Confessions Of A Foodie: Cannellini-Bean Pasta With Beurre Blanc

Showing posts with label Cannellini-Bean Pasta With Beurre Blanc. Show all posts

Tuesday, April 29, 2025

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Easy Beef Stroganoff in the Slow Cooker and Gramma's Old Fashioned Chili Mac. Enjoy!

CANNELLINI-BEAN PASTA WITH BEURRE BLANC

This is from Jack Monroe and adapted by Tejal Rao in The New York Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."

Yield: 2 servings; Time: 35 minutes

This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.

Ingredients

1 (15-ounce) can cannellini beans, rinsed

3 cups chicken or vegetable stock

1/4 cup white wine

1/4 cup white wine vinegar

1 shallot or small white onion, finely chopped

3 tablespoons unsalted butter

1 cup small pasta, like shells

Kosher salt and black pepper

Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Preparation

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."

Yield: 4 servings; Time: 45 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.

Ingredients

2 tablespoons canola oil

1 tablespoon minced garlic

1 tablespoon minced ginger

6 tablespoons low-sodium soy sauce (see tip)

5 tablespoons mild honey, such as clover, acacia or orange blossom

3 tablespoons unsalted butter

Kosher salt and black pepper

8 small bone-in, skin-on chicken thighs (about 3 pounds)

Lemon wedges, for serving

Preparation

Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.

On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.

Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Tips

The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.

If gluten is a concern, substitute the soy sauce with low-sodium tamari.

POTATO CORN CHOWDER

This comes from UnitedHealthcare, and begins, "Serving more than two? Double the recipe for a cold-weather meal."

Time: 20 minutes; Servings: 2

To view this online, go to https://www.medicare.uhc.com/wellness/health/uhcarticle/hwal-potato-corn-chowder.

Ingredients

1 cup loose-pack frozen whole-kernel corn

1 cup loose-pack frozen diced hash brown potatoes with onion and peppers

3/4 cup water

3/4 teaspoon instant chicken bouillon granules

1 clove garlic, minced

Dash white or black pepper

1 12-ounce can evaporated fat-free milk

1 tablespoon all-purpose flour

Snipped fresh parsley (optional)

Directions

In a medium saucepan combine corn, hash brown potatoes, water, bouillon granules, garlic and pepper. Bring to boiling; reduce heat. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.

Gradually stir the milk into the flour; add milk mixture to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

To serve, ladle the chowder into serving bowls. If desired, sprinkle each serving with parsley. Makes 2 servings.

Serving Size: 2 cups. Nutrition Facts Per Serving: 281 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 438 mg sodium, 55 g carb., 3 g fiber, 25 g sugar, 16 g protein

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.

TWICE-BAKED POTATOES

This yummy recipes is from Ree Drummond on the Food Network.

Prep Time: 30 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 50 minutes; Yield: 12 to 16 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe-1925596.

Ingredients

8 baking potatoes, washed

3 tablespoons canola oil

2 sticks salted butter

1 cup bacon bits (fry your own!)

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

GRAMMA'S OLD FASHIONED CHILI MAC

This is from an anonymous poster on AllRecipes, and begins, "This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes wonderful with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili. Enjoy!"

Parep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.allrecipes.com/recipe/47406/grammas-old-fashioned-chili-mac/.

Ingredients

1 cup elbow macaroni

1 pound ground beef

1 small onion, chopped

1 cup chopped celery

1/2 large green bell pepper, chopped

1 (15 ounce) can kidney beans, drained

2 (10.75 ounce) cans condensed tomato soup

2 (14.5 ounce) cans diced tomatoes

1/8 cup brown sugar

salt and pepper to taste

Directions

Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.

Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.

