Meatballs are one of those foods that seems to be the back-up for other foods. (Think spaghetti and meatballs.) But today, we're letting meatballs shine on their own. Check out the Korean Barbecue-Style Meatballs, the Meatball Subs, and the rest of today's yumminess. Enjoy!
ONE-POT CHICKEN MEATBALLS WITH GREENS
This is from Yasmin Fahr in The New York Times cooking enewsletter. For this recipe, Yasmin wrote, "An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks. The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything."
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025342-one-pot-chicken-meatballs-with-greens. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.
Ingredients
1/2 cup panko bread crumbs
1/3 cup full-fat thick yogurt (preferably Greek or Icelandic)
2 garlic cloves, minced or grated
2 scallions, white and light green parts thinly sliced
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper
Salt
1 pound ground chicken
1/4 cup olive oil, plus more as needed
1 pound rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons
1 lemon, halved, 1/2 thinly sliced
1 teaspoon ground cumin
Preparation
In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.
Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.
Heat a 12-inch Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes.
Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.
Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.
Use a soup ladle to scoop up the meatballs, resting them on the greens, browned-side up and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving, if desired.
CHICKEN PARMESAN MEATBALLS
This yumminess is from Sheela Prakash at TheKitchn.
This begins, "If saucy, cheesy, and comforting is what you’re after, look no further. I have a feeling these meatballs will win the prize for one of the most satisfying dinners you’ve had in long time. A fun twist on classic chicken Parmesan, these meatballs eschew spaghetti in place of extra marinara and a whole lot of melty mozzarella. Did I mention the entire thing comes together in just one skillet?"
Prep Time: 15 minutes; Cook Time: 23 to 30 minutes; Serves: 4 to 6
To view this online, go to https://www.thekitchn.com/chicken-parmesan-meatballs-22902955.
Ingredients
1 (24-ounce) jar marinara sauce, such as Rao’s
1 pound ground chicken, preferably dark meat
1 cup panko breadcrumbs, divided
1/2 cup finely grated Parmesan cheese, divided
1/2 small yellow onion, finely chopped
1/4 cup coarsely chopped fresh parsley leaves
1 large egg
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil or parsley leaves, for serving
Instructions
Bring the marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano, and black pepper in a large bowl. Mix lightly with a fork until just combined.
When the sauce is simmering, form the meat mixture into 1-1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and carefully drop the meatballs into the sauce in a single layer as you go.
Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6-inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil, and a pinch of salt in a small bowl; set aside.
Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 5 minutes. Sprinkle with the herbs and serve.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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.
ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS
This is from Sarah Copeland in The New York Times cooking e-newsletter. Sarah wrote, "Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019925-italian-wedding-soup-with-turkey-meatballs.
Ingredients
12 cups chicken broth
2 tablespoons olive oil, plus additional for greasing and serving
1 pound lean ground turkey
1/2 cup panko bread crumbs
1/3 packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese, plus more for serving
3/4 cup orzo, ditalini, acini di pepe or another small soup pasta
3 packed cups baby spinach or kale, thinly sliced
1 lemon, zested and halved
1/4 cup fresh dill, oregano or basil, roughly chopped (optional)
Preparation
Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1-1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.
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
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
Showing posts with label Meatball Subs. Show all posts
Showing posts with label Meatball Subs. Show all posts
Wednesday, August 21, 2024
Tuesday, July 9, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tueday (because not everyone loves tacos). Today's offerings include Easy Beef Stroganoff and Deep Dark and Stout Chili. Enjoy!
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
DEEP, DARK AND STOUT CHILI
Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups (325 mL) chili.
Source: CanolaInfo
Recipe and image appear courtesy of CanolaInfo.org.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/deep-dark-and-stout-chili.
