Here's a second Saturday post, something that seldom happens. But since Thanksgiving is next Thursday, I decided to post a few side dishes for your holiday meal, including Mulled Apple-Cranberry Cider and Cranberry Tart with Nut Crust. (Last year, this was a Meatless Monday post, but I already have a post for Monday.) Enjoy!
DIY CRANBERRY JUICE COCKTAIL
This recipe was from an article on healing foods, titled Cranberries by Maria Lissandrello in the November/December 2008 issue of Vegetarian Times, and can be found online here. This one starts off, “One of the biggest complaints about bottled cranberry juice is the high sugar (and low cranberry) contest: a 1-cup serving contains more than 130 calories – beating out a sugary soft drink! For an easy homemade version that delivers a higher concentration of cranberry juice and a lot less sugar, follow these steps:
Ingredients
1 cup unsweetened cranberry juice
1/4 cup plus 2 Tbs. agave nectar
2-inch cinnamon stick
4 cups boiling water
Directions
Mix unsweetened cranberry juice with the agave nectar in a heatproof, 1-quart measuring cup.
Add the cinnamon stick to the mixture.
Stir in the boiling water. Cool, and enjoy.
SPICED ALMONDS
This is from page 48 of the March 2010 issue of Vegetarian Times. It starts off, “Tapas-style almonds are traditionally deep-fried in oil, but this recipe gets the same crunchy results from oven roasting.” This vegan, gluten-free recipe makes 2 cups.
Ingredients
4 tsp. olive oil
1 1/4 tsp. hot smoked paprika
1 tsp. ground cumin
2 cups blanched whole almonds
1/2 tsp. kosher or sea salt, or to taste
Directions
Preheat oven to 300 degrees F. Warm oil in small saucepan over low heat. Add paprika and cumin, and stir 1 minute to blend and release flavors. Remove from heat when mixture just begins to bubble. Transfer to medium bowl, and stir in almonds.
Transfrer almonds to parchment-lined baking sheet, and bake 10 minutes. Aprinkle immediately with salt, and transfer to wire rack. Let dry at least 2 hours before serving.
Per 1/4-cup serving: 233 cal; 8 g protein; 21 g total fat (2 g saturated fat); 8 g carb; 0 mg cholesterol; 131 mg sodium; 4 g fiber; 2 g sugars
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
CRANBERRY TART WITH NUT CRUST
This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.
To view online, click here.
Ingredients
For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon
For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water
Directions
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Ingredients
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
Directions
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Ingredients
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
Directions
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
MULLED APPLE-CRANBERRY CIDER
This comes from Weight Watchers. Unfortunately, it was sent to me a number of years ago (try 2006) and while I tried to find the link for it on the WW site, I couldn’t locate it. If anyone reading this can shed light on this, I’d appreciate it if you’d let me know.
POINTS® Value | 2; Servings | 6; Preparation Time | 5 min; Cooking Time | 15 min; Level of Difficulty | Easy
This begins, “This hot drink is perfect for chilly autumn nights. Curl up with a good book and indulge.”
Ingredients
3 cup apple cider
3 cup cranberry juice cocktail
1 Tbsp unpacked brown sugar
1/2 tsp ground allspice
1/4 tsp ground cloves
1 Tbsp orange zest
3 average cinnamon stick
Instructions
Combine all ingredients in a large saucepan. Bring to a slow boil over medium-high heat and then reduce heat to simmer. Simmer for 15 minutes and then strain into mugs. Yields about 1 cup per serving.
Saturday, November 23, 2019
Turkey Recipes
I usually don't post on weekends. But I did want to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
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.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
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.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
Friday, November 22, 2019
Friday Recipes
It's the last Friday before Thanksgiving. Here are six yummy recipes to help you through the weekend, including Super Sloppy Joes and Barbecue Lasagna. Enjoy!
TEXAS POTATO SALAD
This is from Derrick Riches, a former writer for The Spruce Eats. Derrick wrote, “If you haven't tried a Texas-style potato salad, you're missing out. Think German potato salad meets traditional potato salad with a touch of Southwestern flair. A must try at your next cookout!”
Prep Time: 20 minutes; Cook Time: 18 minutes; Total Time: 38 minutes; Yield: serves 4-6
To view this online, click here.
Ingredients
For the Pickled Jalapeños:
1/4 cup rice wine vinegar
Optional: 1/2 teaspoon mustard seed
1/2 teaspoon sea salt
2 large jalapeño (seeded and finely chopped)
For the Potatoes:
8 medium poatoes (Yukon gold, peeled and cut into 3/4 inch chunks)
For the Salad Dressing:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon sea salt (more if needed)
1 teaspoon granulated sugar
1/2 teaspoon black pepper (coarse ground)
1/4 teaspoon cayenne pepper (or chipotle chili powder)
2 tablespoons rice wine vinegar
2 tablespoons pickling juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
For the Assembly:
2 stalks celery (washed and diced)
2 green onions (green part only, washed and chopped)
1/4 cup cilantro (leaves, washed and chopped)
2 eggs (hard-boiled, cut into medium chunks)
Directions
Note: while there are multiple steps to this recipe, this potato salad dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Pickled Jalapeños:
Gather the ingredients.
In a small glass or plastic bowl, add rice wine vinegar, mustard seed, salt, and diced jalapeño. You can use serrano peppers if you prefer.
Cover bowl with plastic wrap and place in refrigerator for 2 to 4 hours.
Make the Potatoes:
Gather the ingredients.
Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to water as it begins to bubble.
Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15-18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.
Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup of ice), for several minutes. This halts the cooking process and cools the potatoes.
Make the Dressing
Gather the ingredients.
Add mustard, mayonnaise, salt, sugar, black pepper, cayenne pepper, vinegar, pickling juice, chili powder, and garlic powder to bowl.
Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.
Assemble the Potatoes
Gather the ingredients.
Drain potatoes from ice bath.
Add to bowl along with celery pickled jalapeños, cilantro, egg, and green onions.
Using large spoon, gently combine with salad dressing.
Scoop potato salad into serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
SUPER SLOPPY JOES
This comes from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Level: Easy; Yield: 4 super sloppy sandwiches.
This yummy recipe can be found at https://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe4-1949927.
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows
Deviled Potato Salad:
5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
Deviled Potato Salad:
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.
BARBECUE LASAGNA
This is another yummy recipe from a long-since-forgotten emailing list that my son was on for a few years. Makes 8 servings.
Ingredients
1-1/2 pounds ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Colby or mild cheddar cheese
1 cup (8 ounces) small-curd cottage cheese
1 egg
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, combine the next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and half of the beef.
Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.
ROAST CHICKENS WITH PLUMS
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This recipe, which roasts two chickens at the same time, has been engineered to feed a crowd. It's no harder than roasting one chicken. The birds get rubbed down with a garlicky sumac spice rub brightened with lemon zest. Then, as they cook, their fragrant drippings season sliced plums roasting in the pan underneath them, which caramelize into a fruity, chutney-like sauce. Feel free to halve the recipe if you’d rather, but be sure to reduce the oven temperature to 425 degrees. For two chickens you need the higher heat so they both crisp properly, but for only one chicken, slightly lower heat keeps the plums from burning.”
Yield: 8 to 10 servings; Times: 1 1/2 hours, plus marinating
This was featured in “Roast Chicken With Plums Gets a Touch of Spice for Rosh Hashana”, and can be viewed online at https://cooking.nytimes.com/recipes/1017684-roast-chickens-with-plums.