Tuesday, May 7, 2024

Double-Post Tuesday

Tuesday, July 11, 2023

Double-Post Tuesday

Thursday, August 11, 2022

Pasta

I absolutely love pasta, and have for as long as I can remember. If you do, too, then there's bound to be something in today's post to please. Will it be the Cannellini-Bean Pasta With Beurre Blanc? How about the Turkey Sausage and Broccoli Pasta? There are also four other pasta recipes to try, so check them out and find which one would set well tonight. Enjoy!

CREAMY TURMERIC PASTA

This is from Sue Li in The New York Times cooking e-newsletter. Sue wrote, "This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal — the kind of dish you throw together, then eat out of a big bowl while sitting on the couch — but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil."

Yield: 4 to 6 servings; Time: 30 minutes

This can be viewed online at https://cooking.nytimes.com/recipes/1020033-creamy-turmeric-pasta.

Ingredients

1 pound spaghetti

2 tablespoons unsalted butter

1 large shallot, thinly sliced

2 garlic cloves, thinly sliced

Kosher salt and black pepper

1 1/2 teaspoons ground turmeric

1 cup half-and-half

2 cups lightly packed freshly grated Parmesan (about 4 ounces), plus more for serving

4 tablespoons finely chopped fresh parsley or chives

Preparation

Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.

Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer.

Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.

TURKEY SAUSAGE AND BROCCOLI PASTA

This is from the Food Network.

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 2 servings

To view this online, go to https://www.foodnetwork.com/recipes/turkey-sausage-and-broccoli-pasta-recipe-1957827.

Ingredients

8 ounces rigatoni

2 cloves garlic, minced

1 pound turkey sausage

Red pepper flakes, to taste

1 onion, chopped

3/4 cups chicken stock

1/2 red pepper, sliced

1 1/2 cups broccoli florets

Directions

Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve.

CAPELLINI WITH TOMATOES AND BASIL

This is from Ina Garten on her the Food Network show, Barefoot Contessa.

Yield: 6 servings; Level: Easy

To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CLASSIC MEATBALLS

This is from Betty Crocker, and begins, "This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!"

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 4

To view this on the Betty Crocker site, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup Progresso™ Italian-style bread crumbs

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

1 small onion, finely chopped (1/4 cup)

1 egg

Directions

Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.

In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.

Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Expert Tips

For evenly-sized meatballs that will cook in the same amount of time, pat the meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.

Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.

We’re always fans of a dinnertime shortcut and a jar of store-bought pasta sauce is one of our favorites. But, if you have some time to spare or you’re looking for homemade Sunday gravy or sauce, we think you might like our Easy Make-Ahead Pasta Sauce, which can be ready in as little as 40 minutes. Or try utilizing our hands-off Slow-Cooker Meaty Spaghetti Sauce, made with Italian sausage and mushrooms for an added boost of flavor.

CANNELLINI-BEAN PASTA WITH BEURRE BLANC

This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."

Yield: 2 servings; Time: 35 minutes

This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.

Ingredients

1 (15-ounce) can cannellini beans, rinsed

3 cups chicken or vegetable stock

1/4 cup white wine

1/4 cup white wine vinegar

1 shallot or small white onion, finely chopped

3 tablespoons unsalted butter

1 cup small pasta, like shells

Kosher salt and black pepper

Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Preparation

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

PEPPERONI PIZZA PASTA

Long since forgotten email list. Serves 4

Ingredients

8oz (2 c) uncooked ziti

1 (14oz) jar pizza sauce

2 oz sliced pepperoni, halved (about 3/4 c)

1/4 c finely chopped bell pepper

1/4 c grated parmesan

1/2 tsp dried oregano leaves

1 clove garlic, minced

4oz (1c) shredded mozzarella cheese

Directions

Heat oven to 375. Spray 8" sq. baking pan with nonstick spray. Cook ziti according to pkg directions. In a large bowl, combine cooked ziti, pizza sauce, pepperoni, bell pepper, Parmesan, oregano and garlic; mix well. Spoon into baking pan; sprinkle with mozzarella. Cover with foil and bake at 375 for 30-35 min. or throughly heated and cheese is melted.

