Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Fried Chicken Biscuits With Hot Honey Butter and Ham and Asparagus Fettuccine. Enjoy!
BEST EVER BEEF STEW
This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes
You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.
Ingredients:
2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves
Directions:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Serve immediately.
Notes:
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
VEGETARIAN BEAN AND RICE BURRITO
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.
"The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.
"These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas."
Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/vegetarian-bean-and-rice-burrito-recipe-3378550.
Ingredients
2 cups cooked rice
2 tablespoons fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
3 to 4 cloves garlic, minced
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas
Directions
Gather the ingredients.
In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
Cut in half, and serve immediately.
Tips
Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F.
Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your veggie burrito may not close properly.
Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.
Recipe Variations
Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.
Add salsa or pico de gallo, or use either to replace the hot sauce.
Spice up the burrito with canned green chiles or fresh or jarred jalapeño slices.
Toss 1/2 cup of corn or chopped bell pepper to the skillet when sautéing the vegetables.
Fold sliced avocado or a dollop of guacamole into the burrito.
Add a chopped tomato or canned spicy, chunky tomatoes (drained).
Shred vegan cheese and sprinkle it on the filling before folding.
Though not common in a burrito, a bit of shredded lettuce gives it an extra crunch.
For a little extra protein, add a scrambled egg or some leftover tofu scramble.
Are Vegetarian Burritos Healthy?
Generally, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add. One that will up the calorie count is sour cream, and there's little difference between store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.
CINNAMON-MAPLE APPLESAUCE
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."
Yield: 3 cups; Time: 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.
Ingredients
3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady
2 tablespoons lemon juice
2 tablespoons maple syrup, plus more as needed
3/4 teaspoon ground cinnamon
Pinch of kosher salt (about 1/8 teaspoon)
Preparation
In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.
Tip
To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.
HAM AND ASPARAGUS FETTUCCINE
This is from StephnDon at AllRecipes, who wrote, "I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 6 servings
To view this online, go to https://www.allrecipes.com/recipe/21452/ham-and-asparagus-fettuccine/.
Ingredients
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Dirctions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
Toss pasta and asparagus with sauce and serve immediately.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER
This is from Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in."
Yield: 6 servings; Time: 1 1/2 hours, plus cooling
This was featured in "Grab Your Picnic Baskets: The Party’s Moving Outside", and can be viewed online at https://cooking.nytimes.com/recipes/1018818-fried-chicken-biscuits-with-hot-honey-butter.
Note: The article is well worth reading; I thoroughly enjoyed it! (Thanks for a great read, and great recipes, Tejal!) Also, check out Sam Sifton's guide, "How to Make Fried Chicken". It's a helpful guide, whether you're a long-time cook, or just starting out.
Ingredients
For the biscuits:
3 cups/450 grams all-purpose flour
3 tablespoons/37 grams baking powder
1 tablespoon sugar
1-1/2 teaspoons kosher salt
7 tablespoons cold unsalted butter, cubed
1-1/2 cups whole milk
For the chicken:
6 boneless, skinless chicken thighs
3/4 cup all-purpose flour
2 teaspoons cayenne
2 teaspoons kosher salt, plus more for seasoning
3 eggs
3 cups panko bread crumbs
Canola or other neutral oil, for frying
For the butter:
10 tablespoons unsalted butter, softened
3 tablespoons honey
Hot sauce, a vinegary variety such as Crystal, to taste
Sliced dill pickles, for serving
Preparation
Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren’t crushed. Serve with additional hot sauce and pickles on the side.
Tuesday, May 31, 2022
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Chicken Tacos With Chipotle and Roasted Root Veggie Breakfast Tacos. Enjoy!
PORK TACOS WITH MANGO SALSA
This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."
Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.
Ingredients
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco
Directions
Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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.
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
TACO LETTUCE WRAPS
This is from Kristina72913 at AllRecipes. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.
Ingredients
1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried
Directions
Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.
BUFFALO TURKEY TACOS
Recipe Yield: Makes 8 servings
Source: Jennie-O
View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
CHICKEN TACOS WITH CHIPOTLE
This is from David Tanis on The New York Times cooking site. David wrote, "For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with 'chipotle chiles in adobo' on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed."
Yield: 4 servings; Time: 1 hour
This was featured in "Chicken Tacos Let You Think Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1017936-chicken-tacos-with-chipotle.
Ingredients
For the tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
PORK TACOS WITH MANGO SALSA
This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."
Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.
Ingredients
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco
Directions
Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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.
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
TACO LETTUCE WRAPS
This is from Kristina72913 at AllRecipes. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.
Ingredients
1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried
Directions
Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.
BUFFALO TURKEY TACOS
Recipe Yield: Makes 8 servings
Source: Jennie-O
View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
CHICKEN TACOS WITH CHIPOTLE
This is from David Tanis on The New York Times cooking site. David wrote, "For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with 'chipotle chiles in adobo' on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed."