Ingredients
For the Chicken:
2 large lemons
2 tablespoons ground sumac
4 teaspoons kosher salt
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon allspice
4 tablespoons extra-virgin olive oil
4 garlic cloves, grated or minced
2 chickens, 4 to 4 1/2 pounds each
1 bunch thyme, more for garnish
For the Plums:
2 1/4 pounds plums, halved or quartered if large
4 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 bay leaf, torn in half
Preparation:
Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.
TEXAS POTATO SALAD
This is from Derrick Riches, a former writer for The Spruce Eats. Derrick wrote, “If you haven't tried a Texas-style potato salad, you're missing out. Think German potato salad meets traditional potato salad with a touch of Southwestern flair. A must try at your next cookout!”
Prep Time: 20 minutes; Cook Time: 18 minutes; Total Time: 38 minutes; Yield: serves 4-6
To view this online, click here.
Ingredients
For the Pickled Jalapeños:
1/4 cup rice wine vinegar
Optional: 1/2 teaspoon mustard seed
1/2 teaspoon sea salt
2 large jalapeño (seeded and finely chopped)
For the Potatoes:
8 medium poatoes (Yukon gold, peeled and cut into 3/4 inch chunks)
For the Salad Dressing:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon sea salt (more if needed)
1 teaspoon granulated sugar
1/2 teaspoon black pepper (coarse ground)
1/4 teaspoon cayenne pepper (or chipotle chili powder)
2 tablespoons rice wine vinegar
2 tablespoons pickling juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
For the Assembly:
2 stalks celery (washed and diced)
2 green onions (green part only, washed and chopped)
1/4 cup cilantro (leaves, washed and chopped)
2 eggs (hard-boiled, cut into medium chunks)
Directions
Note: while there are multiple steps to this recipe, this potato salad dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Pickled Jalapeños:
Gather the ingredients.
In a small glass or plastic bowl, add rice wine vinegar, mustard seed, salt, and diced jalapeño. You can use serrano peppers if you prefer.
Cover bowl with plastic wrap and place in refrigerator for 2 to 4 hours.
Make the Potatoes:
Gather the ingredients.
Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to water as it begins to bubble.
Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15-18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.
Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup of ice), for several minutes. This halts the cooking process and cools the potatoes.
Make the Dressing
Gather the ingredients.
Add mustard, mayonnaise, salt, sugar, black pepper, cayenne pepper, vinegar, pickling juice, chili powder, and garlic powder to bowl.
Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.
Assemble the Potatoes
Gather the ingredients.
Drain potatoes from ice bath.
Add to bowl along with celery pickled jalapeños, cilantro, egg, and green onions.
Using large spoon, gently combine with salad dressing.
Scoop potato salad into serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
SUPER SLOPPY JOES
This comes from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Level: Easy; Yield: 4 super sloppy sandwiches.
This yummy recipe can be found at https://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe4-1949927.
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows
Deviled Potato Salad:
5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
Deviled Potato Salad:
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.
BARBECUE LASAGNA
This is another yummy recipe from a long-since-forgotten emailing list that my son was on for a few years. Makes 8 servings.
Ingredients
1-1/2 pounds ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Colby or mild cheddar cheese
1 cup (8 ounces) small-curd cottage cheese
1 egg
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, combine the next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and half of the beef.
Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.
ROAST CHICKENS WITH PLUMS
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This recipe, which roasts two chickens at the same time, has been engineered to feed a crowd. It's no harder than roasting one chicken. The birds get rubbed down with a garlicky sumac spice rub brightened with lemon zest. Then, as they cook, their fragrant drippings season sliced plums roasting in the pan underneath them, which caramelize into a fruity, chutney-like sauce. Feel free to halve the recipe if you’d rather, but be sure to reduce the oven temperature to 425 degrees. For two chickens you need the higher heat so they both crisp properly, but for only one chicken, slightly lower heat keeps the plums from burning.”
Yield: 8 to 10 servings; Times: 1 1/2 hours, plus marinating
This was featured in “Roast Chicken With Plums Gets a Touch of Spice for Rosh Hashana”, and can be viewed online at https://cooking.nytimes.com/recipes/1017684-roast-chickens-with-plums.
Ingredients
For the Chicken:
2 large lemons
2 tablespoons ground sumac
4 teaspoons kosher salt
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon allspice
4 tablespoons extra-virgin olive oil
4 garlic cloves, grated or minced
2 chickens, 4 to 4 1/2 pounds each
1 bunch thyme, more for garnish
For the Plums:
2 1/4 pounds plums, halved or quartered if large
4 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 bay leaf, torn in half
Preparation:
Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.
Thursday, November 21, 2019
Desserts - Double-Post Thursday
Besides being Diabetic Thursday, it's Double-Post Thursday. Since next Thursday is Thanksgiving, today's double post deals with desserts, any of which would be wonderful for your Thanksgiving meal (or any time, for that matter), including Cast-Iron Apple and Blackberry Crumble and Strawberry Pie. Enjoy!
MINI CHURRO DOUGHNUT HOLES
This yummy recipe is from Old El Paso, and begins, “This DIY version of fair food goes bite-size and gets an added flavor boost from caramel.”
By Pillsbury Kitchens
Total Time: 15 minutes; Prep Time: 15 minutes; Servings: 8
To view this online, click here.
Ingredients
Canola oil for deep-frying
1/2 cup cinnamon-sugar
1/3 cup powdered sugar
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
Caramel sauce, if desired
Instructions
Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350°F. Line plate with paper towels; set aside.
In small bowl, stir together cinnamon-sugar and powdered sugar; set aside.
Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes.
When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.
Expert Tips
The safest way to fry is to bring your hand close to the oil and gently drop in the dough versus quickly dropping and splashing the oil.
To prep ahead by a few hours, you can cut the dough and store it in a zipper-topped plastic bag in the fridge.
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!
CAST-IRON APPLE AND BLACKBERRY CRUMBLE
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.
“Technique tip: Use your favorite apples for a signature taste and to make it your own.
“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12
To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.
Ingredients
Crumble Topping
1 cup all-purpose flour
3 packs (1 cup) apple-cinnamon instant oatmeal
1 cup light brown sugar
3/4 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, grated
Apple Filling
2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
1 pint blackberries
6 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 cup light brown sugar
1/2 teaspoon kosher salt
Preparation
Pre-heat oven or grill to 350°F.
For the crumble topping:
In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.
For the apple filling:
In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.
To assemble:
Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.
Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.
SIMPLEST STRAWBERRY TART
This comes from Emily Weinstein in The New York Times cooking e-newsletter. Emily wrote, “This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season. It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm. The only tricky part is the crust, which could crack as you transfer it to a serving board. But if that happens, don't despair. It's meant to be effortlessly loose and casual, and you can cover the damage with swirls of mascarpone and a blanket of berries.”
Yield: 8 servings; Time: 1 hour, plus 2 hours’ chilling.
This was featured in “’Sweeter Off the Vine’: A Cookbook Made for Instagram,” and can be viewed online at https://cooking.nytimes.com/recipes/1018052-simplest-strawberry-tart.
