Pasta

If you've followed this blog for a while, you might realize that I love Pasta. I can't think of a time when I didn't love the stuff.

If you're the same way, today's post is sure to please. Check out the Slow-Cooker Bolognese, the sure-to-please One-Pan Spaghetti and Meatballs, and the rest of today's offerings. Enjoy!

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

This comes from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch."

Time: 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1019818-sausage-and-peppers-pasta-with-broccoli.

Ingredients

1/4 cup extra-virgin olive oil

1 pound sweet Italian pork sausage, casings removed

1 pound broccoli, cut into 1-1/2-inch florets (about 4 cups)

2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2-1/2 cups)

3 cloves garlic, thinly sliced

Kosher salt and pepper

1 pound rigatoni

1/2 cup grated Parmesan (2 ounces), plus more for serving

2 tablespoons fresh lemon juice (from about 1/2 lemon)

1/2 teaspoon red-pepper flakes

Preparation

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.

Serve the pasta with additional Parmesan for sprinkling on top.

CREAMY ONE-POT ORZO WITH CORN AND BACON

This comes from Samantha Seneviratne in The New York Times cooking enewsletter. For this recipe, Samantha wrote, "In 'Eat Your Vegetables: Bold Recipes for the Single Cook,' Joe Yonan suggests grating corn to take the kernels off and extract the delicious milky pulp from the cob. This method maximizes the amount of pure corn flavor that you can add to any dish. Here, most of the corn is grated to create a super creamy, one-pot pasta that tastes sweet and summery. Calabrian chile paste, which is usually made of chiles from the Calabria region of Italy, oil and vinegar add heat, acidity and a bit of smokiness to this dish. If you can’t find it, swap in some homemade red chile sauce or harissa."

Time: 40 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024482-creamy-one-pot-orzo-with-corn-and-bacon. While you're at it, you might want to sign up for The New York Times cooking enewsletter. Lots of great recipes and guides.

Ingredients

4 large ears corn, husked

6 ounces bacon, cut into pieces

12 ounces orzo

2 cups chicken broth

Kosher salt

1 cup basil, thinly sliced, plus more for garnish

1 to 2 tablespoons Calabrian chile paste (or harissa or homemade chile sauce), to taste

1 cup whole-milk ricotta cheese, for serving

Preparation

Split each cob in half crosswise. Using the large holes of a box grater set over a shallow bowl or rimmed baking sheet, take off the kernels and as much corn liquid as possible from 6 halves. Using a sharp knife, cut the kernels off of the remaining cob and keep separate.

In a large skillet with high sides, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Using a slotted spoon, remove the bacon and set aside.

Add the whole corn kernels to the skillet and cook until softened, about 2 minutes. Remove with a slotted spoon and set aside with the crisp bacon. Wipe out the skillet.

Add the orzo and cook until lightly toasted, 1 minute, stirring often. Add the broth and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is al dente and the liquid is mostly absorbed, about 8 minutes. (You can add a little more water if necessary.) Season to taste with salt.

Stir in the grated corn and liquid, cooked corn kernels, bacon, basil and chile paste. Season to taste with salt. Serve topped with ricotta and more basil.

CHICKEN SPAGHETTI

This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."

Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10

To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.

Ingredients

6 cups unsalted chicken stock

1 (14-oz.) bone-in, skin-on chicken breast, skin removed

3 (7-oz.) bone-in, skin-on chicken thighs, skin removed

12 ounces uncooked spaghetti

1 (5-oz.) can evaporated milk

2 tablespoons all-purpose flour

1 tablespoon lower-sodium Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons kosher salt

2 tablespoons unsalted butter

1 1/2 cups chopped yellow onion (about 1 medium onion)

1 1/2 cups chopped red bell pepper (about 1 large pepper)

2 cups chopped tomatoes (about 3 medium tomatoes)

4 ounces sharp white Cheddar cheese, shredded (about 1 cup)

Directions

Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)

Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.

Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4 1⁄2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.

Chef's Notes

You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.

RATATOUILLE PASTA

Originally from Rachael Ray, this was on page 54 of the June 2004 issue of Vegetarian Times, and begins, "A substantial meal, this captures the flavors of summer in each mouthful. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 4 servings in 30 minutes or less.

To view this online, go to https://www.vegetariantimes.com/recipes/rachael-rays-ratatouille-pasta/.

Ingredients

4 cloves garlic, minced

1/4 tsp. crushed red pepper

3 Tbs. extra virgin olive oil

1 small red bell pepper, seeded and chopped

1 green bell pepper or 1 Cubanelle pepper, seeded and chopped

1 medium-sized yellow-skinned onion, chopped

1 small eggplant, peeled or skin on and diced

1 medium-sized zucchini, coarsely diced

20 kalamata black olives, pitted and coarsely chopped

2 Tbs. capers, drained

1 28-oz. can crushed tomatoes

1/2 lb. rigatoni pasta, cooked until al dente

3 oz. pine nuts, toasted until golden

Preparation

Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles. Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper. Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.

Add tomatoes and parsley, and heat through. Toss with pasta, and top with toasted pine nuts.

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1-1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

SLOW-COOKER BOLOGNESE

This is from Betty Crocker, and begins, "Muir Glen® tomato paste provides a simple addition to this Bolognese that’s made using sausage and ground beef. Serve this slow cooked Italian sauce over pasta for dinner."

