Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

30-MINUTE CHILI WITH GROUND BEEF AND BEANS

This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”

Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings

To view this online, click here.

Ingredients

For the Seasoning Mix:

3 tablespoons chili powder

2 tablespoons onion (dried minced)

1-1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the Chili:

1-1/2 pounds ground beef (at least 85% lean)

1 can/14.5 ounces diced tomatoes

1 can/14.5 ounces diced tomatoes with mild green chile peppers*

1 can/8 ounces tomato sauce

1 can/15 to 16 ounces black beans (undrained)

salt to taste

Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses

For Toppings (optional):

sour cream

green onion (chopped)

red onion (chopped)

lettuce (shredded)

cilantro

guacamole

tomatoes (diced)

Directions

In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.

In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.

Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.

Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.

Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

Taste and add salt, as needed.

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

Tip

If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1-1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

30-MINUTE CHILI WITH GROUND BEEF AND BEANS

This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”

Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings

To view this online, click here.

Ingredients

For the Seasoning Mix:

3 tablespoons chili powder

2 tablespoons onion (dried minced)

1-1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the Chili:

1-1/2 pounds ground beef (at least 85% lean)

1 can/14.5 ounces diced tomatoes

1 can/14.5 ounces diced tomatoes with mild green chile peppers*

1 can/8 ounces tomato sauce

1 can/15 to 16 ounces black beans (undrained)

salt to taste

Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses

For Toppings (optional):

sour cream

green onion (chopped)

red onion (chopped)

lettuce (shredded)

cilantro

guacamole

tomatoes (diced)

Directions

In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.

In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.

Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.

Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.

Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

Taste and add salt, as needed.

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

Tip

If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1-1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

BEEF AND PINTO BEEF CHILI

This is from WW (formerly known as Weight Watchers). It begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4: Difficulty: Easy; Serving size: about 1-1/4 cups, 7 points

To view this online, click here.

Ingredients

2 tsp canola oil

14 oz frozen pepper strips with onions

1 large clove garlic, minced

1 pound uncooked lean ground beef

15-1/2 oz canned pinto beans, rinsed and drained

14-1/2 oz canned tomatoes with green chilis

1 cup canned crushed tomatoes, fire roasted

2 tsp chili powder

1/4 tsp dried oregano, crumbled

1/4 tsp table salt

1/4 tsp black pepper

Instructions

Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.

Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

30-MINUTE CHILI WITH GROUND BEEF AND BEANS

This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”

Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings

To view this online, click here.

Ingredients

For the Seasoning Mix:

3 tablespoons chili powder

2 tablespoons onion (dried minced)

1-1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the Chili:

1-1/2 pounds ground beef (at least 85% lean)

1 can/14.5 ounces diced tomatoes

1 can/14.5 ounces diced tomatoes with mild green chile peppers*

1 can/8 ounces tomato sauce

1 can/15 to 16 ounces black beans (undrained)

salt to taste

Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses

For Toppings (optional):

sour cream

green onion (chopped)

red onion (chopped)

lettuce (shredded)

cilantro

guacamole

tomatoes (diced)

Directions

In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.

In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.

Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.

Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.

Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

Taste and add salt, as needed.

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

Tip

If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1-1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

BEEF AND PINTO BEEF CHILI

This is from WW (formerly known as Weight Watchers). It begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4: Difficulty: Easy; Serving size: about 1-1/4 cups, 7 points

To view this online, click here.

Ingredients

2 tsp canola oil

14 oz frozen pepper strips with onions

1 large clove garlic, minced

1 pound uncooked lean ground beef

15-1/2 oz canned pinto beans, rinsed and drained

14-1/2 oz canned tomatoes with green chilis

1 cup canned crushed tomatoes, fire roasted

2 tsp chili powder

1/4 tsp dried oregano, crumbled

1/4 tsp table salt

1/4 tsp black pepper

Instructions

Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.

Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

BEEF AND PINTO BEEF CHILI

This is from WW (formerly known as Weight Watchers). It begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4: Difficulty: Easy; Serving size: about 1-1/4 cups, 7 points

To view this online, click here.