Ingredients
For the Rye Crust:
2/3 cup all-purpose flour
2/3 cup rye flour
1/2 teaspoon salt
1 1/2 teaspoons apple cider vinegar
9 tablespoons/ very cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten, for egg wash
For the Tart:
1 cup mascarpone, at room temperature
3 tablespoons granulated sugar
1 pound small, sweet strawberries
3 tablespoons high-quality strawberry jam
Preparation
Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.
Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.
Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)
Position a rack in the center of the oven and heat to 400 degrees.
On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.
Bake until crust is deep golden brown, 15 to 20 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.
Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.
Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.
STRAWBERRY 'ICE CREAM' CAKE
Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.
To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.
15 full graham crackers
5 waffle cones
1 20-oz. bag whole frozen strawberries
1 32-oz. container honey-flavored Greek yogurt
2 Tbs. honey
Line 9-inch springform pan with parchment paper, and set aside.
Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.
Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.
Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.
Stir together yogurt and honey. Set aside.
Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.
nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g
SHORTCUT PEACH COBBLER
This is from Diana Rattray on The Spruce Eats. Diana wrote, “This peach cobbler has long been a popular way to make a cobbler quickly. This version is made with canned sliced peaches, and it's perfect for when you don't have time to peel and pit several peaches. Or when peaches aren't in season.
“The batter calls for self-rising flour, but if you don't have it you may substitute with 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of table salt.
“This is an excellent dessert to make on a busy day, and it's a popular cobbler in the South. Take it along to a summer cookout or potluck!”
Prep Time: 10 minutes; Cook Timie: 50 minutes; Total Time: 60 minutes; Yield: 1 9X13 pan (8 servings)
To view this online, click here.
Ingredients
1 stick (4 ounces) butter
1 cup self-rising flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk (low-fat is fine)
1 large can (29 ounces) sliced peaches in heavy syrup
Directions
Heat the oven to 350 F.
Put the butter in a 9-by-13-by-2-inch baking pan or a 2 1/2 to 3 quart baking dish and place it in the oven until the butter has melted.
Meanwhile, combine the flour, sugar, cinnamon, and nutmeg in a bowl and stir to blend. Stir in the milk until well blended.
Take the pan out of the oven and pour the batter over the butter.
Spoon the peaches with syrup evenly over the batter.
Bake the peach cobbler for 45 to 55 minutes, until the topping is golden brown around the edges and lightly browned in the center.
MINI CHURRO DOUGHNUT HOLES
This yummy recipe is from Old El Paso, and begins, “This DIY version of fair food goes bite-size and gets an added flavor boost from caramel.”
By Pillsbury Kitchens
Total Time: 15 minutes; Prep Time: 15 minutes; Servings: 8
To view this online, click here.
Ingredients
Canola oil for deep-frying
1/2 cup cinnamon-sugar
1/3 cup powdered sugar
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
Caramel sauce, if desired
Instructions
Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350°F. Line plate with paper towels; set aside.
In small bowl, stir together cinnamon-sugar and powdered sugar; set aside.
Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes.
When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.
Expert Tips
The safest way to fry is to bring your hand close to the oil and gently drop in the dough versus quickly dropping and splashing the oil.
To prep ahead by a few hours, you can cut the dough and store it in a zipper-topped plastic bag in the fridge.
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!
CAST-IRON APPLE AND BLACKBERRY CRUMBLE
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.
“Technique tip: Use your favorite apples for a signature taste and to make it your own.
“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12
To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.
Ingredients
Crumble Topping
1 cup all-purpose flour
3 packs (1 cup) apple-cinnamon instant oatmeal
1 cup light brown sugar
3/4 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, grated
Apple Filling
2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
1 pint blackberries
6 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 cup light brown sugar
1/2 teaspoon kosher salt
Preparation
Pre-heat oven or grill to 350°F.
For the crumble topping:
In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.
For the apple filling:
In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.
To assemble:
Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.
Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.
SIMPLEST STRAWBERRY TART
This comes from Emily Weinstein in The New York Times cooking e-newsletter. Emily wrote, “This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season. It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm. The only tricky part is the crust, which could crack as you transfer it to a serving board. But if that happens, don't despair. It's meant to be effortlessly loose and casual, and you can cover the damage with swirls of mascarpone and a blanket of berries.”
Yield: 8 servings; Time: 1 hour, plus 2 hours’ chilling.
This was featured in “’Sweeter Off the Vine’: A Cookbook Made for Instagram,” and can be viewed online at https://cooking.nytimes.com/recipes/1018052-simplest-strawberry-tart.
Ingredients
For the Rye Crust:
2/3 cup all-purpose flour
2/3 cup rye flour
1/2 teaspoon salt
1 1/2 teaspoons apple cider vinegar
9 tablespoons/ very cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten, for egg wash
For the Tart:
1 cup mascarpone, at room temperature
3 tablespoons granulated sugar
1 pound small, sweet strawberries
3 tablespoons high-quality strawberry jam
Preparation
Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.
Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.
Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)
Position a rack in the center of the oven and heat to 400 degrees.
On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.
Bake until crust is deep golden brown, 15 to 20 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.
Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.
Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.
STRAWBERRY 'ICE CREAM' CAKE
Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.
To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.
15 full graham crackers
5 waffle cones
1 20-oz. bag whole frozen strawberries
1 32-oz. container honey-flavored Greek yogurt
2 Tbs. honey
Line 9-inch springform pan with parchment paper, and set aside.
Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.
Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.
Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.
Stir together yogurt and honey. Set aside.
Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.
nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g
SHORTCUT PEACH COBBLER
This is from Diana Rattray on The Spruce Eats. Diana wrote, “This peach cobbler has long been a popular way to make a cobbler quickly. This version is made with canned sliced peaches, and it's perfect for when you don't have time to peel and pit several peaches. Or when peaches aren't in season.
“The batter calls for self-rising flour, but if you don't have it you may substitute with 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of table salt.
“This is an excellent dessert to make on a busy day, and it's a popular cobbler in the South. Take it along to a summer cookout or potluck!”
Prep Time: 10 minutes; Cook Timie: 50 minutes; Total Time: 60 minutes; Yield: 1 9X13 pan (8 servings)
To view this online, click here.
Ingredients
1 stick (4 ounces) butter
1 cup self-rising flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk (low-fat is fine)
1 large can (29 ounces) sliced peaches in heavy syrup
Directions
Heat the oven to 350 F.
Put the butter in a 9-by-13-by-2-inch baking pan or a 2 1/2 to 3 quart baking dish and place it in the oven until the butter has melted.
Meanwhile, combine the flour, sugar, cinnamon, and nutmeg in a bowl and stir to blend. Stir in the milk until well blended.
Take the pan out of the oven and pour the batter over the butter.
Spoon the peaches with syrup evenly over the batter.
Bake the peach cobbler for 45 to 55 minutes, until the topping is golden brown around the edges and lightly browned in the center.
Diabetic Thursday
It's time for another Diabetic Thursday.
Are you ready for Thanksgiving? I'm almost there...
If you're in the U.S., you know that next Thursday is Thanksgiving. It seems that everyone has some way to celebrate, whether it's a large gathering for a large, extended family, or a smaller, intimate affair. We all have our traditions, which seem to evolve over the years.
Here are six diabetic recipes to help you through your Thanksgiving, as well as any other time, including Cranberry Apple Crisp and Turkey Breast with Honey-Mustard Glaze. Hope your Thanksgiving is nice. Enjoy!