Ingredients
2 Tbsp canola oil
1-1/2 lb extra lean ground beef (or 1 lb extra lean ground beef and 15-oz can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 cans (14.5 oz each) no-salt-added stewed tomatoes
1 bottle (12 oz) dark stout beer
3 Tbsp chili powder
1-1/2 Tbsp ground cumin
1-1/2 Tbsp smoked paprika (optional)
1 Tbsp sodium-free beef bouillon granules
1 tsp salt
Toppings:
1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into 6 wedges
Directions
Heat 1 Tbsp canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
Meanwhile, in a saute pan heat remaining 1 Tbsp canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
Serve chili with choice of toppings placed in three small bowls.
Notes:
Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.
Nutritional Information Per Serving: Calories: 240; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 5 g; Sodium: 480 mg; Cholesterol: 45 mg; Protein: 20 g; Carbohydrates: 18 g
BREAKFAST BURRITOS
This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.
Ingredients
2 tsp. olive oil
1/2 medium-sized onion, sliced
1 red bell pepper, cut lengthwise into 2-inch-thick slices
1 large clove garlic, minced
1 10-oz. pkg. frozen chopped spinach
2 Tbs. fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 3/4 cups shredded Monterey Jack cheese
6 8-inch flour tortillas
4 large eggs, beaten
2 cups skim milk
1 Tbs. all-purpose flour
1 tsp. mustard powder
Preparation
Grease 9×13-inch baking dish.
Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
Preheat oven to 350°F.
Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.
EASY BEEF STROGANOFF
This comes from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, " This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even store-bought roast beef from the deli counter. You can even use leftover steak; you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.
"This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.
"Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid's kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes."
To view this online, click here.
Ingredients
2 tablespoons butter
1/2 cup diced onions
8 ounces sliced mushrooms
2 tablespoons all-purpose flour
1-1/2 cups beef broth
1 (10.75-ounce) can condensed cream of mushroom soup
2 tablespoons sour cream
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups shredded cooked leftover beef, such as roast beef, pot roast, beef brisket, or deli roast beef
Cooked egg noodles, for serving
Freshly chopped parsley, optional, for garnish
Directions
Gather the ingredients.
In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.
Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
Add the broth, stirring constantly, until thickened.
Add the cream of mushroom soup and sour cream, and season with salt and pepper.
Mix in the cooked beef, and cook a few minutes until heated through.
Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley if desired. Enjoy.
Tips
If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first.
When they are translucent, remove the onions from the skillet, and add a little more butter if the skillet is dry.
Add about half the mushrooms in a single layer. Don't crowd them, because they will steam instead of brown.
Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long).
Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.
Variations
You can use plain yogurt instead of sour cream if you like. You can also use thinned-out cream cheese, too, which will make the sauce a little thicker.
Feel free to use a little bit of dried or fresh thyme when cooking the mushrooms if you like the savory combination of thyme and mushrooms.
How to Store and Freeze Beef Stroganoff
Beef stroganoff will keep for three to four days in the fridge if it's in an airtight sealed container. You can also freeze beef stroganoff for up to three months if it's in a sealed container, but that's best done if you leave out the egg noodles and just freeze the stroganoff itself. Noodles in a sauce tend to become mushy when defrosted. Reheat the stroganoff gently in the microwave or over low heat on the stovetop.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
PASTA WITH SPINACH, CHICKPEAS AND FETA
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C." Time: 30 minutes or less; Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-with-spinach-chickpeas-and-feta/.
Ingredients
8 oz. uncooked spiral-shaped pasta
4 cups coarsely chopped fresh spinach leaves
1/3 cup crumbled feta cheese
1 Tbs. olive oil
1 Tbs. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 19-oz. can chickpeas, drained and rinsed
2 cloves garlic, minced
Preparation
Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
DEEP, DARK AND STOUT CHILI
Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups (325 mL) chili.
Source: CanolaInfo
Recipe and image appear courtesy of CanolaInfo.org.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/deep-dark-and-stout-chili.
