It's the typical evening conundrum: what to fix for dinner? Do you fix hamburgers? (Nope, had them twice this week.) Hot dogs? (Nope.)
For those evenings when you want something fairly light, but satisfying, Sloppy Joes might be the perfect meal you're looking for. Maybe add fries or tater tots and dessert, and there you go.
Today's offerings include Super Sloppy Joes and Turkey Veggie Sloppy Joes. Enjoy!
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
VEGAN SLOPPY JOES
This comes from Minimalist Baker, and begins, "You may think of Sloppy Joes as an American classic (and that may be true), but the origin story isn’t crystal clear! One theory is that the dish was created in the 1930s by a Sioux City, Iowa chef named Joe.
"But another popular story is that it may have actually originated in Havana, Cuba. It’s thought that a bar owner named José García created it as a handheld modification of a Cuban dish called ropa vieja. The concept may have then been introduced by Ernest Hemingway to a bar in Florida."We’re not sure who deserves the credit for Sloppy Joes, but we do know we love them! The following is our plant-based take on the concept."
Another note is, "Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet — a delicious plant-based meal!"
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://minimalistbaker.com/vegan-sloppy-joes/. (And while you're there, sign up for emails from the Minimalist Baker; you won't regret it!)
Ingredients
Lentils
2 cups water (I used half water, half vegetable broth)
1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)
Sloppy Joes
2 Tbsp olive or grape seed oil
1/2 medium white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1 15-ounce can tomato sauce*
1-2 Tbsp coconut sugar (plus more to taste)
1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)
FOR SERVING optional
Gluten-free or whole-wheat hamburger buns*
Directions
If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.
Notes
*The tomato sauce I use is from Trader Joe’s and is essentially tomato puree seasoned with sea salt, pepper, garlic powder, and herbs.
*If you can’t locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole-wheat vegan hamburger buns are from Trader Joe’s. The best gluten-free vegan hamburger buns I’ve tried are from the brand Happy Camper (which I found at a grocery store in Portland, OR). However, if you do/can eat eggs, I think Udi’s Gluten Free Hamburger Buns are a great option.
*Nutrition information is a rough estimate calculated without a bun.
Nutrition (1 of 4 servings): Serving: 1 serving Calories: 298; Carbohydrates: 44.6 g; Protein: 14.4 g; Fat: 8 g; Saturated Fat: 1.1 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 614 mg; Fiber: 17.1 g; Sugar: 13.5
SUPER SLOPPY JOES
This is from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 super sloppy sandwiches; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
SLOPPY JOE SLIDERS
This comes from Family Time, and begins, “Sink your teeth into these mouthwatering sliders, that are easy to make and really fun to eat.” Serves: 8 servings (3 sliders each); Prep Time: 10 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
1 1/2 tablespoons Vegetable Oil
2 large onion, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1/2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (White or Wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook until tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
MEATLESS TEX-MEX SLOPPY JOES
This comes from Old El Paso, and begins, "Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.
Ingredients
1 package (12 oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)
4 burger buns, toasted
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1 cup shredded iceberg lettuce
1 medium avocado, pitted, peeled and sliced
1/2 cup chopped tomatoes
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.
We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.
Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.
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.
Showing posts with label Lentil Chickpea Sloppy Joes. Show all posts
Showing posts with label Lentil Chickpea Sloppy Joes. Show all posts
Thursday, March 24, 2022
Thursday, April 1, 2021
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Easy Microwave Chicken Enchiladas and Old-Fashioned Butterscotch Pudding. Enjoy!
CHIPOTLE CHICKEN QUESADILLAS
This comes from Old El Paso, and begins, "This Chipotle Chicken Quesadilla recipe serves up some ridiculous flavor for your shredded cooked chicken. Finely chopped chipotle chiles in adobo sauce bring tons of smoky, spicy goodness to this dish. Simmer the chicken and spices, then layer it all into your tortilla with buttery, easy to melt Old El Paso™ Shredded Monterey Jack Cheese. Bring the heat with your choice of salsa to make these quesadillas a new family favorite at the table."
Prep Time: 35 minutes; Total Time: 35 minutes; Makes 3 servings
View this online at https://www.oldelpaso.com/recipes/chipotle-chicken-quesadillas.