TURKEY BREAST PROVENCAL WITH VEGETABLES
Yield: 12 servings
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/507.shtml
Ingredients
1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup freshly squeezed lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 ounces) frozen whole petite onions
2 Teaspoons dried rosemary, crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds, crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
As needed olive oil, salt and black pepper
1 (4-1/2 pounds) BONE-IN TURKEY BREAST
Directions
In 9-X 13-inch baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 20 minutes in a preheated 325 degree F oven.
Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.
Rub turkey breast with olive oil and sprinkle with salt and pepper. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.
Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.
To serve, pass sauce to pour over turkey and vegetables.
Nutritional Information Per Serving; Calories: 289; Protein: 36 g; Fat: 12 g; Sodium: 349 mg; Cholesterol: 100 mg; Carbohydrates: 9 g
TURKEY BREAST WITH HONEY-MUSTARD GLAZE
Yield: 10 servings.
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/506.shtml
Ingredients
1 4-6 pound TURKEY BREAST, fresh or thawed
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/4 Cup honey
2 Tablespoons Dijon-style mustard
Directions
Season interior and exterior of turkey breast with salt and pepper.
In (13 x 9 x 2 inch) roasting pan, place turkey breast on a V-shaped rack. Roast, uncovered, in a 325 degree F preheated oven for 1-1/2 to 2-1/4 hours or until meat thermometer registers 170 degrees F in the deepest part of breast.
Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking.
Remove from oven and allow turkey breast to stand for 10 minutes before carving.
Nutritional Information Per Serving: Calories: 176; Protein: 25 g; Fat: 6 g; Sodium: 90 mg; Cholesterol: 63 mg ; Carbohydrates: 3 g
CRANBERRY ORANGE BREAD
Servings: 16
View recipe: http://diabeticgourmet.com/recipes/html/177.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=177
Ingredients
2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
2 tablespoons fructose
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup skim milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup unsweetened orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen
1/4 cup chopped nuts* (optional)
Directions
Heat oven to 350F.
Grease and flour 9x5-inch loaf pan.
Combine first 6 ingredients; mix well. Set aside.
Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
*To toast nuts for extra flavor, spread evenly in small baking pan. Bake in 350F oven 7 to 10 minutes or until light golden brown.
Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 4 g; Sodium: 80 mg; Carbohydrates: 19 g; Exchanges: 1 Starch/Bread, 1 Fat
QUICK MINESTRONE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/244.shtml
Source: Deliciously Healthy Favorite Foods Cookbook
Ingredients
1/4 pound lean ham, cut into small pieces
1 can (10-3/4 oz.) condensed onion soup
2 cups canned tomatoes (with juice), cut into pieces
1/2 cup each: diced carrot and celery
1 medium zucchini, diced
1 large clove garlic, minced
1/3 cup minced fresh parsley
1 bay leaf
1/4 teaspoon each: dried thyme leaves, marjoram, basil and pepper
5 cups water
1 cup broken uncooked spaghetti
1 can (15 oz.) cannellini, navy or other white beans, undrained
1/4 cup grated Parmesan cheese
Directions
In a large soup pot, combine ham, soup, tomatoes, carrot, celery, zucchini, garlic, parsley, bay leaf, thyme, marjoram, basil, pepper and water. Simmer, covered, for 1 hour.
Add spaghetti and beans with liquid and cook 30 minutes longer. Remove bay leaf. Sprinkle each serving with Parmesan cheese.
Nutritional Information Per Serving: Calories: 122; Protein: 8.9 g; Fat: 2.4 g; Sodium: 871 mg; Cholesterol: 6.1 mg; Carbohydrates: 17.2 g; Exchanges: 1 Lean Meat, 1 Bread/Starch
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat Cranberry Apple Crisp,Quick Minestrone,Turkey Breast Provencal with Vegetables,Spicy Pumpkin Pie,Turkey Breast with Honey-Mustard Glaze,Cranberry Orange Bread,
Are you ready for Thanksgiving? I'm almost there...
If you're in the U.S., you know that next Thursday is Thanksgiving. It seems that everyone has some way to celebrate, whether it's a large gathering for a large, extended family, or a smaller, intimate affair. We all have our traditions, which seem to evolve over the years.
Here are six diabetic recipes to help you through your Thanksgiving, as well as any other time, including Cranberry Apple Crisp and Turkey Breast with Honey-Mustard Glaze. Hope your Thanksgiving is nice. Enjoy!
TURKEY BREAST PROVENCAL WITH VEGETABLES
Yield: 12 servings
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/507.shtml
Ingredients
1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup freshly squeezed lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 ounces) frozen whole petite onions
2 Teaspoons dried rosemary, crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds, crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
As needed olive oil, salt and black pepper
1 (4-1/2 pounds) BONE-IN TURKEY BREAST
Directions
In 9-X 13-inch baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 20 minutes in a preheated 325 degree F oven.
Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.
Rub turkey breast with olive oil and sprinkle with salt and pepper. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.
Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.
To serve, pass sauce to pour over turkey and vegetables.
Nutritional Information Per Serving; Calories: 289; Protein: 36 g; Fat: 12 g; Sodium: 349 mg; Cholesterol: 100 mg; Carbohydrates: 9 g
TURKEY BREAST WITH HONEY-MUSTARD GLAZE
Yield: 10 servings.
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/506.shtml
Ingredients
1 4-6 pound TURKEY BREAST, fresh or thawed
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/4 Cup honey
2 Tablespoons Dijon-style mustard
Directions
Season interior and exterior of turkey breast with salt and pepper.
In (13 x 9 x 2 inch) roasting pan, place turkey breast on a V-shaped rack. Roast, uncovered, in a 325 degree F preheated oven for 1-1/2 to 2-1/4 hours or until meat thermometer registers 170 degrees F in the deepest part of breast.
Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking.
Remove from oven and allow turkey breast to stand for 10 minutes before carving.
Nutritional Information Per Serving: Calories: 176; Protein: 25 g; Fat: 6 g; Sodium: 90 mg; Cholesterol: 63 mg ; Carbohydrates: 3 g
CRANBERRY ORANGE BREAD
Servings: 16
View recipe: http://diabeticgourmet.com/recipes/html/177.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=177
Ingredients
2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
2 tablespoons fructose
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup skim milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup unsweetened orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen
1/4 cup chopped nuts* (optional)
Directions
Heat oven to 350F.
Grease and flour 9x5-inch loaf pan.
Combine first 6 ingredients; mix well. Set aside.
Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
*To toast nuts for extra flavor, spread evenly in small baking pan. Bake in 350F oven 7 to 10 minutes or until light golden brown.
Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 4 g; Sodium: 80 mg; Carbohydrates: 19 g; Exchanges: 1 Starch/Bread, 1 Fat
QUICK MINESTRONE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/244.shtml
Source: Deliciously Healthy Favorite Foods Cookbook
Ingredients
1/4 pound lean ham, cut into small pieces
1 can (10-3/4 oz.) condensed onion soup
2 cups canned tomatoes (with juice), cut into pieces
1/2 cup each: diced carrot and celery
1 medium zucchini, diced
1 large clove garlic, minced
1/3 cup minced fresh parsley
1 bay leaf
1/4 teaspoon each: dried thyme leaves, marjoram, basil and pepper
5 cups water
1 cup broken uncooked spaghetti
1 can (15 oz.) cannellini, navy or other white beans, undrained
1/4 cup grated Parmesan cheese
Directions
In a large soup pot, combine ham, soup, tomatoes, carrot, celery, zucchini, garlic, parsley, bay leaf, thyme, marjoram, basil, pepper and water. Simmer, covered, for 1 hour.