Yield: 4 servings; Time: 1 hour
This was featured in "Chicken Tacos Let You Think Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1017936-chicken-tacos-with-chipotle.
Ingredients
For the tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
Monday, May 30, 2022
Double-Post Monday - Burgers
Besides being Meatless Monday, it's also Double-Post Monday. Today's yummy double post deals with that iconic American food, burgers, for a reason: it's also Memorial Day here in the U.S. While it's the unofficial start of summer - a time to for grilling and/or picnics, Memorial Day is so much more. If you – or anyone in your family – is/was in the Armed Services – Thank You!
Okay, so this means it's a three-day holiday weekend. I've got six recipes to help you celebrate the day, including yummy Aloha Chicken Burgers and Bistro Onion Burgers. Enjoy!
POWER CHEESEBURGER
This is from The New York Times cooking e-newsletter. The recipe begins, “Maura Egan and Christine Muhlke developed this recipe in 2004, around the time of the Olympic Games in Athens, after talking with Shane Hamman, then the No. 1 weight lifter in America, capable of squatting more than 1,000 pounds. He ate two for lunch, amid his 5,000 calorie day. It’s pretty delicious.”
Yield: 1 cheeseburger, Time: 20 minutes
This was featured in “Food; Athens on 5,000 Calorires a Day”, and can be viewed online at https://cooking.nytimes.com/recipes/10971-power-cheeseburger.
Ingredients
8 ounces ground beef, like chuck
1 egg yolk, beaten
1 teaspoon paprika
1 teaspoon salt
2 to 3 slices sharp Cheddar cheese
1 sesame bun, halved and toasted if desired
Pickles
Ketchup and mustard
Preparation
In large bowl, combine beef, egg, paprika and salt. Mix well and form 1 large patty.
Heat a large nonstick skillet over medium-high heat. Add patty and cook 4 minutes; turn over and top with cheese. Continue to cook an additional 3 to 4 minutes for medium rare.
Place the burger cheese side up on bun and top with pickles, ketchup and/or mustard. Place other bun half on top and serve.
BLACK BEAN-QUINOA BURGERS
This comes from Vegetarian Times, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Makes 8 patties.
To view this online, click here.
Ingredients:
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Instructions:
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
Nutrition Information: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Yield: Serves 8
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
TURKEY BURGERS
Recipe Yield: 4 Servings
Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-burgers.
Ingredients
1 egg white
1 thin slice whole-wheat bread
1 small onion, grated
1 pound ground turkey
2 teaspoons ground coriander
Salt to taste
1 teaspoon pepper
1/4 teaspoon ground nutmeg
2 teaspoons virgin olive oil
Directions
In a large bowl, lightly beat egg white.
Tear bread into small pieces; soak in egg white 1 minute. Add remaining ingredients, except oil and thoroughly mix. Shape into four patties.
In a large non-stick skillet, heat oil. Cook patties over medium heat about 10 minutes on each side until cooked through.
Nutritional Information Per Serving: Calories: 208; Fat: 14 g; Sodium: 195 mg; Cholesterol: 48 mg; Protein: 17 g; Carbohydrates: 5 g
Diabetic Exchanges: 3 Meat
BISTRO ONION BURGERS
This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”
Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 pounds ground beef
1 envelope (about 1 ounce) dry onion soup and recipe mix
3 tablespoons water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomatoes slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
JUICY GRILLED CHEESEBURGERS
This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”
Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.
Ingredients
Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional
Directions
Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
Okay, so this means it's a three-day holiday weekend. I've got six recipes to help you celebrate the day, including yummy Aloha Chicken Burgers and Bistro Onion Burgers. Enjoy!
POWER CHEESEBURGER
This is from The New York Times cooking e-newsletter. The recipe begins, “Maura Egan and Christine Muhlke developed this recipe in 2004, around the time of the Olympic Games in Athens, after talking with Shane Hamman, then the No. 1 weight lifter in America, capable of squatting more than 1,000 pounds. He ate two for lunch, amid his 5,000 calorie day. It’s pretty delicious.”
Yield: 1 cheeseburger, Time: 20 minutes
This was featured in “Food; Athens on 5,000 Calorires a Day”, and can be viewed online at https://cooking.nytimes.com/recipes/10971-power-cheeseburger.
Ingredients
8 ounces ground beef, like chuck
1 egg yolk, beaten
1 teaspoon paprika
1 teaspoon salt
2 to 3 slices sharp Cheddar cheese
1 sesame bun, halved and toasted if desired
Pickles
Ketchup and mustard
Preparation
In large bowl, combine beef, egg, paprika and salt. Mix well and form 1 large patty.
Heat a large nonstick skillet over medium-high heat. Add patty and cook 4 minutes; turn over and top with cheese. Continue to cook an additional 3 to 4 minutes for medium rare.
