Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Squash and Spinach Lasagna and Gjelina's Roasted Yams. Enjoy!

CLASSIC MEATLOAF

This recipe is from MyDailyMoment.com, and begins, “Get ready to meat your maker. When you're looking for a quick and easy dinner, feast your eyes on this simple solution. Prep for this classic comfort food takes just a matter of minutes. It's sure to be a family favorite.”

For 6 people; Ready in 1 1/2 hour.

To view this online, click here.

Ingredients

16 ounces ground beef

1 ounce can vegetable soup

2 tablespoons ketchup

1 teaspoon poultry seasoning

1 teaspoon Italian seasoning

1/3 tablespoon milk

1 1/2 cups oatmeal

Directions

Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix well. Form into a loaf and place in baking pan. Bake for 1 hour.

GRACELAND OATMEAL MEATLOAF

This comes from the infamous long-since-forgotten emailing list.

Serving Size : 10

2 Green peppers , diced

2 medium Onions, diced

2 large Eggs, lightly beaten

2 pounds Ground chuck

1 pound Bulk sausage meat

1/2 teaspoon Salt

1/2 teaspoon Black pepper

1/2 teaspoon Garlic powder

1/4 teaspoon Onion powder

1 cup Rolled oats

1 1/2 cups Hunt's ketchup

Preheat the oven to 375'F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix well and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until well-done.

TRIPLE TOMATO PASTA WITH SPINACH AND WHITE BEANS

This comes from Molly Cleary, MS, RD, CDN, CNSC on VeryWellFit. Molly wrote, “Tomatoes get their red color from lycopene, an antioxidant that may help to prevent cancer and cardiovascular disease. Cooking tomatoes actually helps to increase lycopene content, therefore potentially boosting its disease-fighting power.

“In addition to lycopene, this recipe also provides great nutritional benefits from the cannellini beans. These beans are full of fiber, at 6 grams per half cup serving. They are also one of the highest potassium beans out there, a micronutrient and electrolyte that can help lower blood pressure.”

Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Servings: 4

To view this online, click here.

Ingredients

8 ounces whole wheat penne pasta

1 can low sodium cannellini beans

1 tablespoon olive oil

1 package baby spinach

2 cups cherry tomatoes, diced

1 cup sun-dried tomatoes in oil

1/4 cup sliced/slivered almonds

1 tablespoon tomato paste

1 teaspoon balsamic vinegar

2 cloves garlic (or 1 teaspoon minced)

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

Directions

Cook pasta according to package directions.

Combine pesto ingredients (slivered almonds through crushed red pepper) in a food processor and blend until mostly smooth; some small chunks are okay. You may need to a litter water to thin, but do not add more than a few tablespoons since the sauce is meant to be thick.

Drain and rinse cannellini beans.

Add olive oil to a pan and heat to medium high. Add baby spinach and cook until wilted. Remove from heat.

Combine the pasta, beans, spinach, and tomatoes into one large pot. Add the pesto and mix well.

Divide into 4 bowls and serve.

Ingredient Variations and Substitutions

If you cannot find sun-dried tomatoes in oil, then you can substitute 3/4 cup bagged sun-dried tomatoes with 1/4 cup olive oil. It works best if tomatoes are soaked in the oil for at least an hour.

Cooking and Serving Tips

Leftover pesto tastes delicious as a sandwich spread. It also freezes well.

RED LENTIL SOUP WITH LEMON

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”

Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.

The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart chicken or vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

SQUASH AND SPINACH LASAGNA

This comes from the Food Network, and begins, “Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.”

Level: Intermediate; Total Time: 1 hr 40 min; Prep Time: 15 min; Inactive: 10 min; Cook Time: 1 hr 15 min; Yield: 8 servings

To view this online, click here.

Ingredients

9 no-boil lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

4 cups lowfat (1-percent) milk

1/4 cup cornstarch

Two 5-ounce packages baby spinach

1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish

1/4 teaspoon freshly grated nutmeg

1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded part-skim mozzarella

Directions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook’s Note

For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

GJELINA’S ROASTED YAMS

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.”

Yield: Serves 3 - 6; Time: 1 hour.

This was featured in “A New California Cuisine”, and can be viewed online here.