Ingredients
3 tablespoons olive oil
1/2 red bell pepper, cut into thin strips
1/2 large onion, thinly sliced
1/2 cup frozen corn
1 1/2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese (2 oz)
1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons chopped cilantro
6 (8-inch) Old El Paso™ flour tortillas
6 tablespoons Old El Paso™ Salsa
Preparation
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.
Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.
Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.
Expert Tips
The rotisserie chicken sold at almost any grocery store is perfect for this recipe.
Chipotle chiles are smoked, dried jalapeños. They are often sold canned in a vinegary tomato sauce called “adobo.” They can be quite hot, so feel free to adjust the amount used to suite your taste. The one tablespoon of chiles in this recipe gives a medium-hot result.
EASY MICROWAVE CHICKEN ENCHILADAS
This is from Old El Paso, and begins, "After only one taste of these microwave enchiladas, you will find yourself wondering why you’ve never thought to bake homemade enchiladas in the microwave before! In just 20 minutes, get this delicious dinner on the table without any unnecessary hassle or stress. These cheesy chicken enchiladas are packed with delicious ingredients - Old El Paso™ mild enchilada sauce, Old El Paso™ Taco seasoning, rotisserie chicken and of course tons of Mexican cheese! Garnish these traditional-style enchiladas with cilantro and sour cream to give them the perfect finishing touch."
Pre Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
You can view this online at https://www.oldelpaso.com/recipes/easy-microwave-chicken-enchiladas.
Ingredients
1 can (19 oz) Old El Paso™ mild enchilada sauce
2 cups shredded deli rotisserie chicken
1 tablespoon (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix
1 1/2 cups shredded Mexican cheese blend (6 oz)
8 corn tortillas (6 inch)
3 tablespoons chopped fresh cilantro
3/4 cup sour cream
Preparation
In medium bowl, mix 1/2 cup of the enchilada sauce, the chicken, seasoning mix and 3/4 cup of the cheese.
Spray 8-inch square (2-quart) microwavable baking dish with cooking spray. Place 1/2 cup of the enchilada sauce in bottom of dish. Working with 1 tortilla at a time, fill with heaping 1/4 cup chicken mixture, and roll to seal; place in baking dish seam side down. Repeat with remaining tortillas.
Pour remaining enchilada sauce over tortillas; top with remaining 3/4 cup cheese.
Microwave uncovered on High 9 to 10 minutes or until cheese is melted and enchiladas are heated through. Garnish with cilantro; serve with sour cream.
Expert Tips:
This recipe uses our mild sauce that is packed with flavor without being too spicy. If you want to add a little heat to this recipe, use either Old El Paso™ medium or hot enchilada sauce instead of mild.
Our preference is to use a Mexican cheese blend for the additional flavor from the combination of cheese, but you can also use shredded Cheddar or Monterey Jack cheese if you don’t have Mexican cheese available.
If you have leftover rotisserie chicken, use it the next day to make quick and easy Chicken Quesadillas!
Keep your guests happy by making a delicious Mexican taco salad dip appetizer to enjoy before dinner. As a bonus, this recipe is made in the microwave too! We love this easy and delicious dip that is easy to assemble and only takes about 10 minutes of total microwave cooking time.
Nutrition: 4 Enchiladas; 1 Serving Calories: 520 (Calories from Fat 250, Total Fat 28g (Saturated Fat 15g, Trans Fat 1/2g); Cholesterol 125mg; Sodium 1390mg; Total Carbohydrate 34g (Dietary Fiber 2g, Sugars 5g); Protein 33g
% Daily Value: Vitamin A 20%; Vitamin C 0%; Calcium 40%; Iron 10%;
Exchanges: 1/2 Starch, 2 1/2 Very Lean Meat, 2 High-Fat, 2 Fat
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
LASAGNA
This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"
Yield: 8 to 10 servings; Time: 4 hours
This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.
Ingredients
For the sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
BUTTERNUT SQUASH AND TURKEY CHILI
This comes from the Food Network, and begins, "This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds."
Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131.