Place the burger cheese side up on bun and top with pickles, ketchup and/or mustard. Place other bun half on top and serve.
BLACK BEAN-QUINOA BURGERS
This comes from Vegetarian Times, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Makes 8 patties.
To view this online, click here.
Ingredients:
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Instructions:
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
Nutrition Information: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Yield: Serves 8
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
TURKEY BURGERS
Recipe Yield: 4 Servings
Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-burgers.
Ingredients
1 egg white
1 thin slice whole-wheat bread
1 small onion, grated
1 pound ground turkey
2 teaspoons ground coriander
Salt to taste
1 teaspoon pepper
1/4 teaspoon ground nutmeg
2 teaspoons virgin olive oil
Directions
In a large bowl, lightly beat egg white.
Tear bread into small pieces; soak in egg white 1 minute. Add remaining ingredients, except oil and thoroughly mix. Shape into four patties.
In a large non-stick skillet, heat oil. Cook patties over medium heat about 10 minutes on each side until cooked through.
Nutritional Information Per Serving: Calories: 208; Fat: 14 g; Sodium: 195 mg; Cholesterol: 48 mg; Protein: 17 g; Carbohydrates: 5 g
Diabetic Exchanges: 3 Meat
BISTRO ONION BURGERS
This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”
Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 pounds ground beef
1 envelope (about 1 ounce) dry onion soup and recipe mix
3 tablespoons water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomatoes slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
JUICY GRILLED CHEESEBURGERS
This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”
Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.
Ingredients
Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional
Directions
Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
Meatless Monday
Okay, after several weeks of being MIA, I'm back, just in time for Memorial Day.
If it's Monday (and my calendar indicates that it is), then it's time for another Meatless Monday. Here are six recipes to help you through this day, including Lowcountry Pickled Coleslaw and Sweet-and-Spicy Grilled Vegetables With Burrata. Enjoy!
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1 1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directionss
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years (mainly feminist bulletin boards), and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
CRUSTY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.” Yield: 8 to 12 servings; Time: 1 hour 15 minutes.
This was featured in “Macaroni and Lots of Cheese” and can also be found by clicking here.
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk
Preparation
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
LOWCOUNTRY PICKLED COLESLAW
This comes from Kim Severs, also in The New York Times cooking e-newsletter. Kim wrote, “Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.” Yield: 8 servings.
This was featured in “Summer Seafood Boils Take On Local Flavor”, and can be found by clicking here.
Ingredients
For the Slaw:
5 cups chopped green cabbage (1/2-inch pieces)
2 cups chopped purple cabbage (1/2-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
For the Dressing:
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
For Serving:
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper
Preparation
Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don’t have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don’t crowd them so they cook evenly."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "Let Vegetables Be the Star of Your Memorial Day," and can be viewed online at https://cooking.nytimes.com/recipes/1021091-sweet-and-spicy-grilled-vegetables-with-burrata.
Note: The original ingredients list calls for 1 tablespoon fish sauce or colatura (optional). However, since this is optional, and this is a vegetarian blog, I'm leaving it out. It was part of the Sweet-and-Spicy Sauce.
Ingredients
For the Sweet-and-Spicy Sauce:
1/4 cup chopped raisins, preferably golden, or dried apricots
2/3 cup white wine vinegar or cider vinegar (or a combination)
2 tablespoons honey, plus more to taste
1/4 teaspoon red-pepper flakes
Pinch of fine sea salt
For the Vegetables (use any or all):
Extra-virgin olive oil
2 to 3 bell peppers, quartered, stems and seeds removed
1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick
1 small eggplant, sliced diagonally 1/2-inch thick
2 to 4 ears yellow corn, shucked
8 ounces mushrooms, trimmed and halved or quartered
1 bunch thick asparagus, ends snapped
8 ounces cherry tomatoes, preferably still on the vine
For Serving:
2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices
Preparation
Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don’t fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.
Tip
To make this using a broiler, spread the vegetables on a rimmed sheet pan, drizzle with oil and broil until browned on top, then flip and broil until browned on the other side. The timing will depend on the vegetable, so stick with one kind per baking pan. You’ll need to do this in batches. You can also use a grill pan.
If it's Monday (and my calendar indicates that it is), then it's time for another Meatless Monday. Here are six recipes to help you through this day, including Lowcountry Pickled Coleslaw and Sweet-and-Spicy Grilled Vegetables With Burrata. Enjoy!
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1 1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directionss
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years (mainly feminist bulletin boards), and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
CRUSTY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.” Yield: 8 to 12 servings; Time: 1 hour 15 minutes.
This was featured in “Macaroni and Lots of Cheese” and can also be found by clicking here.
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk
Preparation
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
LOWCOUNTRY PICKLED COLESLAW
This comes from Kim Severs, also in The New York Times cooking e-newsletter. Kim wrote, “Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.” Yield: 8 servings.
