Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerints include Sausage and Lentil Soup and Slow Cooker Chicken Ragù With Herbed Ricotta. Enjoy!

CHICKEN RANCH ENCHILADAS

This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."

Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish

To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.

Ingredients

1/4 cup butter

4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes

1 (10.75 ounce) can condensed cream of chicken soup

1 (16 ounce) container sour cream

1 (4.5 ounce) can chopped green chilies

1 (1 ounce) package ranch dressing mix

10 (8 inch) flour tortillas

2 cups shredded Mexican cheese blend

Directions

Preheat an oven to 350 degrees F.

Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.

Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.

Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

MEATBALL SUBS

This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)

For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.

Ingredients

4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side

1 egg

Kosher salt and black pepper

2 garlic cloves, peeled

Extra-virgin olive oil, for greasing

1 pound ground beef (at least 15 percent fat)

1/2 cup finely grated Parmesan, plus more for serving

2 tablespoons chopped basil leaves, plus more for serving

2 cups marinara sauce (homemade or from a 24-ounce jar)

4 slices mozzarella or provolone

Preparation

Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.

Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.

Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.

Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.

Tip

If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.

SAUSAGE AND LENTIL SOUP

This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8

To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.

Ingredients

2 cups dried French lentils, also known as du Puy

12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces

3 cups chopped kale leaves

1 medium onion, diced

2 cloves garlic, minced

6 cups low-sodium chicken broth

2 sprigs fresh thyme

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Instructions

Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.

Recipe Notes

Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.

OH-SO-BLUEBERRY ICE

This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.

Ingredients

1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries

1/4 cup sugar

1/4 cup lemonade concentrate, thawed

1 1/2 cups ginger ale

Preparation

Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.

Mound slush into 6 dishes; serve.

TROPICAL FRUIT SMOOTHIE BOWL

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

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

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

Ingredients

1 cup fat-free, plain yogurt

1 small banana, sliced crosswise, divided use

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

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

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

1/2 teaspoon stevia sweetener or 1 packet stevia sweetener

1 squeeze coconut-flavored liquid stevia sweetener

1 squeeze tropical punch-flavored stevia water enhancer

1 tablespoon fresh, chopped mint

1/4 cup chopped, dry-roasted pecans

4 sprigs fresh mint leaves

Directions

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

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

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

SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA

This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."

Yield: 4 servings; Time: 6 1/2 hours

This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs

1 small carrot, peeled and chopped

1/2 yellow or red onion, finely minced (about 1 cup)

4 garlic cloves, smashed and chopped

3 tablespoons tomato paste

2 tablespoons olive oil

1 sprig fresh thyme (or 1/2 teaspoon dried thyme)

1 sprig fresh oregano (or 1/2 teaspoon dried oregano)

1-1/2 teaspoons red-pepper flakes, plus more to taste

1 teaspoon onion powder

Kosher salt and black pepper

1 (14-ounce) can whole tomatoes or crushed tomatoes

8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta

1 cup whole-milk or part-skim ricotta

Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix

Juice of 1/4 lemon (1 to 2 teaspoons)

1 teaspoon balsamic vinegar

1 handful torn fresh basil leaves

Preparation

In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.

Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.

Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.

Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.

Divide among bowls and top with the ricotta mixture.