Soup is one of those comfort foods that is good almost any time of the year. Whether it's cold out, or hot, soup is still wonderful.
To that end, here are six yummy soup recipes to help you through the day, including Italian Meatball Soup, Enchilada Soup, and Corn Chowder. Enjoy!
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.
ITALIAN WHITE BEAN AND KALE SOUP
This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”
View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.
Servings 4
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
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.
CORN CHOWDER
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes
Ingredients
4 to 6 ears of corn
4 cups water
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and chopped
Salt and freshly ground black pepper
2 tomatoes, cored, seeded, and chopped
1 cup milk
1/2 cup chopped parsley leaves, optional
Directions
Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.
Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.
After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.
ENCHILADA SOUP
This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."
Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.
Ingredients
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (19 oz) Old El Paso™ mild or hot enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped mild green chiles
1 package (20 oz) bone-in chicken breasts, skin removed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 bag (12 oz) frozen corn, thawed, drained
Shredded Mexican cheese blend, if desired
Chopped fresh cilantro, if desired
Crushed tortilla chips, if desired
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
Top each serving with cheese, cilantro and tortilla chips.
Expert Tips
Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.
Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
Showing posts with label Chili-Mac Soup. Show all posts
Showing posts with label Chili-Mac Soup. Show all posts
Thursday, March 31, 2022
Wednesday, March 23, 2022
Soup
When I was growing up, my mom used to make homemade soup at least once a month. Sometimes, she'd have a particular soup in mind, maybe homemade tomato or mushroom soup (but never French Onion soup; that was Dad's specialty). Other times, it was simply a convenient way to use up left over veggies, meat, rice, and gravies.
Mom and Dad, New York
I have a feeling Mom (and Dad) would approve of the soups in today's post. Check out the Chili-Mac Soup, the Corn Chowder, and the rest of today's offerings. Enjoy!
VEGAN FENNEL AND PUMPKIN POTAGE
This recipe from Vegetarian Times begins, "Potage is the French term for a thick, blended soup that’s usually served at the start of a meal. A single potato gives this vegan pumpkin potage recipe a rich, creamy texture — without the cream. Fennel gives the soup a sophisticated, anise-like flavor that compliments the rich pumpkin and a bit of tomato paste keeps things from getting too heavy.
"While we can certainly imagine setting down to a big bowl of this on a chilly evening and enjoying it all on its own, it certainly shines as intended, as the first course of an elevated cold-weather dinner menu. Consider serving it for a harvest-time gathering before the lentil-nut loaf and butternut lasagna hit the table."
Makes 6 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/fennel-pumpkin-potage/.
Ingredients
2 Tbs. olive oil
1 medium onion, coarsely chopped (1-1/2 cups)
1 medium bulb fennel, trimmed, fronds reserved, cut into 1-inch chunks (1-1/2 cups)
1/4 cup white wine
2 cups pumpkin purée or canned pumpkin
1 medium Yukon gold potato (5 oz.), peeled and cut into chunks
2 cloves garlic, peeled
1 Tbs. tomato paste
2 tsp. Italian seasoning
Directions
Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and fennel, and cook 7 to 10 minutes, or until beginning to turn deep brown, stirring occasionally. Add white wine, and stir to deglaze pan, scraping up any browned, stuck-on bits.
Stir in 4 cups water, pumpkin purée, potato, garlic, tomato paste, Italian seasoning, and 3 cups water. Season with 1 tsp. salt and 1/4 tsp. black pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 30 minutes, or until potatoes and fennel are very tender.
Purée soup in batches in blender or food processor until smooth, adding more water or broth if necessary to obtain desired consistency. Reheat as needed, and serve garnished with fennel fronds.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Directions
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
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.
SIMPLE POTATO SOUP
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30
Ingredients
1 tablespoon butter or extra-virgin olive oil
3 medium potatoes, any type, peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground black pepper to taste
4 cups chicken, beef, or vegetable stock, preferably warmed
1/2 cup cream or milk
Directions
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.
CORN CHOWDER
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes
Ingredients
4 to 6 ears of corn
4 cups water
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and chopped
Salt and freshly ground black pepper
2 tomatoes, cored, seeded, and chopped
1 cup milk
1/2 cup chopped parsley leaves, optional
Directions
Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.
Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.
After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.
BAKED POTATO SOUP
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own)."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019913-baked-potato-soup.