Ingredients
2 Tbsp canola oil
1-1/2 lb extra lean ground beef (or 1 lb extra lean ground beef and 15-oz can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 cans (14.5 oz each) no-salt-added stewed tomatoes
1 bottle (12 oz) dark stout beer
3 Tbsp chili powder
1-1/2 Tbsp ground cumin
1-1/2 Tbsp smoked paprika (optional)
1 Tbsp sodium-free beef bouillon granules
1 tsp salt
Toppings:
1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into 6 wedges
Directions
Heat 1 Tbsp canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
Meanwhile, in a saute pan heat remaining 1 Tbsp canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
Serve chili with choice of toppings placed in three small bowls.
Notes:
Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.
Nutritional Information Per Serving: Calories: 240; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 5 g; Sodium: 480 mg; Cholesterol: 45 mg; Protein: 20 g; Carbohydrates: 18 g
BREAKFAST BURRITOS
This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.
Ingredients
2 tsp. olive oil
1/2 medium-sized onion, sliced
1 red bell pepper, cut lengthwise into 2-inch-thick slices
1 large clove garlic, minced
1 10-oz. pkg. frozen chopped spinach
2 Tbs. fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 3/4 cups shredded Monterey Jack cheese
6 8-inch flour tortillas
4 large eggs, beaten
2 cups skim milk
1 Tbs. all-purpose flour
1 tsp. mustard powder
Preparation
Grease 9×13-inch baking dish.
Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
Preheat oven to 350°F.
Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.
EASY BEEF STROGANOFF
This comes from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, " This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even store-bought roast beef from the deli counter. You can even use leftover steak; you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.
"This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.
"Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid's kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes."
To view this online, click here.
Ingredients
2 tablespoons butter
1/2 cup diced onions
8 ounces sliced mushrooms
2 tablespoons all-purpose flour
1-1/2 cups beef broth
1 (10.75-ounce) can condensed cream of mushroom soup
2 tablespoons sour cream
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups shredded cooked leftover beef, such as roast beef, pot roast, beef brisket, or deli roast beef
Cooked egg noodles, for serving
Freshly chopped parsley, optional, for garnish
Directions
Gather the ingredients.
In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.
Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
Add the broth, stirring constantly, until thickened.
Add the cream of mushroom soup and sour cream, and season with salt and pepper.
Mix in the cooked beef, and cook a few minutes until heated through.
Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley if desired. Enjoy.
Tips
If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first.
When they are translucent, remove the onions from the skillet, and add a little more butter if the skillet is dry.
Add about half the mushrooms in a single layer. Don't crowd them, because they will steam instead of brown.
Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long).
Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.
Variations
You can use plain yogurt instead of sour cream if you like. You can also use thinned-out cream cheese, too, which will make the sauce a little thicker.
Feel free to use a little bit of dried or fresh thyme when cooking the mushrooms if you like the savory combination of thyme and mushrooms.
How to Store and Freeze Beef Stroganoff
Beef stroganoff will keep for three to four days in the fridge if it's in an airtight sealed container. You can also freeze beef stroganoff for up to three months if it's in a sealed container, but that's best done if you leave out the egg noodles and just freeze the stroganoff itself. Noodles in a sauce tend to become mushy when defrosted. Reheat the stroganoff gently in the microwave or over low heat on the stovetop.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
PASTA WITH SPINACH, CHICKPEAS AND FETA
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C." Time: 30 minutes or less; Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-with-spinach-chickpeas-and-feta/.
Ingredients
8 oz. uncooked spiral-shaped pasta
4 cups coarsely chopped fresh spinach leaves
1/3 cup crumbled feta cheese
1 Tbs. olive oil
1 Tbs. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 19-oz. can chickpeas, drained and rinsed
2 cloves garlic, minced
Preparation
Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.
Monday, March 25, 2024
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerints include Sausage and Lentil Soup and Slow Cooker Chicken Ragù With Herbed Ricotta. Enjoy!
CHICKEN RANCH ENCHILADAS
This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish
To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.
Ingredients
1/4 cup butter
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend
Directions
Preheat an oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
OH-SO-BLUEBERRY ICE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.
Ingredients
1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1 1/2 cups ginger ale
Preparation
Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
Mound slush into 6 dishes; serve.
