Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Slow Cooker Chicken Stroganoff and Chef John's American Goulash. Enjoy!

HEARY BEEF STEW WITH RED ONIONS AND ALE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta."

Time: 3 hours; Yield: 6 servings

This was featured in "Looking for Comfort? Turn to This Beef Stew", and can be found online at https://cooking.nytimes.com/recipes/1021592-hearty-beef-stew-with-red-onions-and-ale.

Ingredients

2 pounds boneless beef stew meat, cut into 1-inch chunks

Kosher salt and black pepper

3 medium red onions

1 to 2 tablespoons all-purpose flour

2 tablespoon unsalted butter

1 tablespoon olive oil, plus more as needed

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground coriander

1/4 teaspoon ground allspice

2 cups beef or chicken stock, preferably homemade

1 cup ale or beer (nonalcoholic is fine)

1 rosemary sprig

3 carrots, sliced

1 tablespoon cider vinegar or sherry vinegar, plus more to taste

Chopped chives, for garnish

Flaky sea salt, for garnish

Preparation

Season the beef all over with salt and pepper. Set aside while you prepare the onions.

Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

CORN CASSEROLE WITH THREE CHEESE BLEND

This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.

Ingredients

2 eggs, beaten

1 can (15 oz.) cream-style corn

1 pkg. (10 oz.) frozen whole kernel corn

1 pkg. (8-1/2 oz.) corn muffin mix

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/8 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked OSCAR MAYER Bacon, crumbled

Ingredients

Heat oven to 375°F.

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Kitchen Tips

Tip 1

Size Wise

Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.

Tip 2

Cooking Know-How

To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.

Tip 3

Substitute

Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

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

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.

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.

,

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Slow Cooker Chicken Stroganoff and Chef John's American Goulash. Enjoy!

HEARY BEEF STEW WITH RED ONIONS AND ALE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta."

Time: 3 hours; Yield: 6 servings

This was featured in "Looking for Comfort? Turn to This Beef Stew", and can be found online at https://cooking.nytimes.com/recipes/1021592-hearty-beef-stew-with-red-onions-and-ale.

Ingredients

2 pounds boneless beef stew meat, cut into 1-inch chunks

Kosher salt and black pepper

3 medium red onions

1 to 2 tablespoons all-purpose flour

2 tablespoon unsalted butter

1 tablespoon olive oil, plus more as needed

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground coriander

1/4 teaspoon ground allspice

2 cups beef or chicken stock, preferably homemade

1 cup ale or beer (nonalcoholic is fine)

1 rosemary sprig

3 carrots, sliced

1 tablespoon cider vinegar or sherry vinegar, plus more to taste

Chopped chives, for garnish

Flaky sea salt, for garnish

Preparation

Season the beef all over with salt and pepper. Set aside while you prepare the onions.

Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

CORN CASSEROLE WITH THREE CHEESE BLEND

This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.

Ingredients

2 eggs, beaten

1 can (15 oz.) cream-style corn

1 pkg. (10 oz.) frozen whole kernel corn

1 pkg. (8-1/2 oz.) corn muffin mix

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/8 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked OSCAR MAYER Bacon, crumbled

Ingredients

Heat oven to 375°F.

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Kitchen Tips

Tip 1

Size Wise

Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.

Tip 2

Cooking Know-How

To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.

Tip 3

Substitute

Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

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

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.

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.

Friday Recipes

It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Slow Cooker Chicken Stroganoff and French Onion Soup Pasta. Enjoy!

MINI HAWAIIAN CHICKEN SKEWERS

This is from Ree Drummond, from the Food Network.

Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.

Ingredients

1/2 cup teriyaki sauce (the thick variety)

1 tablespoon minced fresh ginger

1 tablespoon brown sugar

1/2 teaspoon crushed red pepper flakes

3 cloves garlic, minced

Juice of 1/2 lime

Kosher salt

4 green onions, sliced

1 1/2 pounds chicken breast, cut into bite-size chunks

2 red bell peppers, cut into chunks the size of the chicken and pineapple

One 20-ounce can pineapple chunks, drained

Freshly ground black pepper

Olive oil, for the grill pan

Directions

Special equipment: wooden skewers soaked in water for at least 1 hour

Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.

Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.

Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.

PEANUT BUTTER PIE

This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."

Yield: 8 to 10 servings; Time: 50 minutes, plus chilling

To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.

Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.

Ingredients

For the crust:

6 tablespoons unsalted butter, melted, plus more for the pan

3/4 cup granulated sugar

3/4 cup unsweetened cocoa powder (not Dutch-processed)

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

For the filling:

1 1/4 cups heavy cream

1 1/2 cup smooth, sweetened peanut butter, like Jif or Skippy

1 8-ounce block full-fat cream cheese, at room temperature

2/3 cup light brown sugar

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 ounces semisweet chocolate, chopped (optional)

1 tablespoon unsalted butter (optional)

Preparation

Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.

Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.

Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.

Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.

PAUL CARMICHAEL'S CURRIED RICE

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen."

Yield: 2 to 4 servings, plus additional curry paste; Time: 30 minutes

This was featured in "The Evolution of Curried Rice", and can be viewed online at https://cooking.nytimes.com/recipes/1020231-paul-carmichaels-curried-rice.

Ingredients

1 1/2 teaspoons ground black pepper

1/2 teaspoon ground white pepper

3 tablespoons curry powder

2 teaspoons canola or other neutral oil

5 fresh curry leaves

6 tablespoons unsalted butter

2 shallots, peeled and diced

2 garlic cloves, peeled and minced

2 tablespoons soy sauce, plus additional as needed

1 1/2 tablespoons oyster sauce, plus additional as needed

1 tablespoon granulated sugar

1 to 2 habanero chiles, seeded and minced

3 cups cooked white rice, cooled

2 limes, 1 juiced and 1 quartered

Preparation

Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.

Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.

Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.

To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

Tip

You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.

FRENCH ONION SOUP PASTA

This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.

"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."

Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot

To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.

Ingredients

1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)

3 tablespoons butter (divided)

2 tablespoons olive oil

1 large vidalia onion (sliced)

1 teaspoon salt

2 cloves garlic (minced)

1 tablespoon flour

1 cup beef broth

2 teaspoons Worcestershire sauce

2 sprigs thyme

1/4 cup panko breadcrumbs

4 ounces Gruyere cheese (shredded)

Directions

Gather the ingredients.

Cook pasta according to package directions.

Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.

Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.

Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.

Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.

Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.

Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.

Recipe Variations

Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.

Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

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.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Slow Cooker Chicken Stroganoff and Chef John's American Goulash. Enjoy!

HEARY BEEF STEW WITH RED ONIONS AND ALE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta."

Time: 3 hours; Yield: 6 servings

This was featured in "Looking for Comfort? Turn to This Beef Stew", and can be found online at https://cooking.nytimes.com/recipes/1021592-hearty-beef-stew-with-red-onions-and-ale.

Ingredients

2 pounds boneless beef stew meat, cut into 1-inch chunks

Kosher salt and black pepper

3 medium red onions

1 to 2 tablespoons all-purpose flour

2 tablespoon unsalted butter

1 tablespoon olive oil, plus more as needed

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground coriander

1/4 teaspoon ground allspice

2 cups beef or chicken stock, preferably homemade

1 cup ale or beer (nonalcoholic is fine)

1 rosemary sprig

3 carrots, sliced

1 tablespoon cider vinegar or sherry vinegar, plus more to taste

Chopped chives, for garnish

Flaky sea salt, for garnish

Preparation

Season the beef all over with salt and pepper. Set aside while you prepare the onions.

Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

CORN CASSEROLE WITH THREE CHEESE BLEND

This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.

Ingredients

2 eggs, beaten

1 can (15 oz.) cream-style corn

1 pkg. (10 oz.) frozen whole kernel corn

1 pkg. (8-1/2 oz.) corn muffin mix

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/8 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked OSCAR MAYER Bacon, crumbled

Ingredients

Heat oven to 375°F.

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Kitchen Tips

Tip 1

Size Wise

Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.

Tip 2

Cooking Know-How

To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.

Tip 3

Substitute

Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

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

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.

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.

Where's the Beef?

Today's post deals with a question from an old commercial: "Where's the beef?", and includes Bush’s® Big Game Chili and Chef John's American Goulash. Enjoy!

