Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Smoky White Bean and Beef Sloppy Joes and Country Captain. Enjoy!

TROPICAL FRUIT SMOOTHIE BOWL

This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”

Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping

To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.

Ingredients

1 cup fat-free, plain yogurt

1 small banana, sliced crosswise, divided use

1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use

1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use

1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use

1/2 teaspoon stevia sweetener or 1 packet stevia sweetener

1 squeeze coconut-flavored liquid stevia sweetener

1 squeeze tropical punch-flavored stevia water enhancer

1 tablespoon fresh, chopped mint

1/4 cup chopped, dry-roasted pecans

4 sprigs fresh mint leaves

Directions

In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.

In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.

Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.

CHEF JOHN'S SALISBURY STEAK

This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings

To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.

Ingredients

For the Steaks:

1 pound 85% lean ground beef

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 large egg, beaten

1 pinch cayenne pepper, or to taste

1/2 cup plain bread crumbs

For the Gravy:

2 tablespoons salted butter

12 large white button mushrooms, sliced

1 cup diced onion

1 pinch salt

2 tablespoons all-purpose flour

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

3 cups high-quality, low-sodium beef broth

salt to taste

2 tablespoons salted butter

Directions

Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.

Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.

Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.

Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Chef's Notes:

You can use the meat mixture immediately rather than wrapping and refrigerating.

You can make the meatballs round or in any shape you like.

RED CABBAGE RAGU

This comes from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren’t too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead."

Yield: 4 servings; Time: 1 hour

To view this online, go to https://cooking.nytimes.com/recipes/1023000-red-cabbage-ragu.

Ingredients

6 tablespoons extra-virgin olive oil, plus more as needed

1 medium red cabbage (1 1/2 to 2 pounds), cut through the core into 6 wedges

Kosher salt and black pepper

1 red or yellow onion, coarsely chopped

5 garlic cloves, coarsely chopped

4-1/2 ounces (1 tube) double concentrate tomato paste, or 6 ounces (1 can) tomato paste

1/3 cup red wine

3/4 cup coarsely chopped parsley (from 1 1/2 cups leaves and tender stems)

1 teaspoon granulated sugar

1 teaspoon red-pepper flakes (optional)

1 pound tube pasta, like rigatoni or paccheri

Preparation

In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.

Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.

Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.

Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)

In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.

When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.

SMOKY WHITE BEAN AND BEEF SLOPPY JOES

This is from Sarah DiGregorio in The New York Times cooking e-newsletter. She wrote, "This update on the kid-friendly classic uses half the meat as a traditional sloppy Joe recipe, but retains the qualities that everyone loves: a tart-sweet savoriness and a quick cooking time. You can substitute ground pork, turkey, lamb or plant-based ground meat for the beef; the key is to use a protein that’s not too lean. A little fat helps carry the flavor of the meat through the entire dish. (If you use plant-based meat or you only have lean meat on hand, add another tablespoon of olive oil or your preferred fat.) The addition of adobo sauce from a can of chipotles imparts smoke, with just a hint of heat. (If you’d like a spicier version, by all means, chop up one or two of the chipotles and add them.) The leftover chipotles keep for at least two weeks in the fridge or indefinitely in the freezer, and they are a welcome addition to many dishes, like chicken tacos or chili."

Yield: 4 servings; Time: 20 minutes

to view this online, go to https://cooking.nytimes.com/recipes/1022280-smoky-white-bean-and-beef-sloppy-joes.

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

Kosher salt

1 red, yellow or orange bell pepper, finely chopped

1/2 pound ground beef, preferably 85 percent lean

1 packed tablespoon light or dark brown sugar

1 tablespoon tomato paste

1-1/2 teaspoons garlic powder

1/2 teaspoon ground cumin

3/4 cup canned or jarred tomato purée

1 tablespoon adobo sauce (from canned chipotles in adobo)

1 tablespoon cider vinegar

1 (15-ounce) can cannellini or pinto beans, drained

4 hamburger buns, preferably potato buns

Tomato slices and pickle chips, for topping

Preparation

Warm the oil in a large (12-inch) skillet over high heat. Add the onion, season with 1 teaspoon salt, and cook, stirring often, until softened, about 5 minutes.

Stir in the bell pepper, then spread out the vegetable mixture and let it cook undisturbed for about 1 minute. Stir well and repeat, letting the vegetables cook undisturbed for another minute or so at a time. You want the onions and peppers to get softened, seared and browned in spots, about 5 minutes total.

Push the vegetables to the sides of the pan, making an empty spot in the middle of the pan, and add the ground beef. Season the beef with a pinch of salt, and smash it flat with a spatula, letting it cook undisturbed for 1 minute until brown underneath. Break up the beef with the spatula and cook 1 to 2 more minutes, until completely browned with no visible pink spots.

Combine the vegetables and beef, then add the sugar and tomato paste, and cook for 1 minute to toast the tomato paste. Add the garlic powder and cumin, then the tomato purée, adobo sauce and vinegar. Stir in the beans. Reduce the heat to medium and let simmer to thicken slightly, about 3 minutes.

Meanwhile, toast the buns.

With a fork, roughly smash some of the beans to thicken the mixture. Taste and add more salt if necessary. Serve on toasted buns, topped with tomatoes and pickles.

