHICKPEA QUESADILLAS
This is from Old El Paso, and begins, "Enjoy this vegetarian take on fan-favorite, Buffalo chicken wings! This chickpea quesadilla recipe layers chickpeas, hot sauce, cheese, green onions and tomatoes into a folded tortilla to create Vegetarian Buffalo Chickpea Quesadillas. Don't forget to serve with Old El Paso™ Zesty Ranch Sauce on the side!"
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/vegetarian-buffalo-chickpeas-quesadillas.
Ingredients
1/4 cup butter
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (15 to 15.5 oz) chickpeas, drained, rinsed
1/4 cup original cayenne pepper sauce
4 Old El Paso™ Flour Tortillas For Burritos (8 inch)
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1/2 cup chopped green onions (8 medium)
1/2 cup chopped tomatoes
2 teaspoons vegetable oil
1/2 cup Old El Paso™ Zesty Ranch Sauce (from 9-oz bottle)
Preparation
In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onions and garlic; cook 2 to 3 minutes or until vegetables begin to soften. Add chickpeas; continue to cook 4 to 6 minutes or until vegetables and chickpeas begin to brown. Remove from heat. Add hot sauce; roughly mash chickpeas with fork, leaving some whole.
On half of each tortilla, layer about 1/4 cup of the chickpea mixture, 1/4 cup cheese, 2 tablespoons green onions and 2 tablespoons tomatoes. Fold tortillas in half. Brush top of each quesadilla with about 1/4 teaspoon of the oil.
Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/4 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown. Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas.
Cut each quesadilla in half; serve with zesty ranch sauce on the side.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Dial up the heat by adding sliced jalapeños to the chickpea quesadilla filling, along with the green onions and tomatoes.
This Buffalo chickpea quesadilla is hearty enough to serve on its own, but for a bit of added crunch, try serving with a side of tortilla chips.
This recipe uses Frank's™ RedHot™ original sauce, but you're welcome to use another variety of hot sauce.
Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 Very Lean Meat, 1/2 High-Fat Meat, 3 1/2 Fat
Carbohydrate Choices: 2
BAJA PORK TACOS
This is from Ariella Winn, from Mesquite, Texas, on Taste of Home. She wrote, "This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste."
Prep Time: 10 minutes; Cook Time: 8 hours; Total Time: 8 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/baja-pork-tacos/.
Ingredients
1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chiles
2 tablespoons reduced-sodium taco seasoning
3 teaspoons ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups shredded part-skim mozzarella cheese
Directions
Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Health tip: Using reduced-sodium taco seasoning saves about 80 milligrams of sodium in each serving.
Nutrition Facts: 2 tacos: 320 calories, 11g fat (4g saturated fat), 77mg cholesterol, 434mg sodium, 26g carbohydrate (1g sugars, 4g fiber), 30g protein. Diabetic exchanges: 3 medium-fat meat, 2 starch.
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
BREAKFAST BURRITOS [VEGAN]
This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."
One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…
For this recipe, Cooking Time is 40 minutes; Serves 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.
Ingredients
For the Roasted Potatoes:
4 cups cubed potatoes (roughly 1" cubes)
1 teaspoon garlic powder
2 tablespoons oil
salt and pepper to taste
For the Tofu Scramble:
7 ounces extra firm tofu
2 teaspoons oil of choice
2 cloves of garlic
2 tablespoons nutritional yeast
1/2 lemon juiced
salt and pepper
2 sprigs of green onion
For the Avocado Lime Creme:
1 ripe avocado
1 lime, juiced (1 1/2 Tbsp juice)
1 garlic clove
Other
4 large tortilla wraps
salsa of choice
Prepartion
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.
While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.
Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.
Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.
Begin to assemble the breakfast wraps once the potatoes are done.
It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.
Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).
All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.
CILANTRO-LIME SHRIMP TACOS
This comes from Delish.com, and begins, "Originating in Baja California, fish and shrimp tacos have become popular pretty much anywhere seafood is available. These in particular have quickly become a fan favorite. The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Serve 'em up with a margarita and extra hot sauce on the side."
Total Time: 35 minutes; Yields: 4 servings
To view this online (including more Q&A about this), go to https://www.delish.com/cooking/a21271308/cilantro-lime-shrimp-tacos-recipe/.
Ingredients
For the tacos
Juice of 3 limes
2 tbsp. freshly chopped cilantro, plus more for garnish
2 garlic cloves, minced
1/2 tsp. cumin
1 tbsp. olive oil
Zest of 1 lime
Kosher salt
1 lb. shrimp, peeled and deveined
8 Tortillas, warmed, for serving
For the cabbage slaw
1 c. shredded green cabbage
1/4 c. cilantro
1/4 red onion, thinly sliced
1/2 avocado, thinly sliced
Juice of 1 lime
1 tbsp. extra-virgin olive oil
Kosher salt
For the garlic-lime mayo
1/3 c. Duke's Mayonnaise
2 tbsp. hot sauce
Zest of 1 lime
1/2 tsp. garlic powder
Kosher salt
Directions
In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.
Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.
Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.
Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.
Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.
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