It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Detroit-Style Pizza and Healthy Grilled Pizza Burgers. Enjoy!
RED BEANS AND RICE
This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."
Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups
This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.
Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".
One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1-1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
DETROIT-STYLE PIZZA
This is from Naz Deravian in The New York Times cooking enewsletter. For this wonderful recipe, Naz wrote, "With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb."
Prep Time: 10 minutes; Cook Time: 45 minutes, plus 3 hours 45 minutes' resting; Total Time: 4 hours 40 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. Seriously, sign up!
Ingredients
2-1/2 cups bread flour, plus more for dusting
1 tablespoon kosher salt (such as Diamond Crystal)
1-1/2 teaspoons instant yeast
Extra-virgin olive oil, for greasing
4 ounces packaged thinly sliced pepperoni
12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1-1/2 cups pizza sauce, or a 12-ounce jar
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
Tips
Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
PIZZA POT PIES
This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more here.
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1-1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan
Directions
Special equipment: 6 (10-ounce) ramekins
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
Showing posts with label Savory Bean Spinach Soup. Show all posts
Showing posts with label Savory Bean Spinach Soup. Show all posts
Friday, June 20, 2025
Friday, May 9, 2025
Friday Recipes
It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Detroit-Style Pizza and Healthy Grilled Pizza Burgers. Enjoy!
Note: I will be taking next week off.
RED BEANS AND RICE
This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."
Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups
This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.
Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".
One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1-1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
DETROIT-STYLE PIZZA
This is from Naz Deravian in The New York Times cooking enewsletter. For this wonderful recipe, Naz wrote, "With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb."
Prep Time: 10 minutes; Cook Time: 45 minutes, plus 3 hours 45 minutes' resting; Total Time: 4 hours 40 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. Seriously, sign up!
Ingredients
2-1/2 cups bread flour, plus more for dusting
1 tablespoon kosher salt (such as Diamond Crystal)
1-1/2 teaspoons instant yeast
Extra-virgin olive oil, for greasing
4 ounces packaged thinly sliced pepperoni
12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1-1/2 cups pizza sauce, or a 12-ounce jar
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
Tips
Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
PIZZA POT PIES
This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more here.
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1-1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan
Directions
Special equipment: 6 (10-ounce) ramekins
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
Note: I will be taking next week off.
RED BEANS AND RICE
This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."
Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups
This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.
Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".
One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1-1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
DETROIT-STYLE PIZZA
This is from Naz Deravian in The New York Times cooking enewsletter. For this wonderful recipe, Naz wrote, "With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb."
Prep Time: 10 minutes; Cook Time: 45 minutes, plus 3 hours 45 minutes' resting; Total Time: 4 hours 40 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. Seriously, sign up!
Ingredients
2-1/2 cups bread flour, plus more for dusting
1 tablespoon kosher salt (such as Diamond Crystal)
1-1/2 teaspoons instant yeast
Extra-virgin olive oil, for greasing
4 ounces packaged thinly sliced pepperoni
12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1-1/2 cups pizza sauce, or a 12-ounce jar
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
Tips
Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
PIZZA POT PIES
This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more here.
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1-1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan
Directions
Special equipment: 6 (10-ounce) ramekins
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
Friday, May 2, 2025
Friday Recipes
It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Detroit-Style Pizza and Healthy Grilled Pizza Burgers. Enjoy!
RED BEANS AND RICE
This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."
Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups
This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.
Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".
One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1-1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
DETROIT-STYLE PIZZA
This is from Naz Deravian in The New York Times cooking enewsletter. For this wonderful recipe, Naz wrote, "With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb."
Prep Time: 10 minutes; Cook Time: 45 minutes, plus 3 hours 45 minutes' resting; Total Time: 4 hours 40 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. Seriously, sign up!
Ingredients
2-1/2 cups bread flour, plus more for dusting
1 tablespoon kosher salt (such as Diamond Crystal)
1-1/2 teaspoons instant yeast
Extra-virgin olive oil, for greasing
4 ounces packaged thinly sliced pepperoni
12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1-1/2 cups pizza sauce, or a 12-ounce jar
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
Tips
Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
PIZZA POT PIES
This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more here.
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1-1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan
Directions
Special equipment: 6 (10-ounce) ramekins
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
RED BEANS AND RICE
This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."
Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups
This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.
Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".
One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1-1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
DETROIT-STYLE PIZZA
This is from Naz Deravian in The New York Times cooking enewsletter. For this wonderful recipe, Naz wrote, "With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb."
Prep Time: 10 minutes; Cook Time: 45 minutes, plus 3 hours 45 minutes' resting; Total Time: 4 hours 40 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. Seriously, sign up!
Ingredients
2-1/2 cups bread flour, plus more for dusting
1 tablespoon kosher salt (such as Diamond Crystal)
1-1/2 teaspoons instant yeast
Extra-virgin olive oil, for greasing
4 ounces packaged thinly sliced pepperoni
12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1-1/2 cups pizza sauce, or a 12-ounce jar
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
Tips
Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
PIZZA POT PIES
This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more here.