This was featured in “Summer Seafood Boils Take On Local Flavor”, and can be found by clicking here.
Ingredients
For the Slaw:
5 cups chopped green cabbage (1/2-inch pieces)
2 cups chopped purple cabbage (1/2-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
For the Dressing:
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
For Serving:
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper
Preparation
Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don’t have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don’t crowd them so they cook evenly."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "Let Vegetables Be the Star of Your Memorial Day," and can be viewed online at https://cooking.nytimes.com/recipes/1021091-sweet-and-spicy-grilled-vegetables-with-burrata.
Note: The original ingredients list calls for 1 tablespoon fish sauce or colatura (optional). However, since this is optional, and this is a vegetarian blog, I'm leaving it out. It was part of the Sweet-and-Spicy Sauce.
Ingredients
For the Sweet-and-Spicy Sauce:
1/4 cup chopped raisins, preferably golden, or dried apricots
2/3 cup white wine vinegar or cider vinegar (or a combination)
2 tablespoons honey, plus more to taste
1/4 teaspoon red-pepper flakes
Pinch of fine sea salt
For the Vegetables (use any or all):
Extra-virgin olive oil
2 to 3 bell peppers, quartered, stems and seeds removed
1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick
1 small eggplant, sliced diagonally 1/2-inch thick
2 to 4 ears yellow corn, shucked
8 ounces mushrooms, trimmed and halved or quartered
1 bunch thick asparagus, ends snapped
8 ounces cherry tomatoes, preferably still on the vine
For Serving:
2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices
Preparation
Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don’t fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.
Tip
To make this using a broiler, spread the vegetables on a rimmed sheet pan, drizzle with oil and broil until browned on top, then flip and broil until browned on the other side. The timing will depend on the vegetable, so stick with one kind per baking pan. You’ll need to do this in batches. You can also use a grill pan.
Monday, May 16, 2022
Monday, May 9, 2022
Friday, May 6, 2022
Friday Recipes
It's finally Friday. Yay! I have a ton of stuff planned for the weekend, mostly cleaning house. Not exactly a fun weekend, but since Saturday morning is supposed to be rainy here in my neck of the woods, having a yard sale is out. (Maybe next weekend for that...)
Whatever your plans are for the weekend, we still need to eat. To that end, here are six yummy recipes to help you through the weekend, including Creamy Chicken Noodle Soup and Classic Shepherd's Pie. Enjoy!
CLASSIC LEMON MERINGUE PIE
This comes from Diana Rattray on The Spruce Eats. She wrote, “Here's a delicious lemon meringue pie, made with fresh lemon juice, eggs, and other ingredients. Use a homemade or purchased pie shell for this pie.”
To view this online, go to https://www.thespruceeats.com/classic-lemon-meringue-pie-3058029.
Ingredients:
1 baked pie pastry, 9-inch
1-1/2 cups granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
dash salt
1-1/2 cups hot water
3 egg yolks, slightly beaten
2 tablespoons butter
1 scant teaspoon grated lemon peel
1/3 cup fresh lemon juice
3 egg whites
1 teaspoon lemon juice, optional
6 tablespoons granulated sugar
Preparation:
In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well. Gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell.
Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over the hot filling, covering completely. Bake at 350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving.
BROCCOLI QUICHE BITES
This is from FamiliyTime, and starts off, “After the pastry thaws, it takes just 10 minutes to put together these easy-to-make appetizers that get lots of flavor from a surprising ingredient – vegetable soup mix.” Serves: 24 pieces; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1/2 of a 17.3-ounce package of Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
4 eggs, beaten
1 envelope dry vegetable soup and dip mix
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup whipped cottage cheese
1/2 cup shredded Cheddar cheese
Preparation
Heat the oven to 375°F. Lightly grease a 9x13-inch shallow baking dish.
Stir the eggs, soup mix, broccoli and cottage cheese in a medium bowl. Cover and refrigerate for 20 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x13-inch rectangle. Place the pastry into the bottom of the baking dish. Prick the pastry with a fork.
Spread the broccoli mixture in the baking dish. Sprinkle with the Cheddar cheese.
Bake for 30 minutes or until set. Let stand in the baking dish on a wire rack for 20 minutes. Cut into 24 pieces.
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
SCALLION MEATBALLS WITH SOY-GINGER GLAZE
This is from Melissa Jamilton and Christopher Hirsheimer and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails. They'll go quickly."
Yield: About two dozen meatballs; Time: 1 hour
This was featured in "Along an Old Canal, Artful Neglect Finds a Home", and can be viewed online at https://cooking.nytimes.com/recipes/1014039-scallion-meatballs-with-soy-ginger-glaze.