Prep Time: 25 minutes; Total Time: 8 hours 25 minutes; Servings: 10

To view this online, click here.

Ingredients

1 lb bulk Italian pork sausage

1 lb lean (at least 80%) ground beef

2 large onions, chopped (2 cups)

2 carrots, finely chopped (1 cup)

3 cloves garlic, finely chopped

2 cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained

1 can (6 oz) Muir Glen™ organic tomato paste

1 tablespoon balsamic vinegar

1 tablespoon packed brown sugar

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper flakes

16 oz uncooked spaghetti

3/4 cup shaved Parmesan cheese (3 oz)

1/2 cup chopped fresh basil leaves

Directions

Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, beef, onions, carrots and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage and beef are thoroughly cooked; drain.

In slow cooker, stir together meat mixture, tomatoes, tomato paste, vinegar, brown sugar, salt, pepper and pepper flakes.

Cover; cook on Low heat setting 8 hours.

About 15 minutes before serving, cook and drain spaghetti as directed on package. Serve meat mixture over spaghetti. Sprinkle individual servings with cheese and basil.

Lasagna

If you love Lasagna as much as I do, today's post is sure to please. Check out the Classic Lasagna, the Turkey Lasagna, and the Quick and Easy Lasagna. Enjoy!

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Ingredients

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 packages veggie crumbles (see note)

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Note: When I first started making this, I used to use boxed crumbles from the produce section of the local grocery store. However, for a while, the store didn't seem to be able to stock this particular brand. I now use Gardein Ground Be'f, Boca Vegan Crumbles, or MorningStar Meatless Crumbles. However, if you tend to use any of the other wonderful meatless crumbles products, feel free to use what you love.

Directions

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles

Make cheese layer:

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

QUICK AND EASY LASAGNA

Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.

My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.







Ingredients

16 ounce box of lasagna noodles

Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)

12-ounce package of Veggie Ground Crumbles (see note)

8-ounce package of Shredded Cheese (see note)

Taco seasoning pack (optional)

15-ounce can Manwich Sloppy Joe Sauce (optional)

Ingredients

Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.

While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.

As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.

To assemble:

Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.

Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.

Dig in!

Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.

With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.

With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.

REAL LASAGNA SOUP

This is from John Mitzewich, aka Chef John, on AllRecipes. This yumminess begins, " If you love lasagna, but don’t love the time and effort it takes to do all that layering, then this amazing lasagna soup is for you. Unlike many of the other lasagna soup recipes online, this is way more than just some pasta, meat, and cheese sitting in a bowl of thinned out tomato sauce. This is real lasagna in soup form.

"Anyway, I loved how this came out, and I think one of the secrets is baking the pasta to give it more of the taste and texture of an actual baked lasagna noodle. They may not have looked much different in the final product, but I found the texture to be far superior to the standard technique, which is just to heat up some cooked pasta in the finished soup. So I do recommend the extra few minutes of prep, but either way, if you’re in the mood for lasagna, but aren’t into the whole production, I really do hope you give this a try soon. Enjoy!"

Prep Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Makes 6 servings

To view this online, go to https://www.allrecipes.com/real-lasagna-soup-recipe-7967799.

Ingredients

Noodles:

8 ounces dry lasagna noodles

1 tablespoon olive oil

2 tablespoons butter

Soup Base:

2 tablespoons olive oil

1 pound lean ground beef

6 ounces bulk Italian sausage, or 1 Italian sausage links, casing removed

1 cup diced yellow onion

3 cloves garlic, minced

2 tablespoons tomato paste

1/4 teaspoon crushed red pepper flakes (optional)

1/4 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1-1/2 teaspoons kosher salt, or to taste

1 (24 ounce) jar prepared marinara sauce, or 3 cups homemade marinara sauce

4 cups chicken broth

2-1/2 cups water

2 tablespoons chopped fresh Italian parsley

Cheese Mixture:

12 ounces ricotta cheese

3 ounces mozzarella cheese, shredded

1/2 cup finely grated Parmigiano-Reggiano cheese

Garnish:

1/2 cup torn fresh basil and Italian parsley leaves (optional)

Directions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until just flexible, 4 to 5 minutes. Transfer noodles into cold water until cooled; drain very well.

Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper, and grease parchment with 1 tablespoon olive oil.

Cut noodles in half lengthwise. Arrange noodles in evenly overlapping rows on the prepared baking sheet. Brush with melted butter, and use fingers to rub some butter between the noodles.

Bake noodles in the preheated oven until they are golden, blistered, and are beginning to brown with crispy outside edges. Let cool; cut into bite-sized pieces.

Add 2 tablespoons olive oil to a soup pot, and place over high heat. Add beef and sausage. Use a spatula to break up the meat into small pieces; cook without stirring until liquid evaporates and meat begins to sizzle in its own fat, then continue to cook and stir until meat begins to brown, about 7 minutes.

Add onions, garlic, tomato paste, red pepper flakes, dried oregano, black pepper, and kosher salt. Cook and stir until onions begin to turn translucent, 3 to 4 minutes.

Stir in chicken broth, tomato sauce, and water. Bring to a simmer, reduce heat to medium low, and simmer for 45 minutes.

In a bowl, stir ricotta cheese, mozzarella cheese, and Parmesan cheese together; set aside.

Increase the heat under soup to medium high; stir in noodle pieces. Cook, stirring, until pasta is tender, about 10 minutes. Reduce heat to low, and stir in the 2 tablespoons Italian parsley.