Ingredients
6 slices bacon, or 3 tablespoons unsalted butter
1 bunch scallions, white and green parts thinly sliced separately
4 garlic cloves, minced
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes, large skins reserved
6 cups whole milk
Kosher salt
1 tablespoon extra-virgin olive oil, plus more as needed
Black pepper
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
3/4 cup sour cream, plus more for serving
3/4 cup freshly grated Cheddar (about 3 ounces), plus more for serving
Preparation
In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there’s not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you’d like a smooth soup. (Mash with a potato masher if you’d like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
Mom and Dad, New York
I have a feeling Mom (and Dad) would approve of the soups in today's post. Check out the Chili-Mac Soup, the Corn Chowder, and the rest of today's offerings. Enjoy!
VEGAN FENNEL AND PUMPKIN POTAGE
This recipe from Vegetarian Times begins, "Potage is the French term for a thick, blended soup that’s usually served at the start of a meal. A single potato gives this vegan pumpkin potage recipe a rich, creamy texture — without the cream. Fennel gives the soup a sophisticated, anise-like flavor that compliments the rich pumpkin and a bit of tomato paste keeps things from getting too heavy.
"While we can certainly imagine setting down to a big bowl of this on a chilly evening and enjoying it all on its own, it certainly shines as intended, as the first course of an elevated cold-weather dinner menu. Consider serving it for a harvest-time gathering before the lentil-nut loaf and butternut lasagna hit the table."
Makes 6 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/fennel-pumpkin-potage/.
Ingredients
2 Tbs. olive oil
1 medium onion, coarsely chopped (1-1/2 cups)
1 medium bulb fennel, trimmed, fronds reserved, cut into 1-inch chunks (1-1/2 cups)
1/4 cup white wine
2 cups pumpkin purée or canned pumpkin
1 medium Yukon gold potato (5 oz.), peeled and cut into chunks
2 cloves garlic, peeled
1 Tbs. tomato paste
2 tsp. Italian seasoning
Directions
Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and fennel, and cook 7 to 10 minutes, or until beginning to turn deep brown, stirring occasionally. Add white wine, and stir to deglaze pan, scraping up any browned, stuck-on bits.
Stir in 4 cups water, pumpkin purée, potato, garlic, tomato paste, Italian seasoning, and 3 cups water. Season with 1 tsp. salt and 1/4 tsp. black pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 30 minutes, or until potatoes and fennel are very tender.
Purée soup in batches in blender or food processor until smooth, adding more water or broth if necessary to obtain desired consistency. Reheat as needed, and serve garnished with fennel fronds.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Directions
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
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.
SIMPLE POTATO SOUP
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30
Ingredients
1 tablespoon butter or extra-virgin olive oil
3 medium potatoes, any type, peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground black pepper to taste
4 cups chicken, beef, or vegetable stock, preferably warmed
1/2 cup cream or milk
Directions
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.
CORN CHOWDER
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes
Ingredients
4 to 6 ears of corn
4 cups water
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and chopped
Salt and freshly ground black pepper
2 tomatoes, cored, seeded, and chopped
1 cup milk
1/2 cup chopped parsley leaves, optional
Directions
Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.
Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.
After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.
BAKED POTATO SOUP
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own)."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019913-baked-potato-soup.
Ingredients
6 slices bacon, or 3 tablespoons unsalted butter
1 bunch scallions, white and green parts thinly sliced separately
4 garlic cloves, minced
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes, large skins reserved
6 cups whole milk
Kosher salt
1 tablespoon extra-virgin olive oil, plus more as needed
Black pepper
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
3/4 cup sour cream, plus more for serving
3/4 cup freshly grated Cheddar (about 3 ounces), plus more for serving
Preparation
In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there’s not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you’d like a smooth soup. (Mash with a potato masher if you’d like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
Monday, January 17, 2022
Beef - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with beef, since not everyone wants to try a meatless day. (Go figure, right?)
If you're looking for something with beef in it, check out the Beef and Broccoli, the Classic Shepherd’s Pie, or any of the other offerings in today's post. Enjoy!
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.
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.
BEEF AND BROCCOLI
This comes from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘‘It’s diaspora food,’’ the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu’s mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best."
Yield: 4 servings; Time: 45 minutes
This was featured in "The Best Beef and Broccoli, No Delivery Required", and can be viewed online at https://cooking.nytimes.com/recipes/1019262-beef-and-broccoli.
Ingredients
1/3 cup Shaoxing rice wine, dry sherry or sake
\3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef — chuck or rib steak — sliced thin against the grain
1/4 cup oyster sauce
1/2 tablespoon chile-garlic sauce, or to taste
1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter
Preparation
In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
BEEF AND BEAN CHILI
This comes from WW (formerly Weight Watchers), and begins, "Perfect for a party! Just leave the chili pot over low heat and offer a variety of toppings on the side to garnish in whatever way suits your style: fresh cilantro leaves, sliced scallions, reduced-fat sour cream, low-fat shredded Cheddar, sliced black olives and chopped fresh jalapeños. You can also serve this chili over rice, a bed of shredded cabbage, or cauliflower rice if you wish. Or make use as you would taco meat in a wrap: Just spoon it on a tortilla or in an iceberg lettuce leaf using a slotted spoon. Top with your choice of toppings and fold it or roll it to enjoy with no utensils required.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Serves: 8; Difficulty: Easy
To view this online, click here.