Ingredients
For the sauce
1/2 cup dark brown sugar
1/2 cup soy sauce, preferably Japanese or reduced sodium
1/2 cup mirin sweet rice wine, or 1/2 cup sake with 1/4 cup sugar
1/4 cup chopped peeled ginger
1 teaspoon ground coriander
4 whole black peppercorns
For the meatballs
1 pound ground turkey
4 large or 6 small scallions, finely chopped
1 bunch cilantro, finely chopped about 1 cup
1 egg, lightly beaten
2 tablespoons sesame oil
2 tablespoons soy sauce
Freshly ground black pepper
Vegetable oil
Directions
Make sauce: Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.)
Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.
In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.
QATAYEF ASAFIRI (STUFFED SEMOLINA PANCAKES)
This is from Reem Kassis in The New York Times cooking enewsletter. Reem wrote, "Qatayef are synonymous with Ramadan. It is during this month that bakeries start making the pastry for these stuffed pancakes, and the lines spill into the street as people wait their turn to buy them. Golden underneath and speckled with bubbles on top, qatayef are cooked only on one side. They can be large or small. The large ones are normally stuffed with nuts or cheese and folded over, then fried or baked, and drenched in sugar syrup. The small ones, called qatayef asafiri (or little bird qatayef), are stuffed with a creamy filling, only half closed, then dipped in pistachio and drizzled with thick, faintly floral sugar syrup. The batter is very simple; the key is to make sure it is the right consistency, like that of heavy cream."
Yield: About 30 pieces; Time: 45 minutes
This was featured in "The Dessert That Tastes Best One Month Out of Every Year", and can be viewed online at https://cooking.nytimes.com/recipes/1023041-qatayef-asafiri-stuffed-semolina-pancakes.
Ingredients
For the Syrup:
1/2 cup granulated sugar
A squeeze of fresh lemon juice
1 teaspoon orange blossom water or rose water, or a combination
For the Batter:
1 cup all-purpose flour
1/4 cup fine semolina flour
1 tablespoon granulated sugar
1/2 teaspoon instant or quick-rise yeast
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground mahlab (optional, see Tip)
1/4 teaspoon orange blossom water or rose water (optional)
For the Filling:
1 cup/8 ounces mascarpone
1/2 cup heavy cream
3 tablespoons confectioners’ sugar
1 teaspoon orange blossom water or rose water, or a combination
1/4 cup/about 1 ounce finely ground unroasted, unsalted pistachios, preferably Turkish, for finishing
Preparation
Prepare the syrup: In a small saucepan, combine the sugar, lemon juice and 1/4 cup water. Bring to a boil over medium heat. Lower heat and simmer until slightly thickened, about 5 minutes. Set aside to cool completely, then stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water.
Make the batter: Add 1-1/4 cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients and process until smooth. The batter should be quite loose, similar to heavy cream in consistency. Set aside to rest for 15 minutes.
Meanwhile, prepare the filling: Place the mascarpone, heavy cream, confectioners’ sugar, 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water in a small bowl. Use a handheld electric mixer to whip into stiff peaks. Refrigerate until ready to use.
Cook the qatayef: Place a medium nonstick skillet or griddle over medium heat until hot. Mix the batter to ensure it is smooth, then pour separate 1-tablespoon portions of batter into the pan, fitting about 4 circles. Cook qatayef until the entire surface is covered in small bubbles and the center loses its sheen, about 30 to 45 seconds. (You might be able to cook off more at a time once you’ve determined the right temperature and consistency of the batter.) If the bubbles are large and sparse, then your batter is too thick; stir 1 tablespoon of water into the batter to thin. Qatayef cook only on one side; the base should be uniformly golden and the top covered in small bubbles. If the disks brown too quickly — or unevenly — underneath before the batter loses its sheen on top, lower the heat slightly.
Transfer each cooked qatayef to a large tray lined with a dish towel and cover with another dish towel while you cook the remaining batter.
Fill the qatayef: Fold each into a half-moon, bubble side on the inside, and pinch to seal the edges together halfway. Using a teaspoon or a piping bag, fill the opening with the cream, then dip the exposed cream filling into the ground pistachios.
Arrange the filled qatayef on a serving platter. These can be covered in plastic wrap and refrigerated for several hours until ready to serve. To serve, drizzle the cooled syrup over the qatayef and offer guests more syrup to add to their individual plates, if they choose.
Tip
Mahlab, the kernel found inside the pit of a cherry, adds a floral and nutty aroma to sweets and gives Arabic cheese its distinct flavor. It is available whole or ground from Middle Eastern grocery stores, but goes rancid quickly, so buy it whole and grind it as needed, storing the rest in the freezer until needed.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
Whatever your plans are for the weekend, we still need to eat. To that end, here are six yummy recipes to help you through the weekend, including Creamy Chicken Noodle Soup and Classic Shepherd's Pie. Enjoy!
CLASSIC LEMON MERINGUE PIE
This comes from Diana Rattray on The Spruce Eats. She wrote, “Here's a delicious lemon meringue pie, made with fresh lemon juice, eggs, and other ingredients. Use a homemade or purchased pie shell for this pie.”