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1-1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan
Directions
Special equipment: 6 (10-ounce) ramekins
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
Tuesday, March 18, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Beef Noodle Skillet and, for dessert, a Lacy Valentine Cake. Enjoy!
CHICKEN POT PIE CRESCENT BAKE
This is from Pillsbury Kitchens, and begins, "Cozy up busy weeknights with a quick and easy homestyle chicken pot pie bake. This hearty bake is comfort food at its finest, and prep is a breeze. Make your chicken pot pie casserole with a super-simple made-from-scratch sauce, frozen veggies, chopped chicken and a flaky crust made from Pillsbury™ Original Crescent Rolls. You can have this easy chicken pot pie bake ready to serve in under an hour. Just scoop right from the baking dish, and enjoy."
Prep Time: 25 minutes; Total Time: 55 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1/3 cup butter
1/4 cup chopped onion
1/3 cup all-purpose flour
1/4 teaspoon dried thyme leaves
1 3/4 cups Progresso™ Chicken Broth (from 32-oz carton)
2/3 cup milk
1 bag (10 oz) frozen mixed vegetables
3 cups chopped cooked chicken
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Directions
Heat oven to 375°F. Spray 12x8-inch or 11x7-inch (2-quart) rectangular glass baking dish with cooking spray.
In 2 1/2- to 3-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring constantly, until mixture is bubbly. Gradually stir in broth and milk.
Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in vegetables and chicken. Cook over medium heat about 5 minutes, stirring frequently, until mixture is heated through; pour mixture into baking dish.
Unroll crescent dough; separate into triangles. Place on top of hot chicken mixture, overlapping slightly, to look like braided appearance.
Bake 20 to 25 minutes or until deep golden brown and dough is baked through. Let stand 5 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
If desired, brush crescent dough with 1 tablespoon melted butter, and sprinkle with 1/4 teaspoon dried thyme. Or, try garnishing with fresh thyme or chopped flat-leaf Italian parsley before serving.
tip 2
Instead of using mixed vegetables in your chicken pot pie bake, switch it up with your favorite frozen vegetable, like corn, peas or carrots.
tip 3
Serve this easy chicken pot pie bake with a fresh garden salad for a complete dinner.
Tip 4
Bring more comforting meals to the dinner table with tasty meals like our Classic Chicken Pot Pie and Chicken Pot Pie Crescent Cups.
BEEF NOODLE SKILLET
This is from Ree Drummond on the Food Network.
Active Time: 25 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-noodle-skillet-8053162.
Ingredients
2 tablespoons salted butter
1 yellow onion, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces egg noodles
2-1/2 cups beef broth
1 tablespoon grainy mustard
1 teaspoon smoked paprika
A few dashes Worcestershire sauce
1/3 cup sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh chives
Directions
Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
Remove from the heat. Sprinkle over the chives and serve directly from the pan.
PASTA E FAGIOLI
This yummy recipe is from Betty Crocker, and begins, "It's hard to believe just how deliciously hearty our pasta fagioli becomes with just a few ingredients, and a loving touch. It's a meal that goes straight to the heart, after doing a delicious dance across your satisfied tastebuds. Bring a taste of Italy into your home with this pasta fagioli recipe. Pureeing a portion of the beans gives the soup creamy texture without added fat or calories. So there's nothing not to love when it comes to this weekday winner, pasta e fagioli!"
Prep Time: 45 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3/4 cup uncooked elbow macaroni
2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/2 lb ground Italian sausage, browned and drained
Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired
Directions
In 5-quart stockpot, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute longer, stirring frequently.
Add thyme, rosemary and 3-1/2 cups of the chicken broth. Heat to boiling. Add macaroni; boil 5 to 7 minutes or until macaroni is almost tender but retains a bit of bite.
In blender, blend remaining 1/2 cup chicken broth, 1 can of the beans and the tomatoes. Blend until smooth. Add mixture to stockpot along with remaining can of beans and the sausage. Reduce heat to medium-low; simmer 10 minutes to blend flavors and heat through.
To serve, ladle soup into bowls. Top each serving with remaining ingredients.
Freezer Directions: Make as directed through step 3, but do not simmer 10 minutes to heat through. Ladle soup mixture into quart-size resealable plastic freezer bags; let out any excess air, and seal. Place bags flat in freezer. When ready to eat, thaw overnight in refrigerator. Place in 5-quart stockpot, and reheat over medium heat until heated through.
Tips from the Betty Crocker Kitchens
tip 1
Kidney beans can be substituted for the cannellini beans, if desired.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
LACY VALENTINE CAKE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 coffee cakes.
Ingredients
1/2 cup warm water (100 to 110 degrees)
2 packages FLEISCHMANN'S Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees)
3/4 cup sugar
1/4 cup plus 1 tablespoon butter or margarine, softened
2 eggs
1-1/2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped maraschino cherries, drained
1/2 cup chopped slivered almonds, toasted
Almond Icing (recipe follows)
Directions
Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1-1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24x7-inch oblong. Melt remaining butter; brush half on dough to within 1/2 inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.
Almond Icing:
Combine 1-1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.
