Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Cheesy Skillet Taco Mac and Sweet Potato and Mustard Turkey Burgers. Enjoy!

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1 1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1 1/4 cups whole grain quinoa (about 7 ounces)

1 3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

SLOPPY JOES

This is from Ree Drummond on the Food Network.

Active Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings; Level: East

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/sloppy-joes-2120434.

Ingredients

2 1/2 pounds ground beef

1 large green bell pepper, diced

1/2 large onion, diced

1 1/2 cups ketchup

5 cloves garlic, minced

Hot sauce, such as Tabasco

Worcestershire sauce

Salt and freshly ground black pepper

8 kaiser rolls

2 tablespoons packed brown sugar

2 teaspoons chili powder, or more as needed

1 teaspoon dry mustard

1/2 teaspoon red pepper flakes, or more as needed

2 tablespoons butter, softened

Chips or salad, for serving, if desired

Ingredients

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

MISO CHICKEN

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Yield: 4 servings; Time: 45 minutes.

This was featured in Asian Pantry Essentials and can also be found online by clicking here.

Ingredients

4 tablespoons unsalted butter, softened

1/2 cup white miso

2 tablespoons honey

1 tablespoon rice vinegar (do not use seasoned rice vinegar)

Black pepper, to taste

8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Preparation

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.

Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

CHESSY SKILLET TACO MAC

This is from Kardea Brown on the Food Network. The recipe begins, "You may be familiar with that one-skillet macaroni dish that comes in a box where all you have to add is ground beef? Well, this is my version, with a little Tex-Mex twist. The whole family will eat it up, and it's so easy to put together."

Active Time: 25 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy

View this online at https://www.foodnetwork.com/recipes/cheesy-skillet-taco-mac-12821434.

Ingredients

1 tablespoon vegetable oil

1 cup diced onion

2 cloves garlic, minced

1 pound ground chuck

1 tablespoon Miss Brown’s House Seasoning, recipe follows

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

1-1/2 cups beef stock

8 ounces elbow pasta, cooked according to package directions

One 8-ounce block sharp Cheddar, shredded

Kosher salt and freshly ground black pepper

Sour cream and chopped green onions, for serving, optional

Miss Brown’s House Seasoning:

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground pepper

Directions

Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.

Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.

To serve, top with the sour cream and sprinkle with the green onions, if using.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

SWEET POTATO AND MUSTARD TURKEY BURGERS

This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”

Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers

Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)

To view this online, click here.

Ingredients

1/2 cup grated yellow onion

1 cup grated peeled sweet potato

1 lb ground turkey

1/2 cup finely chopped fresh parsley

1/3 cup spinach, finely chopped

1/2 cup gluten-free whole-grain mustard

1/2 tsp sea salt

Pinch of black pepper

Directions

Preheat oven to 375°. Line a baking sheet with parchment paper.

Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.

Mix all ingredients together in a large bowl until everything is well combined.

Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.

Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.

These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.