Tuesday, June 28, 2022

Double-Post Tuesday

Friday, March 11, 2022

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Best Ever Beef Stew and Mexican Meatball Kabobs. Enjoy!

APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE

This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12

To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.

Ingredients

Apricot Semifreddo

2 large eggs, separated

1/2 cup sugar

1 1/2 cups low-fat milk

1/2 cup dried apricots

1 1/2 cups sliced fresh apricots

1/3 cup low-fat sour cream

1/8 tsp. almond extract

1 pint fresh blackberries

Blackberry sauce

1/2 pint fresh blackberries

2 Tbs. sugar

1 tsp. lemon juice

Preparation

To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.

Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.

Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.

To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.

Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.

BEST EVER BEEF STEW

This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes

You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

1 large russet potato, peeled and cut in 1/2-inch chunks

2 tablespoons chopped fresh parsley leaves

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

Serve immediately.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

CANNELLINI-BEAN PASTA WITH BEURRE BLANC

This is from Jack Monroe and adapted by Tejal Rao in The New York Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."

Yield: 2 servings; Time: 35 minutes

This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.

Ingredients

1 (15-ounce) can cannellini beans, rinsed

3 cups chicken or vegetable stock

1/4 cup white wine

1/4 cup white wine vinegar

1 shallot or small white onion, finely chopped

3 tablespoons unsalted butter

1 cup small pasta, like shells

Kosher salt and black pepper

Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Preparation

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."

Yield: 4 servings; Time: 45 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.

Ingredients

2 tablespoons canola oil

1 tablespoon minced garlic

1 tablespoon minced ginger

6 tablespoons low-sodium soy sauce (see tip)

5 tablespoons mild honey, such as clover, acacia or orange blossom

3 tablespoons unsalted butter

Kosher salt and black pepper

8 small bone-in, skin-on chicken thighs (about 3 pounds)

Lemon wedges, for serving

Preparation

Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.

On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.

Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Tips

The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.

If gluten is a concern, substitute the soy sauce with low-sodium tamari.

MEXICAN MEATBALL KABOBS

Recipe Yield: Yield Makes 30 servings, 2 skewers each

View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.

Ingredients

Nonstick cooking spray

3 pounds lean ground beef

2 cups quick oats

1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk

2 large eggs

1/2 cup ketchup

2 packets (1.25 ounces each) taco seasoning mix

1 teaspoon ground black pepper

3 large bell peppers (any color), cut into 60, 1-inch pieces

60 4-inch wooden skewers

Salsa and sour cream (optional)

Directions

Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.

Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.

Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.

Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.

Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g

CORNBREAD

This is from Betty Crocker, and begins, "Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you're serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can't go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you'll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You'll knock our Cornbread recipe out of the park."

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 12 servings

To view this online, click here.

Ingredients

1/4 cup butter (1/2 stick)

1 cup milk

1 large egg

1 1/4 cups yellow, white or blue cornmeal

1 cup Gold Medal™ all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

Directions

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.

In a 1-quart saucepan, heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Expert Tips

Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to our Cornbread recipe. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.

Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal in our easy Cornbread recipe.

Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.

Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises. For a corn stick pan completely grease the grooves so the sticks slide out without sticking.

Thursday, January 13, 2022

Pasta

Tuesday, January 4, 2022

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Mini Skillet Meatloaves and Chili-Mac Soup. Enjoy!

ROPA VIEJA

This comes from J. Kenji López-Alt in The New York Times cooking enewsletter. He wrote, "Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it’s called ropa vieja, which translates to old clothes, a reference to the beef’s tattered appearance. In Venezuela and Colombia, you’d call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice."

Yield: 6 cups (4 servings); Time: 3 hours

This was featured in "How to Build a Better Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1021457-ropa-vieja.