Ingredients
3 teaspoons olive oil
1 pound 99 percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
1/4 cup fresh cilantro leaves, chopped
1/4 cup reduced-fat sour cream
Directions
Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
CHIPOTLE CHICKEN QUESADILLAS
This comes from Old El Paso, and begins, "This Chipotle Chicken Quesadilla recipe serves up some ridiculous flavor for your shredded cooked chicken. Finely chopped chipotle chiles in adobo sauce bring tons of smoky, spicy goodness to this dish. Simmer the chicken and spices, then layer it all into your tortilla with buttery, easy to melt Old El Paso™ Shredded Monterey Jack Cheese. Bring the heat with your choice of salsa to make these quesadillas a new family favorite at the table."
Prep Time: 35 minutes; Total Time: 35 minutes; Makes 3 servings
View this online at https://www.oldelpaso.com/recipes/chipotle-chicken-quesadillas.
Ingredients
3 tablespoons olive oil
1/2 red bell pepper, cut into thin strips
1/2 large onion, thinly sliced
1/2 cup frozen corn
1 1/2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese (2 oz)
1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons chopped cilantro
6 (8-inch) Old El Paso™ flour tortillas
6 tablespoons Old El Paso™ Salsa
Preparation
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.
Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.
Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.
Expert Tips
The rotisserie chicken sold at almost any grocery store is perfect for this recipe.
Chipotle chiles are smoked, dried jalapeños. They are often sold canned in a vinegary tomato sauce called “adobo.” They can be quite hot, so feel free to adjust the amount used to suite your taste. The one tablespoon of chiles in this recipe gives a medium-hot result.
EASY MICROWAVE CHICKEN ENCHILADAS
This is from Old El Paso, and begins, "After only one taste of these microwave enchiladas, you will find yourself wondering why you’ve never thought to bake homemade enchiladas in the microwave before! In just 20 minutes, get this delicious dinner on the table without any unnecessary hassle or stress. These cheesy chicken enchiladas are packed with delicious ingredients - Old El Paso™ mild enchilada sauce, Old El Paso™ Taco seasoning, rotisserie chicken and of course tons of Mexican cheese! Garnish these traditional-style enchiladas with cilantro and sour cream to give them the perfect finishing touch."
Pre Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
You can view this online at https://www.oldelpaso.com/recipes/easy-microwave-chicken-enchiladas.
Ingredients
1 can (19 oz) Old El Paso™ mild enchilada sauce
2 cups shredded deli rotisserie chicken
1 tablespoon (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix
1 1/2 cups shredded Mexican cheese blend (6 oz)
8 corn tortillas (6 inch)
3 tablespoons chopped fresh cilantro
3/4 cup sour cream
Preparation
In medium bowl, mix 1/2 cup of the enchilada sauce, the chicken, seasoning mix and 3/4 cup of the cheese.
Spray 8-inch square (2-quart) microwavable baking dish with cooking spray. Place 1/2 cup of the enchilada sauce in bottom of dish. Working with 1 tortilla at a time, fill with heaping 1/4 cup chicken mixture, and roll to seal; place in baking dish seam side down. Repeat with remaining tortillas.
Pour remaining enchilada sauce over tortillas; top with remaining 3/4 cup cheese.
Microwave uncovered on High 9 to 10 minutes or until cheese is melted and enchiladas are heated through. Garnish with cilantro; serve with sour cream.
Expert Tips:
This recipe uses our mild sauce that is packed with flavor without being too spicy. If you want to add a little heat to this recipe, use either Old El Paso™ medium or hot enchilada sauce instead of mild.
Our preference is to use a Mexican cheese blend for the additional flavor from the combination of cheese, but you can also use shredded Cheddar or Monterey Jack cheese if you don’t have Mexican cheese available.
If you have leftover rotisserie chicken, use it the next day to make quick and easy Chicken Quesadillas!
Keep your guests happy by making a delicious Mexican taco salad dip appetizer to enjoy before dinner. As a bonus, this recipe is made in the microwave too! We love this easy and delicious dip that is easy to assemble and only takes about 10 minutes of total microwave cooking time.
Nutrition: 4 Enchiladas; 1 Serving Calories: 520 (Calories from Fat 250, Total Fat 28g (Saturated Fat 15g, Trans Fat 1/2g); Cholesterol 125mg; Sodium 1390mg; Total Carbohydrate 34g (Dietary Fiber 2g, Sugars 5g); Protein 33g
% Daily Value: Vitamin A 20%; Vitamin C 0%; Calcium 40%; Iron 10%;
Exchanges: 1/2 Starch, 2 1/2 Very Lean Meat, 2 High-Fat, 2 Fat
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
LASAGNA
This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"
Yield: 8 to 10 servings; Time: 4 hours
This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.