To view this online, go to https://www.thespruceeats.com/classic-lemon-meringue-pie-3058029.
Ingredients:
1 baked pie pastry, 9-inch
1-1/2 cups granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
dash salt
1-1/2 cups hot water
3 egg yolks, slightly beaten
2 tablespoons butter
1 scant teaspoon grated lemon peel
1/3 cup fresh lemon juice
3 egg whites
1 teaspoon lemon juice, optional
6 tablespoons granulated sugar
Preparation:
In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well. Gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell.
Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over the hot filling, covering completely. Bake at 350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving.
BROCCOLI QUICHE BITES
This is from FamiliyTime, and starts off, “After the pastry thaws, it takes just 10 minutes to put together these easy-to-make appetizers that get lots of flavor from a surprising ingredient – vegetable soup mix.” Serves: 24 pieces; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1/2 of a 17.3-ounce package of Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
4 eggs, beaten
1 envelope dry vegetable soup and dip mix
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup whipped cottage cheese
1/2 cup shredded Cheddar cheese
Preparation
Heat the oven to 375°F. Lightly grease a 9x13-inch shallow baking dish.
Stir the eggs, soup mix, broccoli and cottage cheese in a medium bowl. Cover and refrigerate for 20 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x13-inch rectangle. Place the pastry into the bottom of the baking dish. Prick the pastry with a fork.
Spread the broccoli mixture in the baking dish. Sprinkle with the Cheddar cheese.
Bake for 30 minutes or until set. Let stand in the baking dish on a wire rack for 20 minutes. Cut into 24 pieces.
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
SCALLION MEATBALLS WITH SOY-GINGER GLAZE
This is from Melissa Jamilton and Christopher Hirsheimer and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails. They'll go quickly."
Yield: About two dozen meatballs; Time: 1 hour
This was featured in "Along an Old Canal, Artful Neglect Finds a Home", and can be viewed online at https://cooking.nytimes.com/recipes/1014039-scallion-meatballs-with-soy-ginger-glaze.
Ingredients
For the sauce
1/2 cup dark brown sugar
1/2 cup soy sauce, preferably Japanese or reduced sodium
1/2 cup mirin sweet rice wine, or 1/2 cup sake with 1/4 cup sugar
1/4 cup chopped peeled ginger
1 teaspoon ground coriander
4 whole black peppercorns
For the meatballs
1 pound ground turkey
4 large or 6 small scallions, finely chopped
1 bunch cilantro, finely chopped about 1 cup
1 egg, lightly beaten
2 tablespoons sesame oil
2 tablespoons soy sauce
Freshly ground black pepper
Vegetable oil
Directions
Make sauce: Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.)
Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.
In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.
QATAYEF ASAFIRI (STUFFED SEMOLINA PANCAKES)
This is from Reem Kassis in The New York Times cooking enewsletter. Reem wrote, "Qatayef are synonymous with Ramadan. It is during this month that bakeries start making the pastry for these stuffed pancakes, and the lines spill into the street as people wait their turn to buy them. Golden underneath and speckled with bubbles on top, qatayef are cooked only on one side. They can be large or small. The large ones are normally stuffed with nuts or cheese and folded over, then fried or baked, and drenched in sugar syrup. The small ones, called qatayef asafiri (or little bird qatayef), are stuffed with a creamy filling, only half closed, then dipped in pistachio and drizzled with thick, faintly floral sugar syrup. The batter is very simple; the key is to make sure it is the right consistency, like that of heavy cream."
Yield: About 30 pieces; Time: 45 minutes
This was featured in "The Dessert That Tastes Best One Month Out of Every Year", and can be viewed online at https://cooking.nytimes.com/recipes/1023041-qatayef-asafiri-stuffed-semolina-pancakes.
Ingredients
For the Syrup:
1/2 cup granulated sugar
A squeeze of fresh lemon juice
1 teaspoon orange blossom water or rose water, or a combination
For the Batter:
1 cup all-purpose flour
1/4 cup fine semolina flour
1 tablespoon granulated sugar
1/2 teaspoon instant or quick-rise yeast
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground mahlab (optional, see Tip)
1/4 teaspoon orange blossom water or rose water (optional)
For the Filling:
1 cup/8 ounces mascarpone
1/2 cup heavy cream
3 tablespoons confectioners’ sugar
1 teaspoon orange blossom water or rose water, or a combination
1/4 cup/about 1 ounce finely ground unroasted, unsalted pistachios, preferably Turkish, for finishing
Preparation
Prepare the syrup: In a small saucepan, combine the sugar, lemon juice and 1/4 cup water. Bring to a boil over medium heat. Lower heat and simmer until slightly thickened, about 5 minutes. Set aside to cool completely, then stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water.
Make the batter: Add 1-1/4 cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients and process until smooth. The batter should be quite loose, similar to heavy cream in consistency. Set aside to rest for 15 minutes.