CHICKEN POT PIE CRESCENT BAKE
This is from Pillsbury Kitchens, and begins, "Cozy up busy weeknights with a quick and easy homestyle chicken pot pie bake. This hearty bake is comfort food at its finest, and prep is a breeze. Make your chicken pot pie casserole with a super-simple made-from-scratch sauce, frozen veggies, chopped chicken and a flaky crust made from Pillsbury™ Original Crescent Rolls. You can have this easy chicken pot pie bake ready to serve in under an hour. Just scoop right from the baking dish, and enjoy."
Prep Time: 25 minutes; Total Time: 55 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1/3 cup butter
1/4 cup chopped onion
1/3 cup all-purpose flour
1/4 teaspoon dried thyme leaves
1 3/4 cups Progresso™ Chicken Broth (from 32-oz carton)
2/3 cup milk
1 bag (10 oz) frozen mixed vegetables
3 cups chopped cooked chicken
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Directions
Heat oven to 375°F. Spray 12x8-inch or 11x7-inch (2-quart) rectangular glass baking dish with cooking spray.
In 2 1/2- to 3-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring constantly, until mixture is bubbly. Gradually stir in broth and milk.
Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in vegetables and chicken. Cook over medium heat about 5 minutes, stirring frequently, until mixture is heated through; pour mixture into baking dish.
Unroll crescent dough; separate into triangles. Place on top of hot chicken mixture, overlapping slightly, to look like braided appearance.
Bake 20 to 25 minutes or until deep golden brown and dough is baked through. Let stand 5 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
If desired, brush crescent dough with 1 tablespoon melted butter, and sprinkle with 1/4 teaspoon dried thyme. Or, try garnishing with fresh thyme or chopped flat-leaf Italian parsley before serving.
tip 2
Instead of using mixed vegetables in your chicken pot pie bake, switch it up with your favorite frozen vegetable, like corn, peas or carrots.
tip 3
Serve this easy chicken pot pie bake with a fresh garden salad for a complete dinner.
Tip 4
Bring more comforting meals to the dinner table with tasty meals like our Classic Chicken Pot Pie and Chicken Pot Pie Crescent Cups.
BEEF NOODLE SKILLET
This is from Ree Drummond on the Food Network.
Active Time: 25 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-noodle-skillet-8053162.
Ingredients
2 tablespoons salted butter
1 yellow onion, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces egg noodles
2-1/2 cups beef broth
1 tablespoon grainy mustard
1 teaspoon smoked paprika
A few dashes Worcestershire sauce
1/3 cup sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh chives
Directions
Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
Remove from the heat. Sprinkle over the chives and serve directly from the pan.
PASTA E FAGIOLI
This yummy recipe is from Betty Crocker, and begins, "It's hard to believe just how deliciously hearty our pasta fagioli becomes with just a few ingredients, and a loving touch. It's a meal that goes straight to the heart, after doing a delicious dance across your satisfied tastebuds. Bring a taste of Italy into your home with this pasta fagioli recipe. Pureeing a portion of the beans gives the soup creamy texture without added fat or calories. So there's nothing not to love when it comes to this weekday winner, pasta e fagioli!"
Prep Time: 45 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3/4 cup uncooked elbow macaroni
2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/2 lb ground Italian sausage, browned and drained
Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired
Directions
In 5-quart stockpot, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute longer, stirring frequently.
Add thyme, rosemary and 3-1/2 cups of the chicken broth. Heat to boiling. Add macaroni; boil 5 to 7 minutes or until macaroni is almost tender but retains a bit of bite.
In blender, blend remaining 1/2 cup chicken broth, 1 can of the beans and the tomatoes. Blend until smooth. Add mixture to stockpot along with remaining can of beans and the sausage. Reduce heat to medium-low; simmer 10 minutes to blend flavors and heat through.
To serve, ladle soup into bowls. Top each serving with remaining ingredients.
Freezer Directions: Make as directed through step 3, but do not simmer 10 minutes to heat through. Ladle soup mixture into quart-size resealable plastic freezer bags; let out any excess air, and seal. Place bags flat in freezer. When ready to eat, thaw overnight in refrigerator. Place in 5-quart stockpot, and reheat over medium heat until heated through.
Tips from the Betty Crocker Kitchens
tip 1
Kidney beans can be substituted for the cannellini beans, if desired.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
LACY VALENTINE CAKE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 coffee cakes.
Ingredients
1/2 cup warm water (100 to 110 degrees)
2 packages FLEISCHMANN'S Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees)
3/4 cup sugar
1/4 cup plus 1 tablespoon butter or margarine, softened
2 eggs
1-1/2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped maraschino cherries, drained
1/2 cup chopped slivered almonds, toasted
Almond Icing (recipe follows)
Directions
Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1-1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24x7-inch oblong. Melt remaining butter; brush half on dough to within 1/2 inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.
Almond Icing:
Combine 1-1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.
Wednesday, September 11, 2024
Soup's On!
There's something wonderful about homemade soup. It may just be the original comfort food.
To that end, here are six soup recipes to help you through the day, including Homemade Chicken Noodle Soup and Savory Bean Spinach Soup. Enjoy!
