Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos!). Today's offerings include Easy Beef Stroganoff in the Slow Cooker and Smash Burgers. Enjoy!

MEAT LOAF

This is from Ina Garten on the Food Network. Cook Time: 1 hour 25 minutes; Total Time: 1 hour 25 minutes; Makes 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe-1921718.

Ingredients

1 tablespoon good olive oil

3 cups chopped yellow onions (3 onions)

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs (recommended: Progresso)

2 extra-large eggs, beaten

1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1-1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

CROCK POT LASAGNA

This comes from the infamous long-since-forgotten emailing list, and begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”

Makes 8 servings.

Ingredients

1 lb. lean ground beef

1 jar (26 to 28 oz.) tomato pasta sauce

1 can (8 oz.) no-salt-added tomato sauce

1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles

1 jar (1 lb.) Alfredo pasta sauce

3 cups (12 oz.) shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Directions

Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.

Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.

Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.

Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.

EASY BEEF STROGANOFF IN THE SLOW COOKER

This is from AllRecipes, and begins, "I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking."

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

To view this online, go to https://www.allrecipes.com/recipe/261152/easy-beef-stroganoff-in-the-slow-cooker/.

Ingredients

1-1/3 pounds cubed beef stew meat

2 cups fresh mushrooms, thickly sliced

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup milk

2 onions, chopped

2 tablespoons Worcestershire sauce

6 ounces herb and garlic-flavored cream cheese

1 cup fusilli pasta

1/4 cup sour cream (Optional)

Directions

Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.

Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.

During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Serve stroganoff over fusilli and garnish with sour cream.

Cook's Notes:

Use a high-quality cream of mushroom soup, don't buy a cheap brand. It makes a difference.

No need to add extra liquid for the condensed soup, this is what the milk is for.

SMASH BURGERS

This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."

Yield: 4 to 8 servings; Time: 20 minutes

This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.

Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.

Ingredients

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter

2 pounds ground chuck, at least 20 percent fat

Kosher salt and black pepper to taste

8 slices cheese (optional)

8 soft hamburger buns, lightly toasted

Lettuce leaves, sliced tomatoes and condiments, as desired

Directions

Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.

Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.

Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.

Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.

TURKEY TIKKA MASALA

This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."

Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating

This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.

Ingredients

For the marinade:

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tablespoon paprika

4 teaspoons ground turmeric

1 teaspoon kosher salt

6 cloves garlic, finely grated or pounded in a mortar and pestle

4 teaspoons finely grated fresh ginger

1 cup whole-milk yogurt

4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces

For the masala:

4 tablespoons ghee or neutral-tasting oil

1 large onion, thinly sliced

6 cardamom pods, crushed

1 bay leaf

1 teaspoon paprika

1/2 teaspoon red pepper flakes (optional)

1 teaspoon garam masala

1 1/2 teaspoons kosher salt, plus more to taste

2 tablespoons finely grated fresh ginger

4 cloves garlic, finely grated or pounded in a mortar and pestle

2 serrano peppers, finely chopped

2 tablespoons tomato paste

1 (28-ounce) can whole peeled tomatoes

2 cups heavy cream

3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish

Juice of 1 small lemon

Steamed basmati rice, for serving

Preparation

Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.

Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.

Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.

Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.

In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.

Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.

To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

HEARTY HAM AND WHITE BEAN SOUP

This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."

Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap

And now, on to the soup.

Ingredients

1 tablespoon olive oil

1 sweet onion, diced into medium pieces

1 1/2 teaspoons Italian seasoning

2 large carrots, peeled, halved lengthwise, and sliced thin

1/2 cabbage, cored, cut into bite-size shreds

12 ounces lean ham steak, diced into small pieces

1 quart chicken broth

1 14.5-ounce can petite-diced tomatoes

2 cans (15 oz each) white beans, undrained

2 tablespoons fresh parsley, chopped

Directions

Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.