Meanwhile, prepare the filling: Place the mascarpone, heavy cream, confectioners’ sugar, 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water in a small bowl. Use a handheld electric mixer to whip into stiff peaks. Refrigerate until ready to use.
Cook the qatayef: Place a medium nonstick skillet or griddle over medium heat until hot. Mix the batter to ensure it is smooth, then pour separate 1-tablespoon portions of batter into the pan, fitting about 4 circles. Cook qatayef until the entire surface is covered in small bubbles and the center loses its sheen, about 30 to 45 seconds. (You might be able to cook off more at a time once you’ve determined the right temperature and consistency of the batter.) If the bubbles are large and sparse, then your batter is too thick; stir 1 tablespoon of water into the batter to thin. Qatayef cook only on one side; the base should be uniformly golden and the top covered in small bubbles. If the disks brown too quickly — or unevenly — underneath before the batter loses its sheen on top, lower the heat slightly.
Transfer each cooked qatayef to a large tray lined with a dish towel and cover with another dish towel while you cook the remaining batter.
Fill the qatayef: Fold each into a half-moon, bubble side on the inside, and pinch to seal the edges together halfway. Using a teaspoon or a piping bag, fill the opening with the cream, then dip the exposed cream filling into the ground pistachios.
Arrange the filled qatayef on a serving platter. These can be covered in plastic wrap and refrigerated for several hours until ready to serve. To serve, drizzle the cooled syrup over the qatayef and offer guests more syrup to add to their individual plates, if they choose.
Tip
Mahlab, the kernel found inside the pit of a cherry, adds a floral and nutty aroma to sweets and gives Arabic cheese its distinct flavor. It is available whole or ground from Middle Eastern grocery stores, but goes rancid quickly, so buy it whole and grind it as needed, storing the rest in the freezer until needed.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
Thursday, May 5, 2022
Mexican Recipes
Okay, quick...what day is it?
I can almost hear someone thinking, "It's Thursday!" Yes, that's right. It's also May 5, otherwise known as Cinco de Mayo. While it's a great reason to eat Mexican food, it's also nice to know why it's celebrated. (To find out why Cinco de Mayo is celebrated, you can click here or here.)
Okay, so now onto the food part, specifically six Mexican recipes. Today's offerings include Quick Chicken Quesadillas and Spiced Mexican Chocolate Cookies. Enjoy!
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
SPICED MEXICAN CHOCOLATE COOKIES
This is from Betty Crocker, and begins, "We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!"
Prep Time: 25 minutes; Total Time: 1 hour 50 minutes; Servings: 36
To view this online, click here.
Ingredients
1-1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar
Directions
Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes. Shape dough into 36 (1-1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Tips from the Betty Crocker Kitchens
tip 1
Demerara sugar is an amber-colored cane sugar whose crystals are slightly larger than regular granulated sugar. Sprinkled over the top of these Spiced Mexican Chocolate Cookies, it adds a nice crunch and a lovely appearance.
Tip 2
When it comes to spices, freshness counts. To get the most flavor, spices should be stored in sealed containers and kept in a cool, dark place. Ground spices over a year old have likely faded in potency and won’t give your baked goods all the flavor they deserve.
tip 3
Cayenne may seem like a strange ingredient for a cookie, but, in this case, it adds just enough heat to be interesting, without being overwhelming.
tip 4
For best results, bake your Spiced Mexican Chocolate Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
CHICKEN ENCHILADAS
This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
QUICK CHICKEN QUESADILLAS
This is from Old El Paso, and begins, "Feeding a family is a snap with this dinner that's on the table in less than 30 minutes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/quick-chicken-quesadillas.
Ingredients
6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
Cooking spray
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1/4 cup sour cream
Preparation
Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
Expert Tips
If you can't find the refrigerated seasoned chicken, substitute 1 1/2 cups diced cooked chicken.
A salad of fresh melon chunks, pineapple and berries, plus glasses of lemonade or iced tea will add a cool, fresh touch to these yummy quesadillas.
To make Quick Chicken-Vegetable Quesadillas, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green onions over the cheese for each quesadilla.
CHEESE AND BEAN QUESADILLAS
This is from the June 2004 Vegetarian Times, page 24. It begins, "Any time of day you yearn for Tex-Mex flavors, whip up one of these quesadillas for a filling, nutritious meal. These work well with a creamed corn soup to start and a bowl of sweet seasonal berries to end the meal. To drink? Chilled fruit juice." Makes 6 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/cheese-and-bean-quesadillas/.
Ingredients
1-1/2 cups no-fat refried beans
1 cup corn kernels
1/2 cup salsa
6 8-inch low-fat tortillas, preferably flavored
2 cups grated cheddar-flavored soy cheese
1 tsp. chili powder, or more as desired
3 tomatoes, stemmed and chopped
1 avocado, peeled and chopped
1 tsp. ground cumin
Preparation
Combine beans, corn kernels and salsa in a saucepan, and cook, stirring, over medium heat until hot.