SPANAKOPITA

This is from American Heart Association, and begins, "A traditional Greek entrée, spanakopita is a delicious, savory pie filled with spinach and onions mixed with feta cheese and eggs. The filling is enveloped between layers of light, flaky phyllo dough." Makes 4 servings; serving size: 1 1/2 cups

To view this online, go to https://recipes.heart.org/en/recipes/spanakopita

Ingredients

Cooking spray

1 teaspoon canola or corn oil and 1 tablespoon and 2 teaspoons canola or corn oil, divided use

1 medium onion (chopped)

1 medium garlic clove (minced)

OR

1/2 teaspoon bottled, minced garlic

1/2 cup fat-free ricotta cheese

2 large eggs

1/4 cup crumbled, fat-free feta

2 tablespoons fresh dillweed

OR

1 teaspoon dillweed

1/8 teaspoon black pepper

5 9 x 14-inch sheets frozen phyllo, thawed in refrigerator

2 pounds fresh baby spinach

OR

3 10-ounce packages frozen spinach, thawed and squeezed dry

Directions

Preheat the oven to 350°F. Lightly spray an 8- or 9-inch square baking dish with cooking spray.

In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until almost soft, stirring frequently. Cook the garlic for 1 minute. Reduce the heat to low. Cook half the spinach for 1 minute, tossing with tongs. Cook the remaining spinach until all the spinach is wilted, tossing constantly. Remove from the heat. Drain well in a colander, using the back of a fork to press out any excess liquid.

In a medium bowl, stir together the ricotta, eggs, feta, dillweed, and pepper. Stir in the spinach until well combined. Transfer the spinach mixture to the baking dish.

Place the 5 sheets of phyllo dough on a cutting board. Working quickly, use a sharp knife to cut the sheets in half. Keep the unused phyllo covered with a damp cloth or damp paper towels to prevent drying. Place 1 sheet over the spinach mixture. Using a pastry brush, lightly brush with 1 teaspoon oil. Layer with a second sheet. Brush with 1 teaspoon oil. Repeat with the remaining sheets and oil.

Bake for 30 minutes. Increase the oven temperature to 375˚F. Bake for 10 minutes, or until the top is golden and crisp. Serve warm.

Cooking Tip: For quicker assembly, cook the spinach a day ahead. Refrigerate it, covered, until you need it.

COUNTRY CAPTAIN

This recipe is from Rohan Kamicheril and adapted by Ligaya Mishan on The New York Times cooking site. Ligaya wrote, "The American South has long laid claim to Country Captain, but the dish’s origins can be traced back to the British Raj. It’s an Anglo-Indian legacy of colonials with palates newly awakened to the possibilities of spice. In this version from Rohan Kamicheril, who grew up in Bangalore, only a few seasonings are called for: turmeric, ginger-garlic paste — easy to mash up quickly or buy premade — and Kashmiri chile powder, which has a gentle heat that can be approximated with a mix of paprika and cayenne. Vinegar is the last, vital touch, its sourness twangs the nerve and startles the other flavors into focus. The recipe is simple, but it takes skill to make, and should be eaten immediately."

Yield: 4 servings; Time: 45 minutes

This was featured in "Chicken and Potatoes With Commanding Flavor", and can be viewed online at https://cooking.nytimes.com/recipes/1022978-country-captain.

Ingredients

2 tablespoons ginger-garlic paste (see Tip)

1/2 teaspoon ground turmeric

1 teaspoon Kashmiri chile powder or 1/2 teaspoon cayenne plus 1/2 teaspoon sweet paprika

1 tablespoon distilled white vinegar

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Neutral oil, such as grapeseed or canola, for frying

1 large onion, thinly sliced into half-moons

1 large russet potato, peeled and cut into 1/2-inch dice

Salt

Soft white bread, such as a Pullman loaf or Japanese milk bread, for serving

Preparation

Combine the ginger-garlic paste with the turmeric, chile powder and vinegar in a large bowl, then toss the chicken in the marinade to coat. Let the chicken rest at room temperature while cooking the vegetables to give the spices time to infuse the meat.

Heat an inch of oil in a medium saucepan over medium-high until it reaches 340 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, drop a nub of potato into the oil to test: If you get a fervent sizzle, the oil is hot enough.) Add the onion and fry, turning occasionally with a spider or slotted spoon, until the onion is soft and uniformly dark chestnut brown in color, 9 to 11 minutes. Scoop out the onion and let drain on a plate lined with paper towels.

Bring the oil back up to 340 degrees. Add the diced potato and fry, turning occasionally, until golden brown on all sides, 6 to 8 minutes. Scoop out the potatoes and let drain on a plate lined with paper towels. Season generously with salt while still hot.

While the potatoes cook, set a large cast-iron or other heavy skillet over high heat. When the pan is just beginning to smoke, drizzle in 2 tablespoons of oil from the saucepan and swirl to cover the bottom of the pan. Add half of the marinated chicken, making sure to leave space between the pieces. Let cook undisturbed until browned and crisp, 4 to 5 minutes, then flip and cook to brown the other sides, another 4 to 5 minutes. Scrape chicken and any accumulated juices onto a serving platter or bowl. Repeat with remaining chicken, cooking in 2 tablespoons oil from the saucepan.

Add the onion and potato to the dish with the chicken. Stir gently, just enough for the juices from the chicken to gloss the onion and potato. Serve immediately with the bread.

Tip

You can find ginger-garlic paste at Indian markets, but it’s easy to make at home, too. For the 2 tablespoons called for here, chop 3 large cloves of garlic and a fat 1-inch piece of ginger, then smash them together using a mortar and pestle or continue chopping until very finely minced. Season with a tiny pinch of salt. For a larger batch, keep a 1:1 ratio of garlic to ginger and combine in a blender with salt to taste.