Ingredients
For the sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
BUTTERNUT SQUASH AND TURKEY CHILI
This comes from the Food Network, and begins, "This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds."
Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131.
Ingredients
3 teaspoons olive oil
1 pound 99 percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
1/4 cup fresh cilantro leaves, chopped
1/4 cup reduced-fat sour cream
Directions
Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
Wednesday, November 11, 2020
Sloppy Joes
If you love Sloppy Joes as much as I do, today's post is for you. Check out the Bulgogi Sloppy Joes with Scallion Salsa, the Sloppy Joe Sliders, and the rest of today's post. Enjoy!
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
BEST HOMEMADE SLOPPY JOES
This yummy recipe came from Amanda, who came up with her wonderful site, titled Chunky Chef. I'd never seen it before, but you can be sure I'm going to be checking back onto her site! Definitely a good site.
She starts this recipe off by writing, “Step away from the canned sauce and give these homemade sloppy joes a try! They’re truly the best version of a childhood favorite!”
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 6 servings; Calories: 266
To view this online, go to https://www.thechunkychef.com/best-homemade-sloppy-joes/.
Ingredients
1 Tbsp butter
1 tsp olive oil
1 lb. ground beef
1/3 green bell pepper, minced
1/2 large yellow onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
2/3 cup ketchup
1/3 cup water
1 Tbsp brown sugar
1 tsp yellow mustard
3/4 tsp chili powder
1/2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp red pepper flakes (optional)
1/4 tsp black pepper
dash of hot sauce (optional)
Directions
Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.
Notes
Sloppy Joe meat mixture can be frozen!
Cool the mixture completely, then add to freezer containers and freeze for up to 4 months.
Thaw overnight in the refrigerator and reheat before serving.
SUPER SLOPPY JOES
This is from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 super sloppy sandwiches; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
SLOPPY JOE SLIDERS
This comes from Family Time, and begins, “Sink your teeth into these mouthwatering sliders, that are easy to make and really fun to eat.” Serves: 8 servings (3 sliders each); Prep Time: 10 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
1 1/2 tablespoons Vegetable Oil
2 large onion, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1/2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (White or Wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook until tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
SLOPPY JOES
This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”
Ingredients
1 large onion, choppe
1 to 2 C celery, chopped
1 tsp balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 tsp dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 tsp black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 tsp hot sauce or roasted chilies
Directions
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
BULGOGI SLOPPY JOES WITH SCALLION SALSA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, “The dish is the Korean barbecue standard known as bulgogi — ‘fire meat,’ is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union. (File under ‘Blessings of Liberty.’) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates. Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes.
“Bulgogi sandwiches are a taste of the sort of home cooking that can lead to more home cooking. They serve as fragrant hamburger crushers, elegant vanquishers of pizza. They are an enemy of takeout.
“To cook them, you can follow the instructions slavishly, as if working for Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan. Bulgogi ‘sliders’ are a hallmark of his menu and by far the restaurant’s most popular dish. This recipe is his.”
Yield: 6 servings; Time: 30 minutes, plus overnight refrigeration.
This recipe was featured in “The Bulgogi Slider Is a Delicious Curveball”, and can be viewed online at https://cooking.nytimes.com/recipes/1014203-bulgogi-sloppy-joes-with-scallion-salsa.
Ingredients
For the Bulgogi
1 cup soy sauce
2 tablespoons sugar
1 tablespoon peeled and grated garlic
1 tablespoon sesame oil
3 tablespoons sake
2 tablespoons mirin
1 Asian pear, peeled, cored and puréed in a food processor
1 small carrot peeled and sliced into julienne
1 medium white onion peeled and sliced into julienne
1 cup apple juice
2 pounds beef brisket, chilled slightly and sliced thin
For the Spicy Mayonnaise
1 cup mayonnaise
1 tablespoon soy sauce
3 tablespoons hot chili sauce, ideally Sriracha
For the Scallion Salsa
1/2 cup soy sauce
2 tablespoons water
1/4 cup sugar
2 tablespoons gochugaru (Korean red-pepper flakes)
2 tablespoons grapeseed oil
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon sesame seeds
2 bunches scallions, cleaned, dried and sliced on the bias
Unsalted butter
6 soft hamburger buns
Preparation
For the Bulgogi
In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
BEST HOMEMADE SLOPPY JOES
This yummy recipe came from Amanda, who came up with her wonderful site, titled Chunky Chef. I'd never seen it before, but you can be sure I'm going to be checking back onto her site! Definitely a good site.