Place a tortilla flat on a work surface. Sprinkle about 1/3 cup cheese over tortilla. Spread about 1/2 cup bean mixture on one half of tortilla, and fold tortilla over to encase filling and cheese. Set aside. Repeat with remaining ingredients until 6 quesadillas are ready for cooking.
Spray a large nonstick skillet with nonstick cooking spray, and heat over medium heat. Put 3 quesadillas into skillet, and cook, turning 2 or 3 times, until tortillas brown slightly on both sides and cheese melts. Remove from skillet, and place on individual serving plates. Repeat with remaining quesadillas. Respray skillet as needed to prevent any sticking.
Toss together chili powder, tomatoes, avocado and cumin. Sprinkle mixture with lime juice, and season with salt and pepper. Spoon equal portions of mixture over quesadillas, and serve.
I can almost hear someone thinking, "It's Thursday!" Yes, that's right. It's also May 5, otherwise known as Cinco de Mayo. While it's a great reason to eat Mexican food, it's also nice to know why it's celebrated. (To find out why Cinco de Mayo is celebrated, you can click here or here.)
Okay, so now onto the food part, specifically six Mexican recipes. Today's offerings include Quick Chicken Quesadillas and Spiced Mexican Chocolate Cookies. Enjoy!
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
SPICED MEXICAN CHOCOLATE COOKIES
This is from Betty Crocker, and begins, "We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!"
Prep Time: 25 minutes; Total Time: 1 hour 50 minutes; Servings: 36
To view this online, click here.
Ingredients
1-1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar
Directions
Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes. Shape dough into 36 (1-1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Tips from the Betty Crocker Kitchens
tip 1
Demerara sugar is an amber-colored cane sugar whose crystals are slightly larger than regular granulated sugar. Sprinkled over the top of these Spiced Mexican Chocolate Cookies, it adds a nice crunch and a lovely appearance.
Tip 2
When it comes to spices, freshness counts. To get the most flavor, spices should be stored in sealed containers and kept in a cool, dark place. Ground spices over a year old have likely faded in potency and won’t give your baked goods all the flavor they deserve.
tip 3
Cayenne may seem like a strange ingredient for a cookie, but, in this case, it adds just enough heat to be interesting, without being overwhelming.
tip 4
For best results, bake your Spiced Mexican Chocolate Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
CHICKEN ENCHILADAS
This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
QUICK CHICKEN QUESADILLAS
This is from Old El Paso, and begins, "Feeding a family is a snap with this dinner that's on the table in less than 30 minutes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/quick-chicken-quesadillas.
Ingredients
6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
Cooking spray
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1/4 cup sour cream
Preparation
Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
Expert Tips
If you can't find the refrigerated seasoned chicken, substitute 1 1/2 cups diced cooked chicken.
A salad of fresh melon chunks, pineapple and berries, plus glasses of lemonade or iced tea will add a cool, fresh touch to these yummy quesadillas.
To make Quick Chicken-Vegetable Quesadillas, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green onions over the cheese for each quesadilla.
CHEESE AND BEAN QUESADILLAS
This is from the June 2004 Vegetarian Times, page 24. It begins, "Any time of day you yearn for Tex-Mex flavors, whip up one of these quesadillas for a filling, nutritious meal. These work well with a creamed corn soup to start and a bowl of sweet seasonal berries to end the meal. To drink? Chilled fruit juice." Makes 6 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/cheese-and-bean-quesadillas/.
Ingredients
1-1/2 cups no-fat refried beans
1 cup corn kernels
1/2 cup salsa
6 8-inch low-fat tortillas, preferably flavored
2 cups grated cheddar-flavored soy cheese
1 tsp. chili powder, or more as desired
3 tomatoes, stemmed and chopped
1 avocado, peeled and chopped
1 tsp. ground cumin
Preparation
Combine beans, corn kernels and salsa in a saucepan, and cook, stirring, over medium heat until hot.
Place a tortilla flat on a work surface. Sprinkle about 1/3 cup cheese over tortilla. Spread about 1/2 cup bean mixture on one half of tortilla, and fold tortilla over to encase filling and cheese. Set aside. Repeat with remaining ingredients until 6 quesadillas are ready for cooking.
Spray a large nonstick skillet with nonstick cooking spray, and heat over medium heat. Put 3 quesadillas into skillet, and cook, turning 2 or 3 times, until tortillas brown slightly on both sides and cheese melts. Remove from skillet, and place on individual serving plates. Repeat with remaining quesadillas. Respray skillet as needed to prevent any sticking.
Toss together chili powder, tomatoes, avocado and cumin. Sprinkle mixture with lime juice, and season with salt and pepper. Spoon equal portions of mixture over quesadillas, and serve.
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