HAMBURGER SOUP
This is from Melissa Knific on The New York Times cooking site. For this yummy recipe, Melissa wrote, "Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as 'hamburger' in certain parts of the United States. Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer. The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite. To store, cool completely in the pot before transferring to an airtight container, then refrigerate and enjoy for up to 4 days, or freeze for up to 3 months."
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025427-hamburger-soup. Also, while you're at it, if you haven't signed up for The New York Times cooking site already, you might want to do so. Definitely worth it! Great recipes, guides, and more.
Ingredients
2 tablespoons olive or vegetable oil
1 pound ground beef (preferably 10 percent fat)
1 small onion, diced (about 1 cup)
2 large celery stalks, diced
3 large garlic cloves, finely chopped
3 tablespoons tomato paste
1 (14-ounce) can diced tomatoes
3 cups low-sodium beef stock or broth
1-1/2 teaspoons Italian seasoning
Salt and black pepper
12 ounces russet or Yukon gold potatoes (about 2 medium russet or 3 to 4 medium Yukon gold), peeled and cut into 1/2-inch cubes
3 cups chopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip)
2 teaspoons Worcestershire sauce (optional)
Chopped parsley, for serving (optional)
Preparation
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes. Stir in garlic and cook for 2 minutes.
Add tomato paste, stirring until it coats everything; cook 1 minute. Stir in tomatoes and their juice, stock, Italian seasoning, 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.
Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Add chopped vegetables, stirring until combined. Make sure potatoes and vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.
Taste soup, season with Worcestershire sauce, if using, and more salt and pepper, if desired. Ladle into bowls and top with chopped parsley, if using.
Tip
A bag of mixed frozen vegetables is perfect here, as it significantly cuts down on prep time. Don’t thaw them; simply add to the soup from frozen. It’ll take a minute or two to return to a simmer, but adding them this way ensures maximum crispness. If using fresh veggies, you’ll need an extra 10 to 15 minutes for prep and a few more minutes of simmering to soften them. Peel and finely dice carrots, and stem and chop green beans into 1/2-inch pieces.
THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP
This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."
To read the entire recipe intro from Sara, as well as view this online, click here.
Recipe adapted from The Pioneer Woman. Serves 6.
Ingredients
2 tablespoons olive oil
4 medium carrots, peeled and sliced
4 stalks celery, sliced
1 small yellow onion, diced
3 cloves garlic, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
3 quarts low-sodium chicken broth
3 1/2 cups shredded rotisserie chicken
1 (20-ounce) package refrigerated cheese tortellini
1/4 cup fresh lemon juice (from 1 lemon)
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Optional: Parmesan rind
Directions
Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.
Pour in broth and bring to a boil.
Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.
Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.
Tips
Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
REAL LASAGNA SOUP
This is from John Mitzewich, aka Chef John, on AllRecipes. This yumminess begins, " If you love lasagna, but don’t love the time and effort it takes to do all that layering, then this amazing lasagna soup is for you. Unlike many of the other lasagna soup recipes online, this is way more than just some pasta, meat, and cheese sitting in a bowl of thinned out tomato sauce. This is real lasagna in soup form.
"Anyway, I loved how this came out, and I think one of the secrets is baking the pasta to give it more of the taste and texture of an actual baked lasagna noodle. They may not have looked much different in the final product, but I found the texture to be far superior to the standard technique, which is just to heat up some cooked pasta in the finished soup. So I do recommend the extra few minutes of prep, but either way, if you’re in the mood for lasagna, but aren’t into the whole production, I really do hope you give this a try soon. Enjoy!"
Prep Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/real-lasagna-soup-recipe-7967799.
Ingredients
Noodles:
8 ounces dry lasagna noodles
1 tablespoon olive oil
2 tablespoons butter
Soup Base:
2 tablespoons olive oil
1 pound lean ground beef
6 ounces bulk Italian sausage, or 1 Italian sausage links, casing removed
1 cup diced yellow onion
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons kosher salt, or to taste
1 (24 ounce) jar prepared marinara sauce, or 3 cups homemade marinara sauce
4 cups chicken broth
2-1/2 cups water
2 tablespoons chopped fresh Italian parsley
Cheese Mixture:
12 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 cup finely grated Parmigiano-Reggiano cheese
Garnish:
1/2 cup torn fresh basil and Italian parsley leaves (optional)
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until just flexible, 4 to 5 minutes. Transfer noodles into cold water until cooled; drain very well.
Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper, and grease parchment with 1 tablespoon olive oil.
Cut noodles in half lengthwise. Arrange noodles in evenly overlapping rows on the prepared baking sheet. Brush with melted butter, and use fingers to rub some butter between the noodles.
Bake noodles in the preheated oven until they are golden, blistered, and are beginning to brown with crispy outside edges. Let cool; cut into bite-sized pieces.
Add 2 tablespoons olive oil to a soup pot, and place over high heat. Add beef and sausage. Use a spatula to break up the meat into small pieces; cook without stirring until liquid evaporates and meat begins to sizzle in its own fat, then continue to cook and stir until meat begins to brown, about 7 minutes.
Add onions, garlic, tomato paste, red pepper flakes, dried oregano, black pepper, and kosher salt. Cook and stir until onions begin to turn translucent, 3 to 4 minutes.