Ingredients

2 tsp canola oil

14 oz frozen pepper strips with onions

1 large clove garlic, minced

1 pound uncooked lean ground beef

15-1/2 oz canned pinto beans, rinsed and drained

14-1/2 oz canned tomatoes with green chilis

1 cup canned crushed tomatoes, fire roasted

2 tsp chili powder

1/4 tsp dried oregano, crumbled

1/4 tsp table salt

1/4 tsp black pepper

Instructions

Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.

Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

30-MINUTE CHILI WITH GROUND BEEF AND BEANS

This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”

Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings

To view this online, click here.

Ingredients

For the Seasoning Mix:

3 tablespoons chili powder

2 tablespoons onion (dried minced)

1 1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the Chili:

1-1/2 pounds ground beef (at least 85% lean)

1 can/14.5 ounces diced tomatoes

1 can/14.5 ounces diced tomatoes with mild green chile peppers*

1 can/8 ounces tomato sauce

1 can/15 to 16 ounces black beans (undrained)

salt to taste

Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses

For Toppings (optional):

sour cream

green onion (chopped)

red onion (chopped)

lettuce (shredded)

cilantro

guacamole

tomatoes (diced)

Directions

In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.

In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.

Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.

Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.

Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

Taste and add salt, as needed.

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

Tip

If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1-1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Friday

It's the first Friday in autumn; where does the time go?

Whatever your feelings about the coming autumn, we still have to eat through the weekend. To that end, today's offering include Baked Ham with Honey Glaze and Strawberry Cobbler. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

CHEESE & BEAN ENCHILADAS

This is from MyDailyMoment.com, and begins, “Ole! Ole! Life without Mexican is boring! Spice up your dinner with this bean and cheese enchilada recipe. It will leave you saying Cha, Cha Cha!”

Serves: 4

To view this online, click here.

Ingredients

8 large corn tortillas

1 teaspoon oil

1 green pepper, chopped

2 small onions

3 tablespoons chili powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 2/3 cups cooked kidney beans, or 1 can, drained

1/2 cup low fat cottage cheese

1 1/2 cups tomato puree or sauce (1 10.75 oz. can)

2 ounces shredded Monterey jack cheese

Directions

Soften tortillas if needed by wrapping in a damp paper towel and microwaving on high for 30 seconds. Cook onion and green pepper in oil until soft. Drain beans and mash. Add 2 tbsp. of the chili powder, ½ tsp. of the garlic powder, 3 tbsp. of the tomato puree or sauce, and the mashed beans and cottage cheese to the onions and green pepper. Mix well. Place 3 tbsp. of the bean and cheese mixture on each tortilla. Roll tortillas up and place in a baking dish. In a small bowl, combine remainder of tomato puree, remainder of the garlic powder, and all the onion powder. Stir well. Pour the seasoned tomato puree or sauce over the enchiladas, and top with Monterey jack. Cover and bake at 350 degrees for 20 to 30 minutes, until heated through and cheese on top is melted. Ready in 50 min.

Strawberry Recipes - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with yummy strawberry recipes, including Strawberry Pie and Strawberry Margarita Cheesecake Minis. Enjoy!

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

TUMBLE-JUMBLE STRAWBERRY TART

This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”

Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.

This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.

Ingredients

For the Crust:

1 1/2 cups all-purpose flour

1/3 cup/40 grams confectioners’ sugar

2 tablespoons granulated sugar

1/4 teaspoon fine sea salt

Grated zest of 1 lemon (optional)

9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing

1 large egg yolk

1/2 teaspoon pure vanilla extract

For the Topping:

1/2 cup strawberry jam

1 quart fresh strawberries, hulled

Granulated sugar, as needed (optional)

Whipped cream or crème fraîche, for serving (optional)

Preparation

Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.

Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.

Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).

Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.

Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.

If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.

STRAWBERRY PIE



Over the summer, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?

Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.



Ingredients

1 quart strawberries

1 C sugar

3 Tablespoons corn start

3/4 cup hot water

1 pie crust

Directions

Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.

Note: If you're using a store-bought pie crust, bake until brown according to the package directions.

Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.

Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.

In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!

FRESH STRAWBERRY PIE

This is from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, “This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it’s reminiscent of strawberry shortcake — but maybe even better.”

Yield: 8 to 10 servings; Time: 45 minutes, plus chilling

https://cooking.nytimes.com/recipes/1019379-fresh-strawberry-pie

Ingredients

For the Crust

10 2/3 ounces shortbread cookies (2 5.3-ounce packages)

3 tablespoons granulated sugar

1 tablespoon all-purpose flour

1/4 teaspoon kosher salt

1/4 cup unsalted butter, melted

For the Filling

2 1/2 pounds strawberries (about 8 to 10 cups), hulled

1/3 cup granulated sugar

3 tablespoons strawberry preserves

1/4 cup cornstarch

Pinch of kosher salt

1 tablespoon fresh lemon juice

For the Topping

1 cup cold heavy cream

1 tablespoon confectioners’ sugar

1/2 teaspoon pure vanilla extract (optional)

Preparation

Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.

Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.

Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.

Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.

STRAWBERRY CHEESECAKE BARS

This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”

Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling

To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.

Ingredients

For the Crust:

Nonstick cooking spray

10 1/2 ounces shortbread cookies

1/2 teaspoon fine sea salt

4 tablespoons unsalted butter (1/2 stick), melted

For the Filling:

1 1/2 pounds strawberries, hulled and halved (about 4 cups)

1 1/2 cups granulated sugar

3 (8-ounce) packages cream cheese, at room temperature

5 large eggs, at room temperature

1 tablespoon vanilla extract

Red food coloring, as needed

For the Topping:

1 1/4 cups heavy cream

1/2 cup confectioners’ sugar

3/4 pound strawberries, hulled and thinly sliced (about 2 cups)

Preparation

Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.

Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.

Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.

Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.

Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.

Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).

Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.

STRAWBERRY MARGARITA CHEESECAKE MINIS

This is from Better Homes & Gardens, and begins, “With plenty of strawberry, lime, and even a pretzel crust (for a nod to the salty rim!) there's only thing missing from this mini cheesecake recipe to make it just like a strawberry margarita: a shot of tequila!”

Prep: 1 hr; Bake: 15 mins at 325°; Cool: 10 mins; Chill: 4 hrs to 1 day; Yield: 36 mini cheesecakes

View this online here.

Ingredients

1 recipe Salted Pretzel Crust (below)

1 1/2 8 ounces tubs cream cheese spread, softened

1/2 cup sugar

1 tablespoon all-purpose flour

1 1/2 teaspoons finely shredded lime peel

1 teaspoon vanilla

1 egg

1 cup sliced small strawberries

1 tablespoon sugar

1 tablespoon lime juice

Finely shredded lime peel (optional)

Salted Pretzel Crust Ingredients

1 3/4 cups pretzel sticks

1/4 cup melted butter

2 tablespoons sugar

Directions

Place pretzel sticks in a resealable plastic bag; seal bag. Crush pretzels with a rolling pin until fine crumbs form (you should have 1 cup). In a medium bowl stir together crushed pretzels, butter, and sugar.

Preheat oven to 325°F. Line thirty-six 1 3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust. Press about 1 1/2 teaspoons pretzel mixture into the bottom and up the side of each muffin cup. Bake for 5 minutes. Transfer pan to a wire rack.

Meanwhile, for filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, flour, the 1 1/2 teaspoons lime peel, and vanilla; beat until combined. Add egg; beat on low speed just until combined.

Spoon filling into muffin cups, filling each three-fourths full. Bake for 15 to 17 minutes or until filling is set. Cool in muffin cups on wire rack for 10 minutes. Remove cheesecakes from cups. Cover and chill for 4 to 24 hours.

Before serving, in a small bowl stir together strawberries, the 1 tablespoon sugar, and lime juice. Spoon on top of cheesecakes. If desired, sprinkle with additional lime peel.

Nutrition Facts Per Serving: 68 calories, (3 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 18 mg cholesterol, 119 mg sodium, 7 g carbohydrates, 0 g fiber, 5 g sugar, 1 g protein.