Ingredients

2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain

Kosher salt and black pepper

1 tablespoon grapeseed, vegetable or canola oil

1 recipe Braised Peppers and Onions (about 3 cups)

1 (15-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand

1/2 cup Manzanilla olives, sliced crosswise

1/2 cup golden raisins

1/4 cup capers, drained

2 cups homemade or store-bought low-sodium chicken stock

Cooked white rice, black beans and sautéed or braised hearty greens, for serving

Preparation

Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.

Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.

Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.

TURKEY VEGGIE SLOPPY JOES

This is from The Mayo CLinic.

Serves 10; Serving size: 1 sandwich

To view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.

Ingredients

1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)

1/2 medium onion, finely chopped (about 3/4 cup)

1 medium carrot, finely chopped

1/2 medium green bell pepper, chopped

1 1/2 cups zucchini, chopped

3 garlic cloves, minced

1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water

1 tablespoon mild chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns

Directions

In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.

Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.

Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.

Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.

SLOW COOKER CREAMY CORN CHOWDER

This is from Diana Rattray at The Spruce Eats. Diana wrote, " Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.

"What makes this recipe even more appealing is that it is cooked in a crock pot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad."

Prep Time: 20 mins; Cook Time: 8 hrs; Total Time: 8 hrs 20 mins; Servings: 6 to 8 servings

To view this online, click here.

Ingredients

32 ounces corn (2 16-ounce cans, drained)

3 medium potatoes (Yukon Gold or red-skinned)

1 medium onion

1/2 teaspoon kosher salt (or to taste)

1/4 teaspoon black pepper (or to taste)

2 cups chicken broth

2 cups whole milk (or half-and-half)

1 tablespoon butter

2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish

Directions

Gather the ingredients.

Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.

Cover and cook on low for 7 to 9 hours.

Purée in a blender or food processor, or using an immersion blender, if desired, then return to the pot.

Stir in milk and butter; cover and cook on high about 30 to 60 minutes more.

Garnish with crumbled bacon and/or chopped chives, if desired.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tip

This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.

Recipe Variation

Add some protein to the soup if you like. Ham, shrimp, lobster, and bacon are excellent choices. Cook the meat or shellfish and add them to the soup shortly before it's ready. If using shellfish, replace the chicken stock with clam juice or broth.

MINI SKILLET MEATLOAVES

This yumminess is from the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Level: Easy; Makes 4 servings

To view this online, click here.

Ingredients

1/3 cup breadcrumbs

1/3 cup milk

1/3 cup chopped fresh parsley

1 large egg

3 tablespoons Worcestershire sauce

1 small onion, finely minced

1 teaspoon chili powder

2 cloves garlic, grated or finely minced

1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

1/2 cup ketchup

1 to 2 tablespoons packed light brown sugar

1 tablespoon apple cider vinegar

Directions

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

CHILI-MAC SOUP

This is from Betty Crocker, and begins, "Hamburger Helper® makes this easy, hearty soup a go-to weeknight dinner."

Prep Time: 20 minutes; Total Time: 30; Servings: 6

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

1/4 cup chopped green bell pepper

5 cups hot water

1 box Hamburger Helper™ chili macaroni

1 teaspoon chili powder

1/2 teaspoon garlic salt

2 cups diced tomatoes (from 28-oz can)

1 can (11 oz) whole kernel corn with red and green peppers, undrained

2 tablespoons sliced pitted ripe olives

Directions

In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.

Tips from the Betty Crocker Kitchens

Ladle this soup over a mound of corn chips and shredded taco cheese, or sprinkle each serving of soup with corn chips or coarsely crushed tortilla chips.

CANNELLINI-BEAN PASTA WITH BEURRE BLANC

This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."

Yield: 2 servings; Time: 35 minutes

This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.

Ingredients

1 (15-ounce) can cannellini beans, rinsed

3 cups chicken or vegetable stock

1/4 cup white wine

1/4 cup white wine vinegar

1 shallot or small white onion, finely chopped

3 tablespoons unsalted butter

1 cup small pasta, like shells

Kosher salt and black pepper

Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Preparation

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

Confessions Of A Foodie