Stir in chicken broth, tomato sauce, and water. Bring to a simmer, reduce heat to medium low, and simmer for 45 minutes.
In a bowl, stir ricotta cheese, mozzarella cheese, and Parmesan cheese together; set aside.
Increase the heat under soup to medium high; stir in noodle pieces. Cook, stirring, until pasta is tender, about 10 minutes. Reduce heat to low, and stir in the 2 tablespoons Italian parsley.
Serve in bowls with a scoop of cheese mixture, and sprinkle with freshly torn basil and Italian parsley if desired.
Cook’s Note
The pasta does not have to be baked first, and can simply be broken up raw, stirred into the soup, and cooked until tender. Other pasta shapes can be used instead.
More or less chicken broth can be used for a thicker or thinner soup texture.
HOMEMADE CHICKEN NOODLE SOUP
This is from MyRecipes, and begins, "Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again."
Hands-on Time: 25 minutes; Total Time: 25 minutes; Makes 6 servings (serving size: about 1-1/4 cups)
To view this online, go to https://www.myrecipes.com/recipe/homemade-chicken-noodle-soup.
Ingredients
1-1/2 tablespoons canola oil
1-1/2 cups thinly sliced carrot
1 cup finely chopped onion
2/3 cup thinly sliced celery
2 cups water
1 (32-ounce) container unsalted chicken stock (such as Swanson)
1 teaspoon dried thyme or 3 fresh thyme sprigs
6 ounces whole-grain rotini (such as Barilla; about 2 cups)
8 ounces skinless, boneless rotisserie chicken breast, shredded
4 ounces skinless, boneless rotisserie chicken thigh, shredded
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.
While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.
Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.
To that end, here are six soup recipes to help you through the day, including Homemade Chicken Noodle Soup and Savory Bean Spinach Soup. Enjoy!
HAMBURGER SOUP
This is from Melissa Knific on The New York Times cooking site. For this yummy recipe, Melissa wrote, "Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as 'hamburger' in certain parts of the United States. Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer. The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite. To store, cool completely in the pot before transferring to an airtight container, then refrigerate and enjoy for up to 4 days, or freeze for up to 3 months."
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025427-hamburger-soup. Also, while you're at it, if you haven't signed up for The New York Times cooking site already, you might want to do so. Definitely worth it! Great recipes, guides, and more.
Ingredients
2 tablespoons olive or vegetable oil
1 pound ground beef (preferably 10 percent fat)
1 small onion, diced (about 1 cup)
2 large celery stalks, diced
3 large garlic cloves, finely chopped
3 tablespoons tomato paste
1 (14-ounce) can diced tomatoes
3 cups low-sodium beef stock or broth
1-1/2 teaspoons Italian seasoning
Salt and black pepper
12 ounces russet or Yukon gold potatoes (about 2 medium russet or 3 to 4 medium Yukon gold), peeled and cut into 1/2-inch cubes
3 cups chopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip)
2 teaspoons Worcestershire sauce (optional)
Chopped parsley, for serving (optional)
Preparation
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes. Stir in garlic and cook for 2 minutes.
Add tomato paste, stirring until it coats everything; cook 1 minute. Stir in tomatoes and their juice, stock, Italian seasoning, 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.
Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Add chopped vegetables, stirring until combined. Make sure potatoes and vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.
Taste soup, season with Worcestershire sauce, if using, and more salt and pepper, if desired. Ladle into bowls and top with chopped parsley, if using.
Tip
A bag of mixed frozen vegetables is perfect here, as it significantly cuts down on prep time. Don’t thaw them; simply add to the soup from frozen. It’ll take a minute or two to return to a simmer, but adding them this way ensures maximum crispness. If using fresh veggies, you’ll need an extra 10 to 15 minutes for prep and a few more minutes of simmering to soften them. Peel and finely dice carrots, and stem and chop green beans into 1/2-inch pieces.
THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP
This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."
To read the entire recipe intro from Sara, as well as view this online, click here.
Recipe adapted from The Pioneer Woman. Serves 6.
Ingredients
2 tablespoons olive oil
4 medium carrots, peeled and sliced
4 stalks celery, sliced
1 small yellow onion, diced
3 cloves garlic, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
3 quarts low-sodium chicken broth
3 1/2 cups shredded rotisserie chicken
1 (20-ounce) package refrigerated cheese tortellini
1/4 cup fresh lemon juice (from 1 lemon)
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Optional: Parmesan rind
Directions
Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.
Pour in broth and bring to a boil.
Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.
Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.
Tips
Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
REAL LASAGNA SOUP
This is from John Mitzewich, aka Chef John, on AllRecipes. This yumminess begins, " If you love lasagna, but don’t love the time and effort it takes to do all that layering, then this amazing lasagna soup is for you. Unlike many of the other lasagna soup recipes online, this is way more than just some pasta, meat, and cheese sitting in a bowl of thinned out tomato sauce. This is real lasagna in soup form.
"Anyway, I loved how this came out, and I think one of the secrets is baking the pasta to give it more of the taste and texture of an actual baked lasagna noodle. They may not have looked much different in the final product, but I found the texture to be far superior to the standard technique, which is just to heat up some cooked pasta in the finished soup. So I do recommend the extra few minutes of prep, but either way, if you’re in the mood for lasagna, but aren’t into the whole production, I really do hope you give this a try soon. Enjoy!"