She starts this recipe off by writing, “Step away from the canned sauce and give these homemade sloppy joes a try! They’re truly the best version of a childhood favorite!”
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 6 servings; Calories: 266
To view this online, go to https://www.thechunkychef.com/best-homemade-sloppy-joes/.
Ingredients
1 Tbsp butter
1 tsp olive oil
1 lb. ground beef
1/3 green bell pepper, minced
1/2 large yellow onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
2/3 cup ketchup
1/3 cup water
1 Tbsp brown sugar
1 tsp yellow mustard
3/4 tsp chili powder
1/2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp red pepper flakes (optional)
1/4 tsp black pepper
dash of hot sauce (optional)
Directions
Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.
Notes
Sloppy Joe meat mixture can be frozen!
Cool the mixture completely, then add to freezer containers and freeze for up to 4 months.
Thaw overnight in the refrigerator and reheat before serving.
SUPER SLOPPY JOES
This is from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 super sloppy sandwiches; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
SLOPPY JOE SLIDERS
This comes from Family Time, and begins, “Sink your teeth into these mouthwatering sliders, that are easy to make and really fun to eat.” Serves: 8 servings (3 sliders each); Prep Time: 10 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
1 1/2 tablespoons Vegetable Oil
2 large onion, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1/2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (White or Wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook until tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
SLOPPY JOES
This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”
Ingredients
1 large onion, choppe
1 to 2 C celery, chopped
1 tsp balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 tsp dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 tsp black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 tsp hot sauce or roasted chilies
Directions
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
BULGOGI SLOPPY JOES WITH SCALLION SALSA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, “The dish is the Korean barbecue standard known as bulgogi — ‘fire meat,’ is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union. (File under ‘Blessings of Liberty.’) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates. Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes.
“Bulgogi sandwiches are a taste of the sort of home cooking that can lead to more home cooking. They serve as fragrant hamburger crushers, elegant vanquishers of pizza. They are an enemy of takeout.
“To cook them, you can follow the instructions slavishly, as if working for Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan. Bulgogi ‘sliders’ are a hallmark of his menu and by far the restaurant’s most popular dish. This recipe is his.”
Yield: 6 servings; Time: 30 minutes, plus overnight refrigeration.
This recipe was featured in “The Bulgogi Slider Is a Delicious Curveball”, and can be viewed online at https://cooking.nytimes.com/recipes/1014203-bulgogi-sloppy-joes-with-scallion-salsa.
Ingredients
For the Bulgogi
1 cup soy sauce
2 tablespoons sugar
1 tablespoon peeled and grated garlic
1 tablespoon sesame oil
3 tablespoons sake
2 tablespoons mirin
1 Asian pear, peeled, cored and puréed in a food processor
1 small carrot peeled and sliced into julienne
1 medium white onion peeled and sliced into julienne
1 cup apple juice
2 pounds beef brisket, chilled slightly and sliced thin
For the Spicy Mayonnaise
1 cup mayonnaise
1 tablespoon soy sauce
3 tablespoons hot chili sauce, ideally Sriracha
For the Scallion Salsa
1/2 cup soy sauce
2 tablespoons water
1/4 cup sugar
2 tablespoons gochugaru (Korean red-pepper flakes)
2 tablespoons grapeseed oil
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon sesame seeds
2 bunches scallions, cleaned, dried and sliced on the bias
Unsalted butter
6 soft hamburger buns
Preparation
For the Bulgogi
In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).
Thursday, October 1, 2020
Friday Recipes
It's finally Friday. Yay! (Yes, if you're like me, you might occasionally forget what day it is during this strange year.) But even during a pandemic, it's nice to know Friay has arrived.