Ingredients
2 sprays cooking spray
1 pound uncooked lean trimmed sirloin beef, ground
2 tsp Olive oil
1 medium uncooked onion, diced
2 ribs uncooked celery, medium, diced
2 medium garlic cloves, minced
1 small Jalapeño pepper, seeded and minced**
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1/2 tsp table sale
1/2 tsp (or more to taste) red pepper flakes
28 oz canned crushed tomatoes
1 cup canned reduced-sodium beef broth
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup uncooked shallots, chopped
Instructions
Coat a large stockpot with cooking spray; set it over medium-high heat. Add the beef; cook until it's browned, breaking up the meat as it cooks, about 5 minutes. Remove the beef from the pot; set aside.
Add oil to the pot; set over medium-high heat. When the oil begins to shimmer, add the onion, celery, garlic, and jalapeño; sauté until tender, about 4 minutes. Add the reserved beef, chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes; stir to coat the vegetables and the beef with spices.
Add the tomatoes, broth, tomato sauce, and beans; bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. To serve, discard the bay leaves, ladle the chili into bowls, and top with chopped shallots.
Serving Size: about 1 heaping cup.
Notes
To avoid skin irritation, do not touch seeds with bare hands.
BEEF TORTILLA CASSEROLE
This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”
Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso™ enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.
In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.
Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.
Expert Tips
Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
If you're looking for something with beef in it, check out the Beef and Broccoli, the Classic Shepherd’s Pie, or any of the other offerings in today's post. Enjoy!
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.
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.
BEEF AND BROCCOLI
This comes from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘‘It’s diaspora food,’’ the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu’s mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best."
Yield: 4 servings; Time: 45 minutes
This was featured in "The Best Beef and Broccoli, No Delivery Required", and can be viewed online at https://cooking.nytimes.com/recipes/1019262-beef-and-broccoli.
Ingredients
1/3 cup Shaoxing rice wine, dry sherry or sake
\3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef — chuck or rib steak — sliced thin against the grain
1/4 cup oyster sauce
1/2 tablespoon chile-garlic sauce, or to taste
1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter
Preparation
In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
BEEF AND BEAN CHILI
This comes from WW (formerly Weight Watchers), and begins, "Perfect for a party! Just leave the chili pot over low heat and offer a variety of toppings on the side to garnish in whatever way suits your style: fresh cilantro leaves, sliced scallions, reduced-fat sour cream, low-fat shredded Cheddar, sliced black olives and chopped fresh jalapeños. You can also serve this chili over rice, a bed of shredded cabbage, or cauliflower rice if you wish. Or make use as you would taco meat in a wrap: Just spoon it on a tortilla or in an iceberg lettuce leaf using a slotted spoon. Top with your choice of toppings and fold it or roll it to enjoy with no utensils required.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Serves: 8; Difficulty: Easy
To view this online, click here.
Ingredients
2 sprays cooking spray
1 pound uncooked lean trimmed sirloin beef, ground
2 tsp Olive oil
1 medium uncooked onion, diced
2 ribs uncooked celery, medium, diced
2 medium garlic cloves, minced
1 small Jalapeño pepper, seeded and minced**
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1/2 tsp table sale
1/2 tsp (or more to taste) red pepper flakes
28 oz canned crushed tomatoes
1 cup canned reduced-sodium beef broth
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup uncooked shallots, chopped
Instructions
Coat a large stockpot with cooking spray; set it over medium-high heat. Add the beef; cook until it's browned, breaking up the meat as it cooks, about 5 minutes. Remove the beef from the pot; set aside.
Add oil to the pot; set over medium-high heat. When the oil begins to shimmer, add the onion, celery, garlic, and jalapeño; sauté until tender, about 4 minutes. Add the reserved beef, chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes; stir to coat the vegetables and the beef with spices.
Add the tomatoes, broth, tomato sauce, and beans; bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. To serve, discard the bay leaves, ladle the chili into bowls, and top with chopped shallots.
Serving Size: about 1 heaping cup.
Notes
To avoid skin irritation, do not touch seeds with bare hands.
BEEF TORTILLA CASSEROLE
This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”
Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso™ enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.
In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.
Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.