Add spaghetti and beans with liquid and cook 30 minutes longer. Remove bay leaf. Sprinkle each serving with Parmesan cheese.
Nutritional Information Per Serving: Calories: 122; Protein: 8.9 g; Fat: 2.4 g; Sodium: 871 mg; Cholesterol: 6.1 mg; Carbohydrates: 17.2 g; Exchanges: 1 Lean Meat, 1 Bread/Starch
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat Cranberry Apple Crisp,Quick Minestrone,Turkey Breast Provencal with Vegetables,Spicy Pumpkin Pie,Turkey Breast with Honey-Mustard Glaze,Cranberry Orange Bread,
Wednesday, November 20, 2019
Wednesday Recipes
It's the next-to-last Wednesday in November, almost time for Thanksgiving. I'll be starting recipes for Thanksgiving in another day or so. In the meantime, here are six yummy recipes to help you through the day, including Mushroom and Robiola Cheese Lasagna and Mexicorn Chicken. Enjoy!
MEXICAN CHOCOLATE-ZUCCHINI BREAD
This comes from Deb Wise on MyRecipes. She wrote, “Got a boatload of zucchini? A loaf of so-simple quick bread is a delightful, kid-friendly way to put it to use. This decadent twist spices up classic zucchini bread with cocoa powder, cinnamon, a rich chocolate glaze, and roasted pepitas. Easy-to-make, incredibly moist, and intensely chocolatey, this Mexican Chocolate Zucchini Bread is sure to be a new favorite.”
Active Time: 15 minutes; Total Time: 2 hours 30 minutes; Yield: Serves: 10 (serving size: 1 slice)
To view this online, go to https://www.myrecipes.com/recipe/mexican-chocolate-zucchini-bread.
Ingredients
3 large eggs
1 1/4 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated unpeeled zucchini
1 2/3 cups (about 7 1/8 oz.) all-purpose flour
1/3 cup unsweetened cocoa
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon table salt
1/2 cup chocolate chips
1/2 cup, plus 2 Tbsp. roasted and salted pepitas (shelled pumpkin seeds), divided
3 tablespoons heavy cream
1 ounce bittersweet chocolate baking bar, finely chopped
1/2 cup (about 2 oz.) powdered sugar
Directions
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.
Place eggs in a large bowl; lightly whisk. Add granulated sugar, oil, and vanilla; whisk until smooth. Stir in grated zucchini.
Whisk together flour, cocoa, baking soda, cinnamon, baking powder, and salt in a medium bowl just until combined. Add flour mixture to egg mixture, stirring just until combined. Stir chocolate chips and 1/2 cup of the pepitas into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.
Combine cream and bittersweet chocolate in a medium-size microwaveable bowl. Microwave on MEDIUM until chocolate melts, about 45 seconds, stirring every 15 seconds. Add powdered sugar, and stir until smooth. Drizzle glaze over top of cooled bread. Sprinkle with remaining 2 tablespoons pepitas.
TEXAS POTATO SALAD
This is from Derrick Riches, a former writer for The Spruce Eats. Derrick wrote, “If you haven't tried a Texas-style potato salad, you're missing out. Think German potato salad meets traditional potato salad with a touch of Southwestern flair. A must try at your next cookout!”
Prep Time: 20 minutes; Cook Time: 18 minutes; Total Time: 38 minutes; Yield: serves 4-6
To view this online, click here.
Ingredients
For the Pickled Jalapeños:
1/4 cup rice wine vinegar
Optional: 1/2 teaspoon mustard seed
1/2 teaspoon sea salt
2 large jalapeño (seeded and finely chopped)
For the Potatoes:
8 medium poatoes (Yukon gold, peeled and cut into 3/4 inch chunks)
For the Salad Dressing:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon sea salt (more if needed)
1 teaspoon granulated sugar
1/2 teaspoon black pepper (coarse ground)
1/4 teaspoon cayenne pepper (or chipotle chili powder)
2 tablespoons rice wine vinegar
2 tablespoons pickling juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
For the Assembly:
2 stalks celery (washed and diced)
2 green onions (green part only, washed and chopped)
1/4 cup cilantro (leaves, washed and chopped)
2 eggs (hard-boiled, cut into medium chunks)
Directions
Note: while there are multiple steps to this recipe, this potato salad dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Pickled Jalapeños:
Gather the ingredients.
In a small glass or plastic bowl, add rice wine vinegar, mustard seed, salt, and diced jalapeño. You can use serrano peppers if you prefer.
Cover bowl with plastic wrap and place in refrigerator for 2 to 4 hours.
Make the Potatoes:
Gather the ingredients.
Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to water as it begins to bubble.
Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15-18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.
Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup of ice), for several minutes. This halts the cooking process and cools the potatoes.
Make the Dressing
Gather the ingredients.
Add mustard, mayonnaise, salt, sugar, black pepper, cayenne pepper, vinegar, pickling juice, chili powder, and garlic powder to bowl.
Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.
Assemble the Potatoes
Gather the ingredients.
Drain potatoes from ice bath.
Add to bowl along with celery pickled jalapeños, cilantro, egg, and green onions.
Using large spoon, gently combine with salad dressing.
Scoop potato salad into serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving.
MUSHROOM AND ROBIOLA CHEESE LASAGNA
This is from Anthony Scotto on the Today website. It begins, “Velvety béchamel sauce makes this cheesy lasagna even more comforting, creamy and delicious. Sautéed mushrooms, fresh herbs and robiola cheese all add an earthy flavor, making this the perfect dish for a cool fall night.”
Makes 6-8 servings
This can be viewed online at https://www.today.com/recipes/mushroom-robiola-cheese-lasagna-recipe-t163303.
Ingredients
Béchamel Sauce
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/4 cups all-purpose flour
2 cups heavy cream, heated just until steaming
2 cups whole milk, heated just until steaming
1 pinch freshly grated nutmeg
1 tablespoon coarse salt
Freshly ground black pepper
Lasagna
1 pound fresh mushrooms
1/4 cup extra virgin olive oil
1 sprig fresh thyme, finely chopped
1 sprig fresh rosemary, finely chopped
Salt and freshly ground black pepper
2 pounds fresh robiola cheese, diced
2 cups grated Parmigiano Reggiano cheese, divided
2 eggs
1/2 cup chopped fresh parsley
1 pound lasagna noodles
Preparation
For the béchamel sauce:
In medium saucepan, melt butter over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2-3 minutes.
Continue whisking constantly, slowly add half of the hot cream and half of the hot milk to saucepan.
Pour the remaining hot milk into the saucepan, in small increments, whisking mixture constantly, until a smooth paste forms.
Whisk remaining cream into the mixture, then add nutmeg and salt. Cook mixture, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes. If any lumps form, stir sauce rapidly with a whisk. Season with pepper, taste; remove from heat.
For the lasagna:
Sauté the mushrooms in olive oil with the thyme and rosemary over medium-high heat for 2-3 minutes. Season with salt and pepper and set aside.
Mix half of the robiola cheese with 1 cup of the Parmigiano Reggiano, 2 cups of béchamel sauce and mushrooms in a large bowl. Add the eggs and parsley. Season with salt and pepper and set aside.