With that in mind, here are six recipes to help you through the weekend, including Easy Black Bean Chili and Calypso Cups. Enjoy!
HAN OAK GALBIJJIM
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack."
Yield: 6 servings; Time: 2 hours
This was featured in "A Secret Ingredient Makes This Chef’s Galbijjim Perfect. Just Don’t Tell Mom.", and cam be viewed online at https://cooking.nytimes.com/recipes/1019918-han-oak-galbijjim.
Ingredients
3 pounds mixed root vegetables, such as carrots, parsnips, onions and sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons neutral oil, like canola or vegetable oil
Kosher salt
Freshly ground black pepper, to taste
4 pounds bone-in short ribs, cut by a butcher into 2-inch pieces
2 medium-size Asian pears, peeled, cored and diced
1 large red onion, peeled and diced
12 cloves garlic, peeled and roughly chopped
2 tablespoons roughly chopped ginger
3 cups chicken stock
1 12-ounce can Coca-Cola
1/4 cup honey
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tablespoons gochugaru (Korean chile flakes), or to taste
4 cups roughly chopped kale, optional
1 pound Korean rice cakes, optional
1 tablespoon toasted sesame oil
3 scallions, trimmed and both white and green parts thinly sliced
3 radishes, trimmed and thinly sliced
Sesame seeds, to taste
Preparation
Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.
While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.
Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.
Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.
When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.
Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
CALYPSO CUPS
This comes from the infamous long-since-forgotten emailing list. Yield: about 4 dozen
Ingredients
1 cup butter, softened
2 pkgs cream cheese (3 ounces each), softened
2 cups all purpose flour
Filling:
1/2 cup flaked coconut
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 can(8 ounces) crushed pineapple, undrained
1 egg
Frosting:
2 cups confectioners sugar
1/2 cup shortening
1 tsp vanilla extract
3 to 4 tablespoons milk
Finely chopped walnuts, optional
Directions
In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.
RIGATONI WITH SUMMER BOLOGNESE
This is from the Food Network, and begins, "The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants."
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/rigatoni-with-summer-bolognese-7119146.
Ingredients
Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
With that in mind, here are six recipes to help you through the weekend, including Easy Black Bean Chili and Calypso Cups. Enjoy!
HAN OAK GALBIJJIM
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack."
Yield: 6 servings; Time: 2 hours
This was featured in "A Secret Ingredient Makes This Chef’s Galbijjim Perfect. Just Don’t Tell Mom.", and cam be viewed online at https://cooking.nytimes.com/recipes/1019918-han-oak-galbijjim.
Ingredients
3 pounds mixed root vegetables, such as carrots, parsnips, onions and sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons neutral oil, like canola or vegetable oil
Kosher salt
Freshly ground black pepper, to taste
4 pounds bone-in short ribs, cut by a butcher into 2-inch pieces
2 medium-size Asian pears, peeled, cored and diced
1 large red onion, peeled and diced
12 cloves garlic, peeled and roughly chopped
2 tablespoons roughly chopped ginger
3 cups chicken stock
1 12-ounce can Coca-Cola
1/4 cup honey
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tablespoons gochugaru (Korean chile flakes), or to taste
4 cups roughly chopped kale, optional
1 pound Korean rice cakes, optional
1 tablespoon toasted sesame oil
3 scallions, trimmed and both white and green parts thinly sliced
3 radishes, trimmed and thinly sliced
Sesame seeds, to taste
Preparation
Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.
While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.
Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.
Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.
When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.
Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
CALYPSO CUPS
This comes from the infamous long-since-forgotten emailing list. Yield: about 4 dozen
Ingredients
1 cup butter, softened
2 pkgs cream cheese (3 ounces each), softened
2 cups all purpose flour
Filling:
1/2 cup flaked coconut
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 can(8 ounces) crushed pineapple, undrained
1 egg
Frosting:
2 cups confectioners sugar
1/2 cup shortening
1 tsp vanilla extract
3 to 4 tablespoons milk
Finely chopped walnuts, optional
Directions
In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.
RIGATONI WITH SUMMER BOLOGNESE
This is from the Food Network, and begins, "The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants."
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/rigatoni-with-summer-bolognese-7119146.
Ingredients
Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
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