Serve in bowls with a scoop of cheese mixture, and sprinkle with freshly torn basil and Italian parsley if desired.

Cook’s Note

The pasta does not have to be baked first, and can simply be broken up raw, stirred into the soup, and cooked until tender. Other pasta shapes can be used instead.

More or less chicken broth can be used for a thicker or thinner soup texture.

SKILLET LASAGNA

This is from Brittany at AllRecipes. It begins, "This no-bake skillet lasagna is made right on your stovetop and is a fast and easy alternative to store-bought hamburger mixes!"

Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 3 servings

To view this online, go to https://www.allrecipes.com/recipe/273775/skillet-lasagna/.

Ingredients

1/2 pound ground beef

1/2 (28 ounce) jar spaghetti sauce

1 (14.5 ounce) can diced tomatoes

1/2 onion, chopped

1 clove garlic, minced

2 teaspoons dried basil (Optional)

2 teaspoons dried oregano (Optional)

1 teaspoon salt

1 teaspoon black pepper

2 cups dried mafalda noodles

1 cup shredded mozzarella cheese

Directions

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.

Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.

Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.

Cook's Note:

You can use ground turkey in place of beef, if you like.

TURKEY LASAGNA

This is from Ina Garten on the Food Network. Prep Time: 50 minutes; Cook Time: 30 minutes; Total Time: 1 hour 20 minutes; Makes 8 servings; Level: Easy

To view this online, click here.

Ingredients

2 tablespoons olive oil

1 cup chopped yellow onion (1 onion)

2 garlic cloves, minced

1-1/2 pounds sweet Italian turkey sausage, casings removed

One 28-ounce can crushed tomatoes in tomato puree

One 6-ounce can tomato paste

1/4 cup chopped fresh flat-leaf parsley, divided

1/2 cup chopped fresh basil leaves

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/2 pound lasagna noodles

15 ounces ricotta cheese

3 to 4 ounces creamy goat cheese, crumbled

1 cup grated Parmesan, plus 1/4 cup for sprinkling

1 extra-large egg, lightly beaten

1 pound fresh mozzarella, thinly sliced

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

CLASSIC LASAGNA

This is from MyRecipes, and begins, "A classic, beefy lasagna recipe perfectly matches these traditional, zesty Italian ingredients and creamy homemade ricotta sauce. Tall layers of cheese, meat, and pasta will seriously satisfy your casserole cravings. Plus any leftovers for lunch the following day are always welcome. Tip: make this lasagna bake for a crowd by doubling the recipe and making ahead of time. Prep steps one through four, cover, and freeze. Thaw and bake (covered) at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly."

Prep Time: 20 minutes; Cook Time: 2 hours; Stand Time: 25 minutes; Total Time: 2 hours 45 minutes; Yield: 8 to 10 servings

To view this online, go to https://www.myrecipes.com/recipe/classic-lasagna-0.

Ingredients

2 medium onions, chopped

2 tablespoons olive oil, divided

4 garlic cloves, minced

1 pound lean ground beef

1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes

2 (6-oz.) cans tomato paste

1 (8-oz.) can basil, garlic, and oregano tomato sauce

1 bay leaf

1 teaspoon Italian seasoning

1-1/4 teaspoons salt, divided

3/4 teaspoon pepper, divided

12 lasagna noodles, uncooked

8 cups boiling water

1 (16-oz.) container ricotta cheese

2 large eggs, lightly beaten

1/4 cup grated Parmesan cheese

2 (6-oz.) packages part-skim mozzarella cheese slices

Garnish: chopped fresh parsley

Directions

Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.

Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.

Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.

Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.

Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.

Chef's Notes

The sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta.

Chicken - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with chicken, and includes Slow Cooker Chicken Stroganoff and Grilled Chicken Torta Sliders. Enjoy!

CROCKPOT MAPLE BBQ CHICKEN SANDWICHES

This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.

4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving

Ingredients

1/2 C. maple flavored syrup

2 T. prepared mustard

2 T. Worcestershire sauce

2 t. lemon juice

1/2 t. chili powder

1/4 t. garlic powder

4 boneless, skinned chicken breasts

Directions

Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.

You can either eat the breasts whole or shred them on buns or rice for more points.

CHICKEN PAPRIKASH

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.

This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.

Ingredients

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs

Kosher salt and freshly ground black pepper to taste

1 tablespoon neutral oil, like canola

3 tablespoons unsalted butter

1 large yellow or Spanish onion, peeled and diced

3 cloves garlic, peeled and minced

3 tablespoons Hungarian paprika, sweet or hot, or a combination

3 tablespoons all-purpose flour

1 cup canned crushed tomatoes or 1 large ripe tomato, chopped

1 cup chicken broth, homemade or, if not, low-sodium

1 pound egg noodles

3/4 cup sour cream

Preparation

Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.

Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.

Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.

Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.

Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

COWBOY CAVIAR PASTA SALAD

This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"

Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix

3 tablespoons cold water

2 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon honey

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1 cup chopped cooked chicken

1/2 cup chopped cooked bacon (5 slices)

1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed

1/2 cup frozen corn, cooked as directed on bag, cooled

1/2 cup chopped red bell pepper

1/2 cup diced fresh tomato

1/4 cup chopped fresh cilantro

2 tablespoons chopped red onion

Directions

Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.

In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.

Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

Tips from the Betty Crocker Kitchens

tip 1

For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.

tip 2

Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.

tip 3

This salad is delicious with either black-eyed peas or black beans—or both.

Tip 4

Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.

tip 5

No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.

tip 6

Add chopped jalapeño or serrano pepper for more heat.

Tip 7

In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.

BUTTER CHICKEN

This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."

Time: 1 hour 15 minutes; Yield: 6 servings

This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.

Ingredients

1-1/2 cups full-fat Greek yogurt

2 tablespoons lemon juice

1-1/2 tablespoons ground turmeric

2 tablespoons garam masala

2 tablespoons ground cumin

3 pounds chicken thighs, on the bone

1/4 pound unsalted butter

4 teaspoons neutral oil, like vegetable or canola oil

2 medium-size yellow onions, peeled and diced

4 cloves garlic, peeled and minced

3 tablespoons fresh ginger, peeled and grated or finely diced

1 tablespoon cumin seeds

1 cinnamon stick

2 medium-size tomatoes, diced

2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced

Kosher salt to taste

2/3 cup chicken stock, low-sodium or homemade

1-1/2 cups cream

1-1/2 teaspoons tomato paste

3 tablespoons ground almonds, or finely chopped almonds

1/2 bunch cilantro leaves, stems removed

Preparation

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

GRILLED CHICKEN TORTA SLIDERS

This comes from Old El Paso, and begins, "Get your torta on with these simple, fresh, party-sized chicken sandwiches."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-chicken-torta-sliders.

Ingredients

2 tablespoons vegetable oil

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

2 boneless skinless chicken breasts (3/4 lb)

8 slider buns, split

1 tablespoon butter, melted

1/2 cup Old El Paso™ refried beans (from 16-oz can)

1/2 medium avocado, pitted, peeled, thinly sliced

2 slices (1 oz each) Monterey Jack cheese, quartered

2 green onions, thinly sliced on the bias

Chopped fresh cilantro, if desired

Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Rub chicken breasts with oil mixture.

Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Cut each breast in quarters.

Meanwhile, brush cut sides of buns with melted butter and place, cut sides down, on grill. Cook 30 to 60 seconds or until cut sides are browned. Turn, and grill 30 to 60 seconds longer or until grill marks appear. Place beans in small microwavable bowl. Microwave uncovered on High 60 to 90 seconds or until softened and easy to stir. Spread bottom bun halves with beans. Top with avocado, then top with chicken.

Top chicken with cheese, remaining ingredients and tops of buns.

Expert Tips

Craving a little more heat? Opt for pepper Jack cheese.

Cutting green onions on the bias is easier (since they don’t roll around your cutting board) and are more beautiful, providing a slender slaw-like appearance.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Steak Taco Salad and Zesty Ranch Chicken Tacos. Enjoy!

CRISPY POTATO TACOS

This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. This recipe begins, "Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step."

Time: 1-1/4 hours; Yield: 4 servings

This was featured in "4 Easy Dishes That Embrace Everyday Vegetables", and can be viewed online at https://cooking.nytimes.com/recipes/1024397-crispy-potato-tacos.

Ingredients

For the Tacos

Sea salt

1-1/2 pounds potatoes (any variety), scrubbed and cut into 1-1/2-inch pieces

1-1/2 cups grated Cheddar

Handful of cilantro, leaves and stems finely chopped

1 small garlic clove, finely chopped

1 teaspoon ground cumin

1 teaspoon paprika

16 to 18 corn tortillas

Neutral oil, as needed

Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving

For the Spicy Red Salsa

3 tomatoes (about 1 pound), chopped

1/2 red onion, roughly chopped

Small handful of cilantro, leaves and stems roughly chopped

1 fresh serrano or Fresno chile (seeded, if you prefer less spice)

1 garlic clove, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon granulated sugar

Sea salt

3/4 cup vegetable stock

Preparation

Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.

Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.

Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.

Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.

In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.

Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)

Tip

You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.

STEAK TACO SALAD

This is from Tricia Manzanero Studeman on Southern Living's site. The recipe begins, "Who doesn’t love a good taco salad? It’s everything you love about taco night, but less assembly!

"Here, we sneak some classic Tex-Mex flavor from store-bought seasoning packets—they give the grilled flank steak a savory, cumin-scented punch. Piled high with grilled corn, tomatoes, creamy avocado, shredded cheese, and crumbled tortilla chips, this hearty main dish salad will make any weeknight dinner a fiesta."

First off, here are DIY Pickled Onions.

Microwave 1/2 cup each vinegar and water in a heatproof jar for 3 minutes. Stir in 1 tsp. sugar, 1/2 tsp. salt, and 1 sliced red onion. Let stand 20 minutes.."

Active Time: 45 minutes; Total Time: 55 minutes; Makes 4 servings

To view this online, go to https://www.southernliving.com/steak-taco-salad-7556399.

Ingredients

1 (8-oz.) container sour cream

2/3 cup smooth mild salsa

1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish

3 tsp. kosher salt, divided

1 (1-oz.) envelope taco seasoning mix, divided

2 Tbsp. canola oil

3 ears (about 1 lb. total) fresh yellow corn

1 (1-1/2-lb.) top sirloin steak (1 to 1-1/2 inches thick)

1 (5-oz.) pkg. spring mix salad greens (about 7 cups)

1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1-3/4 cups)

1-1/2 cups roughly crushed tortilla chips

1-1/2 cups diced plum tomatoes (from 3 medium tomatoes)

1-1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar)

2 medium avocados, chopped

Directions

Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1-1/2 teaspoons of the salt, and 1-1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside.

Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1-1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1-1/2 teaspoons salt.

Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes.

When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing.

TACO SOUP

This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you're in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors."

Time: 1 hour 15 minutes; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024354-taco-soup.

Ingredients

For the Taco Seasoning (equivalent to a 1-ounce Packet)

1 to 2 tablespoons chili powder, to taste

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

For the Soup

1/4 cup extra-virgin olive oil

1 large yellow or red onion, finely chopped, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

4 garlic cloves, finely chopped

1 pound ground beef, (or pork, turkey or chicken)

1 to 2 jalapeños, finely chopped, to taste, plus more for serving

1 tablespoon tomato paste

2 (4-ounce) cans diced green chiles (see Tip)

1 (15-ounce) can pinto beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed

2 (15-ounce) cans diced fire-roasted tomatoes

2-1/2 cups low-sodium chicken or vegetable broth, or water

2 cups frozen corn

Handful cilantro leaves and tender stems, roughly chopped, plus more for serving

Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

Preparation

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.

Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip

If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.

ZESTY RANCH CHICKEN TACOS

This is from Old El Paso, and begins, "Chicken tacos are jazzed up with a creamy, Old El Paso™ Zesty Ranch sauce coleslaw topping. Topped with fresh avocado and cilantro, these tacos are hard to beat!"

Prep Time: 20 minutes; Total Time: 25 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/zesty-ranch-chicken-tacos.

Ingredients

Coleslaw

2 cups coleslaw mix

1/3 cup chopped red onion

1/3 cup Old El Paso™ Zesty Ranch sauce

Chicken

1 tablespoon vegetable oil

1 package (16 oz) boneless skinless chicken breasts, cut into thin strips

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

1/4 cup water

Tacos

1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package

1 cup shredded cheddar cheese

1 medium avocado, pitted, peeled, diced

2 tablespoons chopped fresh cilantro

Preparation

In medium bowl, mix Coleslaw ingredients; cover and refrigerate.

In 10-inch skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.

Divide chicken among warm taco shells. Top evenly with cheese and coleslaw; top with avocado and cilantro.

Expert Tips

Garnish tacos with sliced jalapeños for a bit of spicy heat.

If desired, serve drizzled with additional sauce.

To easily assemble tacos, line heated shells in baking pan, and use tongs to add chicken and coleslaw to the shells. Continue with the remaining toppings, and they’ll all be ready to serve.

BAJA SHRIMP TACOS WITH CREAMY SLAW

This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.

"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."

Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings

To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.

Ingredients

For the slaw:

1/3 cup mayonnaise

1-1/2 tablespoons apple cider vinegar

3/4 teaspoon granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

2 cups thinly sliced red cabbage (about 6 oz.)

2 cups thinly sliced green cabbage (about 6 oz.)

1/3 cup chopped fresh cilantro

For the tacos:

Vegetable oil

1/2 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon kosher salt

3/4 cup seltzer or club soda

1 large egg white

1 pound large shrimp, peeled and deveined

8 6-in. flour tortillas, warmed

Lime wedges, hot sauce, and sliced scallions, for serving

Directions

Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.

Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.

Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.

Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.

Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.

Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Old-Fashioned Meatloaf and Tomato Soup Cake. (Have I got your attention yet?) Enjoy!

SLOW COOKER CHILI

This comes from Sarah Digregorio in The New York Times cooking e-newsletter. Sarah wrote, “A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.”

Yield: 6 to 8 servings; Time: 4 hours, 30 minutes.

Check out the Times guide (by Sam Sifton) titled “How to Make Chili”. Very helpful, very informative.

To view the recipe online, go to https://cooking.nytimes.com/recipes/1019903-slow-cooker-chili.

Ingredients

2 tablespoons olive oil

1 large yellow or red onion, finely chopped

Kosher salt

2 pounds ground beef, 80 percent lean, 20 percent fat

8 garlic cloves, finely chopped

1 (6-ounce) can tomato paste

1 tablespoon sweet paprika

2 teaspoons chipotle powder

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons mustard powder

2 teaspoons hot smoked paprika

1/2 teaspoon cayenne powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial

1 (14-ounce) can diced or crushed tomatoes in juice

1/4 cup cider vinegar

2 tablespoons maple syrup or dark brown sugar

2 tablespoons soy sauce

2 teaspoons beef stock bouillon paste, such as Better Than Bouillon

1 1/2 teaspoons unsweetened cocoa powder

2 (14-ounce) cans kidney beans, drained and rinsed

2 (14-ounce) cans pinto beans, drained and rinsed

1 tablespoon Worcestershire sauce

Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Preparation

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)

When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip

You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of 1/2 cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.

SIMPLE VEGETARIAN SPINACH LASAGNA

This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“

Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)

To view this online, click here.

Ingredients

1 package no-boil lasagna noodles

2 28-ounce cans tomato sauce

1/8 teaspoon kosher salt

1 teaspoon oregano

2 cloves garlic, finely minced

1 15-ounce container part-skim ricotta cheese

1 cup part-skim mozzarella cheese, grated

3 cups raw baby spinach leaves

Preparation

Preheat the oven the 350F.

On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.

On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.

Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.

Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

CORN MUFFINS

Recipe Yield: Servings: 12

View this online at https://diabeticgourmet.com/diabetic-recipe/corn-muffins

Ingredients

1/2 cup corn meal

1 cup flour

1 tablespoon baking powder

3/4 cup skim milk

1 tablespoon butter or margarine, melted

1 egg

Directions

Mix dry ingredients together.

Add lightly beaten egg, milk and butter.

Mix just until moist.

Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.

Nutritional Information Per Serving: Calories: 95; Fat: 2.5 g; Protein: 5 g; Carbohydrates: 15 g

BOMBOLONI

This comes from John Alberti and was posted on the TODAY Show website. John wrote, “Bomboloni are Italian doughnuts, and they are as much fun to say as they are to make and eat. They are like a party in your mouth, with their gooey centers and sugary, soft dough.

“Swap option: They are delightful even without a filling, but if you fill them with chocolate-hazelnut spread, jam or pastry cream.”

Cook Time: 5 minutes; Prep Time: 2 hours; Servings: 10. Special equipment: Round pastry cutter.

To view this online, go to https://www.today.com/recipes/bomboloni-recipe-t150524.

Ingredients

3 cups bread or all-purpose flour

2 1/4 teaspoons fast-acting dry yeast

2 teaspoons salt

1/4 cup granulated sugar, plus more for coating

1 lemon, zested

2 eggs, lightly beaten

3/4 cup whole milk

1/2 stick (4 tablespoons) butter, softened

1 teaspoon vanilla extract

Vegetable oil, for frying

Chocolate-hazelnut spread, jam or pastry cream, for filling

Directions

In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon zest. Then add the eggs, milk, butter and vanilla extract, and mix well. Knead the dough in the stand mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.

Using a rolling pin, roll out the dough until about 3/4 inch thick. Then, using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Allow to rise for another hour.

Heat oil in a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown. Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in granulated sugar until completely covered.

Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make a small hole in the side of each doughnut, push in the nozzle and squeeze to fill the bomboloni. Serve warm.

OLD-FASHIONED MEATLOAF

This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”

Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8

To view this online click here.

Ingredients

2 pounds ground meat (85% to 90% lean, or ground turkey)

1 cup breadcrumbs (whole wheat)

1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)

2 cloves garlic (minced or 1 teaspoon garlic powder)

1 teaspoon mustard powder

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon black pepper

2 teaspoons salt

2 tablespoons Worcestershire sauce

2 large egg whites

1/4 cup water (or low-fat milk)

Directions

Preheat the oven to 350 F.

In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.

Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.

To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.

About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.

International Meatloaf

If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.

TOMATO SOUP CAKE

This came from Carroll Pellegrinelli on The Spruce Eats. She wrote, “Tomato Soup Cake you say? Yuk. That’s what I thought about this cake. It’s not like that at all. First of all, you can’t even taste or smell any tomatoes. Secondly, if you enjoy spice cakes, you’ll enjoy this one too. The cream cheese frosting makes it taste even better.”

Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 24 pieces (24 servings)

To view this online, click here.

Ingredients

For the Cake:

2 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

1 1/3 cups sugar

1 teaspoon cinnamon*

1/2 teaspoon cloves*

1 1/2 teaspoon allspice*

1 10 ounce can tomato soup

1/2 cup butter (melted or vegetable oil)

2 eggs

1/2 cup milk (or water)

For the Frosting:

1 pound cream cheese (room temperature)

1/2 cup/4 ounces butter (room temperature)

1/4 cup milk

1 tablespoon vanilla

4 cups powdered sugar (sifted)

Directions

Gather the ingredients.

Preheat the oven to 350 F. (325 degrees F. for a dark or glass pan). Grease an 13 x 9 baking pan. Mix flour, baking powder, baking soda, sugar, cinnamon, ground cloves, and ground all spice in a large bowl with a wire whisk. Set the bowl aside. In a medium bowl, combine the tomato soup, melted butter, eggs and milk. Mix completely. Add the soup mixture to the flour mixture and mix until completely combined. Carefully, pour the cake batter into the prepared baking pan. Bake the cake for at least 40 minutes or until it is tested done. Cool the cake in the pan on a wire rack.

Once the cake is completely cool, make the frosting. Beat the cream cheese until it’s fluffy. Add the butter until the mixture is even fluffier. Slowly add the milk. Be sure to mix each time the milk is added. Add the vanilla and continue to mix the frosting. Slowly add the powdered sugar. Continue to add the sugar until all of it is used. If the frosting seems too dry, add a tablespoon of milk at a time. Frost the cake with the cream cheese frosting. If you don’t want that much frosting, the excess can be frozen for a later use.

*Feel free to substitute nutmeg for one of the spices you don't happen to have.

Meatless Monday

It's Monday, which means it's time for another Meatless Monday. Here are six vegetarian recipes to start your week with, including Minestrone Soup and Warm Spiced Pear Crisp with Ice Cream. Enjoy!

BANANA SMOOTHIE

The first two come from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

Ingredients

1 C milk (see Note)

1 T wheat germ

1 banana

1/2 C yogurt (any flavor)

1 tsp. vanilla

4 – 5 ice cubes

Note: You can use 1 cup of soy milk in place of the milk

Directions

Put ingredients into a blender and blend. Serves 2.

EASTERN SUNRISE SMOOTHIE

The fruits used are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.