HEARY BEEF STEW WITH RED ONIONS AND ALE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta."

Time: 3 hours; Yield: 6 servings

This was featured in "Looking for Comfort? Turn to This Beef Stew", and can be found online at https://cooking.nytimes.com/recipes/1021592-hearty-beef-stew-with-red-onions-and-ale.

Ingredients

2 pounds boneless beef stew meat, cut into 1-inch chunks

Kosher salt and black pepper

3 medium red onions

1 to 2 tablespoons all-purpose flour

2 tablespoon unsalted butter

1 tablespoon olive oil, plus more as needed

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground coriander

1/4 teaspoon ground allspice

2 cups beef or chicken stock, preferably homemade

1 cup ale or beer (nonalcoholic is fine)

1 rosemary sprig

3 carrots, sliced

1 tablespoon cider vinegar or sherry vinegar, plus more to taste

Chopped chives, for garnish

Flaky sea salt, for garnish

Preparation

Season the beef all over with salt and pepper. Set aside while you prepare the onions.

Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

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

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.

SMOTHERED SKILLET BEEF BURRITOS

This is from Betty Crocker kitchens, and begins, "Love burritos and enchiladas? With these hearty burritos, smothered in enchilada sauce, you never have to choose a favorite! They come together in one skillet for a quick dinner that’s packed with Mexican flavor."

The recipe ends with, "If you need a way to combine your love for enchiladas and burritos, this is the recipe for you! Let’s face it — the best part of enchiladas is the melty cheese and enchilada sauce, so why wouldn’t a skillet of hearty beef burritos smothered in the same topping be just as delicious? Once you’ve made this recipe, if you still have a hankering for more, we’ve got plenty more burrito recipes for scoping out your next dinner idea. We’ve got breakfast burrito recipes, too, so you can eat burritos for all meals of the day! Looking for a lighter swap? We bet this recipe would be just as tasty made with ground turkey. "

Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/smothered-skillet-beef-burritos/15381158-d997-40e2-b7ef-86685ee2c54d.

Ingredients

1 tablespoon vegetable oil

1 lb lean (at least 80%) ground beef

1/2 cup diced onion

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

1/2 cup water

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)

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

1 1/2 cups cooked rice

2 cups shredded Mexican cheese blend (8 oz)

1 can (10 oz) Old El Paso™ enchilada sauce

Chopped fresh cilantro leaves, if desired

Lime wedges, if desired

Directions

Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.

Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.

Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.

Expert Tips

To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.

For a fun twist, swap 1 can (15 oz) Progresso™ black beans, drained and rinsed, for the refried beans.

BUSH’S® BIG GAME CHILI

This is from BUSH'S® Best, and begins, "Your friends will become big fans of this hearty chili recipe, made with two types of BUSH'S® Chili Beans. Garnish with chopped green onions and sour cream for added flavor."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 10 cups

To view this online, go to https://bushbeans.com/en_US/recipe/big-game-chili.

Ingredients

1 can (16 oz) BUSH'S® Chili Beans

1 can (16 oz) BUSH'S® Dark Red Kidney Beans

1 lb lean ground beef

1 cup chopped onion

1 cup chopped green bell pepper

1 can (14.5 oz) diced tomatoes

1 can (6 oz) tomato paste

1/2 cup water

1/4 tsp black pepper

1 tsp salt

1 Tbsp chili powder

2 tsp oregano

2 cloves garlic, chopped

Garnish:

Chopped green onion

Sour cream

Directions

In large pan, cook beef, onion, and green pepper until meat is browned. Drain excess grease.

Stir in remaining ingredients, except green onion and sour cream. Bring to boil. Cover, reduce heat, and simmer for 20 minutes.

Garnish with green onion and dollop of sour cream.

EASY BEEF BURRITO SKILLET

This is from Old El Paso, and begins, "This tasty one pan dish is done in less than 20 minutes and dishes are done in less than 1!"

Prep Time: 20 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-beef-burrito-skillet.

Ingredients

1 lb ground beef

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

1 cup water

1 cup chunky salsa

1 (15 oz) can black beans, rinsed and drained

4 (6 inch) Old El Paso™ Flour Tortillas, sliced into 1-inch strips

1 cup shredded Mexican blend cheese

1/2 cup sour cream

1/4 cup sliced green onions

Preparation

In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning, water, salsa, and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.

Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.

Top with sour cream in the center and sprinkle with green onions. Serve immediately.

Expert Tips

Use a mild salsa if you're making it for kids.

You can stack your tortillas and use a pizza cutter to slice them all in one easy step.

Friday Recipes

It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Slow Cooker Chicken Stroganoff and French Onion Soup Pasta. Enjoy!

MINI HAWAIIAN CHICKEN SKEWERS

This is from Ree Drummond, from the Food Network.

Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.

Ingredients

1/2 cup teriyaki sauce (the thick variety)

1 tablespoon minced fresh ginger

1 tablespoon brown sugar

1/2 teaspoon crushed red pepper flakes

3 cloves garlic, minced

Juice of 1/2 lime

Kosher salt

4 green onions, sliced

1 1/2 pounds chicken breast, cut into bite-size chunks

2 red bell peppers, cut into chunks the size of the chicken and pineapple

One 20-ounce can pineapple chunks, drained

Freshly ground black pepper

Olive oil, for the grill pan

Directions

Special equipment: wooden skewers soaked in water for at least 1 hour

Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.

Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.

Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.

PEANUT BUTTER PIE

This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."

Yield: 8 to 10 servings; Time: 50 minutes, plus chilling

To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.

Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.

Ingredients

For the crust:

6 tablespoons unsalted butter, melted, plus more for the pan

3/4 cup granulated sugar

3/4 cup unsweetened cocoa powder (not Dutch-processed)

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

For the filling:

1 1/4 cups heavy cream

1 1/2 cup smooth, sweetened peanut butter, like Jif or Skippy

1 8-ounce block full-fat cream cheese, at room temperature

2/3 cup light brown sugar

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 ounces semisweet chocolate, chopped (optional)

1 tablespoon unsalted butter (optional)

Preparation

Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.

Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.

Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.

Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.

PAUL CARMICHAEL'S CURRIED RICE

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen."

Yield: 2 to 4 servings, plus additional curry paste; Time: 30 minutes

This was featured in "The Evolution of Curried Rice", and can be viewed online at https://cooking.nytimes.com/recipes/1020231-paul-carmichaels-curried-rice.

Ingredients

1 1/2 teaspoons ground black pepper

1/2 teaspoon ground white pepper

3 tablespoons curry powder

2 teaspoons canola or other neutral oil

5 fresh curry leaves

6 tablespoons unsalted butter

2 shallots, peeled and diced

2 garlic cloves, peeled and minced

2 tablespoons soy sauce, plus additional as needed

1 1/2 tablespoons oyster sauce, plus additional as needed

1 tablespoon granulated sugar

1 to 2 habanero chiles, seeded and minced

3 cups cooked white rice, cooled

2 limes, 1 juiced and 1 quartered

Preparation

Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.

Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.

Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.

To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

Tip

You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.

FRENCH ONION SOUP PASTA

This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.

"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."

Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot

To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.

Ingredients

1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)

3 tablespoons butter (divided)

2 tablespoons olive oil

1 large vidalia onion (sliced)

1 teaspoon salt

2 cloves garlic (minced)

1 tablespoon flour

1 cup beef broth

2 teaspoons Worcestershire sauce

2 sprigs thyme

1/4 cup panko breadcrumbs

4 ounces Gruyere cheese (shredded)

Directions

Gather the ingredients.

Cook pasta according to package directions.

Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.

Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.

Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.

Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.

Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.

Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.

Recipe Variations

Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.

Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.

CHEF JOHN'S AMERICAN GOULASH

This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."

Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12

To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.

Ingredients

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons paprika

2 teaspoons Italian seasoning

2 bay leaves

1 quart chicken broth

1 (15 ounce) can diced tomatoes

1 (24 ounce) jar marinara sauce

1 cup water

2 tablespoons soy sauce

2 cups elbow macaroni

1/4 cup chopped Italian parsley

1 cup shredded white Cheddar cheese (Optional)

Directions

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.

Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.

Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.

Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Chef's Notes:

Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.

Feel free to swap water for chicken broth.

You can also add beans to turn this into an excellent pasta fazool.

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.