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, about 1 minute. Drain and shock pasta sheets in cold water.
Preheat the oven to 350 F.
Spread a small ladle of plain béchamel sauce in the bottom of a lasagna pan to cover. Place a layer of noodles over the sauce. Spread 1/3 of the cheese and mushroom mix over the pasta. Add more béchamel sauce and sprinkle with more robiola cheese and Parmesan. Repeat the layers of sauce, mushroom, pasta and cheese, two more times.
Spread the remaining cup of béchamel sauce over the top layer of the pasta and sprinkle the remaining Parmigiano Reggiano cheese over the final layer of sauce.
Bake the lasagna for 45 minutes, or until the top is golden. Let rest for 30 minutes before cutting the lasagna.
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
CAULDRON OF CHILI WITH SPIDER BREAD
My son and I were both on several long-forgotten emailing recipe lists. This is one of the recipes my son passed along from one of those lists.
Source: Target Recipes
Serves: 8; Hands-On Time: 40 Minutes; Total Time: 55 Minutes
Ingredients
1 pound lean ground beef
3/4 cup chopped onions
2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
1 (15 ounce) can spicy chili beans, undrained
1 (11 ounce) can Mexicorn whole kernel corn with red and green peppers, undrained
1 (11 ounce) can refrigerated breadsticks
4 small pimento-stuffed olives, sliced
1/2 cup finely shredded Cheddar cheese
Directions
In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes stirring frequently until beef is thoroughly cooked. Drain.
Stir in tomatoes, chili, beans and corn; heat to boiling. Reduce heat to medium-low and simmer uncovered 20 minutes, stirring occasionally.
Make an X shape using two pieces of dough. Pinch and twist the center where they meet to create a ball-shaped spider head.
Place on baking sheet, spreading legs of X shape out from the spider body. Use scissors to cut the dough creating four more legs. Attach dough to body and splay all eight legs. Place 2 olive slices on each for eyes.
Sprinkle with Italian seasoning. Bake 8 to 10 minutes or until golden brown.
Top individual serving of chili with cheese and serve with warm spider breads.
MEXICORN CHICKEN
One of my inventions from decades ago. It can be found in Off the Wall Cooking, which I'm currently updating.
Ingredients
2-3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 cloves garlic, minced
2 T wheat germ
12 oz. can Mexicorn
1 can condensed tomato soup
1 C water
1 T soy sauce
1 T honey
Directions
Brown chicken to oil. Put in baking dish. Brown onion, garlic & wheat germ, stirring. Pour over chicken. Add mexicorn, soup, water, soy sauce & hone. Bake at 350 degrees for 1 hour.
MEXICAN CHOCOLATE-ZUCCHINI BREAD
This comes from Deb Wise on MyRecipes. She wrote, “Got a boatload of zucchini? A loaf of so-simple quick bread is a delightful, kid-friendly way to put it to use. This decadent twist spices up classic zucchini bread with cocoa powder, cinnamon, a rich chocolate glaze, and roasted pepitas. Easy-to-make, incredibly moist, and intensely chocolatey, this Mexican Chocolate Zucchini Bread is sure to be a new favorite.”
Active Time: 15 minutes; Total Time: 2 hours 30 minutes; Yield: Serves: 10 (serving size: 1 slice)
To view this online, go to https://www.myrecipes.com/recipe/mexican-chocolate-zucchini-bread.
Ingredients
3 large eggs
1 1/4 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated unpeeled zucchini
1 2/3 cups (about 7 1/8 oz.) all-purpose flour
1/3 cup unsweetened cocoa
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon table salt
1/2 cup chocolate chips
1/2 cup, plus 2 Tbsp. roasted and salted pepitas (shelled pumpkin seeds), divided
3 tablespoons heavy cream
1 ounce bittersweet chocolate baking bar, finely chopped
1/2 cup (about 2 oz.) powdered sugar
Directions
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.
Place eggs in a large bowl; lightly whisk. Add granulated sugar, oil, and vanilla; whisk until smooth. Stir in grated zucchini.
Whisk together flour, cocoa, baking soda, cinnamon, baking powder, and salt in a medium bowl just until combined. Add flour mixture to egg mixture, stirring just until combined. Stir chocolate chips and 1/2 cup of the pepitas into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.
Combine cream and bittersweet chocolate in a medium-size microwaveable bowl. Microwave on MEDIUM until chocolate melts, about 45 seconds, stirring every 15 seconds. Add powdered sugar, and stir until smooth. Drizzle glaze over top of cooled bread. Sprinkle with remaining 2 tablespoons pepitas.
TEXAS POTATO SALAD
This is from Derrick Riches, a former writer for The Spruce Eats. Derrick wrote, “If you haven't tried a Texas-style potato salad, you're missing out. Think German potato salad meets traditional potato salad with a touch of Southwestern flair. A must try at your next cookout!”
Prep Time: 20 minutes; Cook Time: 18 minutes; Total Time: 38 minutes; Yield: serves 4-6
To view this online, click here.
Ingredients
For the Pickled Jalapeños:
1/4 cup rice wine vinegar
Optional: 1/2 teaspoon mustard seed
1/2 teaspoon sea salt
2 large jalapeño (seeded and finely chopped)
For the Potatoes:
8 medium poatoes (Yukon gold, peeled and cut into 3/4 inch chunks)
For the Salad Dressing:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon sea salt (more if needed)
1 teaspoon granulated sugar
1/2 teaspoon black pepper (coarse ground)
1/4 teaspoon cayenne pepper (or chipotle chili powder)
2 tablespoons rice wine vinegar
2 tablespoons pickling juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
For the Assembly:
2 stalks celery (washed and diced)
2 green onions (green part only, washed and chopped)
1/4 cup cilantro (leaves, washed and chopped)
2 eggs (hard-boiled, cut into medium chunks)
Directions
Note: while there are multiple steps to this recipe, this potato salad dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Pickled Jalapeños:
Gather the ingredients.
In a small glass or plastic bowl, add rice wine vinegar, mustard seed, salt, and diced jalapeño. You can use serrano peppers if you prefer.
Cover bowl with plastic wrap and place in refrigerator for 2 to 4 hours.
Make the Potatoes:
Gather the ingredients.
Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to water as it begins to bubble.
Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15-18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.
Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup of ice), for several minutes. This halts the cooking process and cools the potatoes.
Make the Dressing
Gather the ingredients.
Add mustard, mayonnaise, salt, sugar, black pepper, cayenne pepper, vinegar, pickling juice, chili powder, and garlic powder to bowl.
Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.
Assemble the Potatoes
Gather the ingredients.
Drain potatoes from ice bath.
Add to bowl along with celery pickled jalapeños, cilantro, egg, and green onions.
Using large spoon, gently combine with salad dressing.
Scoop potato salad into serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving.
MUSHROOM AND ROBIOLA CHEESE LASAGNA
This is from Anthony Scotto on the Today website. It begins, “Velvety béchamel sauce makes this cheesy lasagna even more comforting, creamy and delicious. Sautéed mushrooms, fresh herbs and robiola cheese all add an earthy flavor, making this the perfect dish for a cool fall night.”
Makes 6-8 servings
This can be viewed online at https://www.today.com/recipes/mushroom-robiola-cheese-lasagna-recipe-t163303.