Ingredients

1 C orange juice

1/2 C yogurt

4 – 6 frozen strawberries

1 T wheat germ

1/2 C frozen cranberries

Directions

Blend juice and berries. Add yogurt and wheat germ and blend about 15 seconds more.

BENECOL FETTUCCINE ALFREDO

I'm not sure where I found this recipe; possibly on the Benecol website. Makes 4 servings; 1 serving = 1 cup

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

Meanwhile, combine milk, flour, cream cheese, and 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

Nutrient analysis (per serving): Total Calories 356; Protein 18 g; Carbohydrates 50 g; Fat 9 g; Saturated Fat 2 g; Cholesterol 14 mg; Sodium 371 mg; Fiber 2 g; 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

WARM SPICED PEAR CRISP WITH ICE CREAM

This comes from Diana Rattray, who writes for The Spruce Eats. She wrote, “This spectacular pear crisp is an excellent way to use ripe fresh pears. Pears are usually quite firm when they arrive in the markets, so plan to buy them a few days before your baking day. See the tips, below, for ripening fresh pears.

”Serve this dessert warm with a scoop of vanilla or butter pecan ice cream, or drizzle with a bit of light or heavy cream. If you crave a little more texture, sprinkle the crumble topping with chopped pecans or walnuts.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 to 8 servings

Unfortunately, the link that I had for this no longer works. If I do run across a new link for it, I'll post it.

Ingredients

6 large ripe pears*

2 tablespoons lemon juice

1 1/2 cups light brown sugar, packed, divided

1 cup all-purpose flour, divided

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

3/4 cup quick-cooking oats

1/4 teaspoon baking powder

6 tablespoons (3 ounces) butter, melted

ice cream or heavy whipping cream, for garnish

Preparation

Generously butter an 8-inch square baking pan. Heat the oven to 350° F.

Peel the pears; cut out stems and scoop out seeds and fibers. Slice them thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.

Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.

In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.

Sprinkle the oat crumb topping evenly over the pear mixture.

Bake for 35 to 45 minutes, until the topping is browned and pears are tender.

Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.

*The best pears for baking are the Bosc (golden brown, long neck) and Anjou (oval, greenish yellow skin). They're both firm and hold their shape well in pies and baked desserts.

Ripening Pears: Plan to buy pears several days before you plan to eat them or bake with them. Pears are picked before they've ripened, so they will likely be firm when you buy them. The best way to ripen pears is to keep them at room temperature. You'll find the stem end is slightly soft when they are ripe. Once they are ripe, refrigerate them and eat or use them in recipes within 3 to 5 days.

EGGPLANT AND TOMATO CASSEROLE

Serves: 8

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/310.shtml

Ingredients

1 large eggplant (2 pounds), peeled, cut into 1-inch cubes

1/2 cup seasoned dry bread crumbs

1/3 cup chopped onion

3 cloves garlic

1-1/2 teaspoons dried oregano leaves, divided

1/2 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves

Salt and pepper, to taste

2 eggs

3 medium tomatoes, sliced

1/4 cup grated fat-free Parmesan cheese

Directions

Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.

Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.

Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.

Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

MINESTRONE SOUP

Yield: 4 servings (about 1 cup each)

Source: "Cooking with The Diabetic Chef"

Info: http://diabeticgourmet.com/book_archive/details/23.shtml

Ingredients

1/2 tablespoon olive oil

1/2 medium onion, finely diced

1/4 medium carrot, finely diced

1/4 stalk celery, finely diced

2/3 teaspoon garlic, minced

2 tablespoons leeks, finely diced

3 ounces (about 1/3 cup) canned tomatoes, chopped

1/2 medium zucchini, diced

1/4 teaspoon fresh thyme

3/4 teaspoon fresh oregano, minced

3 cups chicken stock

3 ounces (about 1/2 cup) frozen spinach, chopped

3/4 cup white beans, cooked

1/4 teaspoon salt

1/8 teaspoon white pepper

1 teaspoon Parmesan cheese, grated

Directions

Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.

Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.

Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.

Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat

Thanksgiving Leftovers

One of the best things about holiday food is all those leftovers. Today's post, a rerun from November 28, 2014, is full of really good recipes to use up some of your Thanksgiving leftovers, including Turkey Sweet Potato Casserole and Turkey a la King. Enjoy!

So, you've survived Thanksgiving (if you're in the U.S.) and you have all those leftovers. What to do with them? True, there's the old pile-a-little-of-everything-on-a-plate-and-nuke-it,-then-veg-out (possibly one of those guilty pleasures we all seem to have). But there are a few other ways to use the leftovers. I've included a few of my favorites, as well as a couple of other dishes. Enjoy!

TURKEY-RICE CASSEROLE

Also called Chicken-Rice Casserole.