Prep Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/real-lasagna-soup-recipe-7967799.
Ingredients
Noodles:
8 ounces dry lasagna noodles
1 tablespoon olive oil
2 tablespoons butter
Soup Base:
2 tablespoons olive oil
1 pound lean ground beef
6 ounces bulk Italian sausage, or 1 Italian sausage links, casing removed
1 cup diced yellow onion
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons kosher salt, or to taste
1 (24 ounce) jar prepared marinara sauce, or 3 cups homemade marinara sauce
4 cups chicken broth
2-1/2 cups water
2 tablespoons chopped fresh Italian parsley
Cheese Mixture:
12 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 cup finely grated Parmigiano-Reggiano cheese
Garnish:
1/2 cup torn fresh basil and Italian parsley leaves (optional)
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until just flexible, 4 to 5 minutes. Transfer noodles into cold water until cooled; drain very well.
Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper, and grease parchment with 1 tablespoon olive oil.
Cut noodles in half lengthwise. Arrange noodles in evenly overlapping rows on the prepared baking sheet. Brush with melted butter, and use fingers to rub some butter between the noodles.
Bake noodles in the preheated oven until they are golden, blistered, and are beginning to brown with crispy outside edges. Let cool; cut into bite-sized pieces.
Add 2 tablespoons olive oil to a soup pot, and place over high heat. Add beef and sausage. Use a spatula to break up the meat into small pieces; cook without stirring until liquid evaporates and meat begins to sizzle in its own fat, then continue to cook and stir until meat begins to brown, about 7 minutes.
Add onions, garlic, tomato paste, red pepper flakes, dried oregano, black pepper, and kosher salt. Cook and stir until onions begin to turn translucent, 3 to 4 minutes.
Stir in chicken broth, tomato sauce, and water. Bring to a simmer, reduce heat to medium low, and simmer for 45 minutes.
In a bowl, stir ricotta cheese, mozzarella cheese, and Parmesan cheese together; set aside.
Increase the heat under soup to medium high; stir in noodle pieces. Cook, stirring, until pasta is tender, about 10 minutes. Reduce heat to low, and stir in the 2 tablespoons Italian parsley.
Serve in bowls with a scoop of cheese mixture, and sprinkle with freshly torn basil and Italian parsley if desired.
Cook’s Note
The pasta does not have to be baked first, and can simply be broken up raw, stirred into the soup, and cooked until tender. Other pasta shapes can be used instead.
More or less chicken broth can be used for a thicker or thinner soup texture.
HOMEMADE CHICKEN NOODLE SOUP
This is from MyRecipes, and begins, "Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again."
Hands-on Time: 25 minutes; Total Time: 25 minutes; Makes 6 servings (serving size: about 1-1/4 cups)
To view this online, go to https://www.myrecipes.com/recipe/homemade-chicken-noodle-soup.
Ingredients
1-1/2 tablespoons canola oil
1-1/2 cups thinly sliced carrot
1 cup finely chopped onion
2/3 cup thinly sliced celery
2 cups water
1 (32-ounce) container unsalted chicken stock (such as Swanson)
1 teaspoon dried thyme or 3 fresh thyme sprigs
6 ounces whole-grain rotini (such as Barilla; about 2 cups)
8 ounces skinless, boneless rotisserie chicken breast, shredded
4 ounces skinless, boneless rotisserie chicken thigh, shredded
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.
While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.
Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.
Friday, July 26, 2024
Friday Recipes
It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Detroit-Style Pizza and Healthy Grilled Pizza Burgers. Enjoy!
RED BEANS AND RICE
This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."
Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups
This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.
Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".
One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1-1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
DETROIT-STYLE PIZZA
This is from Naz Deravian in The New York Times cooking enewsletter. For this wonderful recipe, Naz wrote, "With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb."
Prep Time: 10 minutes; Cook Time: 45 minutes, plus 3 hours 45 minutes' resting; Total Time: 4 hours 40 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. Seriously, sign up!
Ingredients
2-1/2 cups bread flour, plus more for dusting
1 tablespoon kosher salt (such as Diamond Crystal)
1-1/2 teaspoons instant yeast
Extra-virgin olive oil, for greasing
4 ounces packaged thinly sliced pepperoni
12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1-1/2 cups pizza sauce, or a 12-ounce jar
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
Tips
Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
PIZZA POT PIES
This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more here.
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1-1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan
Directions
Special equipment: 6 (10-ounce) ramekins
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
RED BEANS AND RICE
This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."
Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups
This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.
Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".
One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1-1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
DETROIT-STYLE PIZZA
This is from Naz Deravian in The New York Times cooking enewsletter. For this wonderful recipe, Naz wrote, "With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb."
Prep Time: 10 minutes; Cook Time: 45 minutes, plus 3 hours 45 minutes' resting; Total Time: 4 hours 40 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. Seriously, sign up!