Ingredients
Béchamel Sauce
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/4 cups all-purpose flour
2 cups heavy cream, heated just until steaming
2 cups whole milk, heated just until steaming
1 pinch freshly grated nutmeg
1 tablespoon coarse salt
Freshly ground black pepper
Lasagna
1 pound fresh mushrooms
1/4 cup extra virgin olive oil
1 sprig fresh thyme, finely chopped
1 sprig fresh rosemary, finely chopped
Salt and freshly ground black pepper
2 pounds fresh robiola cheese, diced
2 cups grated Parmigiano Reggiano cheese, divided
2 eggs
1/2 cup chopped fresh parsley
1 pound lasagna noodles
Preparation
For the béchamel sauce:
In medium saucepan, melt butter over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2-3 minutes.
Continue whisking constantly, slowly add half of the hot cream and half of the hot milk to saucepan.
Pour the remaining hot milk into the saucepan, in small increments, whisking mixture constantly, until a smooth paste forms.
Whisk remaining cream into the mixture, then add nutmeg and salt. Cook mixture, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes. If any lumps form, stir sauce rapidly with a whisk. Season with pepper, taste; remove from heat.
For the lasagna:
Sauté the mushrooms in olive oil with the thyme and rosemary over medium-high heat for 2-3 minutes. Season with salt and pepper and set aside.
Mix half of the robiola cheese with 1 cup of the Parmigiano Reggiano, 2 cups of béchamel sauce and mushrooms in a large bowl. Add the eggs and parsley. Season with salt and pepper and set aside.
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, about 1 minute. Drain and shock pasta sheets in cold water.
Preheat the oven to 350 F.
Spread a small ladle of plain béchamel sauce in the bottom of a lasagna pan to cover. Place a layer of noodles over the sauce. Spread 1/3 of the cheese and mushroom mix over the pasta. Add more béchamel sauce and sprinkle with more robiola cheese and Parmesan. Repeat the layers of sauce, mushroom, pasta and cheese, two more times.
Spread the remaining cup of béchamel sauce over the top layer of the pasta and sprinkle the remaining Parmigiano Reggiano cheese over the final layer of sauce.
Bake the lasagna for 45 minutes, or until the top is golden. Let rest for 30 minutes before cutting the lasagna.
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
CAULDRON OF CHILI WITH SPIDER BREAD
My son and I were both on several long-forgotten emailing recipe lists. This is one of the recipes my son passed along from one of those lists.
Source: Target Recipes
Serves: 8; Hands-On Time: 40 Minutes; Total Time: 55 Minutes
Ingredients
1 pound lean ground beef
3/4 cup chopped onions
2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
1 (15 ounce) can spicy chili beans, undrained
1 (11 ounce) can Mexicorn whole kernel corn with red and green peppers, undrained
1 (11 ounce) can refrigerated breadsticks
4 small pimento-stuffed olives, sliced
1/2 cup finely shredded Cheddar cheese
Directions
In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes stirring frequently until beef is thoroughly cooked. Drain.
Stir in tomatoes, chili, beans and corn; heat to boiling. Reduce heat to medium-low and simmer uncovered 20 minutes, stirring occasionally.
Make an X shape using two pieces of dough. Pinch and twist the center where they meet to create a ball-shaped spider head.
Place on baking sheet, spreading legs of X shape out from the spider body. Use scissors to cut the dough creating four more legs. Attach dough to body and splay all eight legs. Place 2 olive slices on each for eyes.
Sprinkle with Italian seasoning. Bake 8 to 10 minutes or until golden brown.
Top individual serving of chili with cheese and serve with warm spider breads.
MEXICORN CHICKEN
One of my inventions from decades ago. It can be found in Off the Wall Cooking, which I'm currently updating.
Ingredients
2-3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 cloves garlic, minced
2 T wheat germ
12 oz. can Mexicorn
1 can condensed tomato soup
1 C water
1 T soy sauce
1 T honey
Directions
Brown chicken to oil. Put in baking dish. Brown onion, garlic & wheat germ, stirring. Pour over chicken. Add mexicorn, soup, water, soy sauce & hone. Bake at 350 degrees for 1 hour.
Tuesday, November 19, 2019
Beef - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double-post deals with beef recipes, and includes Old-Fashioned Meat Loaf and Barbecue Lasagna. Enjoy!
EASY HOMEMADE MEATLOAF
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
SLOPPY JOES
This is from Marian Burros in The New York Times cooking e-newsletter. Marian wrote, “This simple version of sloppy Joes, the classic sandwich served in school cafeterias and at kitchen counters across the country, comes together in about 20 minutes and can be made with ground beef, chicken or turkey. As the name suggests, they are messy, so serve with a fork and plenty of napkins.”
Time: 22 minutes; Yield: 6 servings
This was featured in “Eating Well”, and can be viewed online at https://cooking.nytimes.com/recipes/4203-sloppy-joes.
Ingredients
For the Sauce:
1 8-ounce can tomato sauce
1/2 cup ketchup
1 1/2 tablespoons Worcestershire sauce
1 teaspoon prepared yellow mustard
1/2 teaspoon dry mustard
1 teaspoon molasses
1 garlic clove, finely minced
1/4 teaspoon orange zest
Pinch of ground cloves
Hot sauce to taste
For the Meat
1 pound ground beef
1/2 small onion, finely chopped
6 whole-wheat hamburger buns, toasted if desired
Preparation
In a saucepan over low heat combine the sauce ingredients. Season to taste with salt and pepper. Mix well, and simmer while preparing the meat.
Heat a heavy nonstick or cast-iron skillet, at least 10 inches in diameter, over medium-high heat. Add the ground sirloin, and saute, stirring occasionally, for 4 to 5 minutes, or until the meat is no longer pink. Turn the meat into a strainer or colander lined with paper towels, allowing the fat to drain off.
Add the onion to the pan, and sauté, stirring frequently, for about 5 minutes, or until the onion is translucent. Return the meat to the pan, and add the sauce. Heat for 3 minutes, stirring occasionally. Taste and season with salt, pepper or more hot sauce, if desired. Spoon 1/2 cup of the mixture over each bun. Serve immediately.
Tip
This dish freezes well.
SUPER SLOPPY JOES
This comes from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Level: Easy; Yield: 4 super sloppy sandwiches.
This yummy recipe can be found at https://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe4-1949927.
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows
Deviled Potato Salad:
5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
Deviled Potato Salad:
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.
BARBECUE LASAGNA
This yummy recipe is from a long-since-forgotten emailing list that my son was on for a few years. Makes 8 servings.
Ingredients
1-1/2 pounds ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Colby or mild cheddar cheese
1 cup (8 ounces) small-curd cottage cheese
1 egg
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, combine the next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and half of the beef.
Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.
EASY GROUND BEEF CHILI
This is from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “This hearty beef and bean chili is a comforting dish that will warm you up on cold fall and winter days.
“We can thank Texas for introducing the rest of us to this fabulous dish. The typical Texas chili does not include beans, but there are many variations with kidney beans, pinto beans, or black beans. It's the complex blend of ingredients that makes the best chili. You'll find this all-American dish in cans, on restaurant menus ("chili joints"), served on hot dogs or hamburgers, and used as a pasta sauce.
“Browned ground beef provides most of the protein, while vegetables, beans, tomatoes, and seasonings unite for a spicy and delicious long-simmered dish.