This has been a favorite of my family for years. I know, I know...if you've followed this blog for a while, you're probably aware that I'm a vegetarian - for most of the year. The only time I really have trouble with that is at the holidays. Siiiiigh... This recipe comes from my very battered 50+-year-old Betty Crocker Cookbook. (Note: The photo in the link is from the 1969 edition of the B.C. Cookbook; mine was a 1972 edition.) Most foodies I know have several cookbooks (several shelves of 'em, in some cases) that we love for different reasons: the one put out by that funky inn we grew up near; the one from Grandma's church; that vegetarian one with the kicking muffin and apple butter recipes. Then there are the one or two (or three) cookbooks that get so used that we don't even have to look up in the index for a particular recipe; we simply look for one of the many pages that have food stains all over them. That's the way my old Betty Crocker Cookbook looks. (One of my sons likes to joke that he can tell which pages have recipes that no one tried out; they're the clean pages!) The cookbook calls it the Chicken-Rice Casserole, but we make it with leftover turkey. Makes 6 to 8 servings

Ingredients

1/4 cup chicken fat or butter

1/3 cup all-purpose flour

1 1/2 teaspoons salt

1/8 teaspoon ground pepper

1 cup chicken broth (you can use 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth; I've also used vegetable broth or, in a pinch, water)

1 1/2 cup milk

1 1/2 cups cooked white or wild rice (I use brown rice, as that's the rice I always buy) - see note at end of recipe

2 cups cut-up cooked chicken or turkey

1 can (3 ounces) sliced mushrooms, drained (I never use them, but the recipe does call for them)

1/3 cup chopped green pepper (I usually use any leftover celery instead of pepper, but use whichever you want)

2 tablespoons chopped pimiento

1/4 cup slivered almonds

Directions

Heat over to 350 degrees. Melt chicken fat in large saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.

Pour into an ungreased baking dish (10 X 6 X 1 1/2 inch OR 1 1/2-quart dish; if doubling recipe, use a 13 X 9 inch pan). Bake uncovered 40 to 45 minutes.

Note: To get 1 1/2 cups of rice, start with 1 cup water and 1/2 cup rice, with a pinch of salt. Bring water (with salt, if using) to a boil in a small pot, add rice, turn heat down so that rice simmers, and put a lid on it. Check periodically. When water is absorbed (about 30 minutes for non-instant rice), rice is ready. Drain and use. Other liquids can be used, too, in place of water, usually veggie or chicken broth.

CHICKEN DINNER PIE

This was on the same page of my old Betty Crocker Cookbook. If you find the appropriate copy, these two recipes would be on page 307.

This recipe makes 6 servings

Ingredients

Pastry for 9-inch Two-crust pie

2 tablespoons butter or margarine

2 tablespoons four

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon thyme

1/2 cup chicken broth

1/2 cup light cream

2 cups cubed cooked chicken or turkey

1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces frozen peas and carries, cooked and drained

1 can (8 ounces) small whole onions, drained

Directions

Heat oven to 425 degrees F. Prepare pastry as directed except - roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remained into rectangle, about 10 X 6 inches. Cut rectangle into 12 strips.

Melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in checken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Pour into crust-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top.

Trim; turn edge of bottom crust over strips. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes, or until golden brown.

TURKEY SWEET POTATO CASSEROLE

This comes from FamilyTime.com. It starts off, "All your Thanksgiving Day favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time of year. And it goes from start to finish in less than one hour!" Serves 6 (about 1 cup each); Prep Time: 15 minutes; Cook Time: 40 minutes.

To view this online, click here.

Ingredients

2 cups mashed cooked peeled sweet potato

2 tablespoons packed brown sugar1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/3 cup evaporated milk

Swanson® Chicken Stock or 1/4 cup Swanson® Chicken Broth

1 small onion, minced (about 1/4 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3 cups cubed cooked turkey

3 tablespoons water

1/4 cup chopped walnuts (optional)

Chopped fresh parsley

Directions

Stir the potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the potato mixture around the inside edge of a 10-inch round casserole to form a ring.

Heat the broth and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the potato ring.

Bake at 350°F. for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.

Easy Substitution: You can substitute chicken for the turkey.

SWEET POTATO PANCAKES

This one comes from SeriousEats.com. Serves 2.

To view online, click here.

Ingredients

1 1/4 cups leftover mashed sweet potatoes

1/2 cup sour cream

3/4 cup milk

1 large egg

1 1/2 tablespoons maple syrup, plus more for serving

4 tablespoon butter, divided

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

Pinch nutmeg

Pinch cinnamon

Directions

Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.

Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).

Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned un second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup.

CHICKEN RICE CASSEROLE

I know...Another chicken (turkey) rice casserole. This was from an 5-year-old email; I think it came from one of About.com's emailings, though I'm not 100% certain. It starts off, "This super easy five ingredient recipe is pure comfort food." Prep Time: 15 minutes; Cook Time: 35 minutes; Serves 6

Ingredients:

1 cup milk

10 oz. can cream of mushroom soup with roasted garlic

1 cup water

3 cups cooked cubed chicken

6 oz. pkg. long grain and wild rice mix

2 cups frozen peppers and onions, thawed and drained

Preparation:

Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.

TURKEY A LA KING

And one more leftover turkey recipe. This is also from a long-ago email. It starts off, "An easy recipe with leftover turkey and veggies. Serve this turkey over rice or toast."

Ingredients:

1/4 cup butter

1/2 cup chopped green pepper

4 ounces sliced mushrooms

1/4 cup flour

1 1/2 cups half-and-half or milk

1 can (10 3/4 ounces) condensed cream of mushroom soup

1 jar (2 ounces) pimiento strips or chopped

2 1/2 cups cooked cubed turkey

dash onion powder

dash pepper

Preparation:

Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add flour to butter, cooking and stirring until smooth. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened. Add turkey, pimiento, mushrooms, green pepper, and seasonings. Taste and adjust seasonings. Serve over hot cooked rice, biscuits, or noodles.