Ingredients
2-1/2 cups bread flour, plus more for dusting
1 tablespoon kosher salt (such as Diamond Crystal)
1-1/2 teaspoons instant yeast
Extra-virgin olive oil, for greasing
4 ounces packaged thinly sliced pepperoni
12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1-1/2 cups pizza sauce, or a 12-ounce jar
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
Tips
Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
PIZZA POT PIES
This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more here.
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1-1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan
Directions
Special equipment: 6 (10-ounce) ramekins
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
Tuesday, June 18, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Beef Noodle Skillet and, for dessert, a Lacy Valentine Cake. Enjoy!
CHICKEN POT PIE CRESCENT BAKE
This is from Pillsbury Kitchens, and begins, "Cozy up busy weeknights with a quick and easy homestyle chicken pot pie bake. This hearty bake is comfort food at its finest, and prep is a breeze. Make your chicken pot pie casserole with a super-simple made-from-scratch sauce, frozen veggies, chopped chicken and a flaky crust made from Pillsbury™ Original Crescent Rolls. You can have this easy chicken pot pie bake ready to serve in under an hour. Just scoop right from the baking dish, and enjoy."
Prep Time: 25 minutes; Total Time: 55 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1/3 cup butter
1/4 cup chopped onion
1/3 cup all-purpose flour
1/4 teaspoon dried thyme leaves
1 3/4 cups Progresso™ Chicken Broth (from 32-oz carton)
2/3 cup milk
1 bag (10 oz) frozen mixed vegetables
3 cups chopped cooked chicken
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Directions
Heat oven to 375°F. Spray 12x8-inch or 11x7-inch (2-quart) rectangular glass baking dish with cooking spray.
In 2 1/2- to 3-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring constantly, until mixture is bubbly. Gradually stir in broth and milk.
Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in vegetables and chicken. Cook over medium heat about 5 minutes, stirring frequently, until mixture is heated through; pour mixture into baking dish.
Unroll crescent dough; separate into triangles. Place on top of hot chicken mixture, overlapping slightly, to look like braided appearance.
Bake 20 to 25 minutes or until deep golden brown and dough is baked through. Let stand 5 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
If desired, brush crescent dough with 1 tablespoon melted butter, and sprinkle with 1/4 teaspoon dried thyme. Or, try garnishing with fresh thyme or chopped flat-leaf Italian parsley before serving.
tip 2
Instead of using mixed vegetables in your chicken pot pie bake, switch it up with your favorite frozen vegetable, like corn, peas or carrots.
tip 3
Serve this easy chicken pot pie bake with a fresh garden salad for a complete dinner.
Tip 4
Bring more comforting meals to the dinner table with tasty meals like our Classic Chicken Pot Pie and Chicken Pot Pie Crescent Cups.
BEEF NOODLE SKILLET
This is from Ree Drummond on the Food Network.
Active Time: 25 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-noodle-skillet-8053162.
Ingredients
2 tablespoons salted butter
1 yellow onion, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces egg noodles
2-1/2 cups beef broth
1 tablespoon grainy mustard
1 teaspoon smoked paprika
A few dashes Worcestershire sauce
1/3 cup sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh chives
Directions
Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
Remove from the heat. Sprinkle over the chives and serve directly from the pan.
PASTA E FAGIOLI
This yummy recipe is from Betty Crocker, and begins, "It's hard to believe just how deliciously hearty our pasta fagioli becomes with just a few ingredients, and a loving touch. It's a meal that goes straight to the heart, after doing a delicious dance across your satisfied tastebuds. Bring a taste of Italy into your home with this pasta fagioli recipe. Pureeing a portion of the beans gives the soup creamy texture without added fat or calories. So there's nothing not to love when it comes to this weekday winner, pasta e fagioli!"
Prep Time: 45 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3/4 cup uncooked elbow macaroni
2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/2 lb ground Italian sausage, browned and drained
Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired
Directions
In 5-quart stockpot, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute longer, stirring frequently.
Add thyme, rosemary and 3-1/2 cups of the chicken broth. Heat to boiling. Add macaroni; boil 5 to 7 minutes or until macaroni is almost tender but retains a bit of bite.
In blender, blend remaining 1/2 cup chicken broth, 1 can of the beans and the tomatoes. Blend until smooth. Add mixture to stockpot along with remaining can of beans and the sausage. Reduce heat to medium-low; simmer 10 minutes to blend flavors and heat through.
To serve, ladle soup into bowls. Top each serving with remaining ingredients.
Freezer Directions: Make as directed through step 3, but do not simmer 10 minutes to heat through. Ladle soup mixture into quart-size resealable plastic freezer bags; let out any excess air, and seal. Place bags flat in freezer. When ready to eat, thaw overnight in refrigerator. Place in 5-quart stockpot, and reheat over medium heat until heated through.
Tips from the Betty Crocker Kitchens
tip 1
Kidney beans can be substituted for the cannellini beans, if desired.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
LACY VALENTINE CAKE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 coffee cakes.
Ingredients
1/2 cup warm water (100 to 110 degrees)
2 packages FLEISCHMANN'S Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees)
3/4 cup sugar
1/4 cup plus 1 tablespoon butter or margarine, softened
2 eggs
1-1/2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped maraschino cherries, drained
1/2 cup chopped slivered almonds, toasted
Almond Icing (recipe follows)
Directions
Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1-1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24x7-inch oblong. Melt remaining butter; brush half on dough to within 1/2 inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.