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."
Yield: 4 servings; Time: 6 1/2 hours
This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1-1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Preparation
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
CHICKEN RANCH ENCHILADAS
This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish
To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.
Ingredients
1/4 cup butter
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend
Directions
Preheat an oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
OH-SO-BLUEBERRY ICE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.
Ingredients
1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1 1/2 cups ginger ale
Preparation
Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
Mound slush into 6 dishes; serve.
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."
Yield: 4 servings; Time: 6 1/2 hours
This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1-1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Preparation
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
Monday, February 12, 2024
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerints include Sausage and Lentil Soup and Slow Cooker Chicken Ragù With Herbed Ricotta. Enjoy!
CHICKEN RANCH ENCHILADAS
This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish
To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.
Ingredients
1/4 cup butter
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend
Directions
Preheat an oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
OH-SO-BLUEBERRY ICE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.
Ingredients
1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1 1/2 cups ginger ale
Preparation
Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
Mound slush into 6 dishes; serve.
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."
Yield: 4 servings; Time: 6 1/2 hours
This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1-1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Preparation
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
CHICKEN RANCH ENCHILADAS
This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish
To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.
Ingredients
1/4 cup butter
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend
Directions
Preheat an oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
OH-SO-BLUEBERRY ICE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.
Ingredients
1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1 1/2 cups ginger ale
Preparation
Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
Mound slush into 6 dishes; serve.
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."
Yield: 4 servings; Time: 6 1/2 hours
This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1-1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Preparation
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
Wednesday, February 7, 2024
Meatballs
Does anyone remember the 1979 movie Meatballs? Directed by Ivan Reitman (who died February 12) and featuring Bill Murray, it was one of the crazy moview that came out during the '70s and early '80s.
While I really don't remember watching the movie, I remember it being popular.
It's also a good tie-in for today's post, which deals with meatballs. Check out the Classic Meatballs, the Mealtball Kabobs, and, what two of my sons find wonderful, Meatball Subs. Enjoy!
JUMBO CHEESY ITALIAN MEATBALLS
This is from the Food Network. Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jumbo-cheesy-italian-meatballs-2268948.
Ingredients
For the meatballs:
Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped (about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
For the sauce:
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping
Directions
Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
ENCHILADA MEATBALLS
This is from Shelley at AllRecipes. She wrote, "These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this." Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/82954/enchilada-meatballs/.
Ingredients
2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
1/2 teaspoon salt
1 1/2 pounds ground beef chuck
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Note
For the cornbread, I use a box of the ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.
CLASSIC MEATBALLS
This is from Betty Crocker, and begins, "This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!"
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 4
To view this on the Betty Crocker site, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg
Directions
Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Expert Tips
For evenly-sized meatballs that will cook in the same amount of time, pat the meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.
Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.
We’re always fans of a dinnertime shortcut and a jar of store-bought pasta sauce is one of our favorites. But, if you have some time to spare or you’re looking for homemade Sunday gravy or sauce, we think you might like our Easy Make-Ahead Pasta Sauce, which can be ready in as little as 40 minutes. Or try utilizing our hands-off Slow-Cooker Meaty Spaghetti Sauce, made with Italian sausage and mushrooms for an added boost of flavor.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
QUICK TURKEY MEATBALLS OVER GREENS
This comes from The Kitchn's emailing list. (Hint: If you haven't signed up for their emails, you really should!) This serves 4, and can be viewed online (along with Faith Durand's description) here.
Ingredients
1 pound ground turkey, either 85% lean or 93% lean
1/4 cup grated onion, from 1/2 small to medium onion
1 large egg
1/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 whole cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped Italian parsley
2 tablespoons olive oil
2 cups tomato sauce, homemade or store-bought
2 pounds greens, such as broccoli rabe, kale, mustard greens, washed, de-veined, and roughly chopped
Shaved Parmesan, to serve, optional
Directions
Combine the turkey, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in a large bowl. Mix with your hands until all of the ingredients are evenly distributed.