Ingredients

3 large yams

2 tablespoons honey

1 tablespoon Espelette pepper, or crushed red-pepper flakes

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup Greek-style yogurt

4 tablespoons fresh lime juice, approximately 2 limes

2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Preparation

Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, 1/2 tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.

Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.

As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.

When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

Pasta Party - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with one of my favorite groups of food: pasta (and, therefore, a pasta party). This includes Sun-Dried Tomato Bow Tie Pasta and Triple Tomato Pasta With Spinach and White Beans, as well as other yummy pasta recipes. Enjoy!

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

SUN-DRIED TOMATO BOW TIE PASTA

This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”

Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 large onion, finely chopped (about 1 cup)

1/3 cup sun-dried tomatoes, cut into thin strips

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup milk

2 tablespoons thinly sliced fresh basil leaves

6 cups bow tie pasta (farfalle), cooked and drained

2 tablespoons grated parmesan cheese

Freshly ground black pepper

Directions

Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.

Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.

Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.

Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.

NO-BOIL STUFFED SHELLS

This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”

Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 large egg

1 pound ricotta

1/2 cup grated Parmesan

One 8-ounce bag part-skim shredded mozzarella (about 2 cups)

3 tablespoons fresh parsley, minced

Kosher salt and freshly ground black pepper

One 24-ounce jar marinara sauce

One 12-ounce box jumbo pasta shells

Directions

Preheat the oven to 400 degrees F.

Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.

Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.

Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.

VELVEETA ULTIMATE MACARONI & CHEESE

This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”

Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings

View this online here.

Ingredients

2 cups elbow macaroni, uncooked

3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes

1/3 cup milk

1/4 tsp. pepper

Directions

Cook macaroni in large saucepan as directed on package; drain well. Return to pan.

Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.

MACARONI AND CHEESE CARBONARA

This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”

Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings

To view this online, click here.

Ingredients

Kosher salt

1 pound elbow macaroni

8 slices bacon, cut into 1/2-inch pieces

Extra-virgin olive oil

2 1/2 cups half-and-half

Freshly ground black pepper

1 pound cream cheese, room temperature

8 ounces sharp Cheddar, shredded (about 3 cups)

3 ounces Gruyere, shredded (about 1 cup)

4 scallions, thinly sliced

1 cup panko bread crumbs

Directions

Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.

Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.

Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.

Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.

Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.

TRIPLE TOMATO PASTA WITH SPINACH AND WHITE BEANS

This comes from Molly Cleary, MS, RD, CDN, CNSC on VeryWellFit. Molly wrote, “Tomatoes get their red color from lycopene, an antioxidant that may help to prevent cancer and cardiovascular disease. Cooking tomatoes actually helps to increase lycopene content, therefore potentially boosting its disease-fighting power.

“In addition to lycopene, this recipe also provides great nutritional benefits from the cannellini beans. These beans are full of fiber, at 6 grams per half cup serving. They are also one of the highest potassium beans out there, a micronutrient and electrolyte that can help lower blood pressure.”

Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Servings: 4

To view this online, click here.

Ingredients

8 ounces whole wheat penne pasta

1 can low sodium cannellini beans

1 tablespoon olive oil

1 package baby spinach

2 cups cherry tomatoes, diced

1 cup sun-dried tomatoes in oil

1/4 cup sliced/slivered almonds

1 tablespoon tomato paste

1 teaspoon balsamic vinegar

2 cloves garlic (or 1 teaspoon minced)

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

Directions

Cook pasta according to package directions.

Combine pesto ingredients (slivered almonds through crushed red pepper) in a food processor and blend until mostly smooth; some small chunks are okay. You may need to a litter water to thin, but do not add more than a few tablespoons since the sauce is meant to be thick.

Drain and rinse cannellini beans.

Add olive oil to a pan and heat to medium high. Add baby spinach and cook until wilted. Remove from heat.

Combine the pasta, beans, spinach, and tomatoes into one large pot. Add the pesto and mix well.

Divide into 4 bowls and serve.

Ingredient Variations and Substitutions

If you cannot find sun-dried tomatoes in oil, then you can substitute 3/4 cup bagged sun-dried tomatoes with 1/4 cup olive oil. It works best if tomatoes are soaked in the oil for at least an hour.

Cooking and Serving Tips

Leftover pesto tastes delicious as a sandwich spread. It also freezes well.