Expert Tips
Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
Monday, January 10, 2022
Double-Post Monday
Besides being Meatless Monday, today is also Double-Post Monday. Today's offerings include Barbecued Hamburgers and Chili-Mac Soup. Enjoy!
BRIGADEIROS
This is from Natalia Pereira (and adapted by Tejal Rao) on The New York Times cooking site. Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."
Yield: About 24 pieces; Time: 1-1/2 hours, plus cooling
This was featured in "A Brazilian Treat for Home Cooks in a Hurry" (in The New York Times Magazine on February 21, 2021), and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.
Note: I originally read the article that this was featured in back in February, and reread it again when I was looking at this online. If you haven't read it, I highly recommend doing so.
Ingredients
For the Sweetened Condensed Milk (optional):
5 cups whole milk
1 cup granulated sugar
For the Brigadeiros:
2 teaspoons unsalted butter, plus more for greasing your hands
1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk
5 tablespoons unsweetened Dutch-process cocoa powder, sifted
Pinch of flaky sea salt
1 cup chocolate or rainbow sprinkles
Preparation
If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.
Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.
STUFFED PEPPERS
This is from Betty Crocker, and begins, "Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers)."
Prep Time: 15 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f.
Ingredients
4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)
Directions
Heat oven to 350°F.
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Expert Tips
Par-cooking the peppers and basically filling them with a fully cooked meat mixture means they just need a final shot of heat to melt the cheese.
Chose a rainbow of large sweet bell peppers to stuff and while prepping, stand them upright in your baking dish—it’s easier to stuff them this way.
Sprinkle a handful of chopped fresh oregano or parsley over each pepper before serving.
Replace the rice with another cooked grain. Try quinoa, bulgur wheat, or a small pasta like orzo or pearl couscous.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
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.
COUNTRY PANZANELLA WITH WATERMELON DRESSING
This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."
Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes
This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.
Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)
Ingredients
For the dressing:
1/2 pound piece of skin-on watermelon, seeds discarded
1/4 cup granulated sugar
Kosher salt
2 garlic cloves, peeled and grated
1 tablespoon whole-grain mustard
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon ground black pepper
1/2 cup white wine vinegar
1/2 cup olive oil
For the salad:
1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)
2 tablespoons olive oil
1 1/2 teaspoons fresh thyme leaves
1/4 teaspoon fine sea salt
2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)
3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)
1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)
1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)
1 cup fresh basil leaves
1/2 cup crumbled feta
Preparation
Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.
Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.
Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.
BRIGADEIROS
This is from Natalia Pereira (and adapted by Tejal Rao) on The New York Times cooking site. Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."
Yield: About 24 pieces; Time: 1-1/2 hours, plus cooling
This was featured in "A Brazilian Treat for Home Cooks in a Hurry" (in The New York Times Magazine on February 21, 2021), and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.
Note: I originally read the article that this was featured in back in February, and reread it again when I was looking at this online. If you haven't read it, I highly recommend doing so.
Ingredients
For the Sweetened Condensed Milk (optional):
5 cups whole milk
1 cup granulated sugar
For the Brigadeiros:
2 teaspoons unsalted butter, plus more for greasing your hands
1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk
5 tablespoons unsweetened Dutch-process cocoa powder, sifted
Pinch of flaky sea salt
1 cup chocolate or rainbow sprinkles
Preparation
If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.
Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.
STUFFED PEPPERS
This is from Betty Crocker, and begins, "Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers)."
Prep Time: 15 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f.
Ingredients
4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)
Directions
Heat oven to 350°F.
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Expert Tips
Par-cooking the peppers and basically filling them with a fully cooked meat mixture means they just need a final shot of heat to melt the cheese.
Chose a rainbow of large sweet bell peppers to stuff and while prepping, stand them upright in your baking dish—it’s easier to stuff them this way.
Sprinkle a handful of chopped fresh oregano or parsley over each pepper before serving.
Replace the rice with another cooked grain. Try quinoa, bulgur wheat, or a small pasta like orzo or pearl couscous.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
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.
COUNTRY PANZANELLA WITH WATERMELON DRESSING
This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."
Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes
This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.
Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)
Ingredients
For the dressing:
1/2 pound piece of skin-on watermelon, seeds discarded
1/4 cup granulated sugar
Kosher salt
2 garlic cloves, peeled and grated
1 tablespoon whole-grain mustard
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon ground black pepper
1/2 cup white wine vinegar
1/2 cup olive oil
For the salad:
1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)
2 tablespoons olive oil
1 1/2 teaspoons fresh thyme leaves
1/4 teaspoon fine sea salt
2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)
3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)
1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)
1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)
1 cup fresh basil leaves
1/2 cup crumbled feta
Preparation
Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.
Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.
Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.
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.
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.
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