“The dish is versatile as well. The amount of jalapeno pepper can be adjusted up or down, depending on your heat tolerance. Unless it's labeled hot or spicy, most chili powders are fairly mild. For a spicier chili, taste and add some extra cayenne pepper. Some shredded carrots will add some natural sweetness to the chili, and they can easily be "hidden" in the chili for those picky kids.
“Condiments are another way to personalize your chili. Serve the chili with little dishes of shredded or grated cheddar or Monterey Jack cheese, lime wedges, diced onions, pickled jalapeno rings, avocado wedges or guacamole, or chopped cilantro. A fresh tossed green salad or homemade coleslaw can round out a chili meal nicely.
Prep Time: 15 minutes; Cook Time: 2 hours 10 minutes; Total Time: 2 hours 25 minutes; Yield: 6 servings.
To view this online, go to https://www.thespruceeats.com/easy-ground-beef-chili-3053290.
Ingredients
1 tablespoon vegetable oil
1 pound ground beef
1 large onion (chopped)
1 green bell pepper (chopped)
2 1/2 tablespoons chili powder
1 clove garlic (large, minced)
1 jalapeño pepper (seeded and minced)
1 (28-ounce) can tomatoes (diced, with juices)
1 (8-ounce) can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (15-ounce) can beans (e.g., chili beans, small red beans, black beans, kidney beans, pinto beans)
Directions
Gather the ingredients.
Heat the vegetable oil in a large skillet over medium heat. Crumble the ground beef into the skillet and add the onion and bell pepper. Cook until the vegetables are tender and the beef is no longer pink. Drain off excess fat.
Add chili powder, minced garlic, jalapeno pepper, tomatoes and tomato sauce, cumin, marjoram, and thyme. Stir to blend and bring to a boil. Cover the pan and reduce the heat to low; simmer for about 1 1/2 to 2 hours, stirring occasionally.
Pour the canned beans into a colander; rinse and drain well. Add the beans to the chili and heat through.
For serving, consider freshly baked cornbread or cornbread muffins.
Tip
Serve with saltines or fresh cornbread. Tex-Mex cornbread or no-knead jalapeño and cheese bread would be fantastic with this chili, or bake a pan of buttermilk biscuits to serve on the side.
EASY HOMEMADE MEATLOAF
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
SLOPPY JOES
This is from Marian Burros in The New York Times cooking e-newsletter. Marian wrote, “This simple version of sloppy Joes, the classic sandwich served in school cafeterias and at kitchen counters across the country, comes together in about 20 minutes and can be made with ground beef, chicken or turkey. As the name suggests, they are messy, so serve with a fork and plenty of napkins.”
Time: 22 minutes; Yield: 6 servings
This was featured in “Eating Well”, and can be viewed online at https://cooking.nytimes.com/recipes/4203-sloppy-joes.
Ingredients
For the Sauce:
1 8-ounce can tomato sauce
1/2 cup ketchup
1 1/2 tablespoons Worcestershire sauce
1 teaspoon prepared yellow mustard
1/2 teaspoon dry mustard
1 teaspoon molasses
1 garlic clove, finely minced
1/4 teaspoon orange zest
Pinch of ground cloves
Hot sauce to taste
For the Meat
1 pound ground beef
1/2 small onion, finely chopped
6 whole-wheat hamburger buns, toasted if desired
Preparation
In a saucepan over low heat combine the sauce ingredients. Season to taste with salt and pepper. Mix well, and simmer while preparing the meat.
Heat a heavy nonstick or cast-iron skillet, at least 10 inches in diameter, over medium-high heat. Add the ground sirloin, and saute, stirring occasionally, for 4 to 5 minutes, or until the meat is no longer pink. Turn the meat into a strainer or colander lined with paper towels, allowing the fat to drain off.
Add the onion to the pan, and sauté, stirring frequently, for about 5 minutes, or until the onion is translucent. Return the meat to the pan, and add the sauce. Heat for 3 minutes, stirring occasionally. Taste and season with salt, pepper or more hot sauce, if desired. Spoon 1/2 cup of the mixture over each bun. Serve immediately.
Tip
This dish freezes well.
SUPER SLOPPY JOES
This comes from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Level: Easy; Yield: 4 super sloppy sandwiches.
This yummy recipe can be found at https://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe4-1949927.
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows
Deviled Potato Salad:
5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
Deviled Potato Salad:
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.
BARBECUE LASAGNA
This yummy recipe is from a long-since-forgotten emailing list that my son was on for a few years. Makes 8 servings.
Ingredients
1-1/2 pounds ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Colby or mild cheddar cheese
1 cup (8 ounces) small-curd cottage cheese
1 egg
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, combine the next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and half of the beef.
Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.
EASY GROUND BEEF CHILI
This is from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “This hearty beef and bean chili is a comforting dish that will warm you up on cold fall and winter days.
“We can thank Texas for introducing the rest of us to this fabulous dish. The typical Texas chili does not include beans, but there are many variations with kidney beans, pinto beans, or black beans. It's the complex blend of ingredients that makes the best chili. You'll find this all-American dish in cans, on restaurant menus ("chili joints"), served on hot dogs or hamburgers, and used as a pasta sauce.
“Browned ground beef provides most of the protein, while vegetables, beans, tomatoes, and seasonings unite for a spicy and delicious long-simmered dish.
“The dish is versatile as well. The amount of jalapeno pepper can be adjusted up or down, depending on your heat tolerance. Unless it's labeled hot or spicy, most chili powders are fairly mild. For a spicier chili, taste and add some extra cayenne pepper. Some shredded carrots will add some natural sweetness to the chili, and they can easily be "hidden" in the chili for those picky kids.
“Condiments are another way to personalize your chili. Serve the chili with little dishes of shredded or grated cheddar or Monterey Jack cheese, lime wedges, diced onions, pickled jalapeno rings, avocado wedges or guacamole, or chopped cilantro. A fresh tossed green salad or homemade coleslaw can round out a chili meal nicely.
Prep Time: 15 minutes; Cook Time: 2 hours 10 minutes; Total Time: 2 hours 25 minutes; Yield: 6 servings.
To view this online, go to https://www.thespruceeats.com/easy-ground-beef-chili-3053290.
Ingredients
1 tablespoon vegetable oil
1 pound ground beef
1 large onion (chopped)
1 green bell pepper (chopped)
2 1/2 tablespoons chili powder
1 clove garlic (large, minced)
1 jalapeño pepper (seeded and minced)
1 (28-ounce) can tomatoes (diced, with juices)
1 (8-ounce) can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (15-ounce) can beans (e.g., chili beans, small red beans, black beans, kidney beans, pinto beans)
Directions
Gather the ingredients.
Heat the vegetable oil in a large skillet over medium heat. Crumble the ground beef into the skillet and add the onion and bell pepper. Cook until the vegetables are tender and the beef is no longer pink. Drain off excess fat.
Add chili powder, minced garlic, jalapeno pepper, tomatoes and tomato sauce, cumin, marjoram, and thyme. Stir to blend and bring to a boil. Cover the pan and reduce the heat to low; simmer for about 1 1/2 to 2 hours, stirring occasionally.
Pour the canned beans into a colander; rinse and drain well. Add the beans to the chili and heat through.
For serving, consider freshly baked cornbread or cornbread muffins.
Tip
Serve with saltines or fresh cornbread. Tex-Mex cornbread or no-knead jalapeño and cheese bread would be fantastic with this chili, or bake a pan of buttermilk biscuits to serve on the side.
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