Begin heating a large pot of salted water for the cooking the greens while you shape and cook the meatballs.
Roll the meat mixture into 1 1/4-inch meatballs and place on a tray or in a pan. You should have between 26 and 30 meatballs.
Heat the olive oil over medium-high heat in a large skillet or sauté pan. Place the meatballs in the hot skillet and brown for 3 to 4 minutes on each side. Use tongs to gently rotate the meatballs so they brown evenly. (If your pan isn't large enough to brown all of the meatballs without them touching, cook them in batches and place them back on the cookie sheet once they've been browned. Then combine them back in the pan before simmering with the tomato sauce.)
Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, or until meatballs are cooked through.
While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. (You can also sauté or stir-fry the greens in a hot skillet with oil if preferred.)
To serve, put greens on the plate and top with meatballs and sauce.
Recipe Notes:
To prevent the meatballs sticking to the pan, make sure it is hot before adding the meatballs, and brown thoroughly before trying to turn them. They should release easily once browned. Also, using 85% lean turkey (as opposed to completely lean) should help the meatballs release more cleanly.
Storage: Store the meatballs in their sauce for up to 3 days in the fridge. Freeze cooked meatballs and sauce for up to 3 months.
While I really don't remember watching the movie, I remember it being popular.
It's also a good tie-in for today's post, which deals with meatballs. Check out the Classic Meatballs, the Mealtball Kabobs, and, what two of my sons find wonderful, Meatball Subs. Enjoy!
JUMBO CHEESY ITALIAN MEATBALLS
This is from the Food Network. Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jumbo-cheesy-italian-meatballs-2268948.
Ingredients
For the meatballs:
Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped (about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
For the sauce:
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping
Directions
Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
ENCHILADA MEATBALLS
This is from Shelley at AllRecipes. She wrote, "These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this." Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/82954/enchilada-meatballs/.
Ingredients
2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
1/2 teaspoon salt
1 1/2 pounds ground beef chuck
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Note
For the cornbread, I use a box of the ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.
CLASSIC MEATBALLS
This is from Betty Crocker, and begins, "This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!"
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 4
To view this on the Betty Crocker site, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg
Directions
Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Expert Tips
For evenly-sized meatballs that will cook in the same amount of time, pat the meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.
Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.
We’re always fans of a dinnertime shortcut and a jar of store-bought pasta sauce is one of our favorites. But, if you have some time to spare or you’re looking for homemade Sunday gravy or sauce, we think you might like our Easy Make-Ahead Pasta Sauce, which can be ready in as little as 40 minutes. Or try utilizing our hands-off Slow-Cooker Meaty Spaghetti Sauce, made with Italian sausage and mushrooms for an added boost of flavor.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
QUICK TURKEY MEATBALLS OVER GREENS
This comes from The Kitchn's emailing list. (Hint: If you haven't signed up for their emails, you really should!) This serves 4, and can be viewed online (along with Faith Durand's description) here.
Ingredients
1 pound ground turkey, either 85% lean or 93% lean
1/4 cup grated onion, from 1/2 small to medium onion
1 large egg
1/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 whole cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped Italian parsley
2 tablespoons olive oil
2 cups tomato sauce, homemade or store-bought
2 pounds greens, such as broccoli rabe, kale, mustard greens, washed, de-veined, and roughly chopped
Shaved Parmesan, to serve, optional
Directions
Combine the turkey, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in a large bowl. Mix with your hands until all of the ingredients are evenly distributed.
Begin heating a large pot of salted water for the cooking the greens while you shape and cook the meatballs.
Roll the meat mixture into 1 1/4-inch meatballs and place on a tray or in a pan. You should have between 26 and 30 meatballs.
Heat the olive oil over medium-high heat in a large skillet or sauté pan. Place the meatballs in the hot skillet and brown for 3 to 4 minutes on each side. Use tongs to gently rotate the meatballs so they brown evenly. (If your pan isn't large enough to brown all of the meatballs without them touching, cook them in batches and place them back on the cookie sheet once they've been browned. Then combine them back in the pan before simmering with the tomato sauce.)
Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, or until meatballs are cooked through.
While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. (You can also sauté or stir-fry the greens in a hot skillet with oil if preferred.)
To serve, put greens on the plate and top with meatballs and sauce.
Recipe Notes:
To prevent the meatballs sticking to the pan, make sure it is hot before adding the meatballs, and brown thoroughly before trying to turn them. They should release easily once browned. Also, using 85% lean turkey (as opposed to completely lean) should help the meatballs release more cleanly.
Storage: Store the meatballs in their sauce for up to 3 days in the fridge. Freeze cooked meatballs and sauce for up to 3 months.
Monday, May 15, 2023
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerints include Sausage and Lentil Soup and Slow Cooker Chicken Ragù With Herbed Ricotta. Enjoy!
CHICKEN RANCH ENCHILADAS
This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish
To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.
Ingredients
1/4 cup butter
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend
Directions
Preheat an oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
OH-SO-BLUEBERRY ICE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.
Ingredients
1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1 1/2 cups ginger ale
Preparation
Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
Mound slush into 6 dishes; serve.
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."
Yield: 4 servings; Time: 6 1/2 hours
This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1-1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Preparation
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
CHICKEN RANCH ENCHILADAS
This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish
To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.
Ingredients
1/4 cup butter
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend
Directions
Preheat an oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
OH-SO-BLUEBERRY ICE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.
Ingredients
1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1 1/2 cups ginger ale
Preparation
Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
Mound slush into 6 dishes; serve.
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."
Yield: 4 servings; Time: 6 1/2 hours
This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1-1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Preparation
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
Tuesday, September 13, 2022
Beef - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with beef, and includes Slow Cooker Chili and Old-Fashioned Meatloaf. Enjoy!
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
EASY BEEF STROGANOFF
This comes from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, "This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even store-bought roast beef from the deli counter. You can even use leftover steak; you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.
"This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.
"Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid's kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes."
To view this online, click here.
Ingredients
2 tablespoons butter
1/2 cup diced onions
8 ounces sliced mushrooms
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 (10.75-ounce) can condensed cream of mushroom soup
2 tablespoons sour cream
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups shredded cooked leftover beef, such as roast beef, pot roast, beef brisket, or deli roast beef
Cooked egg noodles, for serving
Freshly chopped parsley, optional, for garnish
Directions
Gather the ingredients.
In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.
Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
Add the broth, stirring constantly, until thickened.
Add the cream of mushroom soup and sour cream, and season with salt and pepper.
Mix in the cooked beef, and cook a few minutes until heated through.
Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley if desired. Enjoy.
Tips
If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first.
When they are translucent, remove the onions from the skillet, and add a little more butter if the skillet is dry.
Add about half the mushrooms in a single layer. Don't crowd them, because they will steam instead of brown.
Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long).
Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.
Variations
You can use plain yogurt instead of sour cream if you like. You can also use thinned-out cream cheese, too, which will make the sauce a little thicker.
Feel free to use a little bit of dried or fresh thyme when cooking the mushrooms if you like the savory combination of thyme and mushrooms.
How to Store and Freeze Beef Stroganoff
Beef stroganoff will keep for three to four days in the fridge if it's in an airtight sealed container. You can also freeze beef stroganoff for up to three months if it's in a sealed container, but that's best done if you leave out the egg noodles and just freeze the stroganoff itself. Noodles in a sauce tend to become mushy when defrosted. Reheat the stroganoff gently in the microwave or over low heat on the stovetop.
CLASSIC MEATLOAF WITH OATMEAL
This is from Kristina Vanni for The Spruce Eats. Kristina wrote, " This classic meatloaf with oatmeal recipe is an easy recipe that is quick to assemble. Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish. Do not use steel-cut oats in a meatloaf, since they will remain hard and inedible.