Almond Icing:
Combine 1-1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.
CHICKEN POT PIE CRESCENT BAKE
This is from Pillsbury Kitchens, and begins, "Cozy up busy weeknights with a quick and easy homestyle chicken pot pie bake. This hearty bake is comfort food at its finest, and prep is a breeze. Make your chicken pot pie casserole with a super-simple made-from-scratch sauce, frozen veggies, chopped chicken and a flaky crust made from Pillsbury™ Original Crescent Rolls. You can have this easy chicken pot pie bake ready to serve in under an hour. Just scoop right from the baking dish, and enjoy."
Prep Time: 25 minutes; Total Time: 55 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1/3 cup butter
1/4 cup chopped onion
1/3 cup all-purpose flour
1/4 teaspoon dried thyme leaves
1 3/4 cups Progresso™ Chicken Broth (from 32-oz carton)
2/3 cup milk
1 bag (10 oz) frozen mixed vegetables
3 cups chopped cooked chicken
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Directions
Heat oven to 375°F. Spray 12x8-inch or 11x7-inch (2-quart) rectangular glass baking dish with cooking spray.
In 2 1/2- to 3-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring constantly, until mixture is bubbly. Gradually stir in broth and milk.
Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in vegetables and chicken. Cook over medium heat about 5 minutes, stirring frequently, until mixture is heated through; pour mixture into baking dish.
Unroll crescent dough; separate into triangles. Place on top of hot chicken mixture, overlapping slightly, to look like braided appearance.
Bake 20 to 25 minutes or until deep golden brown and dough is baked through. Let stand 5 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
If desired, brush crescent dough with 1 tablespoon melted butter, and sprinkle with 1/4 teaspoon dried thyme. Or, try garnishing with fresh thyme or chopped flat-leaf Italian parsley before serving.
tip 2
Instead of using mixed vegetables in your chicken pot pie bake, switch it up with your favorite frozen vegetable, like corn, peas or carrots.
tip 3
Serve this easy chicken pot pie bake with a fresh garden salad for a complete dinner.
Tip 4
Bring more comforting meals to the dinner table with tasty meals like our Classic Chicken Pot Pie and Chicken Pot Pie Crescent Cups.
BEEF NOODLE SKILLET
This is from Ree Drummond on the Food Network.
Active Time: 25 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-noodle-skillet-8053162.
Ingredients
2 tablespoons salted butter
1 yellow onion, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces egg noodles
2-1/2 cups beef broth
1 tablespoon grainy mustard
1 teaspoon smoked paprika
A few dashes Worcestershire sauce
1/3 cup sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh chives
Directions
Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
Remove from the heat. Sprinkle over the chives and serve directly from the pan.
PASTA E FAGIOLI
This yummy recipe is from Betty Crocker, and begins, "It's hard to believe just how deliciously hearty our pasta fagioli becomes with just a few ingredients, and a loving touch. It's a meal that goes straight to the heart, after doing a delicious dance across your satisfied tastebuds. Bring a taste of Italy into your home with this pasta fagioli recipe. Pureeing a portion of the beans gives the soup creamy texture without added fat or calories. So there's nothing not to love when it comes to this weekday winner, pasta e fagioli!"
Prep Time: 45 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3/4 cup uncooked elbow macaroni
2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/2 lb ground Italian sausage, browned and drained
Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired
Directions
In 5-quart stockpot, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute longer, stirring frequently.
Add thyme, rosemary and 3-1/2 cups of the chicken broth. Heat to boiling. Add macaroni; boil 5 to 7 minutes or until macaroni is almost tender but retains a bit of bite.
In blender, blend remaining 1/2 cup chicken broth, 1 can of the beans and the tomatoes. Blend until smooth. Add mixture to stockpot along with remaining can of beans and the sausage. Reduce heat to medium-low; simmer 10 minutes to blend flavors and heat through.
To serve, ladle soup into bowls. Top each serving with remaining ingredients.
Freezer Directions: Make as directed through step 3, but do not simmer 10 minutes to heat through. Ladle soup mixture into quart-size resealable plastic freezer bags; let out any excess air, and seal. Place bags flat in freezer. When ready to eat, thaw overnight in refrigerator. Place in 5-quart stockpot, and reheat over medium heat until heated through.
Tips from the Betty Crocker Kitchens
tip 1
Kidney beans can be substituted for the cannellini beans, if desired.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
LACY VALENTINE CAKE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 coffee cakes.
Ingredients
1/2 cup warm water (100 to 110 degrees)
2 packages FLEISCHMANN'S Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees)
3/4 cup sugar
1/4 cup plus 1 tablespoon butter or margarine, softened
2 eggs
1-1/2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped maraschino cherries, drained
1/2 cup chopped slivered almonds, toasted
Almond Icing (recipe follows)
Directions
Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1-1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24x7-inch oblong. Melt remaining butter; brush half on dough to within 1/2 inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.
Almond Icing:
Combine 1-1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.
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