"Meatloaf tastes great when served alongside buttery mashed potatoes and your choice of green vegetable such as string beans. Any leftovers can be stored in the refrigerator or freezer. It is common to transform leftover meatloaf into a delicious meatloaf sandwich the next day."
Prept Time: 15 minutes; Cook Time: 70 minutes; Rest: 15 minutes; Total Time: 100 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/meatloaf-with-oatmeal-recipe-5089174.
Ingredients
For the Meatloaf:
2 pounds ground beef
3/4 cup quick-cooking rolled oats
1 cup finely chopped onion
3/4 cup milk
2 large eggs, slightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For the Glaze:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
Directions
Gather the ingredients. Preheat oven to 350 F.
In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.
Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.
In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.
Spoon half of the glaze over the meatloaf.
Bake (uncovered) for about 1 hour.
Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.
Let stand on a wire rack for 15 minutes before slicing and serving.
Slice, serve, and enjoy!
Tips
When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.
Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.
Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.
Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.
Recipe Variations
You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.
Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.
Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.
Try topping the meatloaf with barbecue sauce instead of the glaze.
How to Store and Freeze
Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.
Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.
Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.
When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.
What Is the Best Beef for Meatloaf?
One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.
Why Does Meatloaf Fall Apart?
There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.
CRESCENT MOON EMPANADAS
This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "For on-the-go snacks or hand-held appetizers, these classic Spanish empanadas are easy to make, using familiar ingredients like corn, Progresso™ beans and Old El Paso™ chiles."
Prep Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes 34 servings
To view this online, click here.
Ingredients
1/2 lb ground beef round
2 teaspoons Old El Paso™ taco seasoning mix (from 1.25-oz package)
1/4 cup water
1 cup shredded Mexican cheese blend (4 oz)
1/4 cup frozen corn (from 12-oz bag) thawed
1/4 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, slightly beaten
3/4 cup sour cream
3/4 cup Old El Paso™ Thick ‘n Chunky salsa
Directions
Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles
Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.
Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.
Expert Tips
Make these empanadas main-dish pastries by cutting out larger rounds and filling them with more meat mixture. Baking time will be longer.
SLOW COOKER CHILI
This comes from Sarah Digregorio in The New York Times cooking e-newsletter. Sarah wrote, “A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.”
Yield: 6 to 8 servings; Time: 4 hours, 30 minutes.
Check out the Times guide (by Sam Sifton) titled “How to Make Chili”. Very helpful, very informative.
To view the recipe online, go to https://cooking.nytimes.com/recipes/1019903-slow-cooker-chili.
Ingredients
2 tablespoons olive oil
1 large yellow or red onion, finely chopped
Kosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste
1 tablespoon sweet paprika
2 teaspoons chipotle powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons hot smoked paprika
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice
1/4 cup cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
1 1/2 teaspoons unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving
Preparation
Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Tip
You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of 1/2 cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.
OLD-FASHIONED MEATLOAF
This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8
To view this online click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Directions
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
EASY BEEF STROGANOFF
This comes from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, "This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even store-bought roast beef from the deli counter. You can even use leftover steak; you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.
"This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.
"Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid's kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes."
To view this online, click here.
Ingredients
2 tablespoons butter
1/2 cup diced onions
8 ounces sliced mushrooms
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 (10.75-ounce) can condensed cream of mushroom soup
2 tablespoons sour cream
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups shredded cooked leftover beef, such as roast beef, pot roast, beef brisket, or deli roast beef
Cooked egg noodles, for serving
Freshly chopped parsley, optional, for garnish
Directions
Gather the ingredients.
In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.
Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
Add the broth, stirring constantly, until thickened.
Add the cream of mushroom soup and sour cream, and season with salt and pepper.
Mix in the cooked beef, and cook a few minutes until heated through.
Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley if desired. Enjoy.
Tips
If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first.
When they are translucent, remove the onions from the skillet, and add a little more butter if the skillet is dry.
Add about half the mushrooms in a single layer. Don't crowd them, because they will steam instead of brown.
Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long).
Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.
Variations
You can use plain yogurt instead of sour cream if you like. You can also use thinned-out cream cheese, too, which will make the sauce a little thicker.
Feel free to use a little bit of dried or fresh thyme when cooking the mushrooms if you like the savory combination of thyme and mushrooms.
How to Store and Freeze Beef Stroganoff
Beef stroganoff will keep for three to four days in the fridge if it's in an airtight sealed container. You can also freeze beef stroganoff for up to three months if it's in a sealed container, but that's best done if you leave out the egg noodles and just freeze the stroganoff itself. Noodles in a sauce tend to become mushy when defrosted. Reheat the stroganoff gently in the microwave or over low heat on the stovetop.
CLASSIC MEATLOAF WITH OATMEAL
This is from Kristina Vanni for The Spruce Eats. Kristina wrote, " This classic meatloaf with oatmeal recipe is an easy recipe that is quick to assemble. Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish. Do not use steel-cut oats in a meatloaf, since they will remain hard and inedible.
"Meatloaf tastes great when served alongside buttery mashed potatoes and your choice of green vegetable such as string beans. Any leftovers can be stored in the refrigerator or freezer. It is common to transform leftover meatloaf into a delicious meatloaf sandwich the next day."
Prept Time: 15 minutes; Cook Time: 70 minutes; Rest: 15 minutes; Total Time: 100 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/meatloaf-with-oatmeal-recipe-5089174.
Ingredients
For the Meatloaf:
2 pounds ground beef
3/4 cup quick-cooking rolled oats
1 cup finely chopped onion
3/4 cup milk
2 large eggs, slightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For the Glaze:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
Directions
Gather the ingredients. Preheat oven to 350 F.
In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.
Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.
In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.
Spoon half of the glaze over the meatloaf.
Bake (uncovered) for about 1 hour.
Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.
Let stand on a wire rack for 15 minutes before slicing and serving.
Slice, serve, and enjoy!
Tips
When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.
Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.
Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.
Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.
Recipe Variations
You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.
Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.
Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.
Try topping the meatloaf with barbecue sauce instead of the glaze.
How to Store and Freeze
Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.
Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.
Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.
When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.
What Is the Best Beef for Meatloaf?
One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.
Why Does Meatloaf Fall Apart?
There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.
CRESCENT MOON EMPANADAS
This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "For on-the-go snacks or hand-held appetizers, these classic Spanish empanadas are easy to make, using familiar ingredients like corn, Progresso™ beans and Old El Paso™ chiles."
Prep Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes 34 servings
To view this online, click here.
Ingredients
1/2 lb ground beef round
2 teaspoons Old El Paso™ taco seasoning mix (from 1.25-oz package)
1/4 cup water
1 cup shredded Mexican cheese blend (4 oz)
1/4 cup frozen corn (from 12-oz bag) thawed
1/4 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, slightly beaten
3/4 cup sour cream
3/4 cup Old El Paso™ Thick ‘n Chunky salsa
Directions
Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles
Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.
Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.
Expert Tips
Make these empanadas main-dish pastries by cutting out larger rounds and filling them with more meat mixture. Baking time will be longer.
SLOW COOKER CHILI
This comes from Sarah Digregorio in The New York Times cooking e-newsletter. Sarah wrote, “A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.”
Yield: 6 to 8 servings; Time: 4 hours, 30 minutes.
Check out the Times guide (by Sam Sifton) titled “How to Make Chili”. Very helpful, very informative.
To view the recipe online, go to https://cooking.nytimes.com/recipes/1019903-slow-cooker-chili.
Ingredients
2 tablespoons olive oil
1 large yellow or red onion, finely chopped
Kosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste
1 tablespoon sweet paprika
2 teaspoons chipotle powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons hot smoked paprika
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice
1/4 cup cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
1 1/2 teaspoons unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving
Preparation
Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Tip
You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of 1/2 cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.
OLD-FASHIONED MEATLOAF
This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8
To view this online click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Directions
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
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